Easy To Make Vegan Dumplings

Delicious and easy to make vegan entrée recipe ideas can be hard to find, it seems like most of the vegan recipes are sides and desserts. We did however find this vegan dumpling recipe, with easy gluten-free wonton wrappers as an example of a great tasting vegan entrée. As with all cancer diet recipes please use organic ingredients when possible.

Vegan dumplings (or pot stickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

  • Yields 15 dumplings
  • 40 min Prep Time
  • 5 min Cook/Chill Time
  • 45 min Total Time
Ingredients

Wrappers

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt

Filling

  • 1 cup chopped mushrooms
  • 1 cup shredded carrots
  • 2 cups cabbage

Sauce (*see note)

  • 2 tbsp coconut aminos (or soy sauce)
  • 1/4 tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp rice vinegar
  • 1 tsp cornstarch

vegan-dumplings-for-a-beast-cancer-dietInstructions

Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 12.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.

Sauce: Combine all the ingredients in a jar. Shake.

Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.

To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.

To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one .

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Lentils Soup – the red version

lentil-soup-recipeWhat a delicious version of the traditional lentils soup! Red, orange and yummy!!!  Perfect for cold days, packed with the best nutrients. You just can’t go wrong :-)

What you need:

  • 3/4 cup red lentils
  • 2 chopped garlic cloves
  • 3 spoons olive oil
  • 1/2 handful chopped dill
  • 2 skinless, sliced potatoes
  • 1 large skinless sliced sweet potato
  • 1 can tomato paste
  • Salt to taste

What to do:

  1. Saute the garlic in 2 spoons of olive oil for 2 minutes, in a large pot.
  2. Add the rest of the ingredients and let boil.
  3. Cook on low heat for another 30-40 minutes, until the potatoes are soft and ready.
  4. Use hand blender (or any other blender) to blend only 3/4 of the soup, so it will have a bit chunky and a bit blended.

Enjoy …and share the recipe with others… sharing is caring :-)

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

Healthy, High Protein & Sugar Free Oatmeal Bites For A Cancer Diet

high-protein-recipe-for-cancerGood nutrition is especially important if you have cancer because both the illness and its treatments can change the way you eat. Cancer and cancer treatments can also affect the way your body tolerates certain foods and uses nutrients. The nutrient needs of people with cancer vary from person to person. Your cancer care team can help you identify your nutrition goals and plan ways to help you meet them.

Heal and recover faster – Eating well means eating a variety of foods to get the nutrients your body needs to fight cancer. These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals.

Proteins – We need protein for growth, to repair body tissue, and to keep our immune systems healthy. When your body doesn’t get enough protein, it might break down muscle for the fuel it needs. This makes it take longer to recover from illness and can lower resistance to infection. People with cancer often need more protein than usual. After surgery, chemotherapy, or radiation therapy, extra protein is usually needed to heal tissues and help fight infection. (source)

A good source of protein is this recipe for Healthy Oatmeal Bites:

Recipe
2.5 cups oatmeal
1 cup nut milk
2 Tbsp chia seeds
1 Tbsp vanilla extract
1.5 tsp baking powder
1 cup blueberries
a few sprinkles of cinnamon
2 scoops vegan vanilla protein powder
35 drops of Stevia sweet Drops**

Directions:

  1. The amount of stevia is dependent on own personal taste, and how sweet the protein powder you are using is. Use less and taste test the batter , and you can then add more. I tend to make them less sweet so then I can add sweetener on them later, like jam, or agave
  2. Bake for 30 minutes at 350 or till golden brown, and fully cooked

Where do I get my protein ? fruits and veggies!! Have you ever wonder where a cow gets its protein if all it eats is grass? We don’t need as much protein as the media and supplement companies would have us believe. they are trying to sell products, not good health. a healthy range is between 5%-10% your daily calories if your eating 2500 calories and you hit the 10% range .. that’s 62 grams of protein.. impressed that’s all from fruits and veggies !!

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Powerful Antioxidant Breakfast Smoothie For A Cancer Diet

According to this study, by far the most comprehensive of its kind in history, there are only three whole foods on the planet that have more antioxidant power than cloves. One of them is amla—dried Indian gooseberries. Now, not only is it more powerful, but also more palatable. You could add a whole teaspoon of amla to a smoothie, and probably wouldn’t even taste it. Try doing that with a teaspoon of powdered cloves. One sip; you’d be on the floor!

Let’s look at the antioxidant content of some typical American breakfast foods: bacon [7] and eggs [+8], for example. A bowl of corn flakes [25] with milk [+9]. Egg McMuffin [16]. Pancakes [16] with maple syrup [+9]. Bagel [24] with cream cheese [+2].

