Tag Archives: green onion

Wonton Vegetable Soup

14 Feb

A wonton is a type of dumpling commonly found in Chinese cuisine. Typically fried or boiled in soup, wontons are prepared by placing filling inside of thin, flat pieces of dough, which are folded over and sealed. The shape of wontons vary by region, but are often found as triangles.

Bok choy (also known as pak-choi), a type of Chinese cabbage, is a low-calorie food providing a healthy dose of nutrients. 1 cup boiled bok choy provides 18% DV Potassium, 144% Vitamin A, 15% Calcium, 73% Vitamin C and 15% Vitamin B6, all in just 20 calories (source).

The high amount of Vitamin A contained in bok choy plays an essential role in healthy vision, bone growth, and immune and reproduction system function. This vitamin, often referred to as retinoids, is found naturally in both animal and plant sources, however, animal-derived Vitamin A is fat-soluble and can build up in the body, becoming toxic. Plant-derived Vitamin A, however, is water-soluble and does not build up in the body, therefore toxicity is rare (source).

The wontons below encompass a savory tofu filling and are cooked in a light vegetable broth, which is full of bok choy, carrots, baby corn, mushrooms and green onion.

Vegetable Wonton Soup

Wonton Vegetable Soup

Wontons:
8 ounces extra-firm tofu, drained, patted dry and crumbled
1 large clove garlic, peeled
1 tablespoon soy sauce
fresh cracked black pepper
1/3 (12-ounce) package round dumpling wrappers*

Soup:
12 cups water
3 tablespoons vegan vegetable bouillon paste (I use Better Than Bouillon)
1 teaspoon grated fresh ginger
2 medium-size carrots, peeled and thinly sliced
2 heads bok choy, washed and sliced
1-1/2 cups sliced mushrooms of choice, cleaned
8 ounces baby corn, drained
2 green onions, thinly sliced

Begin with wontons by placing tofu, garlic, soy sauce and pepper in a bowl. Mix with a fork until thoroughly combined.

Place a dumpling wrapper on a clean, flat surface and spoon approximately 1 tablespoon tofu mixture into the center. Moisten edges of wrapper with water and fold to form a half-moon. Seal wonton by carefully pressing around filling and edges to remove as much air as possible. Continue process until filling is used up. Set aside.

For the soup, bring water to a boil and stir in vegetable bouillon paste until dissolved. Add ginger, carrots, bok choy and mushrooms, reduce heat to low and cover, allowing to simmer for 2-3 minutes.

Add prepared wontons to pot and replace lid, continuing to simmer for an additional 2-3 minutes.

Finally, add baby corn and green onions, replace lid and simmer for 1-2 additional minutes, or until wontons and vegetables are tender. Serve hot or warm.

* Dumpling and wonton wrappers often contain egg, so it is important to read the ingredients, ensuring that the wrappers are vegan.

Flaky Green Onion Parathas

23 Mar

Originating in the Indian and Pakistani state of Punjab, parathas are a popular type of unleavened flatbread that is commonly consumed for breakfast. The word paratha is a combination of the words parat and atta, which means “layers of cooked dough.” (source)

Traditional parathas often contain ghee, but many are prepared with cooking oil, making them vegan-friendly. These flatbread can be stuffed with various vegetables and served with non-dairy butter, chutney or yogurt, or simply enjoyed plain. They make an excellent accompaniment to curries and other saucy dishes.

This paratha recipe uses green onion, or spring onion as many like to call it, and is perfect even as a snack.

Flaky Green Onion Parathas

Flaky Green Onion Parathas
Yields 6 parathas

1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon salt
2 tablespoons + 2 tablespoons olive oil, divided*
1/2 – 2/3 cup regular unsweetened almond milk
1-2 stalks green onion, sliced
extra flour for dusting
oil for the pan

Combine flours and salt in a large bowl and mix to combine. Add 2 tablespoons oil and almond milk and stir until mixture begins to form a ball. Kneed for 5 minutes then cover with a damp towel and allow to rest for 1 hour.

After the dough has rested, separate into 6 sections and roll into balls. On a clean, lightly floured work surface, roll each ball out until approximately 1/8-inch thick.

