Veta Vita Vege Stew

It summer, and it is really hot. Why I am craving stew...I have no idea. But tonight, as I drove home from a job interview I had an uncontrollable urge for potatoes. Not just any potatoes but potatoes in a thick tomato broth seasoned with the juices of complimenting boiled vegetables.

As I scoured the aisled of Whole foods, I filled my hand basket with fresh organic vegetables and other tasty snacks for later (like coconut popsicles...too cool me down after I burn my tongue)

My final result:

1 cup of dried green lentils
1 head of cabbage cut or shredded (I chose to pull it apart by hand)
2 carrots (sliced)
2 red potatoes (cut into cubes or chunks)
1/2 a medium sized onion (chopped)
1 large can of crushed tomatoes (I go for the low salt, straight of the boat from Italy kind, used in many pasta sauces)
1 vegetable bullion cube
2 Tbs of olive oil
Kosher or sea salt
Freshly ground pepper
Vegetable seasoning

This hearty stew is both flavorful and filling. And there is very little to no secret to making it.

Add the olive oil, bouillon, lentils, and vegetables to boiling pot of water. Lower to medium heat and let the vegetable simmer in their own juices for ten to 15 minutes before adding the diced tomatoes and seasonings. Cook on medium for another ten minutes before lowering heat. It may take up to 20 minutes over low heat for the lentils and potatoes to fully soften.

Season to taste...you may find that you failed to add enough salt and pepper. But watch your tongue! This savory smelling dish will leave you tasteless. I inevitably burnt my tongue. The colors and the aroma pouring out of my large sterling pot tempted me and I failed to restrain. But even with half of my taste buds, this unsuspected stew was the best dinner I have had in quite some time.

Morningstar menu

This morning I was making my usual breakfast tortilla (2 eggs, 1 slice of chedder soy cheese, 2 morningstar sausage patties on a jalepeno and cilantro whole grain tortilla), when I felt inclined to read the sides of the mystery "meat" box. Partially, I wanted to see what I have been ritually fueling my body with and also because I wanted to read the recipes on the back. The basic recipe for breakfast tacos seemed less than adventurous but the website for morningstar does soom to have some intriguing culinary suggestions.

With suggestions like, Asian-style lettace wraps and baked french toast with orange-berry sauce, I think the website is definately worth looking at. I may just have to try a few recipes and keep you posted. Check it out for yourself.

Wonton

Vegetarian Filling

½ pound of firm tofu (pressed & cubed)
½ cup of grated carrot
½ cup of shredded Napa cabbage
2 Tbs. of scallions chopped fine
2 Tbs. of finely chopped Red Bell Pepper
1 Tbs. of fresh chopped Cilantro
1 Tbs. Soy Sauce
1 Tbs. Hoisin Sauce
2 tsp. Sesame oil
2 tsp. Fresh minced ginger
1 tsp. salt
¼ tsp. black pepper
1 egg lightly beaten


Remove moisture. Cut tofu block horizontally across the curd. Place cut pieces onto middle of a paper towel or tea towel. Fold towel to encase tofu pieces. Flip so that most of the towel is on the bottom. Place weight on top of covered tofu. For best results, use a flat baking pan or serving tray with one or two canned goods placed evenly on top. Let tofu press for twenty minutes to an hour. Then cut tofu into cubes.

Add above ingredients into a metal bowl and lightly stir until blended.

Add small amount of filling to dumpling or wonton skins. Can be used to make pot stickers, steamed or fried dumplings.


3 ways to fold square wonton skins

1) Butter two consecutive edges and fold diagonally onto buttered edges. Press air away from filling. Pleat or press excess wonton skin to seal.
2) Butter three edges and fold corners upward with points towards the ceiling. Press air away from filling and seal the seams/corners.
3) Place wonton skin over loosely closed fist. Lightly press wonton skin down into fist creating a small pocket. Lightly butter and add filling. Press air away from filling by pinching together and sealing the top of the pocket. Flare out the edges.

Pot stickers

Lightly oil a sauté pan (avoid using a non-stick pan). Cook over medium heat. Place filled and sealed wontons on oiled sauté pan. Do not over crowd. Cook for two minutes.

Do not move or rearrange wontons during this time. Allow each piece to stick to the bottom of the pan (thus pot stickers… will create a dark brown coloration on wonton skin)

Add 1/3 cup of chicken or vege. broth to the sauté pan. Cover immediately and reduce heat to low. Cook for two minutes. Do not remove lid to two minutes has passed. When you remove the lid the pot stickers will deflate creating a wrinkle that is often

Gently remove with metal tongs or spatula. Be careful because the pot stickers may still be stuck to the pan.

Repeat process as necessary. Do not turn off heat. Clean the pan with water between each batch.

Serve with hoisin or soy mixed with honey. Enjoy!


Fried Dessert Wonton

¼ cup sugar
¼ cup water
¼ cup of chopped walnuts (toasted)
1 Tbs. Orange liqueur
1 Vanilla bean
6 ounces of dried pears (or any other dried fruit to fit your liking)
wonton skins
½ gallon of vegetable or peanut oil.

¼ cup of sugar and ¼ cup of water in a small sauce pan. Simmer over medium heat to dissolve sugar.

Slice vanilla bean in half and scrap out insides with a knife.

Remove sugar liquid from heat and add scrapping from vanilla bean and the orange liqueur. Stir to combine and let cool.

Chop dried fruit first. Be careful the fruit may be sticky. Place chopped fruit in food processor. Pulse processor several times until the fruit forms clomps. Add the sugar mixture to the fruit in processor. Pulse until smooth.

Mix chopped walnuts into fruit mixture. Do not put nuts in food processor. Once mixed, let the filling cool in the refrigerator for an hour. Once mixture has cooled, it can be used as filling for wonton skins.

Fry filled wonton in oil that has been heated to 360 degrees. Cook for two minutes or until golden brown. Remove with wire strainer. Drain and let cool.

Enjoy alone or with your favorite ice cream.


Recipes compliments of Good Eats on the Food Network