Spring Vegetable Potstickers with Peas + Maple Chili Soy Dip

Care of Laura Wright Serves: makes about 24 Notes: Check the ingredients on your package of wonton wrappers to ensure that they are vegan/free of nasties! You can also wrap the cooked veggies with boston lettuce leaves and nix the sauteing step for a lighter option. Ingredients:  1 tbsp grapeseed or coconut oil, divided 1 small shallot, small diced 2 tsp minced fresh ginger 6-7 stalks of asparagus, woody ends snapped off + small diced 1 cup shelled fresh peas 1 cup shredded green cabbage juice of 1 lime salt + pepper 2 sprigs of mint, leaves chopped 10-12 wonton wrappers Sweet chili soy dip ingredients: ¼ cup tamari or nama shoyu 2 tbsp maple syrup or raw agave nectar 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds Directions: Heat 1 ½ teaspoons of the grapeseed oil in a large saute pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Saute… Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes Vegetarian Meal Ideas

Spring Fresh – Garden Peas

  Care of Laura Wright The humble garden pea shows up in heaps of pods at farmer’s markets in the thick of springtime. Its arrival seems to signify the abundant start of Ontario’s growing season. Sure, there were local edibles popping out of the dirt before, but these little babies are something special. Their sweetness is so fresh, the colour so beautifully emerald, and they’re everywhere–perfectly accessible to all. The simple goodness of them eaten fresh from the pod, sauteed with a bit of herbs or whipped into a luscious spread with mint is pretty hard to beat. Wild Roots:  The earliest archaeological finds of peas date from the neolithic era of Syria, Turkey and Jordan. In Egypt, early records of the plant date from 3800–3600 BC in the upper regions of the country. Botanically speaking, pea pods are a fruit since they contain seeds developed from the ovary of the pea plant’s flower. Generally speaking, the pods and inner peas are considered to be a vegetable in cooking practices. Green peas were introduced from Genoa to the court of Louis XIV of France in January 1660, and not without fanfare. An allotment of them was presented before… Read More

Filed under: elifelines Food of the Month Nutrition Uncategorised