dumplings Archives - Forks Over Knives

German Potato Dumplings with Mushroom Gravy

Darshana Thacker Wendel — Fri, 17 Feb 2023 18:04:26 +0000

A staple side dish throughout Germany, these gnocchi-like dumplings are hearty enough to serve as an entrée, too. The potato dumplings feature a sprinkling of nutmeg—which adds a warm, savory flavor—and are boiled before serving to achieve a delicate, melt-in-your-mouth texture. The herb-infused mushroom gravy is bursting with umami and gets its drool-worthy creaminess from a slurry of whole-wheat flour and plant-based milk. White wine vinegar offers a splash of bright acidity to balance out the rich flavors, but lemon juice can be used in its place if you don’t have the vinegar on hand. Garnish each serving with chopped parsley for a bright pop of color and peppery finish.

For more vegan dumpling-inspired recipes, check out these taste ideas:

Yield: Makes 15 dumplings + 4 cups gravy

2 lb. Yukon gold potatoes, peeled and halved (8 cups)
½ cup whole wheat flour
2 tablespoons flaxseed meal
½ teaspoon ground nutmeg
1 teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons potato starch
8 oz. sliced fresh mushrooms (6 cups)
1 medium onion, diced (1½ cups)
6 cloves garlic, minced
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups unsweetened, unflavored plant-based milk
1½ teaspoons white wine vinegar
1 tablespoon finely chopped fresh parsley

Instructions

Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until potatoes are tender when pierced with a fork. Transfer potatoes to a large bowl. Mash with a potato masher. Add ¼ cup of the flour, the flaxseed meal, nutmeg, 1 teaspoon salt, and ¼ teaspoon pepper. Massage mixture until a dough forms.
Shape ¼ cup dough into a tightly packed ball and roll in potato starch. Place in a covered container. Repeat with remaining dough until you have 15 balls, and refrigerate until ready to cook.
For gravy, in a large saucepan combine mushrooms, onion, garlic, sage, thyme, and ¼ cup water. Cook over medium-low 10 minutes or until all excess moisture has cooked off and the mushrooms start to brown, stirring occasionally.
Transfer ⅓ cup of the mushrooms to a small bowl.
Stir the remaining ¼ cup flour into the mixture in the saucepan. Cook 1 minute or until flour begins to stick to the bottom of the pan. Stir in milk; increase heat to medium and cook 5 to 10 minutes or until gravy thickens, stirring frequently. Stir in vinegar and season with salt and pepper. Stir in the reserved ⅓ cup mushrooms. Keep warm.
Bring a large pot of water to boiling. Using a slotted spoon, add the dumplings to boiling water 4 or 5 at a time. Cook 1 ½ minutes, then immediately transfer dumplings to a platter using slotted spoon. (Do not overcook.) Repeat with remaining dumplings.
To serve, place a few dumplings on a plate or in a shallow bowl. Spoon gravy over top. Garnish with parsley. Serve hot.

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Vegan Pasteles with Lentils

Darshana Thacker Wendel — Wed, 11 Jan 2023 18:11:17 +0000

In this vegan take on Puerto Rican pasteles, a saucy filling of lentils, herbs, and veggies takes the place of meat. The plant-powered stuffing is infused with briney green olives, spicy serrano chile, and smoky seasonings to create an irresistible symphony of flavors that build in complexity with every bite. While the masa for traditional pasteles is made from a mixture of shredded root vegetables and plantains, our dough saves a little time by using masarepa, a precooked fine cornmeal available in Latin American markets and online. Steaming each pastel in a banana leaf delivers extra moist results and infuses the stuffed pockets with a mild sweetness. Pasteles are traditionally served alongside rice with beans or peas and a potato salad, but feel free to enjoy these tasty dumplings all on their own.

For more vegan Latin American–inspired recipes, check out these tasty ideas:

Yield: Makes 10 pasteles

2 cups masarepa
1 teaspoon sea salt
1 cup finely chopped onion
1 cup finely chopped red bell pepper
6 cloves garlic, minced
½ cup packed fresh cilantro (leaves and stems)
½ cup chopped pitted green olives
¼ cup chopped scallions
2 tablespoons capers
2 teaspoons dried oregano, crushed
1 teaspoon ground annatto or sweet paprika
1 teaspoon ground cumin
1 fresh serrano chile, chopped (with seeds)
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
1½ cups cooked brown lentils
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
10 fresh or thawed frozen banana leaves