Spread approximately 1-2 teaspoons oil evenly over the top and sprinkle with approximately 2 teaspoons green onion.
GreenOnionParathas-3

Roll each circle into a log. You should end up with a strip of dough, approximately 1-inch tall by 8 inches wide. Press to flatten dough slightly and stretch so that it is approximately 2 inches wider than before.
GreenOnionParathas-4
GreenOnionParathas-5

Roll the strip into a ball, similar to a cinnamon roll. Repeat with remaining dough until all has been used.
GreenOnionParathas-6

Place balls on a plate and cover with a damp towel for an additional hour.
GreenOnionParathas-8

After resting the second time, again, roll each ball into a circle approximately 1/8-inch thick. Set aside.
Green Onion Paratha

Heat a teaspoon oil in a large, non-stick frying pan over medium heat. Add a paratha and cook for approximately 2 minutes on each side, or until golden brown spots appear. Remove paratha from pan and repeat until all remaining dough has been used.

* NOTE: If you wish to have a nice buttery taste, simply substitute vegan buttery spread for the oil and proceed with recipe as directed.

Flaky Green Onion Parathas

Breakfast Bake Extravaganza

12 Nov

Breakfast is the most important meal of the day. This is because it gets your metabolism going and provides that bit of energy to help kickstart your day.

Now I don’t know about you but I absolutely love breakfast. If I could have a buffet filled with vegan scrambles, cheese, bacon and sausage, hash browns, biscuits, cinnamon rolls, pancakes, french toast, hell, everything, I would be a happy camper. But alas, having all that can be expensive and time-consuming to make. SO, why not create something that encompasses many of the above? I present to you my Breakfast Bake Extravaganza. This recipe is easily adaptable if you prefer broccoli, bell peppers, zucchini or any other vegetable of your choosing. You could also add some tofaken. Yum!

Breakfast Bake Extravaganza with green onion, mushrooms, spinach, tater tots and vegan Canadian bacon and cheese

Breakfast Bake Extravaganza

2 (14-ounce) packages firm tofu
½ (8-ounce) package fresh or frozen chopped spinach
1 tablespoon olive oil
½ (8-ounce) package white button mushrooms, chopped
2 stalks green onion, green parts chopped
2 tablespoons cornstarch
4 teaspoons nutritional yeast
4 teaspoons lemon juice
1 tablespoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups frozen tater tots
½ (8-ounce) package vegan shredded cheddar cheese
½ (6-ounce) package vegan Canadian bacon, chopped

Preheat oven to 350º F. Grease 9″ x 9″ glass baking pan; set aside.

Drain the tofu and wrap in a clean, dry towel. Place a heavy item over it and allow to sit for 30 minutes.

If using fresh spinach, bring a medium pot of water to a boil over high heat. Add spinach, stirring often, and boil for 2-3 minutes, or until tender. Drain and rinse spinach until water runs dry, then squeeze out as much liquid as possible. Chop and set aside. If using frozen spinach, thaw, rinse until water is clear, then squeeze out as much liquid as possible. Set aside.

Meanwhile, heat olive oil in frying pan over medium heat until hot. Add mushrooms and cook, stirring often, until tender, approximately 3-5 minutes. Remove from heat and set aside.

In a food processor combine pressed tofu, cornstarch, nutritional yeast, lemon juice, onion powder, salt, pepper and turmeric. Process until combined. Pour out into a large mixing bowl and add mushrooms and spinach, green onion, tater tots, cheese and Canadian bacon. Stir until combined.

Pour mixture into prepared baking pan and spread evenly using the back of a spoon. Bake in preheated oven for 45 minutes, or until a knife inserted near the center comes out clean.

Breakfast Bake Extravaganza

Regrowing Green Onion: Did You Know?

10 Mar

Did you know that you can easily regrow green onion from the comfort of your own home?

It’s true! While I can’t take the credit for figuring it out, I did find this super cool trick on another blog. Usually when green onions (also known as scallions) are used, the white root ends are discarded. Now, however, you can have a constant supply of these delicious onions without having to go to the store each time!

Regrowing Green Onion

After 4 Days

All you need are the following items:

  • White root end of green onion
  • Drinking glass, jar or vase
  • Water
  • Windowsill

Place root ends in glass and add a little water, enough to cover the roots. Allow to sit in a window for 7-14 days, changing the water every other day. After this duration you will have beautiful green onions ready for consumption. “How much sunlight do I need?” you ask…well another added benefit to this is that you don’t need a super sunny window. Even partial sunlight will do. Have fun!

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