“Whenever I write cards I thank you for being there for me and being such a good friend, but what I want to say is really much more than that. I feel like you are a part of me. In spiritual terms that our souls overlap in a sense. That we have altered each other’s life paths tremendously as we have helped to guide each other and even grow together along the same path. As our paths separate and reconnect we learn from stories of each other’s experiences and therefore grow together more. I’ve never met anyone who I feel as close to as you. So, instead of thanking you I am thanking the universe for bringing us together.” When searching for the words today, I found a card you wrote me a few years ago. I couldn’t have said it better myself. Maybe one day we’ll reconnect again. Until then, I miss you everyday. You’ll always be my best friend in this absurd yet beautiful universe. I love you forever.
spent time with the trees today. happy full harvest moon ✨
pan-fried tofu and vegetable gyoza • can you tell I deep-dived into the world of dumplings this past weekend? more recipes coming soon • gyoza recipe below: ➖➖➖➖➖➖➖➖➖ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 Filling •7 oz. extra firm tofu, crumbled •½ cup shiitake mushrooms, roughly chopped •2 scallions, thinly sliced •½ cup carrots, shredded •2 cups cabbage, shredded •2 ½ tsp soy sauce or tamari •1 tbsp corn starch •1 tsp sesame oil Dipping Sauce •¼ cup soy sauce •4 tsp rice vinegar •4 tsp agave •1 scallion, thinly sliced •Sesame seeds, for garnish Gyoza •50 wonton wrappers, cut with a round cookie cutter if needed •1 tbsp vegetable oil ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨 1. To make the Filling: In a nonstick skillet over medium heat, add crumbled tofu. Cook until all water has evaporated and tofu becomes golden brown, about 8-10 minutes. Remove from heat. 2. In the bowl of a large food processor, add tofu, mushrooms, scallions, carrots, and cabbage. Pulse 4-5 times until a finely chopped mixture forms. 3. Transfer mixture to a medium bowl. Stir in soy sauce, corn starch, and sesame oil. Use clean hands if needed to ensure everything is evenly coated. 4. To make the Dipping Sauce: Whisk together soy sauce, rice vinegar agave, and scallion in a small bowl. Set aside until ready for serving. Garnish with sesame seeds. 5. To make the Gyoza: On a clean surface, set up a work station with the wonton wrappers, a small bowl of water, and the filling. Keep the wonton wrappers covered when you are not using them to make sure they don’t dry out. 6. To assemble, lay one wonton wrapper in front of you. Scoop about 1 tsp of filling into the center of the wonton wrapper. Dip your finger in the small bowl of water and wet the outer edges of the wonton wrapper. 7. Fold the bottom edge of the wrapper over the filling to meet the top edge of the wrapper. It should look like a half-circle with the flat edge facing toward you. (Recipe continued in comments)
vegan crab rangoon with sweet chili sauce, using @gardein crab cakes • recipe below: ➖➖➖➖➖➖➖➖➖ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 5 Gardein vegan crab cakes, cooked according to package instructions 4 ounces vegan cream cheese 1 clove garlic, minced 1-2 scallions, thinly sliced 1 teaspoons soy sauce Freshly ground black pepper 20 square wonton wrappers Vegetable or canola oil, for frying Sweet chili sauce for serving ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨 1. Place cooked crab cakes in a mixing bowl and shred with a fork. Let cool. 2. Add cream cheese, garlic, scallions, soy sauce, and black pepper. Mix until combined. Set aside in the refrigerator for 30 minutes to let the flavors develop. 3. On a clean surface, set up a work station with the wonton wrappers, a small bowl of water, and the filling. Keep the wonton wrappers covered when you are not using them to make sure they don’t dry out. 4. To assemble, lay one wonton wrapper in front of you with one of the corners pointing toward you. Scoop about 1 ½ tsp of filling into the center of the wonton wrapper. Dip your finger in the small bowl of water and wet the outer edges of the wonton wrapper. 5. To fold into a spear shape, bring two opposite corners together in the center over the filling, but do not press firmly yet. Press just enough to keep them together without falling down. Then bring the other two corners to meet in the center as well.* 6. To seal, begin pressing the wonton wrapper edges, starting near the filling to remove as much air as possible. Continue your way up with each edge in between your index finger and thumb, pressing to seal. Pinch the center to close completely. 7. Preheat your frying oil. To know if it is ready, place the end of a toothpick in the oil. If bubbles form around the toothpick, your oil is hot enough to start frying. 8. Carefully place a few crab rangoons in the oil at a time. Fry until they develop a deep golden brown color, about 3-4 minutes.* Place on a towel-lined plate to drain some of the excess oil. 9. Serve with sweet chili sauce.
my sunshine!! loving you is my favorite thing to do☀️
i think this shirt might be good luck. idk. i’m not superstitious, but i am a little stitious.
very simple skillet potatoes with peppers, onions • tastes great with black beans on tacos! also served mine with sriracha cashew sour cream • potato recipe below: ➖➖➖➖➖➖➖➖➖ Ingredients * 1 onion (268g), diced * 1 large red bell pepper (214g), diced * 1 green bell pepper (100g), diced * 2 tsp olive oil * 1/2 tsp ground chipotle powder * 1/4 tsp cumin * 1 russet potato (534g), peeled and diced * Salt and pepper to taste Directions 1. Add oil in a large skillet over medium low heat. Stir in onions, peppers, chipotle powder, and cumin. Cook for 10 minutes, stirring occasionally. 2. Add potatoes and bring to medium heat. Cook for 20 minutes, stirring occasionally, until potatoes are nicely browned.
banana bundt cake with pecans and date caramel • recipe below: ➖➖➖➖➖➖➖➖➖ Date Caramel Ingredients: *7 dates *1/3 cup maple syrup *1/4 cup water *Pinch of salt *Pinch of cinnamon Directions: 1. In a small saucepan, place dates with enough water to cover. Bring to a boil for 10 minutes. 3. Drain the dates and rinse with cold water. Peel the skin off of the dates and remove pits. 4. Chop and place in a high-speed blender with maple syrup, water, salt, and cinnamon. Blend until smooth. 5. Place in the refrigerator until ready for use. ➖➖➖➖➖➖➖➖➖ Banana Bundt Cake Ingredients: *2 cups self-raising flour *1 tsp baking powder *1/2 tsp baking soda *Pinch of salt *3/4 cup brown sugar *1 cup + 2 tbsp nondairy milk *2 tbsp apple cider vinegar *1/3 cup + 4 tsp neutral vegetable oil *3 very ripe bananas, mashed *2 tsp vanilla extract *1 cup chopped pecans, plus more for topping Directions: 1. Grease a standard bundt pan and preheat your oven to 350 degrees Fahrenheit. 2. In a large bowl, mix the flour, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together brown sugar, nondairy milk, apple cider vinegar, bananas, and vanilla extract until combined. 4. Gently stir wet ingredients into dry ingredients until just combined.. Be sure not to over-mix. Fold in chopped pecans. 5. Pour cake mixture into the bundt pan and bake for 40 minutes, or until a tooth pick inserted into the middle comes out clean. 6. Let cool for 15 minutes before removing from the pan. Spoon date caramel over the top of the bundt cake and sprinkle with more chopped pecans.