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”

Cuban Black Beans and Rice with Veggie Stirfry: #124 of 1000 Sustainable Food Experiments

This is my new favorite way to eat rice! You cook the rice right in the same pot as a fragrant mix of onions, olive oil, spices, beans, broth, and potatoes. It’s kind of like a Cuban-style risotto, but much easier to make than traditional risotto. We had it with a fresh veggie stirfry includingContinue reading “Cuban Black Beans and Rice with Veggie Stirfry: #124 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”

Island Chicken: #38 of 1000 Sustainable Food Experiments

Marinated chicken, rice, and veggies are a staple dinner at our house. Everyone cleans their plate and asks for more. Today’s variation uses a Hawaiian-inspired pineapple teriyaki sauce. Hope you enjoy it as much as we did! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($8.50Continue reading “Island Chicken: #38 of 1000 Sustainable Food Experiments”

Algerian/Moroccan Chicken Couscous: #16 of 1000 Sustainable Food Experiments

What happens when you marry couscous, or little balls of pasta, with oranges, lemons, cumin, chicken, and a bright array of vegetables? Kind of a party in your mouth. My kids’ reaction: “Wow! My tongue is so confused. Can I have some more?” I hope your family enjoys this healthy and tasty creation too. FeelContinue reading “Algerian/Moroccan Chicken Couscous: #16 of 1000 Sustainable Food Experiments”

Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments

In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here. Bonus challenge: my husband says he doesn’t like eggplant. Maybe this dish will change his mind? This is part of our 1,000Continue reading “Garlic Eggplant with Zucchini: #11 of 1000 Sustainable Food Experiments”

California Pad Thai: #3 of 1000 Sustainable Food Experiments

If you’ve ever eaten street food in Thailand, chances are you’ve come across pad thai. Noodles are always a favorite around here, so we’re adding our version of this Thai stirfry favorite to our experiment list. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($16 total)Continue reading “California Pad Thai: #3 of 1000 Sustainable Food Experiments”