Instructions

For dough, in a medium bowl combine masarepa, salt, and 3 cups hot water. Mix well. Cover and let cool 15 to 20 minutes.
For filling, in a large skillet combine onion, bell pepper, and garlic. Cook over medium 10 to 12 minutes or until tender, stirring occasionally. Add the next 10 ingredients (through black pepper); mix well. Cook 10 minutes more, stirring occasionally. Stir in lentils, tomato paste, and vinegar.
Trim banana leaves into 12-inch squares; trim away tough spines. If using fresh leaves, lightly toast them over an open flame to make them more pliable. (Thawed frozen leaves will be pliable.)
Prepare an assembly station with a cutting board, bowl of water, two platters, dough, filling, banana leaves, and kitchen twine.
Roll about ⅓ cup dough between your hands to form a ball; repeat until you have 10 balls, placing balls on a platter and covering with a clean cloth as you go.
Place a banana leaf on the cutting board. Dip your fingers in water and pat over banana leaf to moisten. Place one dough ball in the center of the leaf. Using your hands, flatten dough into a disk roughly 6 inches in diameter. (It should be as thin as pita bread.)
Spoon 3 tablespoons filling in the center of disk. Lift banana leaf at one edge and fold over so the dough covers at least half the filling, then gently peel banana leaf away from the dough. Repeat with the opposite side, ensuring the edges of dough meet in the middle to cover filling. Repeat this technique with the top and bottom edges of the banana leaf to fully enclose the filling in dough. Wrap the leaf all the way around the dough. Fold the top and bottom edges inward to seal. Place the pastel, folded side down, on a platter.
Repeat steps 6 and 7 with the remaining banana leaves, dough, and filling to make 10 pasteles. Tie each with kitchen twine like a package.
Bring a large pot of water to boiling. Using tongs, add packages to water. Boil 10 to 15 minutes. Use tongs to remove from pot. Transfer to a platter and let cool 10 minutes. Serve warm. Snip twine and remove banana leaves just before eating.

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Vegetable Stew with Herbed Dumplings

Nancy Macklin, RDN — Mon, 09 Jan 2023 19:38:40 +0000

Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!

Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).

For more cozy vegan stews, check out these tasty ideas:

Yield: Makes 10 cups stew + 8 dumplings

8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashews

Instructions

Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs.

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Tofu Vegetable Momos with Tomato Chutney

Darshana Thacker Wendel — Fri, 30 Dec 2022 16:00:46 +0000

Momos are steamed dumplings that originated in Tibet before becoming popular in Nepali cuisine. Similar to a potsticker, momos are delicious when dunked in homemade sauces and best served right out of the steamer for maximum freshness. Our vegan momos are stuffed with a savory filling of creamy tofu, crunchy veggies, spicy chile, and aromatic herbs to deliver the perfect blend of Southeast Asian flavors. The homemade dough features whole wheat flour which delivers a slightly nutty taste and perfectly complements the bright ingredients in the stuffing. Give each momo a cute twist to seal everything together before the final steam, and be sure to make lots of the Tomato Chutney—you’ll thank us later.

Tip: If the momos stick to the basket after steaming, dip a spatula in water before sliding it under to lift them out.

For more vegan dumpling recipes, check out these tasty ideas:

Yield: Makes 26 to 30 momos + 1 cup chutney

½ of a 16-oz. package extra-firm tofu, drained
2 cups ¾-inch-diced tomatoes
8 medium cloves garlic, minced
1 tablespoon lemon juice
2 sprigs fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
1½ cups whole wheat flour
½ of a small head green cabbage, cored and cut into big chunks
1½ cups fresh white mushrooms, stems trimmed
1 medium carrot, cut into chunks
4 scallions, cut into 1-inch pieces (1 cup)
1 fresh serrano or Thai chile, seeded (optional)
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons grated fresh ginger
¼ teaspoon ground turmeric
½ cup cornstarch or arrowroot powder, for rolling

