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”

Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments

Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew. I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food. It’s very rewarding to turn leftover things into delicious things! This isContinue reading “Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments”

Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments

You could make these veggie burgers with any kind of beans and greens, like lentils and zucchini, kidney beans and collard greens, etc. We made them with garbanzo beans and baby broccoli because that’s what we had on hand. The dill and basil give it a nice zing. Plus it’s recipe #200 today, so that’sContinue reading “Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments”

Summer Ratatouille: #190 of 1000 Sustainable Food Experiments

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’sContinue reading “Summer Ratatouille: #190 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”

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”

Spinach Pancakes: #172 of 1000 Sustainable Food Experiments

Savory, bright green pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds. This was a fun, easy dinner experiment inspired by Jamie Oliver, but we made a non-dairy version. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($5.50 totalContinue reading “Spinach Pancakes: #172 of 1000 Sustainable Food Experiments”

Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments

This is a very comforting mix of soba noodles, tofu, cabbage, and a creamy gingery Thai peanut sauce. I would eat this any day of the week, and we all went back for a healthy second bowl. The sauce is inspired with gratitude by Oh My Veggies. This is part of our 1,000 Food Experiments to createContinue reading “Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments”

Lentils & Greens with Goddess Dressing: #168 of 1000 Sustainable Food Experiments

There are a million ways to assemble a rice bowl, and this one is especially delicious. You cook lentils, rice, and celery together, top it with sauteed farm fresh onions and greens, then drizzle with a divine vegan dressing. It will help you feel amazing! Thanks to Angela for the inspiration. 🙂 This is partContinue reading “Lentils & Greens with Goddess Dressing: #168 of 1000 Sustainable Food Experiments”

Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments

Here is a healthy version of mashed potatoes with gravy, a classic comfort food. We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making this one again for sure. ThanksContinue reading “Mashed Cauliflower Potatoes with Mushroom Gravy: #166 of 1000 Sustainable Food Experiments”