Vegan Potstickers, Miso Soup, and Vegan Chocolate Chip Cookies, OH MY!

I came across a recipe on Pinterest and made it my mission to make something similar as soon as possible. The recipe was for Vegan Mushroom Potstickers. My brother and sister-in-law used to make Potstickers every once in a while and I always enjoyed them, but thought they were too hard to make. I was wrong. Granted, they do take some time, but they are easy (and so dang good!).

I adapted the recipe a bit because I found some great vegan sausage. Next time, I think this will be a fun meal to prepare together.

I also made some vegan chocolate chip cookies the other night and they are phenomenal. It had been so long since having a chocolate chip cookie that I went a little crazy and gave myself a tummy ache, but in moderation, they are just perfect! I made them with a little tablespoon-sized cookie scooper and they are just the cutest little things! I'll post the recipe below the Potsticker and Miso Soup recipes.


Vegan Potstickers
Makes 40-60 Potstickers, depending on how full you get them.
The link above has the original Mushroom Potsticker recipe, but this is how I adapted it. 
Ingredients:

• 2 containers fresh shiitake mushrooms, sliced thin
• 1 pound vegan sausage substitute
• 4 cups loosely packed shredded cabbage
• 1 bunch green onions, chopped (green and white parts...save some of the green parts for garnish)
• 4 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1/4 cup tamari sauce
• 1 tablespoon toasted sesame oil
• Pinch of sugar or more to taste
• 30 wonton wrappers (I used square ones and almost used a whole package)
• 2 tablespoons canola oil, adding more if necessary
• Sesame seeds (sprinkled on top as a garnish, if desired)

Directions:

1. Heat a skillet over medium and cook your vegan sausage (or regular sausage if you eat meat). Try to get it in small pieces so it will fit better into your wonton wrappers. Meanwhile, chop the shiitakes, shred the cabbage, chop the green onions, and grate the ginger (or chop it finely). 


2. Once the sausage is done, add the shiitakes and about 1/2 cup water. Once the shiitakes start to soften, add the cabbage, onions, and ginger and cook for about 10 minutes, stirring often so the cabbage softens. Drizzle the sesame oil and tamari, stir well, and taste. DO NOT OVERDO THE SESAME OIL. Sesame oil is delicious but it has A LOT of flavor. Add a little sugar if desired (a little goes a long way, and it makes a huge difference in flavor).


3. Fill a wonton wrapper with a scant tablespoon of mushroom filling.


4. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a triangle, pressing the edges together. You can crimp them however you like, as long as they are fully sealed.


5. Repeat with remaining wonton wrappers and filling. As I was filling mine, I set them on a piece of parchment until they were all ready for cooking.


6. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.


7. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. They don't take long at all to cook.


8. Serve potstickers warm with your favorite Asian dipping sauce. We had a chili sauce and peanut sauce.

Miso Soup

This made about 6-8 servings. Feel free to adjust to your needs.

Ingredients:

8 cups water

1 russet potato cut into cubes, skin removed

2/3 cup miso

3 green onions, chopped

2 sheets of nori, shredded/chopped/crumbled

*2 Tbsp tamari sauce (or soy sauce) (optional)

*1/2 tsp sesame oil (optional)

*you may also use 1 blog firm tofu cut into small cubes, I did not use it this time because our potstickers had protein already.

Directions:

Bring water to a slow simmer and add seaweed and potato. Allow to simmer for about 10 minutes. The longer you simmer the seaweed, the less of a "fishy" flavor it has. Reduce heat to very low and add the rest of the ingredients. Stir the miso until it is dissolved. Do NOT boil. Boiling miso can change the flavor and alter the healthy properties of the miso. Do not add any salt/pepper/etc. This is a very mild, broth-like soup that is meant to be very simple. Your first sip might taste bland, but the more you sip it, the more you will enjoy it. 

 

Vegan Chocolate Chip Cookies

I doubled the recipe, but the ingredients below should make a couple dozen. When I bake cookies, I like to bake a big batch and freeze half (less work later down the road when I'm really craving a little something sweet).

Ingredients:

1/2 cup coconut oil

1 cup brown sugar

1/4 cup almond milk

1 Tbsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegan chocolate chips

Directions:

Preheat oven to 350 degrees. 

Cream together the coconut oil and brown sugar, then add the almond milk and vanilla. 

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. 

Combine the wet and dry ingredients, then fold in the chocolate chips (or walnuts, or whatever you like). 

Roll into Tbsp sized balls or use a cookie scooper and place on a cookie sheet lined with parchment. Bake for 7-10 minutes until lightly browned. I did mine for about 9-10 minutes. 

Take care, friends! It's looking like it will be a beautiful day...get out and enjoy it!