Plant-Based Apricot Plum Cobbler: #222 of 1000 Sustainable Food Experiments

Would you believe I’ve made it through 43 years on this planet without ever making a cobbler? And I don’t remember ever eating one either. What is a cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which sounds spectacular! We had some soft apricots and plums to use up, so weContinue reading “Plant-Based Apricot Plum Cobbler: #222 of 1000 Sustainable Food Experiments”

Vegan Potstickers/Gyoza/Mandu Dumplings: #214 of 1000 Sustainable Food Experiments

Many cultures have a filled dumpling kind of food: samosas, empanadas, pierogies, ravioli, mochi, blueberry buns… Maybe we’re on a quest to try them all! In Japan and Korea these marvels are savory and can be filled with veggies like cabbage and mushrooms. They’re fun to cook, steamed on one side and fried on theContinue reading “Vegan Potstickers/Gyoza/Mandu Dumplings: #214 of 1000 Sustainable Food Experiments”

Savory Bean Stew with Dumplings: #188 of 1000 Sustainable Food Experiments

We’ve made this recipe twice already, with the lovely combination of dill, rosemary, and sage warming our tummies. As a bonus, leftovers the next day are just as good as the real thing. Many thanks to the Post-Punk Kitchen for inspiration. This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Savory Bean Stew with Dumplings: #188 of 1000 Sustainable Food Experiments”

Vegan Malai Kofta with Zucchini and Garbanzos: #184 of 1000 Sustainable Food Experiments

Malai kofta is a classic Indian comfort food – think of tender dumplings in a creamy sauce. This recipe is a plant-based delight that blends cashews, coconut milk, and spices to create a rich sauce without all that dairy in it. The dumplings have garbanzo beans, almonds, and zucchini in them, and we added someContinue reading “Vegan Malai Kofta with Zucchini and Garbanzos: #184 of 1000 Sustainable Food Experiments”

Sensational Baked Samosas: #153 of 1000 Sustainable Food Experiments

Here we take the warm healing of a potato curry and add a crisp baked pastry instead of the traditional fried version. Your heart and your mouth will both be happy. The kiddos gobble these down too! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($6Continue reading “Sensational Baked Samosas: #153 of 1000 Sustainable Food Experiments”

Plant-Based Pierogies: #134 of 1000 Sustainable Food Experiments

Pierogies are dumplings from Eastern Europe traditionally filled with things like potato, meat, cheese, fruit, or vegetables, and then boiled. We chose a savory potato-bean-onion filling that is both plant-based and tasty, and we made our own dough. It was a fun weekend project! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Plant-Based Pierogies: #134 of 1000 Sustainable Food Experiments”

Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments

My Italian grandparents used to be famous for their gnocchi, and one summer they showed me how to make them. This is their gnocchi recipe as I remember it, except I like to use butternut squash sometimes instead of potato. If you’re looking for healthy comfort food, look no further! This is part of our 1,000Continue reading “Butternut Squash Gnocchi with Garlic, Tomato, and Sage: #112 of 1000 Sustainable Food Experiments”

Blueberry Dumplings with Maple Cream: #109 of 1000 Sustainable Food Experiments

This is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove. Blueberry sauce + dumplings + whipped (coconut) maple cream = happy smiling tummies. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Blueberry Dumplings with Maple Cream: #109 of 1000 Sustainable Food Experiments”

Asparagus Soup with Turkey Dumplings: #18 of 1000 Sustainable Food Experiments

If you go to Denmark and are searching for comfort food, you might just come across this creamy, warming soup. Bright green asparagus paired with tender veal or turkey meatballs, gently simmering away, ready to clear whatever cobwebs you’re stuck in with each delicious mouthful. This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Asparagus Soup with Turkey Dumplings: #18 of 1000 Sustainable Food Experiments”