Snowing here today and it is definitely time for a big bowl of steaming, healthy hot soup. I first saw this soup a few weeks back on An Unrefined Vegan and I had to give it a try. I am a huge Corn Chowder fan and this one fell into that line for me just perfectly. I did leave my potatoes cubed instead of creaming all of them. Other than that, Annie's recipe was perfect for me. Creamy without the cream. Filling without leaving you bloated and sleepy. It has a texture that cries out to be a wonderful meal on its own and then an even better left-over side dish with a big salad or more veggies. A few red pepper flakes will wake it up and leave you asking for seconds.
Winter soups are so soul satisfying. You can fill up the pot with some wonderful seasonal vegetables, a little non-dairy milk, some seasonings and you're in business for a quick and easy satisfying meal. I tend to make huge batches of soup so I can serve them up for a few meals and then freeze the rest for a busy, cold night's dinner. They just make a winter meal so much more cozy and warm. Team them up with a loaf of hot bread or even just toss in some crackers or croutons and you're there. Hot, healthy meals from your own kitchen with your own tastes in mind. No fillers. No MSG or GMO's to drag you down..........An inexpensive way to fill your soul with energy and warmth.
Thanks to Annie, I have another fabulous, easy meal for my cold winter nights.
For more super-soup ideas, check out my soup recipe page.
And check out Annie's original recipe for this delicious Potato Cauliflower Soup.
1 year ago I was sipping up Sprouted Mustard Seed Blackberry Vinaigrette
For the red pepper sauce:
blend together until smooth, in a food processor, 1 red bell pepper, 8 oz of silken tofu, splash of hot sauce, 1 tsp garlic powder.
For the filling:
2 small or 1 large leek, sliced and chopped
1 cup of Napa cabbage sliced thin
1 cup shredded carrot
1/8 cup chopped fresh ginger
1/2 cup red cabbage
1 red bell pepper, diced very small
1/4 cup sesame seeds (optional)
Saute all your chopped veggies in a small amount of olive oil until just softened. They will cook some while you’re steaming your dumplings to don’t over cook them here. Transfer the sautéed veggies to a bowl and stir in
enough red pepper sauce so that the veggies combine together like a slaw. Wet but not swimming in sauce.
Chill the veggie / red pepper sauce mixture for at least 1 hour. Overnight would be best for more flavor blend.
Makes about 30 dumplings.
Watch an excellent video on how to wrap your dumplings HERE
Now to start cooking!!
Heat up a few Tbs of oil in a large fry pan. Place each dumpling in the pan, pressing down slightly to make them stand up. Stay with the pan and check under each one frequently to make sure they don’t burn. Reduce the heat if they seem to be cooking too quickly. At this point, all you want is to brown the bottoms. When they look browned, pour in enough warm water *about 1 1/2 cups worth, to create a full pan of steam and cover quickly with a lid. steam the dumplings for about 10 minutes. add more water if it steams off too quickly before the dumplings are done. If you like a dryer dumpling, reduce the heat some after they steam and brown the bottoms again to crispen them up slightly. I took mine off the heat completely and let them sit and firm up while i got my plate ready to dish up.
This is somewhat of a learning process and also a preference recipe. My husband likes his a little softer and so he cooks with the steam longer while i brown mine more. Whichever you like cause you’re making them, not the local take-out place
Serve with a cup of dumpling sauce – or make your own with equal parts soy and rice vinegar plus a pinch of red pepper flakes.
The uncooked dumplings also freeze well in a sealed plastic bag for an even quicker, still healthy meal.
one year ago I was enjoying big spoonfuls of this Christmas Rice
Mr. Floyde has just been wiggin’ out… waiting to find out the winner of the Virtual Vegan Potluck Pinterest Contest…
and now he can take a nap cause the winner is……….
Be sure to check out all the category winners announced today on the Virtual Vegan Potluck website.
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