The Good Dirt

November 23rd, 2015

These delicious meatless morsels are the perfect starter for a holiday meal. Hemp hearts add protein, healthy fats and a hearty nutty flavor to this already umami-rich dish featuring mushrooms, onions and goat cheese. This recipe comes to us from our friends at Manitoba Harvest.

Makes 6 tartlets

  • 1 1 lb. (454g) package white button mushrooms
  • 2 tsp. olive oil
  • 1 tbsp. rosemary, chopped
  • 3 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 3/4 cup unsweetened almond milk
  • 1 4 oz. (113g) package of goat cheese
  • 1/2 cup hemp hearts
  • 1/4 cup parsley, chopped
  • 6 puff pastry shells

Preheat the oven to 400°F.

Add all of the mushrooms except for about six of them to a food processor and pulse until they are chopped into fine pieces.

Add the olive oil, chopped mushrooms, rosemary and garlic to a pan over medium heat and sauté until the mushrooms are browned.

Stir in the flour until the mixture is well coated and then add the almond milk, goat cheese and hemp hearts.

Cook over low heat until the mixture thickens.

Remove the pan from the heat and stir in the parsley.

Cut the remaining mushrooms into thin slices and in a separate pan, sauté them with olive oil until they are cooked.

Cook the pastry shells according to the package instructions. Once they are done and have cooled slightly, remove the tops and add about 2 tbsp. of the mushroom mixture to each shell. You want them to be filled to the top.

Add two thin slices of the cooked mushroom to the top of each tartlet and sprinkle with extra hemp hearts.

Serve immediately.

November 16th, 2015

Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

  • 2 medium delicata squash, sliced in half lengthwise, seeds scooped out
  • extra-virgin olive oil
  • salt and pepper
  • 1 medium shallot, diced
  • 2 cups diced mushrooms (any kind)
  • 1 teaspoon dried thyme
  • 1/4 cup white wine
  • 2 tablespoons panko
  • 2 kale leaves, ribs removed, shredded finely
  • 1/4 cup fresh grated Parmesan cheese, plus more for garnish

Preheat the oven to 400 degrees. Rub a little bit of olive oil on all sides of each piece of squash. Grind fresh salt and pepper over the cut side of each piece, and set the squash face down on a baking sheet. Roast in the oven for 15-20 minutes. The squash should be soft yet firm.

Meanwhile, prepare the stuffing. Heat 2 tablespoons of the olive oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with wine, and cook for another 2 minutes, or until the liquid has mostly dissolved. Turn off the heat, and stir in the panko, kale, and 1/4 cup Parmesan cheese. The mixture should be moist. Season with salt and pepper if needed.

When the squash is out of the oven, gently scoop out the center, and coarsely chop it with a knife. Be sure to leave the rind intact. Add the cooked squash to the mushroom mixture, and stir well. Spoon the stuffing back into the squash halves, sprinkle with more cheese, and place the stuffed squash on the baking sheet, cut side up. Bake for another 20 minutes, or until the cheese has turned golden brown. Serve hot.


November 16th, 2015

This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

  • 1 tablespoon olive oil
  • 1 14 ounce can brown lentils
  • 2 garlic cloves, minced
  • 2 shallots, thinly sliced
  • or
  • 2 green onions, thinly sliced
  • 1-2 teaspoon low sodium soy sauce or tamari
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • juice from 1/4 lemon
  • 2 tablespoons fresh parsley, roughly chopped
  • 4 slices whole wheat or multigrain bread, toasted
  • tahini, to taste

Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.

Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.

Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.

November 16th, 2015

This simple, rustic dish is the perfect way to enjoy fresh goat cheese and makes an excellent companion to a simple salad. This recipe comes to us from Chef Jason Weiner of Almond.

Serves 8

For the Dough (for 10-11 in tart pan):

  • 1 1/2 cups all purpose flour
  • 4 oz chilled butter
  • 2 oz ice water
  • pinch of salt
  • 1 egg white mixed with 1 tsp water

For the Caramelized Onions:

  • 2 medium white onions
  • 2 tbsp butter
  • 1 tsp sugar
  • salt and pepper to taste

For the Goat Cheese Filling:

  • 1 cup half and half
  • 1 cup goat cheese
  • pinch salt
  • pinch pepper

In a food processor, cut the butter into the flour and salt. When mixture resembles crumbly oatmeal, slowly add water until the dough starts to come together but don’t let it form a ball. Transfer mix to a lightly floured surface, form a disc, wrap in plastic and refrigerate for at least and hour. Later, roll dough into a disc about 1/8 in thick. Place gently over a greased and floured tart pan. Push down around edges to cut the edge of dough. Wrap in plastic and freeze. Remove plastic and place a piece of parchment on top of the tart and weigh down with beans or pie weights. Place in preheated 425 degree oven and bake for 12 min. Remove parchment and beans and brush with egg white wash and continue baking for 6-8 min or until the shell is lightly browned.

