Easy Pizza Gyozas

Easier than pizza, healthier than pizza, and way more fun than pizza, these baked gyozas are a super hit! They make wonderful vegan appetizers; your carnivorous Super Bowl buddies will love them. No cruelty necessary.

Did you all see how I broke my foot playing soccer? A testament to my skill (or intensity) I should think... buuut considering that it was like my 6th game ever, I think it really means that my dribbling is garbage and needs some serious work. Dribbling, wait, that's basketball. Footwork? Is that what it's called? I have no idea, but you can see my x-ray on Instagram or Facebook. It's no wonder I broke myself.

“In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”

— Buddha's Little Instruction Book

Like most my meals, these Easy Pizza Gyozas arose from trying to solve a problem. Namely having half a used jar of pizza sauce that was aging in the fridge, fresh mushrooms that I wanted to stay that way before I used them, and a package of leftover gyoza wrappers. I confess, this is not my typical recipe. I'm not a buffalo wings, casserole, or tater-tot-loving type of lady. I didn't grow up that style of food and never really gained a taste for it. However, my homemade, little handheld pizza pocket type things are pretty darn tasty. Enjoy this outlier in my normal cuisine!

I was thrilled when I thought I had a small stroke of genius in creating these wanna-be miniature pizza rolls. The feeling was subsequently crushed moments later when it dawned on me that I was fairly positive this had to have been done before. To my surprise though, not really. Rejoice! For once; something my weird little brain conjured up had in fact not been straight-up popularized. Though, if you google "pizza gyoza" something regarding the Teenage Mutant Ninja Turtles comes up in the search results... forgive me, but I did not explore it further. I never really got into TMNT. I mean, enough to know the hip acronym, but not enough to know anything about them and their bizarre relationship with pizza gyozas.

These gyozas are really easy to make and I feel like they would be a lot of fun to do with kiddos too. Todd and I don't have any human children, but we do have the four-legged kind. Apparently cooking with dogs (Bailey is my sous chef) is frowned upon by some in our place of residence... I can't imagine why. He's the world's most adorable composter/swiffer sweeper! On that note, I'd actually like to get a couple baby goats. A major bonus would be when random people are always asking if you have kids when they're trying to connect and bond with you, you could finally just say yes and technically it wouldn't be a lie. You know how kids = baby goats but also kids = young humans? *Siri* Add baby goats to my shopping list. 

Easy Pizza Gyozas

Recipe by Kathleen Henry @ Produce On Parade

Easier than pizza, healthier than pizza, and way more fun than pizza, these baked gyozas are a super hit! They make wonderful vegan appetizers; your carnivorous Super Bowl buddies will love them. No cruelty necessary.

Yield: 42 gyoza

Ingredients

• 1/2 tbsp olive oil + more for brushing
• 1/2 red onion, diced small
• 1 garlic clove, minced
• 4 cups diced small cremini mushrooms
• 1 link of Field Roast Mexican Chipotle Sausage, minced
• scant 1 cup pizza sauce + more for dipping if you like
• 1/4 tsp dried oregano
• 1 package (42) square gyoza wrappers
• 1.5 cups vegan shredded cheese

Cooking Directions

1. In a large cast iron skillet, heat the 1/2 tbsp oil over medium-low. Add the onion and garlic; sauté about 5 minutes until the onion begins to brown. Meanwhile, chop the mushrooms and sausage.
2. Add the mushrooms and sausage to the pan. Sauté over medium-low for about 8-10 minutes until the mushrooms have shrunk and browned and all the water has evaporated from the pan.
3. Remove from heat and stir in the pizza sauce and oregano. Preheat the oven to 375°F and spray two pans with nonstick cooking spray.
4. To assemble the gyoza, pour ¼ cup of water into a small bowl. Place ½ tbsp of the filling into the middle of one gyoza square and top with a pinch of cheese. Wet two adjoining edges of the square with water using your finger and then fold the other two edges over to make a triangle, pressing firmly to seal. Repeat with remaining gyoza and filling.
5. Arrange all the gyoza on the two baking sheets so they aren’t touching. Brush lightly with olive oil and bake for about 12 minute until they are slightly crispy and the edges are golden brown; be sure to keep your eye on them! Remove from the oven and allow to cool slightly. Eat plain or top with vegan parmesan cheese, green onions, and crushed red pepper if you like and/or dip into pizza sauce.

