Butternut Squash Potstickers

It was my MIL’s birthday so I wanted to come up with a special menu of her favorites. I know she loves Apples, Butternut Squash and Peanut Butter, so I thought those were good ones to start with. I made these potstickers, Apple Cider Caramel Dipped ApplesPeanut Butter Cookie Dough Bites and White Bean Dip and crudite & sliced toasted baguette. (recipes to come!!) YUM!!!

On Lisa Dawn’s site I found an awesome recipe for Butternut Squash Potstickers and knew we would all love them. It was no joke, these are amazing!!!! I used her recipe, the original (from Martha Stewart), added more fresh ginger and we all loved them. I doubled the recipe and made the whole batch while keeping half in the warming drawer to serve a little later. (not too much later as these went fast!!)  also used Lisa’s perfect dipping sauce. Perfection!

I had leftover filling and it was great as a pasta sauce and also for the babies, they LOVED it!

Butternut Squash Pot

Butternut Squash Potstickers
makes about 20 potstickers

1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup tamari
3 tablespoons packed brown sugar
2 scallions, white and green parts, thinly sliced
2 teaspoons grated peeled fresh ginger
20 vegan wonton wrappers, thawed if frozen
1/4 cup canola or sunflower oil
  1. Place squash, tamari and sugar in a saucepan.  Cover with water and bring to a boil. Cook until soft and drain. Mash with a potato masher or immersion blender until smooth. Add the scallions and ginger and mix to combine.
  2. Place 1 tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully (holding the lid in front of you) pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish and repeat with remaining oil and pot stickers. Serve with dipping sauce.

Lisa’s Dipping Sauce
1/4 cup tamari
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 scallion, sliced thinly

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Butternut Squash Filling

Butternut Squash Filling

Filling as a pasta sauce

Filling as a pasta sauce

Tofu and Veggie Stir-fry with Peanut Sauce

Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!

Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-frySpinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.

Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.

Tofu and Veggie Stir-fry with Peanut Sauce


sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter

veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts

Cooked Brown Rice

  1. Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
  2. In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
  3. Add the sauce and turn heat to low, stirring until combined.
  4. Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.

One Pot Kale and Quinoa Pilaf

I love one pot meals! SO easy! This one uses quinoa and kale; two of our favorite foods ever makes this one even more perfect! YUM!

One Pot Kale and Quinoa Pilaf
adapted from Food52
Serves 2-4

2 cups salted water
1 cup quinoa
1 bunch (any type) kale, washed and chopped into 1″ lengths
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut, grapeseed or olive oil
3 tablespoons toasted pine nuts
salt and pepper

  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, and pine nuts.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Vegan Soba Noodles at Page at 63 Main

AMAZING! I loved our meal at Page at 63 Main in Sag Harbor. So YUM! They had two really great vegan options. The Asian Steamed Buns were so deelish but the Vegan Soba Noodles were out of this world. I am not normally that impressed with a soba noodle dish. I love them, but restaurants don’t typically impress with them and these were seriously amazing! And of course I love that the word Vegan is in the title of the dish on a fancy restaurant’s menu 🙂 Awesome!!!

Vegan Soba Noodles: Black trumpet mushrooms, carrots, seared water chestnuts & soba noodles with lemongrass soy glaze.

We dove in too fast to catch a picture of the Asian Steamed Buns but here is what was in them; pickled cucumber, avocado, scallions, cilantro, green curry, soy glaze and smoked coconut with shitake mushrooms. Really amazing 🙂

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