Appetizer

Morel Mushroom Potstickers with Creamy Herb Dipping Sauce

Morel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice TableMorel Mushroom Potstickers with Creamy Herb Dipping Sauce | The Solstice Table
You definitely want to keep it simple with morel mushrooms because they’re such a delicacy that it’d be a shame to loose their unique, buttery flavor in an over complicated dish (see the previous post for super simple creamy morel toasts) but sometimes you gotta mix it up. This is where these morel mushroom potstickers come in. They’re different from what I usually use morels for but their flavor still shines through and they’re crazy addictive. This recipe will make approximately 24 potstickers which you can use as an appetizer for a party or you could choose to just share them with a few friends and make them more of a lunch. I chose to pair these with a creamy dip because I love morels and cream but you could definitely serve these with a more typical soy sauce and rice vinegar dipping sauce which would make this dish completely vegan. (more…)

Baba Ganoush

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Baba Ganoush is one of my favorite dips! It’s creamy, rich and smoky which makes it feel indulgent even though it’s really not. Charred roasted eggplants give it a touch of richness and the tahini makes it extra smooth and creamy. It’s the prefect dip to bring to a party because it is Vegan and Gluten-Free so you know everyone can enjoy it. It’s actually best to make it the day before as it develops more flavor as it sits in the fridge over night allowing you precious time before the party to choose the perfect beer to bring.baba-ganoush-3

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Vegan Potstickers with Shiitakes, Cabbage and Scallions

Vegan Potstickers - Stuffed with Shiitakes, Cabbage & Scallions | The Solstice Table
Sometimes I belt Taylor Swift at an unreasonable volume while sitting in traffic on 290. Sometimes I opt for vodka over bourbon in a cocktail. Sometimes I choose to shuffle and wobble through my night in high heels (ok, tiny heels). And sometimes I cook vegan food. In truth I actually do the last one quite frequently. As you can see from a few of these posts here, here and here.  For about 2 years I was vegan – choosing to focus my energy on cooking satisfying, well-rounded meals composed entirely of plants. To say it was a challenge was an understatement, especially when I first “converted.” It started innocently enough – a few of my coworkers were embarking on a 30 day plant-based cleanse and I was excited to detox my system after a rather indulgent holiday season. After the first 30 days I was feeling so great that I continued eating vegan while also limiting as much gluten as possible. I was forced to shift the way I planned and cooked my meals and it was actually quite refreshing. I feel like I had to focus on creating a tasty dish by making its components really shine rather than relying on the always amazing butter, cheese or bacon. The 30 day cleanse slowly developed into a two year journey.

Vegan Potstickers - Stuffed with Shiitakes, Cabbage & Scallions | The Solstice Table

Vegan Potstickers - Stuffed with Shiitakes, Cabbage & Scallions | The Solstice Table
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