Instructions

Gently press tofu to squeeze out excess liquid. Cut tofu into ¼-inch dice.
For Tomato Chutney, in a medium skillet combine tomatoes and half the garlic. Cook over medium 5 minutes or until tomatoes have broken down and released juices. Remove from heat; set aside to cool slightly. Transfer to a blender, then add lemon juice and cilantro. Cover and blend until smooth, adding water, 1 to 2 tablespoons at a time, as needed to reach a smooth consistency. Season to taste with sea salt and freshly ground black pepper.
For dough, in a food processor fitted with a dough blade or a stand mixer fitted with a dough hook combine flour and 1 cup hot water. Process until dough forms. If dough is sticky, sprinkle with cornstarch to help release it from sides of bowl. Transfer dough to a large bowl and cover with a clean cloth. (Or, if using a stand mixer, remove the dough hook and cover the mixing bowl with a clean cloth.) Let rest 10 to 20 minutes.
For filling, in a clean food processor and working in batches, finely chop cabbage, mushrooms, carrot, scallions, and chile. In a large skillet stir together chopped vegetables, tamari, lime juice, ginger, the remaining garlic, and turmeric. Cook over medium about 10 minutes or until all excess moisture has evaporated, stirring occasionally. Add tofu; cook and stir 2 minutes more. Remove from heat.
Divide dough into 1½-teaspoon portions; roll each into a ball. Roll balls in cornstarch and place on a cutting board. Using a rolling pin, roll each ball into a 3-inch disk. (You can roll out a few at a time.)
Place 1 tablespoon filling on a disk. Gather edges over filling to form a pouch; fold to create pleats and pinch pleats to seal.
Place a steamer basket in a large saucepan. Add water to saucepan to just below basket. Cut a piece of parchment paper to fit the bottom of the basket; place parchment in the basket, poking a hole in the center if needed to slip parchment over a basket’s center rod. Sprinkle parchment with water. Place a few at a time in the basket; do not let them touch. Bring water to boiling. Steam, covered, 7 to 10 minutes or until momos are puffed. Serve hot with Tomato Chutney and/or tamari sauce.

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Creamy Vegan Spinach Knishes

Darshana Thacker Wendel — Mon, 12 Dec 2022 19:50:58 +0000

While they may take a bit of prep work, these savory spinach knishes are well worth the effort. The crisp golden brown parcels contain a delicious filling of spinach, mushrooms, and sun-dried tomatoes that’s infused with the peppery aroma of fresh parsley. Silken tofu is the secret ingredient that ties everything together and brings dairy-free creaminess to the veggie medley. Combined with the homemade dough that uses three different types of flour to deliver a unique nutty flavor, these adorable dumplings have the wow factor you want when serving up fancy finger food at your next party. They taste best when enjoyed warm and served alongside spicy mustard and vegan sour cream.

For more vegan finger food recipes, check out these tasty ideas:

Yield: Makes 18 knishes

1½ cups unbleached all-purpose flour, plus more for dusting
1½ cups potato flour
⅓ cup almond flour
1½ teaspoons baking powder
¾ teaspoon sea salt
¾ cup sparkling water
4 oz. fresh mushrooms, thinly sliced (2 cups)
1 small onion, finely chopped (1 cup)
3 cloves garlic, minced
4 cups fresh spinach, chopped
2 tablespoons chopped sun-dried tomatoes (not oil-packed)
2 tablespoons whole wheat flour
1 cup crumbled silken-style firm tofu (7 oz.)
⅛ teaspoon freshly ground black pepper
¼ cup finely chopped fresh parsley

Instructions

In a large mixing bowl stir together the first four ingredients (through baking powder) and ½ teaspoon salt. Stir in sparkling water just until a spongy dough forms. Cover with a clean cloth. Let stand for 10 minutes.
For filling, in a large skillet cook mushrooms, onion, and garlic over medium 10 minutes or until vegetables are tender and any excess moisture has cooked off, stirring occasionally. Add spinach and sun-dried tomatoes. Cook 2 to 4 minutes more or until spinach wilts. Stir in the 2 tablespoons whole wheat flour; cook and stir 1 minute more or until flour adheres to vegetables. Stir in tofu, salt, pepper, and parsley. Let cool completely.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
To assemble knishes, divide dough into 18 equal pieces. To do this, first divide dough into two equal pieces. Then divide each of those into thirds to make six pieces. Finally, divide each of those pieces into thirds to make 18 total.
Dust a large cutting board with all-purpose flour. Using a rolling pin, roll one piece of dough to a 3-inch square. Place 1½ tablespoons filling in center of dough square. Fold two adjacent corners inward over the filling, and pinch their edges together, starting at the outside and working up toward the center until sealed. Take another corner and fold it inward toward the center, sealing it with the adjoining edge. Repeat with the last corner. This will create a square pocket that resembles a closed pinwheel. Place on the prepared baking sheet. Repeat with remaining dough pieces and filling.
Bake 40 to 45 minutes or until golden brown. Serve warm.