Dr. Greger’s Breakfast Smoothie

Ingredients:

  • A cup of unsweetened soy milk (or hemp milk, or almond milk) – Antioxidant 16
  • A half a cup of frozen blueberries – Antioxidant 535
  • Whoa! Alright? Already, I’ve got to shrink the scale way down.
  • The pulp of a nice ripe Mexican mango. Note the mango alone has more antioxidants than the other breakfasts. Antioxidant 125
  • A tablespoon of ground flax seeds
  • And my previous secret ingredient, a palmful of bulk white tea leaves – Antioxidant 101
  • A teaspoon of that gooseberry powder – Antioxidant 782

Directions:

  1. Just throw them in there and blend them in.

Now, that used to be my breakfast smoothie, but now, a teaspoon of that gooseberry powder [+782], and we’re off the charts again. Look at it. That’s about four cents’ worth of amla—four pennies—and look what it does to my smoothie. 1,500 units of antioxidant power, and I haven’t even fully woken up yet! Way more than the five other meals combined. In fact, more than the average person gets in an entire week.

I could drink my smoothie and eat nothing but donuts the rest of the week, and most people still wouldn’t catch up. Notice, though, that even though I packed the blender with amazing stuff— blueberries, tea leaves—fully half of the antioxidant power came from that single teaspoon, that four cents’ worth of powdered gooseberries.

Photo Source: The Daily Burn

Doctor’s Note

Be sure to check out my other videos on antioxidants, and don’t miss all my videos on ranking foods.

Also, check out my associated blog posts for more context: Açai to Zucchini: antioxidant food rankingsIs Caffeinated Tea Really Dehydrating?Top 10 Most Popular Videos of the YearHibiscus Tea: The Best Beverage?Flax Seeds for Prostate CancerTreating Breast Pain with Flax SeedsWhich Common Fruit Fights Cancer Better?; and Mushrooms and Immunity.

In health,
Michael Greger, M.D.

Michael Greger, M.D., is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United

Healthy and Easy to Make Vegetable Pancakes

Healthy Vegetable PancakesThis is a vegan, gluten-free version of the famous potato pancakes. After you will taste these, you will probably realize that there is, really, no need for eggs or white flour!

What you need:

  • 4-5 large peeled potatoes
  • 1 peeled onion
  • 1 carrot (organic is safer to use. If your carrot is organic you can leave its skin on)
  • Himalayan Pink Salt to taste (optional)
  • 1.5 cup chickpeas flour
  • Oil to fry (I recommend either avocado oil or coconut oil. If you like coconut you will love it here as it will add the coconut aroma to the vegetable pancakes).

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What to do:

  1. Grate the potatoes, carrot and onion or chop them to very thin slices with a food processor. Put in a large bowl.
  2. Add the salt and the flour, and mix well. Put the mix in a strainer and strain most of the liquid out.
  3. Use wide pan to boil the oil (the oil should almost cover the vegetable pancakes). Create nice little flat pancakes with your hands and fry them on both sides, until they get brown and crispy.
  4. Serve with vegetables salad – the vegetable pancakes goes especially well with tomatoes, so tomatoes salad would be simply perfect here!

Enjoy and leave some for others :-)

Recipe source: Vegan Gluten-Free Potato Latkes For A Cancer Free Lifestyle Diet

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Super Healthylicious Recipe of Zucchini Noodles

Zoodle Salad Recipe For Breast Cancer DietSuper healthylicious recipe of Zucchini Noodles: Zoodles!

What you need:

  • 1 large zucchini
  • 15 cherrie tomatoes (ripe and sweet as possible), chopped
  • 1 small cucumber, chopped
  • 3-4 cauliflower florets
  • Handful of herbs: fresh basil, mint, parsley and oregano leaves, chopped
  • 1 medjool date
  • 1 spoon whole tahini
  • juice of half lemon (fresh)
  • salt to taste

Spiralizer For Cancer Diet recipesWhat to do:

  1. Use a spiralizer to cut your zucchini to noodles.
  2. Use a strong blender to blend the cauliflower until they look like tiny snow flakes (don’t blend too much! you don’t want to get a powder!)
  3. Mix the zucchini and the cauliflower with the rest of the ingredients and use your hands to massage the tahini into the salad.
  4. Enjoy! …and share the recipe with others… sharing is caring :-)

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

Sugar & Dairy Free Mango Strawberry Tart

Mango Tart For A Breast Cancer DietTwo thumbs up for this sugar-free and dairy-free mango strawberry tart. This tropical delight can be enjoyed by breast cancer patients and family members. Remember always use organic ingredients when possible.

Ingredients

For the crust

  • ⅓ cup (26g) unsweetened shredded coconut
  • 1 ½ cups (126g) almond flour
  • 1 tablespoon (15g) coconut oil, melted
  • 1 tablespoon (15g) maple syrup (optional)
  • ¼ tsp Himalayan salt

For the filling

  • 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
  • 1-3 tablespoons maple syrup (Stivia or dates can be used)
  • 1 teaspoon vanilla extract
  • 2 ripe mangos

Mango Tart Organic IngredientsDirections

For the crust

  1. Preheat oven to 350ºF. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground.
  2. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  3. Transfer dough to a greased 9-inch tart pan with a removable bottom (I used two 5in glass pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  4. Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the filling

  1. Remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to be at the top).
  2. Open the can, and pour the coconut water into a separate bowl (you can save this for smoothies!).
  3. You will be left with the coconut cream in the bottom of the can. Scoop this out and transfer to another large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the maple syrup and vanilla and whip again until combined. Place in the fridge until ready to assemble the tart.

