Cooking with soy meats will allow you to make your favorite dishes the vegetarian way, and should not be intimidating. Soy meats used to be harder to find and were usually only available at a specialty supermarket. Nowadays, many soy meats can be found in the freezer or refrigerator section at your local grocery stores. I encourage you to try different brands of soy products, as they do not all taste alike and you may prefer one brand to another. Gluten free and vegan soy products are becoming easier to find as well.
This dish utilizes soy chicken strips and traditional flavors of Thailand. Serve these won-tons as a side dish with your favorite Pad Thai, or as a sampling appetizer. Enjoy!
Thai “Chicken” Won tons
- 5 soy vegan “chicken” strips (Morning Star or other brand)
- 1/2 c. peanut stir-fry & dipping sauce (San-J or other brand)
- * 1 red bell pepper, chopped
- 1 scallion, chopped
- * 1 TBSP fresh cilantro leaves
- * 1 c. fresh baby spinach
- *1 carrot
- 2 TBSP olive oil
- 20 won-ton wrappers
- dijon mustard for dipping
Directions:
Heat 1 TBSP of olive oil in a wok or skillet over medium heat. Add the chicken strips and cook for 5-7 minutes or until golden brown. Remove from the heat and place the chicken strips in a bowl with the peanut sauce. Marinate for 10 minutes.
In a food processor, blend the carrot, red pepper and spinach until finely chopped. Using same skillet or wok, saute the chopped vegetable mixture for 5 minutes. Remove from heat.
In a food processor, blend the chicken strips until finely minced.
Mix the minced chicken, sauteed vegetable mixture, chopped scallion and cilantro in a bowl.
Lay 20 won-ton wrappers flat on the counter or other surface. Spoon 1 tsp of the mixture into the center of each won-ton wrapper. Using a small bowl of water, lightly wet your finger tip and moisten all edges of the won-ton. Fold the won-ton on the diagonal, making a triangle shape. Lightly wet the opposite edges and fold into the center of the won-ton. Continue process until you have filled and sealed all 20 won-tons.
Using a steamer, steam won-tons for 5 minutes over bowling water. If you prefer crispy won-tons (I do), heat the remaining 1 TBSP of olive oil in the wok or skillet and pan fry the won-tons for 5-7 minutes, turning once.
Serve with djon mustard or your favorite dipping sauce.
Yield: 20 won-tons
*items from Midwest Vegetarian garden













Potato Leek Soup
Potato Leek Soup
Fall is my favorite season of the year, as the leaves change and bring such vibrant colors to our landscape. Fall’s arrival has also brought some chilly temperatures with it, making it the perfect time to enjoy a warm cup of soup.
We had our first harvest of leeks this week, which are in the onion family for those of you who have not cooked with leeks before. Leeks are used in a lot of French cooking and have a sweeter delicate flavor. Make sure you clean them very well, as dirt will get trapped between the layers. This potato leek soup is delicious pared with crusty bread or a nice fall salad.
Tip: How to clean leeks: Using a knife, trim 1″ off the top and bottom of the leek. Cut the leek in half length wise. Remove and discard (or compost) the outer layer of the leek. Rinse each layer of the leek under cold water, making sure all dirt is removed.
Potato Leek Soup
Directions:
Combine the potatoes, celery, leeks, broth, bouillon cubes and salt in a large saucepan. Cover and cook for about 20 minutes or until potatoes are tender, not mushy. Add 1 c. milk, heat.
In a bowl, whisk the sour cream, flour, 1/2 TBSP chives and remaining 1 C. milk together. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly until thickened.
Using an immersion blender, puree half the soup mixture or until the consistency you prefer. I prefer some potato chunks, but mostly pureed, as this helps to thicken the soup. If using a stand blender, fill blender half full and puree in batches. Top soup with remaining 1/2 TBSP chives. Enjoy!
Yield: 7 cups
*items from Midwest Vegetarian garden
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