Recipes

Sweet and Sour Tofu Dumplings

March 10, 2025

Sweet and Sour Tofu Dumplings

I have been making these dumplings for years. They are one of my favorite tofu recipes, and I never get tired of them. I use powdered peanut butter in my recipe, so I can reduce the fat content as much as possible. The results are just as good as when I make them with full-fat peanut butter. The sweet and sour sauce in this recipe is sugar-free and full of pineapple flavor. Serves 6
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Ingredients
  

  • 2 pounds extra firm tofu pressed and mashed
  • 2 tablespoons powdered peanut butter
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons ground flax seed soaked in 3 tablespoons water for 10 minutes
  • 8 ounces button mushrooms chopped small
  • 1 cup finely chopped green cabbage
  • 1 medium red bell pepper diced small
  • 8 scallions thinly sliced
  • ¼ cup crushed pineapple
  • ¼ cup apple cider vinegar
  • 3 tablespoons low-sodium tamari
  • 2 cloves minced garlic
  • ½ cup pitted dates soaked in warm water for 10 minutes then drained
  • 1 teaspoon crushed red pepper optional
  • 2 tablespoons arrowroot powder dissolved in ¼ cup of cold water

Instructions
 

  • Make the tofu: Preheat the oven to 375 degrees F.
  • Combine all ingredients in a large bowl and mix well.
  • Using a small ice cream scoop, shape the tofu into dumplings, and place them on a non-stick baking sheet or one lined with silicon.
  • Bake for 30-35 minutes until the dumplings are lightly browned and firm.
  • Make the sauce: Combine the pineapple, vinegar, tamari, garlic, and dates in a blender. Process until smooth.
  • Add the pineapple mixture to a sauce pan and cook over medium-low heat for 5 minutes.
  • Add the arrowroot powder mixture and cook until the sauce is thickened, about 1 minute.
  • To serve: Place the tofu dumplings on a serving plate and pour the sauce over them.
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Recipes

Potato, Pesto, and Caramelized Onion Polenta Pizza

March 1, 2025

Potato, Pesto, and Caramelized Onion Polenta Pizza

This pizza is great cooked on the grill outdoors when it is too hot to turn on the oven. It is filling without the heavy brick-in–the-stomach feeling that most pizzas leave you with. For a quick alternative to homemade polenta, buy premade polenta available in most grocery stores. It comes in a log shape and can be sliced and topped to make individual pizzettes.
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Course Main Course
Cuisine Italian
Servings 2 Pizzas

Ingredients
  

  • 4 cups cold water
  • 1 cup cornmeal or polenta *
  • 2 large Yukon Gold potatoes thinly sliced
  • 2 medium yellow onions peeled and diced
  • 1 cup Basil Pesto recipe follows
  • ¼ cup nutritional yeast optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Add the water and cornmeal to a saucepan and bring to a gentle boil over medium heat, stirring occasionally.
  • Once the mixture starts to boil, cook, stirring frequently, until it thickens. Season with salt and divide the polenta between two non-stick pizza pans.
  • Place the two polenta crusts in the refrigerator and chill until set.
  • While the crusts chill, steam the potatoes in a double boiler or steamer basket over medium heat until tender. Set aside and let cool.
  • Place the onions in a medium saucepan and sauté over medium heat for 15 minutes, or until well browned. Add water 1 to 2 tablespoons at a time, as needed to keep the onions from sticking to the pan. Remove from the heat and set aside.
  • Preheat the oven to 425°F.
  • Divide the pesto in half and spread over each of the two pans of polenta.
  • Arrange the potatoes over the pesto, top with the caramelized onions, and sprinkle with the nutritional yeast if desired. Season with salt and pepper.
  • Bake for 10 to 12 minutes. Let sit for 10 minutes before serving.

Notes

*You can use masa harina to make polenta. It acts in much the same way as instant polenta. You will need to use 2 cups of masa instead of 1 cup called for above., and you only need to cook it for a minute until it thickens.
Keyword Pizza, pesto, vegan
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