Last night I felt like making an “involved” dinner, so I decided to make veggie and seitan stuffed wontons in broth, with sautéed bok choy on the side.
I started off by mixing the filling for the wontons. I diced up green onions, carrots, a little red pepper, seitan, and the leaves of the baby bok choy. All this got mixed together with salt, pepper, a little soy sauce, and Chinese five spice powder. If you decide to make these, don’t add too much liquid to the filling or your wontons will be very difficult to fill!
Next came the really time-intensive part–filling and forming the wontons. Fortunately, I had some good entertainment playing in the background! First, I dampened the edge of each wonton skin and then placed a small amount of filling in each one. Then I folded it over to make the shape of a triangle, and pressed the skin together. Finally, I folded the two corners together to make the wonton shape. After doing this many times, my wontons were all ready to be steamed. I placed them in batches into my bamboo steamer.
While the wontons were steaming, I made the broth out of veggie stock with ginger and a little soy sauce. I also sautéed the bok choy with a little red pepper and sliced garlic. I finished the bok choy with a splash of siracha sauce for a spicy side dish. The wontons were served in a bowl with the broth and topped with sliced green onions. It was yummy and a good treat for a Friday night!
No matter how dedicated a cook you are, I bet cooking falls down the priority list when you are packing and moving. It certainly did for me!
One of the first feasts I made in our new place was veggie burgers with sautéed fresh corn and roasted potatoes and carrots. I started off by chopping up baby potatoes and carrots, then mixing them with olive oil, rosemary, sea salt and pepper. This all went into the oven to roast. After a while, the veggie burgers joined the roasting vegetables in the oven.
While the peppers and the carrots were roasting away, I sliced corn kernels off the cob, chopped up red peppers, and diced an onion. I sautéed the onion until it was caramelized, then added the red pepper, and finally added the corn. Seasoned with sea salt, thyme, and pepper, this was a flavorful dish that tasted like summer.
When the burgers finished baking and the potatoes and carrots were crispy on the outside and soft on the inside, dinner was ready! Jon and I were both glad to be eating in our new place on real plates, without a pile of boxes looming overhead!
Last night I decided to make a very casual dinner… Lots of egg rolls with sautéed Bok
I started the filling by chopping up some ginger, lots of carrots, red pepper, water chestnuts, and Bok Choy in my Cuisinart. I drained off the liquid (otherwise you get very watery egg rolls!) and seasoned the veggie mix with Chinese five spice powder and salt.
After the filling was ready, I assembled the rolls by putting a small amount of filling in each roll, and then folding and rolling it to make an egg roll shape. While these went into the oven to bake, I got the bok choy ready.
I started by sautéing a little garlic and ginger in sesame oil, the adding in the bok choy. Once the bok choy was almost done, I added a small amount of soy sauce. The egg rolls were ready, and were delicious with the side of bok choy–a fun but healthy meal!
Asian Peanut Pasta
When Jon said the other day that he needed comfort food for dinner, I immediately thought of this asian peanut pasta dish. It’s inspired by a dish that one of our good friends made for us one night, and now it makes regular appearances for dinner at our home. It is warm and comforting but also feels healthy because of all the veggies.
Tempeh Sauteing in Peanut Oil
I like to add protein to this dish with tempeh, which I started off by sauteing in a little bit of peanut oil. The tempeh picks up the peanut flavors from the oil and almost tastes like little soft peanuts in the finished dish.
Carrots, Broccoli, and Pepper
While the tempeh was cooking, I got all my veggies ready. You could really add almost any type of veggies you wanted, but I went with carrots, red pepper, and broccoli. I love the way broccoli picks up all the sauce in this dish!
Once the tempeh was done cooking, I put it on a plate to hang out while I cooked all the veggies. After adding a little more peanut oil to the pan, the carrots went in first, followed by the pepper and finally the broccoli. With the broccoli, I added a little soy sauce and then covered the veggies to steam for a bit.
The pasta had been cooking during this – I like to use whole wheat rotini noodles for this dish. Not exactly a classic asian choice, but they work really well with the peanutty sauce. The veggies were done, so I added lots of fresh ground peanut butter, a little more soy sauce, some sriracha sauce, and cooking water from the pasta to the pan. Once the peanut butter had dissolved into the liquids, it was ready for the addition of the tempeh and the noodles. Jon said it was exactly what he was in the mood for after a crazy day at work – I’m so glad I can read his mind (or at least his stomach)!
Asian Peanut Pasta Ready to Serve