Eat

Gyoza is a pan-fried dumpling from Japan, similar to pot-stickers, that commonly has a filling of protein, vegetables and spices. This recipe has been veganized by adding in some fried tofu instead of the traditional meat for the filling, but you could put any type of protein or flavor combinations that you like. The green onion, garlic and chili peppers give this recipe a traditional taste that goes well with your favorite teriyaki or soy dipping sauce.

Gyoza Dumplings (Vegan)

*Makes about 40

Ingredients:

The options are endless when it comes to takeout, which makes it easy to rely on restaurants for your daily grub. Hey, sometimes you just need some hot, comforting noodles conveniently packed up in one of those cute cardboard containers. But if takeout becomes a daily habit, you could be heading for some problems.

Pickling a portion of your garden’s fruits and vegetables allows you to bring farm fresh food to the table ALL year . Pickling for preservation may be one of the oldest methods of preserving food, as it traces back to the B.C. time period.

What is algae?

Scientifically, algae are aquatic organisms that thrive through photosynthesis. This includes a great number of organisms, but for our purposes, we’re going to focus on spirulina and chlorella.

What’s the difference between spirulina and chlorella?

Chlorella is a single-celled green algae made up of chlorophyll pigments (hence it’s bright green color.) Due to its incredibly fast reproduction rate, chlorella is a very sustainable food source.

The Ancient Aztecs used the Prickly Pear Cactus (Opuntia spp.) as food and medicine. I know it doesn’t look like something you’d want to grab – or even eat – but it’s packed full of powerful properties.

Some non-culinary adventurous people fear the vegetables that lurk at the edge of the produce section. You know they are vegetables, and probably good for you.  But you hesitate to buy them because you don’t know how to cook them, or you fear what they might taste like once you put them on the table.

Leeks are one of those vegetables.

They are stately, upright stalks that look a bit like green onions on steroids. They are, in fact, related to the onion, belonging to the allium family of vegetables.

With the winter weather upon us, I always look for ways to incorporate seasonal flavors, especially warming spices, into my favorite recipes. After hearing how good These pancakes were, we decided to try them gluten free.

In a family with gluten, dairy, soy, egg, and nut intolerances, indulging in creamy anything is quite rare. My oldest son and I are big soup lovers, though, and he especially loves creamy soups, so I’ve tried my hand at several vegan recipes using coconut milk, but we just aren’t always in the mood for the subtle taste of coconut. I’ve discovered that with enough olive oil in the cooking process, and by roasting the veggies first, we can end up with a creamy soup without any dairy or dairy alternatives whatsoever – and the taste is truly superb.

I have been a Paleo eater for the past eight years, and it has completely changed my life.

For those of you that don’t know, the Paleo diet is short for “paleolithic”—also known as the “caveman” diet -- and includes grass-produced meat, fish/seafood, fresh fruits and veggies, eggs, nuts and seeds, healthful oils (olive, walnut, flaxseed, macadamia, avocado, coconut), and eliminates/minimizes sugars, grains, dairy and beans.

This new way of eating came as a result of discovering my inability to process sugars and starchy foods.

Soups and stews are the quintessential winter dishes. Warming and often slow cooking, they are perfect for any chilly evening. But every now and then, we require a meal both hot and delicious, while also fast-cooking and nourishing. Enter peanut miso soup with greens and tofu.