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Gluten-Free Gnocchi with Roasted Vegetables

Shelli McConnell — Tue, 15 Nov 2022 18:43:33 +0000

These pillowy soft gnocchi use cauliflower and gluten-free cassava flour in place of the traditional base made with potatoes and white flour. Each delicate dumpling is infused with a savory porcini mushroom powder and aromatic herbs, making every bite incredibly luxurious even without sauce. The gnocchi is tossed with earthy, caramelized roasted squash, Brussels sprouts, and mushrooms for a delicious veg-forward dish. An almond-based cream sauce is drizzled over the finished product and topped with more fresh herbs for an Italian feast you won’t soon forget. These gnocchi keep well in the freezer, so feel free to make an extra batch and save some for a rainy day.

Tip: Look for porcini powder online or in gourmet food shops. If you still can’t find any, grind dried porcini mushrooms in a spice grinder or mini food processor.

For more creative cauliflower recipes, check out these tasty ideas:

Vegan Shawarma with Roasted Cauliflower and Chickpeas
Creamy Roasted Cauliflower Soup
Creamy Cauliflower Bake
Or check out our full collection of cauliflower recipes

Yield: Makes 3 cups gnocchi + 4 cups vegetables

3 cups riced cauliflower
½ cup chopped fresh parsley
1 tablespoon porcini mushroom powder (⅛ oz.)
¼ teaspoon sea salt
Dash cayenne pepper
1 cup cassava flour, plus more for dusting
1 lb. Brussels sprouts, trimmed and halved or quartered
8 oz. fresh cremini mushrooms, sliced (3 cups)
1 small delicata squash, halved lengthwise, seeded, and cut into ½-inch pieces (7 oz.)
3 tablespoons white balsamic vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup whole almonds, soaked in boiling water 15 minutes and drained
1 tablespoon lemon juice
Chopped fresh herbs such as parsley, basil, thyme, and/or oregano

Instructions

Preheat oven to 425°F. Place cauliflower in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 minutes or until tender. Drain well. In a food processor combine cauliflower, the ½ cup parsley, the mushroom powder, salt, and cayenne. Process until smooth.
In a bowl stir together cauliflower puree and cassava flour. Gently knead mixture in bowl to a soft dough. Divide dough in quarters. On a work surface dusted with additional cassava flour, roll a dough portion with your hands into a ½-inch-thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Roll each piece into a ball. Dimple one side with your thumb. Place on a waxed- paper-lined baking sheet.
Line a large rimmed baking sheet with foil. Spread Brussels sprouts, mushrooms, and squash in baking sheet. Drizzle with 2 tablespoons of the vinegar. Sprinkle with salt and black pepper. Roast 35 minutes or until vegetables are crisp-tender, stirring once.
Bring a large pot of water to boiling. Drop gnocchi in, one-fourth at a time. When gnocchi float to the surface after about 1½ minutes, use a slotted spoon to transfer to a bowl; cover to keep warm. Repeat with remaining gnocchi.
Meanwhile, for balsamic cream, in a small food processor combine drained almonds, the remaining 1 tablespoon vinegar, and the lemon juice. Cover and blend until smooth, gradually adding 5 to 6 tablespoons water until drizzling consistency.
Toss gnocchi with roasted vegetables. Top with fresh herbs and drizzle with balsamic cream.

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Sweet Potato and Shiitake Mushroom Dumplings

Darshana Thacker Wendel — Thu, 08 Sep 2022 17:13:41 +0000

There’s truly nothing tastier (and more rewarding) than a batch of homemade dumplings. These delicious little parcels are stuffed with a savory blend of sweet potato and shiitake mushrooms to create a mouthwatering filling that pairs perfectly with the sesame-soy dipping sauce. While making your own dumpling dough might take some extra effort, the end result is a wonderfully thin and chewy wrapper that gets perfectly tender when boiled for a minute or two. If you want to kick up the spice factor, try adding a splash of sriracha or sambal oelek to the dipping sauce.

Tip: You can make these dumplings through Step 6 and freeze them for up to 1 month in a resealable plastic freezer bag with parchment squares between dumplings to prevent sticking.

