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Wife Mama Foodie

Making Healthy Taste Good

Entree, Vegan, Vegetarian

May 20, 2019

Deconstructed Sushi Bowl

This simple deconstructed sushi bowl consists of all of the yummy ingredients to make the perfect veggie sushi roll, but is made much more quickly deconstructed in a bowl! Recipe courtesy of Sapana Chandra’s cookbook, Plant Power Bowls.

Deconstructed Sushi Bowls | Vegan and Gluten-FreeI love finding simple and fresh meal ideas to make for my family. I sometimes find myself making the same recipes over and over, so I was super happy to get Sapana Chandra’s new cookbook, Plant Power Bowls, in the mail, which includes an abundance of seasonal and delicious, plant-based recipes. Sapana is the author behind the blog Real + Vibrant and is always sharing yummy and healthy recipes on both her blog and Instagram.  

I have so many recipes bookmarked already, but if there’s one thing my family and I love to indulge in, it’s sushi, so I knew I needed to make her Deconstructed Sushi Bowl first! My hubby and kids eat rolls like they’re tic tacs, so we don’t go out to eat it too often. We do, however, make it at home a lot since it’s much more economical. I like that you can add all of your favorite fillings without having to pay up-charges, like you would at a restaurant. It’s also a great way to use up all the fresh produce in your fridge, and an easy way to get your picky kids to eat their veggies!

Deconstructed Sushi Bowls | Vegan and Gluten-FreeDeconstructed Sushi Bowls | Vegan and Gluten-FreeWe make these simple veggie sushi rolls often, but I love the idea of throwing everything together in a bowl for a quick and wholesome dinner. Sushi rice is topped with avocado, shaved carrot, cabbage, cucumber, edamame, mango, green onions, and radish. I like to eat it with nori strips and a drizzle of sriracha mayo, but this recipe is very customizable, so feel free to swap out any of the listed ingredients for your favorites or for those you have on hand!  

Deconstructed Sushi Bowls | Vegan and Gluten-Free Deconstructed Sushi Bowls | Vegan and Gluten-Free
These bowls were super fresh and delish! Can’t wait to try the other recipes in the cookbook!  Check out the full recipe below and be sure to pick up a copy of Plant Power Bowls for even more healthy and delicious recipes!

© 2019 By Sapana Chandra. All rights reserved. Excerpted from PLANT POWER BOWLS by permission of Sasquatch Books.

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Deconstructed Sushi Bowl


  • Author: Joscelyn Abreu
  • Yield: 2 servings 1x
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Description

This simple dish consists of all of the yummy ingredients to make the perfect veggie sushi roll, but is made much more quickly deconstructed in a bowl! Recipe courtesy of Sapana Chandra’s cookbook, Plant Power Bowls, with a few adjustments.


Ingredients

Scale
  • 1–2 cups cooked brown or white rice (I used the sushi rice from this recipe.)
  • 1 cup shelled edamame
  • 1 cup chopped or sliced cucumber
  • 1 medium avocado, sliced
  • 1/2 cup shredded or thinly sliced red cabbage
  • 1/2 cup diced fresh mango
  • 2 tablespoons sliced green onion
  • 1 tablespoon toasted black sesame seeds
  • 1/2 medium lime, cut into wedges
  • 1 cup nori strips (optional)

Spicy Sriracha Dressing:

  • 1/4 cup raw cashews, soaked in purified water for at least 30 minutes
  • 1/4 cup water
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 1 tablespoon sriracha, use less or more to taste
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper

Instructions

  1. Divide the ingredients between two bowls. Serve with optional nori strips and a drizzle of sriracha dressing.
  2. To make the sriracha dressing, drain and rinse soaking cashews. Combine everything in a blender—cashews, water, lemon/lime juice, sriracha, Tamari, sesame oil, salt and pepper. Blend for 1-2 minutes, until smooth and creamy, scraping down the sides as needed. Adjust seasonings, to taste.
  • Category: entree, vegan, vegetarian

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September 5, 2018

Fresh Tomato and Basil Pasta

This simple and fresh tomato and basil pasta is ready in under 30 minutes and only has a handful of ingredients! It’s the perfect dish for any night of the week and can easily be customized to include a protein of your choice. Vegan friendly with a gluten-free option.