Below is a video that is obviously the best thing ever and makes me laugh out loud every time I hear it. A must watch. I must meet this genius. LOOK AT THAT GOAT! Omg.

P.P.S. - Thanks for your patience while we figure out the lighting situation in our new place. I promise orange tinted, shadowy photos won't be the norm.

Sweet Potato, BBQ Black Bean & Kale Burgers

Today on Produce On Parade, we're shaking things up a bit! Todd is the very generous photographer for this post (excluding the final burger photos).  Woot, woot! It's always a good time in the kitchen when I have a helper on hand! Thanks, Todd, my love!  

I really adore veggie burgers. Homemade ones though. The store bought kind definitely pale in comparison with regards to flavor and nutrition, and they're definitely way, way more expensive than just makin' them yourself. Plus, you get to control what goes into them and the variations are endless! It really is a win, win, win...win! They might take a little longer than just buying them, but I assure you it's worth the little extra effort. Also, you can use up some veggies you need to get rid of!

There's always a bin of homemade vegan burgers in our freezer.  I like to bake mine, that way I can get them all done at once as opposed to frying them in batches, plus it's a bit healthier as well. I let them cool, then store them in an airtight container in the freezer. They're great if you're in a time-pinch or just don't feel like cooking. Microwave them for a minute or two, then just throw them on a salad (like me!) or on a burger and you're hot to tot!

And just incase you can't get enough veg burgers, there are photo links to many more at the bottom of this post! Huzzah!

“For what sort of dinner is not costly, for which a living creature loses its life?”

— Plutarch

Sweet Potato, BBQ Black Bean & Kale Burgers

These roasted vegan burgers are a snap to whip together and bake up quick in the oven for very tasty and healthy burgers that you can freeze for quick eats later. Adapted from "Let Them Eat Kale" by Julia Mueller.

Yield: 15 burgers

Ingredients

• 2 medium sweet potatoes (about 3 cups), diced
• drizzle of olive oil
• 2 Tbsp. ground flax seed
• ¼ cup + 2 Tbsp. cold water
• 1 cup dry quick rolled oats
• 1 Tbsp. paprika
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• ½ tsp. salt
• ½ tsp. chipotle chili powder (optional)
• ¼ tsp. ground turmeric
• dash of ground black pepper
• 2 14 oz. cans of black beans, drained and rinsed
• ½ red onion, diced
• 4 large kale leaves and stems, chopped finely
• 3 Tbsp. vegan barbecue sauce

Cooking Directions

1. Preheat oven to 400 F. Wash and dice the sweet potatoes. Spread them on a large baking sheet and drizzle with olive oil. Bake at 400 F for 25 minutes, until fork tender. Keep the oven on when they are finished roasting.
2. Meanwhile, whisk the flaxseed and water together. Set in fridge to rest until ready to use.
3. In a food processor, process the oats until they are fine. Add in the spices and pulse to combine. Now, add the black beans and process until semi-chopped.
4. Transfer the mixture to a large electric mixing bowl and add the remaining ingredients, including the flax egg and the sweet potatoes, when done baking. Mix until the sweet potatoes are mashed and the mixture is well combined.
5. On the same oiled baking sheet used for the sweet potatoes, drop the burgers to bake. Form them as you’d like them to be when they are done baking as they will not change shape. The mixture should be enough for at least 15 burgers.
6. Bake at 400 F for about 10-15 minutes, flipping halfway through. The bottom should be browned nicely. Serve hot with a bun and BBQ sauce, or over a salad like me!

We finally got some snow over the weekend! Bob loves the snow. Just like his momma. 

