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Crispy Baked Spicy Pumpkin Wontons

Crispy Baked Spicy Pumpkin Wontons
Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten. That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. Baked wontons are easy and quick to assemble, especially using the canned pumpkin. For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Crispy Baked Spicy Pumpkin WontonsMakes about 24 wontons 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain Preheat the oven to 375 degrees. In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Serve with ranch dressing if desired. Related PostCream Cheese Wontons Related:  appetizers, dips and saucesappetizers

Crispy Baked Tofu Could you eat a whole pound of tofu in one day? I can! Well, I almost did. When it comes to Crispy Baked Tofu, I actually have to stop myself from pigging out on it. Crispy Baked TofuMakes 10 to 12 slices 1 pound firm or extra firm tofu, drained and water pressed out 1 cup panko breadcrumbs 1 tablespoon nutritional yeast 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon salt Olive oil Preheat the oven to 350 degrees. Brush a baking sheet with olive oil. Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through.

cauliflower and roasted garbanzo “rice + peas” Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. I mostly feel like I’m just thinking about things more, and a noticeably more active mind seems to equal a certifiably solid stream of ideas. If you have a partial understanding of what a food blog is, you’ve probably heard of a) processing cauliflower so that it can ape rice/couscous and b) roasting chickpeas for a crunchy snack. You might also like…

Broccoli Cheese Soup: Panera Bread Copycat Recipe On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.

blackberry & lemon zest crostini Now that it’s nearly summer, I’ve been making more and more things with less and less ingredients. Lately, I’ve been in love with this juicy little blackberry bite – it’s simple, sweet & bright, with an unexpected savory note from the thyme leaves. These would be beautiful (not to mention ridiculously easy to assemble) for any last minute cocktail party. blackberry & lemon zest crostini Ingredients slices of toasted baguette mascarpone cheese (see vegan version in the notes) blackberries (macerated w/ a pinch of sugar and salt) lemon zest a few thyme leaves drizzle of honey optional - more salt, to taste Instructions Place blackberries in a small bowl, add a pinch (or two) of sugar and a small pinch of salt. Notes gluten free version: use toasted gluten free bread or crackers. vegan version: make cashew "cream": 1.5 cups soaked raw cashews, drain and rinse, then blend (in a high speed blender) with the juice of 1 small lemon, 1/2 cup water (more as needed), and a few pinches of salt.

avocado tartare with roasted beets, basil + dukkah The last week or so has been a sent-from-the-universe-and-thank-goodness reminder that everyone’s fighting a tough battle if you listen or look hard enough–or even if you just listen and look on a basic level of human awareness. I’ve been pulling back on the online life a bit as a call to action/but also possibly just as a natural reaction to it all. Ever try that? Just kind of having a passive involvement in the goings on of the internet, or not even offering recognition to an actual, separate “online life” as it were? Maybe you already have a hunch, but it’s been good. A mindful retreat to the physical world makes for a reinforced sense of warmth and closeness ’round here. So I’ve been doing more in a general way, but also cooking more. We’ve got a big thing of avocados and they’re all ripening at the same time. roasted beets: 3 medium beets, scrubbed juice of 1 lime, divided extra virgin olive oil 1-2 tsp dukkah spice (here’s a link to make your own!) You might also like…

Black Bean and Guac Burrito I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Instructions * Also for ingredients, you will need a batch of guacamole.

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette Recipe nutritional information Serves 6 Nothing showcases the flavor of fresh-picked summer vegetables better than a great homemade marinade featuring lemon and fresh rosemary and a quick sear on the grill. Rosemary-Dijon Vinaigrette 4 Tbs. sherry vinegar 4 Tbs. Dijon mustard 2 small shallots, minced (3 Tbs.) 2 Tbs. lemon juice 1 Tbs. grated lemon zest ⅔ cup olive oil 2 Tbs. chopped fresh rosemary Vegetable Skewers 6 small red potatoes, quartered 24 sugar snap peas 24 white or cremini mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 1 medium yellow squash, cut into 12 rounds 1 medium zucchini, cut into 12 rounds ¾ cup Rosemary-Dijon Vinaigrette 1. 2. 3. 4. 5. July/August 2009 p.44

Easy as hell pizza balls by ~1stFrostfirewolf on deviantART Vegetarian Butternut Squash Pizza nutritional information Serves 6 Yoga teacher and food blogger ( Candice Garrett came up with this recipe thanks to an abundance of butternut squash. “My family and I tried them in a host of recipes; the all-around favorite turned out to be pizza,” Garrett reports. 1 small butternut squash, peeled, halved, and sliced ⅛-inch thick 1 medium onion, halved and thinly sliced (1½ cups) 2 Tbs. 1. 2. 3. September 2012 p.66

Avocado Coconut Oil Tartine Recipe One of the reasons I prefer open-faced tartine sandwiches to other styles, is the bread ratio. While I love good bread, and wholeheartedly embrace the idea of it alongside all manner of slices and slathers, two thick slabs isn't typically what I crave. Tina and I were in the kitchen on Friday prepping a few salads for this little guy's fifth(!) If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution. 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Serves 4. Prep time: 5 min - Cook time: 5 min Print Recipe

GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Serves 4 people Directions Step 1 Heat the oil in a large skillet. Step 2 Stir in the tofu and stir fry for a couple more minutes. Step 3 Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. Step 4 Pour over vegetables and remove from heat. Step 5 Cook the rice vermicelli in boiling water. Step 6 Drain and serve the sauce over the vermicelli. Step 7 Garnish with cilantro or coriander leaves.