BUDDHIST HERBS RECIPES

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BUDDHIST MONK DUMPLINGS RECIPE | ALLRECIPES



Buddhist Monk Dumplings Recipe | Allrecipes image

Enjoy homemade vegan dumplings including pastry from scratch and filled with tofu plus a variety of vegetables, herbs, and spices. Serve with tomato chutney.

Provided by BuddhistChef

Categories     Main Dishes    Dumpling Recipes

Total Time 2 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 19

1 potato
2 teaspoons vegetable oil
1 tablespoon mustard seed
¼ teaspoon cumin seeds
2 carrots, finely diced
1 onion, finely chopped
1 green chile, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground turmeric
1 teaspoon grated ginger
½ cup finely shredded cabbage
¼ (14 ounce) package firm tofu, crumbled
½ cup water
¼ cup chopped fresh cilantro
1 teaspoon garam masala
salt to taste
3 cups all-purpose flour
1 cup water
1 pinch salt

Steps:

  • Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool.
  • Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots, onion, green chile, garlic, turmeric, and ginger. Cook and stir for 1 minute. Add mashed potato, cabbage, and tofu and stir again. Add water and cilantro; cook and stir until vegetables are soft and water is dried up, 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.
  • Mix flour, water, and salt together in a bowl. Knead into a ball; continue kneading until dough is very soft, 10 to 12 minutes. Wrap and rest for at least 1 hour.
  • Take a knob of dough and roll out into small round, about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together, overlapping the top slightly to form a pleat, and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.
  • Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.

Nutrition Facts : Calories 188.2 calories, CarbohydrateContent 36.2 g, FatContent 2.2 g, FiberContent 2.5 g, ProteinContent 5.8 g, SaturatedFatContent 0.3 g, SodiumContent 45.9 mg, SugarContent 1.8 g

CHICKEN, AVOCADO & QUINOA BOWLS WITH HERB DRESSING RECIPE ...



Chicken, Avocado & Quinoa Bowls with Herb Dressing Recipe ... image

Arrange the toppings individually on these protein-packed grain bowls so each bite has a contrasting taste and texture. Make big batches of the salad dressing, quinoa and roasted chicken thighs and you'll have healthy meal-prep lunches or dinners for days. Though the chicken thighs take just 15 minutes to prep, you can also make the salads with leftover chicken or store-bought cooked chicken to make prep even faster.

Provided by Katie Webster

Categories     Healthy Grain Bowl Recipes

Total Time 30 minutes

Number Of Ingredients 22

5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
½ teaspoon ground pepper
¼ teaspoon salt
3 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
1?½ cups quinoa
¾ cup red-wine vinegar
5 tablespoons water
1?½ tablespoons sugar
1 tablespoon Dijon mustard
1 large clove garlic
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground pepper
1?¾ cups extra-virgin olive oil
1 (15 ounce) can chickpeas, rinsed
1 avocado, sliced
6 radishes, thinly sliced
1 cup sprouts or shoots
¼ cup toasted seeds or chopped nuts

Steps:

  • To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
  • Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)
  • To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)
  • To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup dressing.

Nutrition Facts : Calories 752.9 calories, CarbohydrateContent 43.3 g, CholesterolContent 75.5 mg, FatContent 50 g, FiberContent 10.3 g, ProteinContent 34.4 g, SaturatedFatContent 8 g, SodiumContent 489.8 mg, SugarContent 4.9 g

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BUDDHIST MONK DUMPLINGS RECIPE | ALLRECIPES
Enjoy homemade vegan dumplings including pastry from scratch and filled with tofu plus a variety of vegetables, herbs, and spices. Serve with tomato chutney.
From allrecipes.com
Reviews 4.3
Total Time 2 hours 30 minutes
Category Main Dishes, Dumpling Recipes
Calories 188.2 calories per serving
  • Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.
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