This recipe is very easy to make but make sure to keep continuously stirring throughout the cooking process to avoid burning of the halwa. you could totally cut down the sugar and add more coconut condensed milk . I prefer vegan butter for this dessert but you could totally substitute refined coconut oil for the butter. I just love my bowl of halwa topped with a ton of nuts but you could totally serve it with a scoop of coconut milk ice cream

Here you go with the recipe! 

Ingredients 

Grated carrots – 6 cups heaped

Almond milk- 1/2 cup

Vegan butter – 3 tbsp

Natures charm coconut condensed milk – 1 cup

Cardamom powder- 1 tbsp

Cashews, pistachios, and almonds for topping

Almond flour- 1/2 cup

Sugar – 1 or 2 tbsp(per taste add more if you want it sweeter)(optional)

A pinch of saffron

Directions 

In a heavy bottom pan, in medium heat add a tbsp of vegan butter. Once the butter melts, add the grated carrots, almond flour, and sauté for a min. Then add the almond milk and cook in low heat and covered it till all the milk is absorbed by the carrots. 

Now add the coconut condensed milk and cardamom powder and saffron. ( taste for sweetness and add more sugar if you need) And mix well. Add a tbsp of vegan butter and keep stirring till the mixture becomes a mass and starts to leave out the oil. Garnish with nuts and enjoy. 

Tofu Bokchoy Potstickers – delicious vegetarian potstickers that are crispy on one side and steamed on the other. Such a healthy comfort food it is! They were pan-fried using AnolonX SearTech technology which keeps cooking oil in the middle of the pan for the best sear. 

It is Dishwasher, oven, & metal utensil safe for ultimate durability. I enjoyed using this pan for a while now! Try this pan and you’ll never be disappointed! 

Here is the link : https://anolon.com/pages/anolon-x?utm_source=Instagram&utm_medium=social&utm_campaign=sm-product&utm_term=AnolonX%20-%20skillettoplate

I’ve used store-bought wrappers but you can make the potsticker wrappers from scratch as well! If you choose to use store-bought wrappers,  get the gyoza wrappers from the grocery store and it works perfectly! Make sure to get the gyoza wrappers and not the wonton ones. 

Here you go with the recipe!

Ingredients:

Dumpling or Gyoza wrappers store-bought or homemade

Filling: 

Firm  tofu- 1 14 oz block crumbled

Bok choy (or napa cabbage)- 1 lb finely chopped

Shiitake  mushrooms – 2 cups, finely chopped

Ginger-1 inch thumb minced

Scallions- 4, finely chopped, both green and white parts

Vegetable oil- 2 tbsp

Carrot – 1/2 cup shredded 

Soy sauce – 2 tbsp

Sugar- 1/2 tsp

Salt – 1 tsp

Black pepper powder – 1/2 tsp

Sauce for serving:

Low sodium soy sauce- 1/4 cup

Water- 1 tbsp

 Rice wine vinegar- 1 tsp

 Sesame oil-1 tsp

Sriracha or hot sauce  to taste

White sesame seeds-1 tbsp

Method :

To make the filling: Heat oil in a skillet, add the ginger and sauté for 30 sec add the vegetables ( mushrooms, scallions, carrots, and Bok choy ) and sauté well, for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer to a bowl. Now add the crumbled tofu and all the other seasonings and mix well. Place the filling in the refrigerator for 30 mins to completely cool off.

To assemble: place a tbsp of filling in the center of the wrapper and using water seal the edges by pinching them on the sides or you could pleat the edges as I’ve done. 

To make Sauce: Just mix all the ingredients listed under the sauce 

To cook the potstickers: Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Then add 1/4 cup of water and immediately cover with a lid and let them steam cook for 7-8 minutes or until all the water has evaporated. Remove the lid and transfer the dumplings onto a plate and serve them hot with dumpling sauce.