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”

Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments

The overnight rise in this recipe is totally worth the fluffy, soft texture for which Japanese milk bread is known. It’s an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go. Then it gets finished offContinue reading “Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments”

Lentil Miso Gravy with Seitan, Broccoli, and Quinoa: #185 of 1000 Sustainable Food Experiments

When transitioning to a plant-based diet, it can be helpful to have some meat-like meals to soften the change. This recipe tastes like a rich beef stew, thanks to a hearty lentil miso gravy and some chopped up Field Roast plant-based meat. We enjoyed it for a comforting dinner with baby broccoli over quinoa. ThanksContinue reading “Lentil Miso Gravy with Seitan, Broccoli, and Quinoa: #185 of 1000 Sustainable Food Experiments”

Panda Oreo Cake: #151 of 1000 Sustainable Food Experiments

Plant-based desserts are very fun to make and can be even more delicious than ones made with butter – but no judgment at all if you’re a dairy fan. This was a kid-crafted creation at our house, including homemade chocolate sandwich cookies and marshmallowy frosting. We also had to play the song “Panda” from theContinue reading “Panda Oreo Cake: #151 of 1000 Sustainable Food Experiments”

Sweet Sheep Cupcakes (Dairy-Free): #144 of 1000 Sustainable Food Experiments

These cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath. Thanks to Rachel Fong for design inspiration and Isa Chandra Moskowitz for cupcake batter ideas. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($17Continue reading “Sweet Sheep Cupcakes (Dairy-Free): #144 of 1000 Sustainable Food Experiments”

Teriyaki Tofu Stirfry: #98 of 1000 Sustainable Food Experiments

Sometimes a body just wants some veggies, and fast! When you get that craving, this is a great recipe to reach for. Snow peas, mushrooms, tofu, peppers, zucchini, bok choy – really almost any veggies you have on hand would work here. You could make your own teriyaki sauce or buy it premade.  This isContinue reading “Teriyaki Tofu Stirfry: #98 of 1000 Sustainable Food Experiments”

Baked Teriyaki Salmon and Eggplant: #84 of 1000 Sustainable Food Experiments

I love anything teriyaki, and when the youngest kids are not with us we can venture into acquired tastes like eggplant and salmon, with cabbage-mashed-potatoes on the side. This was a very healing and comforting dinner, without too much prep work.  This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Baked Teriyaki Salmon and Eggplant: #84 of 1000 Sustainable Food Experiments”

Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments

My kids love Japanese food. Sushi, chicken teriyaki, bento boxes, rice bowls, you name it. The rice bowl (also knows as donburi) is actually very versatile – you put rice at the bottom, and whatever protein and vegetables you like on top. Here we grilled some marinated salmon and paired it with teriyaki greens. ThisContinue reading “Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments”

Sesame Chicken with Soba Noodles: #24 of 1000 Sustainable Food Experiments

“Chicken and sobas, please!” is the frequent answer to “What do you guys want for dinner?” at our house. It’s a spin on a baked chicken dish I had at a retreat once, mixed with a yummy warm soba noodle salad and a side of veggies. Today’s veggies are the British treat of cauliflower cheese.  Continue reading “Sesame Chicken with Soba Noodles: #24 of 1000 Sustainable Food Experiments”

Onigiri Rice Balls: #6 of 1000 Sustainable Food Experiments

Part of a complete Japanese bento box is a beautiful onigiri, or rice ball. It can be filled with salmon or vegetables, dipped in sesame seeds, or just wrapped in seaweed. Kind of like a sandwich to bring to school or work, but with rice instead of bread. This is part of our 1,000 Food Experiments toContinue reading “Onigiri Rice Balls: #6 of 1000 Sustainable Food Experiments”