For more Chinese-inspired recipes, check out these tasty ideas:

Yield: Makes 22 dumplings

¾ cup whole wheat flour
⅓ cup hot water
1½ cups ½-inch cubes sweet potato
8 oz. fresh shiitake mushrooms, cut into ½-inch pieces (discard stems)
1½ teaspoons grated fresh ginger
3 cloves garlic, minced
1½ teaspoons brown rice vinegar
½ cup thinly sliced scallions
Sea salt, to taste
Freshly ground white pepper, to taste
½ cup cornstarch or arrowroot powder
2 tablespoons reduced-sodium soy sauce
¼ teaspoon toasted sesame seeds

Instructions

In a food processor fitted with a dough blade combine flour and hot water; process until a tight dough forms. Transfer dough to a bowl. Cover with a damp clean cloth; let stand 20 minutes.
Meanwhile, in a large nonstick skillet cook sweet potato, mushrooms, ginger, and garlic over medium 10 minutes or until sweet potatoes are tender, stirring occasionally and adding water, 1 tablespoon at a time, as needed to prevent sticking. (Add as little water as possible.)
Add scallions and vinegar. Season with salt and pepper. Stir to combine. Taste and adjust seasoning.
Prepare assembly station: Fill a small bowl with water. Place cornstarch in a shallow dish.
Divide dough into teaspoon-size portions. Roll a portion between your palms to form a ball. Roll ball in cornstarch, then place on a cutting board. Using a rolling pin, flatten ball into a 3-inch disk.
Place a heaping tablespoon of sweet potato mixture in center of dough disk. Dip a finger in the water then run it along the edge of half of the dough disk. Bring the opposite edge over filling and press to seal edges completely. Pinch edges in a few places to create a pattern. Repeat with remaining dough and filling.
Bring a pot of water to boiling. Gently drop four dumplings into water. Boil 1 to 2 minutes or until dumplings float to top. Scoop out with a slotted spoon and set aside. Repeat with remaining dumplings.
For dipping sauce, in a small bowl whisk together soy sauce, sesame seeds, and 2 tablespoons water. Serve dumplings warm with dipping sauce.

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Vegan Empanadas with Curried Potato and Chickpeas

Carla Christian, RD, LD — Wed, 06 Feb 2019 18:45:38 +0000

Empanadas are wonderful for entertaining because the deliciously flaky turnovers are easy to serve and can be eaten out of hand—no silverware required. These vegan empanadas are stuffed with a spicy mashed potato-chickpea combination and paired with a bright green spinach sauce that can be either drizzled over the empanadas or served in a bowl for dipping. When rolling out the dough, flour both the work surface and the top of the dough pieces to keep the circles from sticking. Be sure the filling has cooled completely before filling the empanadas, as a warm filling can soften the dough and make it sticky.

Yield: Makes 12 empanadas

Ingredients

CRUST

1½ cups white whole wheat flour, plus more for kneading
1 tablespoon pure cane sugar
1½ teaspoons active dry yeast
¼ teaspoon sea salt

FILLING

1 pound russet potatoes, peeled and cut into 1-inch pieces
1 cup canned no-salt-added chickpeas, drained, liquid reserved
2 tablespoons finely chopped unsalted peanuts
1 tablespoon fresh lime juice
1½ teaspoons curry powder
¼ teaspoon sea salt
Pinch of cayenne pepper

SAUCE

1 (5-ounce) package fresh baby spinach
¼ cup unsalted vegetable stock, plus more for thinning
1 clove garlic, peeled and halved
Pinch of sea salt

Instructions

To make the crust, combine the flour, sugar, yeast, and salt in a large bowl. Stir in ⅔ cup of warm water (120° to 130°F). Turn dough out onto a lightly floured surface. Knead for 3 minutes, adding up to ¼ cup more flour to make a moderately soft dough that is smooth and elastic. Place dough in a small bowl. Cover with a towel and let rise in a warm place for 30 to 45 minutes or until it has doubled in size.
Meanwhile, to make the filling, place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes or just until tender. Drain the potatoes and return them to the saucepan. Coarsely mash the potatoes. Combine the chickpeas and 3 tablespoons of the reserved liquid in a medium bowl. Coarsely mash the chickpeas. Add the mashed chickpeas, peanuts, lime juice, curry powder, salt, and cayenne pepper to the mashed potatoes. Stir just until combined. Cool to room temperature.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Punch the dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Divide the dough into 12 pieces.
Roll each piece of dough into a 5-inch circle. Spoon about ¼ cup of the filling onto half of the circle; spread slightly. Fold the opposite side over the filling; seal edges with a fork. Place on the prepared baking sheet. Prick tops with a fork. Bake 18 minutes or until golden. Remove; cool slightly on a wire rack.
Meanwhile, to make the sauce, bring 3 cups of water to a boil in a large saucepan. Add spinach; cook for 1 minute. Drain the spinach and place it in a blender. Add the stock, garlic, and salt. Blend until smooth, thinning with up to ¼ cup more stock, if necessary. Serve the empanadas with the sauce.