Sweat the onions low heat with butter and salt until you have deep caramel color. Set aside to cool. Blend goat cheese with the half and half and add salt and pepper.

Layer the cooled onions on the bottom of the tart shell and fill with goat cheese base leaving a little room at the top as the tart will grow slightly when baked. Bake in a 350 oven for roughly 12-15 min or until the center of the tart jiggles slightly. There may be some browning of the cheese along the edges. Cool slightly before cutting and serving.

November 16th, 2015

These apple cinnamon treats reinvent donuts the healthy way because the batter features nonfat yogurt and agave nectar in place of butter and sugar. Feel free to make them traditionally in a donut pan, or for a rustic approach, craft your own unique donuts on a baking sheet. This recipe comes to us from Cat of The Verdant Life.

Serves 6

  • 1 medium apple, peeled and chopped
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • or
  • 1 flax egg
  • 3/4 cup nonfat your favorite flavor yogurt
  • or
  • 3/4 cup nonfat nondairy yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 2 tablespoons agave nectar

Preheat oven to 400 degrees. Prepare a donut pan or baking pan with a light coating of nonstick cooking spray.

Toss apples with cinnamon and sugar and set aside.

Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.

Place the egg, yogurt, canola oil, lemon juice and agave nectar together in a small bowl and whisk to combine.

Carefully add the egg yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.

If using a donut pan, divide the cinnamon sugar apples evenly amongst 6 donut cups.  Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 9-10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.

If using a baking sheet, place the cinnamon sugar apples slices in 6 circular shapes on your baking pan. Divide the batter in rustic circles to top the apple slices, molding them with your hands to the donut shape. Bake for 7 minutes, flip, and bake 2-3 minutes more, or until the donuts are golden brown. Allow donuts to cool and enjoy.

November 9th, 2015

Bursting with the autumnal flavors of cauliflower, sweet potato and curry, this recipe is the perfect thing to cook up for you next cozy Monday night in. This recipe was created by our friend Ellie Krieger for her book Comfort Food Fix. It appears in Food Day‘s free Eat Real Recipe Booklet.

Serves 6

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1 1 1/2-inch length fresh ginger, peeled and thinly sliced
  • 1 1/2 tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch rounds
  • 2 tomatoes, cored and chopped
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 5 cups fresh baby spinach leaves
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cups cooked brown rice, for serving, optional

Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and
process to combine. Add the oil and process until a smooth puree is formed. Transfer the
curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken,
about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and
bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet
potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25
minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach
and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

Garnish with cilantro and serve with rice.

November 9th, 2015

Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side. This recipe comes to us from Nimisha of Club Dine In!

Serves 8

  • 2 pounds Brussels sprouts, washed and trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon Meyer lemon juice*
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1 tablespoon flaxseeds**
  • 5 medjool dates, quartered
  • 3 sprigs fresh dill, fine chopped
  • salt and pepper, to taste

*Meyer lemons are sweeter than standard lemons and found in the citrus section of many markets and grocery stores. Standard lemon juice can be substituted if Meyer lemons are not available.


**Fiber filled flaxseeds can be found in health food stores or the health food or grain section of many grocery stores.

Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook for 3-5 minutes, or until the Brussels sprouts are beginning to become tender. Drain the Brussels sprouts in a colander and rinse with cold water to stop the cooking. Cut the boiled Brussels sprouts in half and set aside.

Heat the oil in a large skillet over medium heat. Add Brussels sprouts and season with a pinch of salt. Cook, stirring often, for about 5 minutes, or until the edges begin to brown. Remove from the heat.

Pour the lemon juice over the Brussels sprouts and stir well. Toss in the chopped pecans, flaxseeds, dill and dates. Season with salt and pepper to taste and enjoy.

November 9th, 2015

Switch up your pizza routine by using polenta as the crust, which is a whole grain and packed with fiber. It’s also a great gluten-free option. Use the toppings suggested here or get creative with your own! This recipe comes to us from Debi of Life Currents.