If there’s one thing I love about visiting Italy, it’s definitely the food. The sights are pretty amazing too, I mean Italy is one of the most beautiful countries in the world, but the food is truly incredible. It’s also nothing like the Italian food that’s popular here in America. (I couldn’t find fettuccine alfredo to save my life!) In Italy, many of the dishes are very simple, with few, but fresh, ingredients—and lots of flavor like this simple tomato and basil pasta!

Now that we’re back home, we’re making pizza and pasta regularly, wishing we were still walking the cobblestone streets of Italy. This dish is one of the most simplest pasta dishes you could make, even for busy weekdays. It’s ready in under 30 minutes, less time than a pre-packaged frozen lasagna would take, and only has a few, fresh ingredients. If you eat meat, add some grilled chicken or shrimp, or serve with crusty bread and a side salad to make it a complete meal. My family likes to top theirs with some grated parmesan too, but that’s totally optional. To me it’s perfect as is.

An essential step to ensure your pasta isn’t bland, is to generously salt the cooking water, although the amount of salt to add varies from person to person. You may have heard it said that pasta water should “taste like the sea”, which unless you take regular trips to the ocean and have a habit of tasting the water, what exactly does that mean?

At the risk of getting over zealous with the salt and having inedible pasta, I find that a few generous pinches of salt added to the pot of boiling water is sufficient.

I may have left a part of my heart back in Europe, but making the foods I enjoyed there brings a deluge of the happy memories made with my family. Memories I’ll have forever…which shall do until I’m back there again.

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Fresh Tomato and Basil Pasta


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 3–4 servings 1x
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Description

This simple pasta is ready in under 30 minutes and only has a handful of ingredients! It’s the perfect dish for any night of the week and can easily be customized to include a protein of your choice. Vegan friendly with a gluten-free option. Recipe can easily be doubled to serve more people.


Ingredients

Scale
  • 8–10 ounces thin spaghetti or other pasta of choice (use gluten-free pasta, if needed)
  • 1/4 cup olive or avocado oil
  • 2 pints cherry tomatoes, I cut the larger ones in half
  • 3–4 medium garlic cloves, thinly sliced
  • salt and pepper
  • 1/4 – 1/2 cup basil, chopped or thinly sliced
  • grated parmesan, optional

Instructions

Cook the Noodles:

  1. Bring a pot of well salted water to a boil. Cook noodles just shy of al dente, a minute or two less than package instructions; they will cook more in the pan. Reserve 1 cup of pasta water from the pot and drain the noodles when done.

To Make the Sauce:

  1. While the noodles are cooking, begin making the sauce. In a large saute pan, heat oil over medium heat. Add garlic and stir around for a bit to cook, then add tomatoes. Cook together until tomatoes soften, about 4–5 minutes, pressing on a few of the tomatoes to release their juices and thicken the sauce. Careful not to cook over heat too high or the garlic can burn and add a bitter taste to the dish. Remove pan from heat until ready to add the cooked noodles.

Finishing the Dish:

  1. Place the pan of cooked tomatoes back over medium-high heat and add the hot noodles to the pan, along with the chopped basil. Toss to coat, adding the reserved pasta water as needed to bring the sauce together. Taste and season with salt and pepper as needed. Top with freshly grated parmesan, if desired. Serves 3–4
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Entree, Vegan, Vegetarian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Spicy Tomato and Kale Linguine

Spicy Tomato and Kale Linguine | Vegan Friendly with Gluten Free Alternative

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Lemon Garlic Zucchini Noodles with Roasted Cauliflower | Paleo and Vegan Friendly

Heirloom Tomato Pizza

Heirloom Tomato Pizza | Includes Gluten-Free Option

February 22, 2018

Simple Vegetable Dumplings

These delicious and simple vegetable dumplings are filled with mushrooms, cabbage, onions, and carrots. They’re tofu free and can easily be made vegan friendly or gluten-free.

Simple Vegetable Dumplings | Vegan friendly with GF option | Wife Mama Foodie
Dumplings are one of those meals I often forget to make. It’s so easy to get stuck in the same recipe cycle, isn’t it? As a busy mom, I usually opt for whatever’s quick, simple, and I already know off the top of my head, which these days it seems is either a soup, stew, rice bowl, pasta, or salad.

But then your head comes out of the cloud of busyness and you remember that you actually know how to cook more than five dishes, to the delight of your family. Cue homemade dumplings.