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Corn and Mushroom Empanadas

Darshana Thacker Wendel — Fri, 19 Oct 2018 14:00:30 +0000

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here.

Empanadas are single-serving pastries that can be filled with sweet or savory ingredients. They are made in many parts of the world, but they are especially identified with Argentina. Empanadas are traditionally fried, but these are baked. The combination of potato flour and whole-wheat flour gives the pastry a light, crisp texture. I serve the empanadas with Chimichurri, a traditional Argentinian herb-based condiment. Empanadas are labor-intensive, but you can prepare the dough and filling, and even assemble them, a day in advance. Then all you’ll have to do is bake them just before serving. If you can’t find potato flour, use 1½ cups mashed, cooked russet potatoes (about 1½ pounds) instead.

Yield: Makes 24 to 30 empanadas

Ingredients

Dough

½ cup raw cashews
1 cup potato flour
½ cup whole-wheat flour
½ teaspoon sea salt
Unbleached all-purpose (or whole-wheat) flour for dusting

Filling

½ pound white mushrooms, trimmed and roughly chopped (3 cups)
1 small yellow onion, cut into ¼-inch dice
1 jalapeño pepper, seeded and finely chopped
2 medium garlic cloves, minced
3 cups fresh or frozen corn kernels
2 tablespoons white miso paste
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black or white pepper
3 cups chopped fresh spinach
Sea salt
1 cup finely chopped fresh cilantro
1 tablespoon flaxseed meal (brown or golden)

Instructions

To make dough, soak cashews in ½ cup hot water for 20 minutes. Transfer cashews and soaking liquid to a blender or food processor; blend until creamy.
In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook, combine cashew “cream”, potato flour, whole-wheat flour, salt, and 1½ cups water; mix to a smooth dough, adding water if needed to make the dough come together.
Using a spatula, scoop the dough into a large bowl; let it stand for 10 to 15 minutes.
To make filling, in a large sauté pan, combine mushrooms, onion, jalapeño, and garlic; sauté over medium heat for 10 to 15 minutes, stirring frequently, until the onion are translucent and the water from the mushrooms has cooked off. Add corn, miso, cumin, cayenne, and pepper; cook 5 minutes more.
Add spinach and cook for 2 minutes, or until spinach is wilted. Add salt to taste. Transfer filling to a large bowl to cool for 5 minutes. Stir in cilantro.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small saucepan, combine flaxseeds and ½ cup water. Bring to a boil and simmer until mixture gels, about 2 minutes. Strain out the seeds and preserve the gel.
Prepare a station to roll out the dough. You’ll need a large cutting board or other clean, flat surface, a rolling pin, a pastry brush, a bowl of all-purpose flour for dusting, and the bowl of flaxseed gel.
Lightly dust the work surface with flour. Transfer dough onto the floured surface and knead until smooth.
Scoop 1 generous tablespoon of dough and roll it into a ball. Repeat with remaining dough until you have 24 to 30 balls.
Re-dust work surface and rolling pin with flour. Roll a dough ball in flour, and use the rolling pin to flatten it into a 4-inch disk, dusting with more flour as needed. Repeat until you have six disks, and place them on one of the prepared baking sheets.
Spoon 2 tablespoons of filling onto the middle of each disk. Fold the dough in half, press the edges together to seal, and crimp edges using your fingers or the tines of a fork. (Dust fingers or fork with flour if the dough is too sticky.) Transfer the empanadas to the second prepared baking sheet.
Repeat steps 10–12 to form remaining empanadas, then divide them evenly between the two baking sheets. Brush each empanada with flaxseed gel. Bake 25 minutes.
Remove the trays from the oven and increase the heat to 400°F. Flip the empanadas using a thin spatula and brush with flaxseed gel. Return empanadas to oven, rotating baking sheets from front to back and top to bottom racks for even baking. Bake 10 minutes, until the tops are golden brown.
Let empanadas cool for 5 to 10 minutes. Serve warm or at room temperature with the Chimichurri for dipping.

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