Vegetarian Pot Stickers With Dipping Sauce Recipe
1 cup diced tomato
1/2 cup grated daikon
2 tbsp finely chopped shiso leaves
2 tbsp chopped green onions
3 tbsp lemon juice
1/4 cup tamari or soy sauce
1/2 tsp cumin seed
1/2 tsp chili powder
1/2 cup cooked brown rice
6 oz tofu, squeezed to remove moistu
3 tbsp fresh shiitake mushrooms (finely ch, opped)
2 tbsp chopped fresh basil leaves
2 tbsp finely chopped black olives
1 tsp ground red chili pepper
1 tsp sesame oil
12 oz pot sticker wrappers
1 salad oil for frying
For dipping sauce, combine tomato, daikon, shiso, green onions, lemon
juice, 2 tablespoons of the tamari, the cumin, and chili powder.
Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil,
olives, chili pepper, sesame oil, and the remaining 2 tablespoons
tamari. Chill for 30 minutes. Put 1 tablespoon of filling in the
center of each wrapper. Dampen edges with water, fold wrapper in
half, and seal edges. In a non-stick skillet, heat a little oil.
Arrange filled pot stickers in a single layer in the skillet; cook
over medium heat until the bottoms of the pot stickers are browned.
Add 1/4 cup water; cover and cook on low heat for 6 minutes, or until
water is evaporated. Repeat until all pot stickers are cooked. Serve
with dipping sauce. Makes about 24 pot stickers.
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Guest Demonstrator: Paul Onishi
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
to Vegetarian Recipes
Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carb diet pointers:
* Don't miss meals
Most reduced carbohydrate recipes are, errmm.., low in carbs. Your body needs energy, and carbs are a rapid acting energy source. A low carb diet requires extreme care in managing your intake of energy, as the energy provided by protein and fat is less efficient.
(includes grapefruit, red peppers and spiny bitter gourd)
The nutrient lypcopene is a simple chemical compound and member of the same group of phytochemicals as carotene. It is the reason for the red colour of some types of food.
Usefully, unlike numerous other healthy agents, lycopene does not become less effective if subjected to heat, but is genuinely strengthened by cooking.
Its most interesting medical value is that it acts as an antioxidant and appears to be an asset in the fight to lower the risk of developing cancer.
Lycopene is the most powerful eliminator of singlet oxygen, which is linked with aging of the skin. It is also believed to prevent the growth of diseases affecting arterial blood vessels.
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