Nutrition – it is a broad subject that encompasses numerous ideologies and beliefs. Our culture and heritage dictate many of these customs,while others are formed from intensive research.
My personal story was distinctly formed by my Mother’s lifelong interest in nutrition. A Registered Nurse by vocation, she had a deep belief in the positive effects of quality foods on our overall health. Fueled by my Dad’s discovery of high-blood pressure at a young age, she avidly explored breaking research on what foods made positive impacts on our health.
So, what did this look like for our family? While my friends’ had white bread and whole milk for lunch, I had whole wheat turkey breast sandwiches with skim milk and no sugary desserts. She shopped “with the hippies” at Wheatsville grocery and brought home fresh fish weekly from Quality Seafood in Austin. And we had oatmeal every morning!
Did I mention that we are now planning my Dad’s 100th birthday? He is a centenarian with clarity of mind, an intense interest in life-long learning, and good friends. So, although genetics clearly play a huge part in longevity – our fuel, in the form of food can make a difference!
An area of nutrition that I am less schooled in is that of the Vegan, Vegetarian, and Plant-based world. So, enter in my good friend Victoria Sears to demystify and demonstrate some of this subject matter! An Attorney by trade, Victoria’s interest was piqued by her Mother’s discovery of dementia at a way too young age. She has used her legal research skills to delve into this subject which changed her eating style.
“Plant-based is no animal protein or derivative of an animal of any kind. But plant-based also tends to mean no refined oils of any kind. So, the distinction between veganism and plant-based is that vegans are very concerned about the ethical reasons that someone would not eat meat, or a derivative of meat – meaning dairy. Plant-based subscribers are typically more focused on health,” explains Victoria. She further explains that she is about 90% plant-based and occasionally incorporates fish and oils into her diet.
Although I personally love meat of all kinds, I constantly learn from Victoria ways to tweak our diet by incorporating some of these concepts into our meals.
So, of course here at Texicureans, we are about recipes that have been formed by our varied Texas experiences. Victoria and I prepared an Asian inspired dish using plant-based sausage which is a pea protein base. Before I lose you on the pea protein base subject – she explains that pea protein (or tofu) has no taste of its own, so it’s the flavoring and preparation techniques in the recipe that makes the difference.
We began preparing “Chunky Dumpling Salsa” to be used as a dip for steamed dumplings. And the intensity of flavor in this salsa is, well, indescribably amazing! Can those of us who are meat eaters learn from this recipe? Yes! Simply substitute the pea protein with shredded pork, chicken, or shrimp in the dumplings. Or branch out and try pea protein or tofu!
Chunky Dumpling Salsa
Ingredients
- 3 tbsp chopped spring onions
- 3 tbsp chopped coriander
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 3 tbsp chopped roasted peanuts
- 3 tbsp raw or caster sugar (or sugar substitute)
- 5 tbsp light soy
- 5 tbsp rice vinegar
- 6 tbsp chili oil
- 2 tsp toasted sesame oil
- 2 tbsp poke sauce (optional, intensifies the flavor)
Instructions
- Mix well and adjust seasoning as desired. Dip dumplings into salsa.
Video
Vegan "Meat" Fllled Dumplings
Ingredients
- 1 pkg Brat flavored Beyond Meat Plant Sausage
- 1 oz dried shiitake mushrooms
- 1 tbsp freshly grated ginger
- 2 cloves garlic, finely chopped
- 1 tbsp fresh cilantro, finely chopped
- 2 green onions, finely diced
- 3 tbsp0 light soy sauce
- 1 tbsp rice vinegar
- 2 tsp sea salt
- 1/2 tsp fine ground pepper
- 1 lb Napa cabbage (remove a few leaves before chopping to line bamboo steamer)
- 4 green onions, finely chopped
- 3 tbsp sesame oil
- 1 pkg frozen dumpling wrappers
Instructions
- Hydrate mushrooms into water for 30 minutes or until they are fully hydrated. Weigh them down so they are all submerged. One hydrated, squeeze them out, remove the stems, finely dice them and squeeze. Make sure all water is removed.
- Remove the Beyond Sausage from he casing if yo can by not imperative. Combine the Beyond, shiitakes, cilantro, garlic, green onion, light soy sauce, rice vinegar, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
- Cut 6 - 8 pieces Napa cabbage leaves (just enough to line the steamer) and keep for later. Cut the rest of the cabbage into small cubes and set aside. If you don’t have extra extra cabbage leaves, then you can use parchment paper.
- Cut the cabbage into fine shreds. Then sprinkle 2 pinches of salt onto the cabbage and mix well with your hands. Allow this to sit for 10 - 15 minutes. Use a few layers of cheesecloth or paper towel to squeeze out extra water. Again, be diligent in removing the excess liquid or your dumplings will be soggy.
- Just before wrapping dumplings, add the Napa cabbage, green onion, and sesame oil into the “meat” mixture. Stir to mix well.
Wrap
- Scoop about 1 - 2 tbsp of filling an place it in the center of the wrapper. Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start scaling the edges into pleats with the other hand. Once you have scaled the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
- If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
- f you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top. You will freeze them raw. Then when ready to cook, you will steam them from frozen.
Cook
- Line the bamboo steamers with Napa cabbage leaves. Place dumplings into the steamer about finger width apart. Add two or 3 inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for a bout 10 minutes or when the dough looks glassy.
- Serve immediately or can be frozen.