Cravings: Butternut Squash Coleslaw & Asian Inspired Vegan Dumplings
Vegan Dumplings Recipe, Prepared by Executive Chef Keith Jones in our Bosch Kitchen Benchmark Steam Oven (Model#HSLP451UC ) at Mountain High Appliance
Makes 35 – 40 dumplings
Ingredients:
1/2 pound firm tofu, pressed to remove water, see directions
1 pound baby bok choy, washed and see directions
8 large fresh shiitake mushrooms, finely chopped and sautéed for two minutes, then cooled
2 tablespoons red bell peppers, chopped fine
2 tablespoons scallions, chopped fine
2 teaspoons fresh ginger, minced fine
1 tablespoon fresh cilantro, chopped fine
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water plus additional water for steamer
35 – 40 small won ton wrappers
Non-stick vegetable spray for the steamer
Directions:
Preheat steam-oven to 200 degrees on the highest moisture setting. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate and place a weight on top. Let stand for 20 minutes to remove as much excess liquid as possible. Remove the tofu, cut into small cubes and place into a large mixing bowl.
Prepare a pot of boiling water and ice bath. Once the pot of water is boiling, blanch the bok choy for a quick 10 seconds in two separate batches. Make sure the water returns to a rolling boil before you do
the second batch. Scoop out the bok choy and immediately place it in the ice water bath to stop the cooking process. Strain the bok choy once it’s cooled completely and do your best to squeeze out as
much water as possible. Next, finely chop the bok choy (using a food processor is a great time-saver.) Transfer to the large mixing bowl with the tofu.
Add the red peppers, scallions, ginger, cilantro, soy sauce, hoisin,
sesame oil, salt and pepper to the mixing bowl and lightly stir to combine.
To form the dumplings, remove 1 won ton wrapper from package, covering the others with a damp cloth. Lay the wrapper on a flat surface and brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu-vegetable mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth.
Repeat procedure until all of the filling is gone.
Lightly coat perforated steam pan with non-stick spray and place as many dumplings that will fit (without touching) in the pan. Steam in preheated oven for 3 – 5 minutes or until done. Remove the
dumplings from the steamer to a heatproof platter and place in an oven or warming drawer to keep warm.
Repeat cooking process until all dumplings are cooked.
Butternut Squash with Honey Smoked Salmon Coleslaw
Serves 4
8 oz Original Honey Smoked Salmon, room temperature and flaked into 4 equal portions
4 oz fresh goat cheese, room temperature
2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
1/2 lemon, juiced
Freshly ground black pepper to taste
1 medium butternut squash, spiraled or julienned
2 medium granny smith apples
6 green onions, thinly sliced
3 ribs celery, minced
1/2 cup dried cranberries
1/2 cup toasted walnuts
2 tablespoons chopped parsley
In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice with the cracked black pepper. Stir well with a whisk until fully combined and creamy.
Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandolin or sharp knife, cut the peeled cylinder into fine long matchsticks
(julienne); this should yield about 4 cups. Julienne the apples (leave the skins on) the same way as the squash.
Combine the squash, apples, green onions and celery, cranberries, walnuts and chopped parsley into a large mixing bowl and spoon or ladle in the goat cheese dressing. Flake in Honey Smoked Salmon and stir well with salad tongs.
Arrange on plates and garnish with an additional portion of Honey Smoked Salmon, serve immediately.
In the Kitchen: Tortellini Vino Rosso
In the Kitchen: Tortellini Vino Rosso
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
The Pioneer Woman: Zucchini Chips, Toasted Sausage Ravioli & Goat Cheese Bites
This is a taste test/review of The Pioneer Woman Zucchini Chips with Sweet & Sour Sauce, Toasted Sausage Ravioli with Marinara and Goat Cheese Bites with Marinara. They were $5.99 each at Meijer.
* Zucchini Chips 2 pieces (75g) = 140 calories Sauce 2 Tbsp. (30g) = 35 calories
* Ravioli 3 pieces (69g) = 190 calories Sauce 2 Tbsp. (30g) = 20 calories
* Goat Cheese 4 pieces (80g) = 240 calories Sauce 2 Tbsp. (30g) = 20 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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