Main Courses: Vegetarian

Some days you just don’t want meat, and on those days, tune in to In Rare Form for some delicious recipe ideas.  Leave your own favorites in the comment section!


2 Comments Add your own

  • 1. lemare  |  May 7, 2007 at 8:29 pm

    Korean Vegetarian Dumplings

    1 package of firm tofu (drain water over a colander, place a sheet of paper towel underneath, sprinkle with salt and store in the refrigerator overnight or at least 6 hours)
    1 cup of raw chopped onions (remember not to chop onions too fine due to its water content)
    1 cup of chopped green cabbage, cooked under medium heat till slightly moist (do not over cook)
    1 cup of chopped button mushroom
    1 whole acorn squash (cut in half, scoop out seeds, place open side facedown in a bowl and microwave about 5 minutes or until squash is soft. Scoop out all squash and discard skin)
    1 Tablespoon minced garlic (you can buy garlic already minced in a jar)
    1 Tablespoon sugar
    2 Tablespoon sesame seed oil
    ½ Tablespoon salt
    ½ Tablespoon black pepper


    In a large bowl combine all ingredients and thoroughly mix/fold together with your hand. (Do not ever use a mixer; folding the ingredients with your hand is the best way to blend ingredients for this recipe).

    For each dumpling skin, place about a tablespoon of the filling in the center.

    Use the egg white and dab halfway around the edge of the dumpling wrap to “glue” the edges when folded into a half moon shape. Firmly press the edges together so ensure wrap stays closed when dumplings are cooked.

    Cooking Directions:

    (Dumplings are not made to be grilled or baked)

    For frying: Heat a frying pan under medium heat and drop some oil just enough to cover the surface of the pan. Dumplings must be cooked about 10 minutes on each side or until golden brown. (Overheating can easily burn dumplings due to the thinness of its wrap)

    For steaming: When using a steamer, place a sheet of paper towel underneath the dumplings to avoid dumpling skin from sticking to the steamer. When placing dumplings in the steamer, try not to overlap one on top of another as this can also cause sticking and tearing of the dumpling skin. It takes a good 20-25 minutes to fully cook dumplings under steaming temperature and conditions.

    For boiling: Fill a pot (size depending on how many dumplings you are cooking) with water until almost halfway full. When water starts to boil, place dumplings inside and cook for about 25 minutes. ***Watch the pot as the water level overflows when temperature gets too hot and dumplings are almost done! If water level starts rising, adjust heat as necessary.

    *Serve dumplings with soy sauce and a few spoonfuls of distilled white vinegar*
    Dumpling Storage:

    * You can freeze and store dumplings in a Ziploc bag, but be sure to place a sheet of wax paper between each layer of dumplings to prevent sticking.
    * Allow enough time for frozen dumplings to thaw under room temperature.
    * You can also microwave to speed the time it takes to thaw, but overheating frozen dumplings in the microwave causes the dumpling skin to get sticky and will tear. If you must microwave, be sure to turn over dumplings after 10-15 seconds.
    *Another tip: You can use the seasonings from this recipe (meat version) as a marinade for chicken. Just whisk together the minced garlic, sugar, salt, black pepper, and soy sauce; pour marinade over raw chicken and store in a Ziploc bag or Tupperware container overnight. The next day chicken is ready to be grilled or baked!

  • 2. lemare  |  September 22, 2007 at 9:55 pm

    Nargisi Kofta (Vegetable Dumplings Simmered in Curry)

    For the koftas:

    2 carrots, peeled and cut into a medium dice
    2 potatoes, peeled and cut into a medium dice
    1 cup cauliflower flowerettes
    1/2 cup peas
    1 teaspoon ginger, grated
    1 tablespoon lemon juice
    2 tablespoons flour (or more, if needed to bind)
    1 egg
    salt and pepper to taste
    2 tabpespoons cilantro, rough chopped
    Oil for frying

    Either blanch or steam the vegetables until they are cooked through. If you blanch, be sure to drain any extra water.

    Place the cooked carrots, potatoes, and cauliflower in the food processor, and pulse until slightly mashed. They should still have a bit of texture to them. Transfer the pureed vegetables to a bowl and fold in the ginger, lemon juice, flour, egg, cilantro, salt, and pepper. Form the kofta muxture into golf ball sized balls. If the mixture is breaking apart, just add a bit of flour to help bind it together.

    Heat the oil in a heavy deep pot until it reaches 350.
    Carefully drop the koftas in the oil and fry until they are golden brown and crisp. Place the finished balls on paper towel lined plates.

    For the sauce:

    2 tablespoons grapeseed oil
    1 teaspoon cumin seeds
    4 cardamom pods
    1 cinnamon stick
    1 small onion, medium dice
    2 teaspoons ginger, grated
    1 cup canned crushed tomatoes
    2 teaspoons coriander, ground
    1/4 teaspoon cayenne
    1/2 teaspoon turmeric
    2 cups vegetable stock (concentrated)
    1 teaspoon garam masala
    Salt & Pepper, to taste
    1/3 cup plain whole milk yogurt
    1/4 cup cilantro, rough chopped

    Heat a heavy deep pan over medium heat and add the grapeseed oil. Add the cumin seeds, cardamom pods, and cinnamon stick and gently saute until aromatic, about 1 minute. Add the onion, ginger, and garlic and cook an additional 3-4 minutes, or until the vegetables are softened and lightly caramelized.

    Add the crushed tomatoes, turmeric, cayenne, coriander, salt and pepper. Add the vegetable stock and bring to a boil. Reduce the heat and simmer for about 5 minutes to blend the flavors. Remove from the heat and stir in the garam masala, salt, pepper, yogurt and cilantro.

    Gently place the koftas in the sauce to heat them through and serve in shallow bowls. Garnish with a dollop of yogurt and cilantro leaves.


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