Serves 4

  • 1 teaspoon olive oil, plus additional for oiling the pan
  • 4 cups vegetable broth
  • 1 cup polenta
  • 1/2 large yellow onion, chopped
  • 1/2 cup pizza sauce
  • 2 ounces queso fresco, crumbled
  • 2 jarred roasted red peppers, chopped
  • 1 small handful fresh oregano, roughly chopped

Preheat the oven to 400º F. Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet, and set aside.

Bring vegetable broth to a boil in a medium pan over medium-high heat, and slowly stir in polenta. Stir polenta constantly until thickened, about 25 minutes.

While the polenta cooks, place 1 teaspoon oil in a heavy bottomed skillet, and heat over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are done to your liking, remove from heat and set aside.

Pour cooked soft polenta into the prepared cast iron skillet, and bake in the 400º F oven for 15-20 minutes. Carefully remove the hot pan from the oven and top with the pizza sauce, queso fresco, caramelized onions, chopped red peppers, and oregano. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Remove pan from oven, and allow to cool, about 5 minutes before serving. Garnish with additional fresh oregano if desired.

November 9th, 2015

Sweet pumpkin puree is seasoned with cinnamon and vanilla and paired with bright persimmons in these breakfast breads with a delectable texture. Pecans top these Autumnal treats for a crunchy finish. This recipe comes to us from Kristi of Veggie Converter.

Serves 12

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup yogurt
  • 1/4 cup nonfat sour cream
  • 1/2 cup sugar
  • 2 small persimmons, diced
  • 3/4 cup pumpkin puree*
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla
  • 1/2 cup pecans, crushed

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.


Preheat an oven to 350 degrees. Prepare a muffin tin with muffin cups.

Mix the flour, baking powder, baking soda, cinnamon and salt together into a large mixing bowl.

Whisk the yogurt, sugar, persimmon, pumpkin puree, canola oil and vanilla together in a separate small bowl.

Add the wet ingredients into the dry ingredients, mixing until just combined. Pour equal portions into the 12 muffin cups. Sprinkle the crushed pecans on top.

Bake for 25-30 minutes, or until the a toothpick inserted into a muffin comes out clean. Enjoy!

November 2nd, 2015

Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a potluck or family brunch.

This recipe comes to us from Vicki of The Funny Spoon.

Serves 10

  • 2 1/2 cups nonfat milk
  • 6 eggs
  • salt and pepper, to taste
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2 6.5 ounce jars artichoke hearts, chopped
  • 2 cups fresh spinach, washed, picked over and chopped
  • or
  • 1 13.5 ounce can chopped spinach, drained
  • 4 slices 7 Grain Bread
  • 4 ounces Monterey Jack Cheese, shredded or grated

Preheat oven to 350 degrees.

Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach.

Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese.

Bake at 350 for 30-35 minutes, or until eggs fluff up and are fully cooked.

November 2nd, 2015

This curried tofu salad makes a great substitute for the ubiquitous lunch food for anyone who needs to avoid eggs. Curry powder gives the dish an extra punch of flavor, while almonds pack crunch and additional protein. This recipe comes to us from Melissa of For the Love of Food.

Serves 6 – 8

  • 1 block of extra firm tofu
  • 1 1/2 tbsp. curry powder
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped parsley
  • 1/4 cup vegan or regular mayonnaise
  • 1 1/2 tbsp. stoneground mustard
  • Dash of cayenne
  • Salt and pepper, to taste
  • 2 tbsp. sliced almonds

Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily.

In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency.

Add the curry, salt, pepper, parsley, onions and cayenne and mix.

Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the mayo and mustard amounts.

Fold in the sliced almonds and refrigerate for an hour before serving.

Serve inside one half peeled avocado and enjoy!

November 2nd, 2015

A Middle Eastern dip with an Asian flair that’s perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus.

This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 8

  • 1 15 ounce can chickpeas, drained and liquid reserved
  • 1 tablespoon sesame chili oil
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves of garlic, chopped
  • 1/4 cup tahini
  • salt and pepper, to taste

Place chickpeas, sesame chili oil, olive oil, lemon juice, garlic and tahini together and blend until smooth.

Add 1/4-1/3 cup of the reserved chickpea liquid until the hummus has reached its desired consistency. Season with salt and pepper to taste and serve with cut up veggies or pita bread.