However, I’m not going to lie and say this is a meal that can be on your table in 10 minutes, unless you’re fast like the Flash, in which case I’d like to offer you a job to cook for my family! And I blame my use of superhero analogies on my obsessed husband and son who are usually either watching, playing, or wearing something Marvel or DC. Ugh.

But back on topic, these are worth the effort, I promise! It’s not so much the filling, but the homemade dumpling wrappers that are time consuming. The good news is, the more you roll, the faster you get, and even better if you can get your family into the kitchen to help.

You can even make a rule that each person can only eat whatever they roll and see how fast they whip up some dumplings! 😂

Simple Vegetable Dumplings | Vegan friendly with GF option | Wife Mama Foodie
Simple Vegetable Dumplings | Vegan friendly with GF option | Wife Mama Foodie
These dumplings are delicious and very versatile. Steam, pan-fry, or boil them in soup broth. So many tasty options. I even have another recipe for meat or tofu-filled dumplings here (pictured below) if you’re interested! Enjoy!

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Simple Vegetable Dumplings


★★★★★

5 from 2 reviews

  • Author: Joscelyn Abreu
  • Yield: approx 32 dumplings 1x
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Description

These delicious vegetable dumplings are tofu free and include a vegan friendly or gluten-free alternative.


Ingredients

Scale

Homemade Dumpling Wrappers: (optional. Gluten-free alternative included below)

  • 2 cups (280g) unbleached all-purpose flour
  • pinch of salt
  • 3/4 cup (180ml) boiling water

Dumpling Filling:

  • drizzle of cooking oil (one for high heat. I like avocado oil)
  • 1 tablespoon minced ginger
  • 1 peeled and minced garlic clove
  • 3 cups (185g) shredded nappa cabbage
  • 2 cups (165g) chopped portobello or shiitake mushrooms
  • 1 1/2 cups (107g) chopped green onion
  • 1 cup (120g) shredded carrots
  • 2 tablespoons soy sauce, tamari, gluten-free or coconut aminos soy, gluten and grain free
  • 1 1/2 teaspoon sesame oil
  • salt and pepper to taste

Dipping Sauce:

  • 1/4 cup low sodium soy sauce, tamari (gluten-free) or coconut aminos (grain, gluten, and soy free)
  • 2 teaspoons rice vinegar
  • 1 teaspoon pure sesame oil
  • 2 cloves of garlic, minced
  • 1 green onion, chopped
  • pinch of red pepper flakes or black pepper
  • pinch of sesame seeds, optional

Gluten-Free Wrappers:

  • 2/3 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or other good 1-to-1 baking flour blend
  • 2/3 cup sweet rice flour such as Mochiko
  • 2/3 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 2 eggs
  • 2–4 tablespoons water, just enough to form dough

Instructions

Homemade Dumpling Wrappers: (Can use store-bought as well. Directions for gluten-free wrappers below)

  1. MAKE DOUGH: Into a large bowl, combine flour and salt. Use a wooden spoon or rubber scrapper to stir in boiling water. Continue to stir flour and water until the flour is mostly absorbed by the water. Mixture will be crumbly.
  2. KNEAD DOUGH: Dump flour mixture onto a clean surface to knead the dough. Knead dough for 8-10 minutes, until dough is soft and smooth. Sprinkle in a little more flour, if necessary, to keep the dough from sticking to your hands and the board. Shape the kneaded dough into a round disc and using a knife, cut the disc into two equal portions.
  3. SHAPE DOUGH: Take each portion and form them into round discs. Poke a hole into the center of each disc and shape into a big “O” or bagel, keeping the width of dough even all around. Cover the two bagel forms with plastic wrap or a kitchen towel and let rest for 20 minutes.
  4. CUT DOUGH INTO EQUAL PIECES: Now we’re going to cut the dough into even portions to roll out. Each round of dough will make 16 wrappers. After 20 minutes, take one of the bagel-shaped pieces of dough out from under the cover. Use a knife to cut the shape evenly in half. Take the two halves, line them up next to each other and cut them down the center again. Now you should have 4 equal pieces. Line the 4 pieces up to cut down the middle again. You should have 8 equal pieces. Now cut each half in half for a total of 16 equal pieces. Lightly toss the dough pieces with flour to keep them from sticking to each other. Place all but one dough piece back under the towel/plastic wrap to keep from drying out. Repeat process with other piece of dough.
  5. ROLL OUT WRAPPERS: Take your small piece of dough and shape into a round disc. Place on a lightly floured surface and using a rolling pin, roll out the dough into a circle about 3-4 inches in diameter. Place finished wrapper on a lightly dusted board or pan and cover with plastic wrap or kitchen towel. Make sure to keep wrappers lightly dusted with flour so they don’t stick to each other. If your kitchen is hot and humid, I don’t suggest stacking them. Instead lay them in a single layer on a try, slightly overlapping. Repeat process with remaining dough pieces.