Can't get enough vegan burgers? I got more for ya' right here! No worries!

Dutch Word of The Day

Citizen --> burger (Yep, the word for citizen is burger in Dutch, while an actual food burger is just...hamburger...)

Good Deed of The Day

Um, this is terrifying. Women who have used the pill have a 40% increased risk for brain cancer and the risk increases the longer it's used. Oh goody. Read up on it here. Yikes! What's a girl to do?

Blueberry Maple Baked Oatmeal

I am making a concerted effort to refrain from making the blueberry crisp from a few posts back. That crisp was so delicious I ate the entire thing in two days, by myself. If I knew it could even adequately sustain human life, it's all I'd eat. A healthier substitute had to be created. 

In full confession, bashfully, I made this oatmeal bake yesterday and by tonight it will be completely gone. All me, yep. This is not a surprise, I knew it would happen. My blueberry gluttony apparently knows no bounds (it's a wonder that I don't need to be rolled around everywhere like the giant blueberry girl from Willy Wonka & The Chocolate Factory), however, this time I was smart and made something that's both irresistible and healthy. 

My blueberry maple baked oatmeal can be enjoyed for breakfast or dessert....or yes, dinner I too suppose. That's what I did (shhhh! omg and it's my lunch today too, don't tell). It's minimally sweetened and full of the nutritional goodness of old-fashioned oats and wild blueberries. Flaxseed and walnuts make an appearance for good measure, as well. No butter and just one tablespoon of oil. 

So give it up to a breakfast/dessert/dinner(..../lunch?) you don't have to feel guilty about. Even if you do eat half the thing in one night...like me. 

Not to mention it's done in 30 minutes flat. 

Blueberry Maple Oatmeal Bake

By Katie Henry - Produce On Parade

Healthier than a crisp, this adaptable blueberry oatmeal bake is flavored with sweet maple syrup and speckled with toasted walnuts. It’s a wonderful, wholesome, and delicious breakfast or dessert. Notes: Feel free to use any flour, milk, oil, and nuts of your choice. This is a very adaptable recipe.

Ingredients

• 1 cup old-fashioned oats, dry
• 2 Tbsp. ground flax seed
• ¼ heaping cup of flour (I used whole wheat white)
• 1 tsp. baking powder
• ¼ tsp. kosher salt
• ¼ tsp. ground cinnamon
• 1 cup unsweetened, plain coconut milk
• 3 Tbsp. maple syrup
• 1 Tbsp. lemon juice
• 1 Tbsp. melted coconut oil
• 1 ½ tsp. vanilla extract
• ½ tsp. maple extract (optional)
• ¼ cup whole walnuts
• 2 cups frozen wild blueberries

Instructions

1. Preheat oven to 400 F and coat a square 9x9 inch or round 9 inch baking dish with a nonstick cooking spray.
2. In a food processor, add the oats through and including the cinnamon. Pulse several times until coarsely chopped. Transfer to a large mixing bowl.
3. In a small bowl whisk together the milk through and including the maple extract. Slowly pour into the dry mixture while stirring.
4. Fold in the blueberries and then spread the mixture evenly in the baking dish.
5. Add the nuts to the food processor and pulse until chopped. Sprinkle evenly over the top of the oatmeal and bake at 400 F for about 20 minutes.
6. Remove from oven and allow to rest for 5-10 minutes before serving hot.

Prep time: 10 minutes
Cook time: 00:20
Total time: 00:30
Yield: 4-6 servings

German Word of The Day

Oatmeal --> Haferflocken (halfer-flocken)

Good Deed of The Day

Did you know at Martha's Vineyard they hold six lemur races a day from August 21-24th? Yuck. Lemurs are an endangered species and no animals should be crammed into tiny crates then forced to race, solely for the pleasure of screaming onlookers. Seriously? People have no other means of entertainment? Let's try and stop that. It reminds me of the mice races at our state fair. Even as a kid they made me sad. It makes sense now why I seemed to be the only one disturbed by this.