November 2nd, 2015

This rich alternative to a traditional pasta alfredo is both meat and dairy free, making it a nutritious option for anyone looking to cut down on saturated fat and cholesterol without sacrificing flavor. This recipe comes to us from our friends at Gardein.

Serves 6-8

For the Pasta:

  • 1 pound uncooked tubular pasta
  • 2 cups raw, unsalted cashews, soaked in water for 1 hour
  • 2 cups vegetable broth
  • 2 cloves garlic, peeled
  • 1/4 cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • to taste: salt and pepper
  • for garnish: chopped fresh basil
  • 1/2 cup walnut parmesan
  • 1 package meatless chicken strips (such as Gardein’s Chick’n Strips)

For the Walnut Parmesan:

  • 1/2 cup raw walnuts
  • 2 tbsp nutritional yeast flakes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Boil pasta according to package directions, rinse with cold water, and transfer to a large bowl.

Once the cashews have soaked for an hour, drain them and rinse well. Next, place the cashews, broth, garlic, nutritional yeast, vinegar, and salt and pepper in a high-speed blender, and blend until thick and creamy. ( A food processor will do the trick, but a high-powered blender will make the sauce perfectly creamy smooth.) The sauce should be about as thick as pancake batter.

Taste and adjust to seasonings. Pour the sauce over the pasta, and stir to coat. Add meatless chicken strips, cooked according to the directions and sliced.

Serve the pasta in shallow bowls, sprinkled with fresh basil (or any fresh herbs you prefer) and a couple tablespoons of walnut parmesan.

For the Walnut Parmesan:

Blend all the ingredients in a food processor until finely chopped but still crumbly. Store in refrigerator for up to a month.

This recipe was created by Colleen Patrick-Goudreau.

October 26th, 2015

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at

Serves 6

  • 6 teaspoons olive oil, divided
  • 2 1/2 cups yellow onion, chopped
  • 3 cups parsnip (about 1 pound), coarsely chopped
  • 3 cups water
  • 2 1/2 cups carrot (about 1 pound), coarsely chopped
  • 2 14-ounce cans fat-free, less-sodium vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup parsnip, sliced 1/8 inch thick
  • 1 tablespoon fresh chives, chopped

Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender.

Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes.

Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels.

Sprinkle parsnip chips and chives over the soup and enjoy!

October 26th, 2015

Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings. This recipe comes to us from Bianca of Elephantastic Vegan.

Serves 2

  • 2 lb. / 1 kg cubed pumpkin
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoon salt (or to taste)
  • 1 1/2 tablespoons olive oil
  • ground pepper
  • a splash of white wine (possible to sub with a little bit of apple cider vinegar)
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon of corn starch, optional
  • Homemade Bread Dumplings, recipe below

Pre-heat oven to 420°F/220°C.
Cube the pumpkin and place the cubes on a baking sheet.
Drizzle 1 tablespoon of olive oil on top and add ½ teaspoon of salt. Mix.
Bake it in the oven for about 40 minutes.
In a large pot heat 1 teaspoon of olive oil, add the diced onion and chopped garlic when it’s hot.
As soon as the onion and garlic are glazed, add the baked pumpkin cubes.
Stir and add 1 teaspoon of salt, ground pepper, 1 teaspoon of paprika and 1/2 teaspoon of cumin.
After about 1 minute add a splash of white wine.
Add 2 cups / 500 ml of water and leave it on high heat with no lid on top for about 30-45 minutes.
Add additional salt, paprika or pepper to taste.
If you think it’s not thick enough, in a cup mix  1 teaspoon of corn starch with half a cup of water and add it to the goulash. Let it cook for a few more minutes.

  • 3 cups / 250g dried bread cubes or old white bread (cubed)
  • 1 cup / 250ml rice milk, unsweetened
  • 1 yellow onion
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 2 tablespoons parsley, chopped
  • 1/2 teaspoon salt (or to taste)
  • ground pepper
  • a pinch of nutmeg
  • 1/2 teaspoon canola oil

Prepare your steamer, such as a big pot of water with a steamer on top.
In a large mixing bowl add the dried bread cubes / cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.
Peel the garlic and onion and chop it in a food process.
Meanwhile heat 1/2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color.
Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes.
Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.)
Place the dumplings into the steamer and let it steam for about 30-45 minutes.
Take them out and enjoy them for example with a Homemade Pumpkin Goulash!