Vegetable Filling:

  1. Place a large skillet or wok on the stove over medium-high heat.
  2. Add oil, ginger, garlic, and cabbage. Cook until cabbage begins to wilt and shrink down.
  3. Add mushrooms, green onion, and carrots, along with the soy sauce and sesame oil. Continue to cook until liquid begins to evaporate.
  4. Season with pepper, to taste, and salt only if needed. The soy sauce tends to add enough saltiness for my taste.
  5. Rolling Dumplings:
  6. There are many different folding techniques for dumplings, from easy to complex. You can find a plethora of ideas online and a few in in this post.
  7. To pleat them, as above, place a small spoonful of filling onto the middle of your wrapper. Lightly wet the edges of the circle with water. Bring two opposite sides of the circle up, like a taco, and pinch to seal the middle. Starting on the left side of the dumpling, make a little fold or pleat towards the pinched center with the front side of the dumpling wrapper, leaving the back side of the wrapper flat. Lightly dampen the outside edge if needed. Pinch the pleat to seal and continue to make one or two more pleats on that side. On the opposite side, make 2-3 symmetrical pleats towards the center. Dumpling should naturally curve around in a half moon shape. Place finished dumplings on a flour dusted platter and cover with plastic wrap or a towel while you finish folding the rest.

Steaming Dumplings:

  1. You can easily steam dumplings in a bamboo steamer, like the one pictured, a vegetable steamer basket, etc. The important thing is to line the steamer with a piece of parchment paper or cabbage leaf so your dumplings don’t stick to the steamer. Place your dumplings onto the parchment in the steamer leaving a little space between each dumpling so they don’t get stuck together. Place steamer over a pan, wok, or pot of boiling water and cook with a rapid steam for 6-8 minutes, or until center is thoroughly heated and wrappers are puffed and slightly translucent. Best if served right away. I included a basic dipping sauce recipe above!

Potstickers/Gyoza:

  1. Place 1-2 tablespoons of oil into a large pan (I suggest non-stick or well seasoned cast iron skillet) and place over medium heat. Once pan is hot, place into the pan leaving a small space between each one so they don’t stick together. Cook for about a minute or so until the bottom turns a golden brown. Place 4-5 tablespoons of water into the hot pan and immediately cover with a lid. Reduce heat to medium-low and let steam for 5-8 minutes, or until center is thoroughly heated and water has evaporated from the pan. Serve potstickers with the easy dipping sauce included below!

Dipping Sauce:

  1. Mix all of the dipping sauce ingredients together in a small bowl. Taste and adjust seasonings as needed. Serve along side of potstickers or steamed dumplings.

Gluten-Free Wrappers:

  1. Combine flours, xanthan gum, and pinch of salt in large bowl. Mix in eggs and then add 1 tablespoon of water at a time, mixing in between, just until dough comes together. If dough is still crumbly, instead of adding more tablespoons of water, just wet your hands and mix the dough by hand. This adds just a little moisture without making it too sticky. Take dough out and knead it for a few minutes on a lightly flour-dusted surface (I used more of the 1 to 1 baking flour.)
  2. When dough is smooth, use a knife to divide dough in half. Take one of the halves and roll into a 1 to 2-inch thick log (cover the other piece up with plastic wrap so it doesn’t dry out.) Cut log down the center and line each half up beside one another and cut down the center again. You should have 4 equal halves. Line the 4 halves up and divide down the center and then divide each half in half. You should have 16 equal pieces of dough. Repeat process with the other half of dough from earlier. Cover all of the dough with plastic wrap or a kitchen towel while you roll out each wrapper. Should make about 32 wrappers.
  3. You can roll, fold, and cook these using the tutorials in this post, just keep in mind that because these wrappers don’t contain gluten, they are a little more fragile and not as elastic as those made with regular flour. Handle the rolled dumplings carefully to ensure they don’t fall apart.
  • Category: Entree, Vegan, Vegetarian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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