To prepare the mango

  1. Peel the mangos with a vegetable peeler or a knife. Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the seed. Turn the mango and slice off the other “cheek.” You will have two big pieces of mango and the flat seed.
  2. Slice the mango cheeks lengthwise into very thin strips.

To assemble

  1. Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
  2. Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until serving, and enjoy!

This absolutely delicious tart recipe was adapted from Bakerita.com

Notes
*For a great description of how to pick the right coconut milk and how to whip it properly, check out this tutorial at Oh She Glows: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Recipe adapted from PowerHungry.com,

Best Ever Eggplant Salad – You Must Try This Recipe

Best Ever Eggplant Sald on Breast Cancer AuthorityThis eggplant came to me, like most things, as a surprise. I made some other dish with eggplants, and found out that I have one extra eggplant. I looked at him – dark, firm, brave :-) It was obvious that I have to come up with a new brilliant eggplant salad Idea, and so I did! I didn’t even had to close my eyes… just thought about it and the Idea came :-)

What you need:

1 large eggplant
2-3 handful coriander, chopped well
Juice of 1 fresh lemon
1/2 red pepper, chopped to tiny little squares
2 green onions, both white and green parts, chopped well
3-4 spoons of avocado oil
salt to taste
1/2 tbs maple syrup

What to do:

Peel the eggplants and cut them to small cubes. Stir fry the eggplant cubes in a warm avocado oil. Start on high heat and covered, until the eggplants are done. Then remove the cover, lower the heat and continue to cook until the eggplant is a bit dark and somehow crispy.

Once it’s done, remove to a big plate with towel papers to absorb the oil and cool down. After about 10 minutes blend the eggplants with the rest of the ingredients and YEY – you got an amazing summer salad!!!

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

Absolutely Fabulous Vegan Breakfast Broccoli Muffin Recipe

Breast Cancer Vegan Broccoli Muffin RecipeVegan broccoli muffins are great with a bowl of soup or a green salad! Crumble one of these healthy and delicious muffins right into a cup of Hearty Barley and Shiitake Soup  (or one of our many cancer fighting soup recipes). Yet these are equally smashing as a savory start to your day.

You can use frozen (thawed) or fresh broccoli, so use what is most convenient for you. Quick breads should be quick, so the main thing is to keep it simple. That said, feel free to use almost any chopped fresh or frozen vegetables in place of the broccoli–think kale, Swiss chard, cauliflower, corn, eggplant, squash–that suits your fancy.

Thrown a handful of vegan cheese in here, too, but it is your call–the muffins are equally yummy without it. If you do opt for cheese, be sure to cut it into cubes instead of shredding. That way you get the bubbly bursting blobs of cheese. By contrast, shredded cheese tends to disappear into the batter without delivering a noticeable, cheesy punch. Always use organic ingredients when possible.

Ingredients:
  • 1-3⁄4 cups flour (many healthy options to all purpose flour)
  • 1 cup quick-cooking rolled oats
  • 2-1⁄4 tsp baking powder
  • 2 tsp vegan granulated sugar (or healthy sugar substitutes)
  • 1⁄2 tsp Pink Himalayan Salt
  • 1-1⁄4 cups plain non-dairy milk (almond, rice, hemp)
  • 1⁄4 cup olive oil
  • 2 tsp Dijon mustard
  • 1-1/4 cups finely chopped broccoli
  • 3⁄4 cup chopped green onions (scallions)
  • 1 cup shredded vegan Cheddar-style cheese alternative (optional)
Instructions:
  1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper, foil or silicone liners.
  2. In a large bowl, whisk together flour, oats, baking powder, sugar and salt.
  3. In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli, green onions and cheese (if using).
  4. Add the broccoli mixture to the flour mixture and stir until just blended.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool.

A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Recipe adapted from PowerHungry.com,

Stuffed Peppers For A Cancer Free Lifestyle Diet

Stuffed Peppers for a breast cancer dietThese peppers makes an impressive dish when you host!

What you need:

* Yellow and red peppers
* 2 cups white rice (you can go for a whole rice which is better of course)
* 4 cups of water
* 2-3 garlic cloves
* 1 large onion
* 2-3 tomato
* Handful parsle, cut
* 1/2 cup pine nuts
* salt and pepper
* 2 spoons of olive or canola oil

What to do:

Fry the onion and the garlic until golden. Add the tomato and keep it for another 5 minutes. Add the rice, the salt and pepper, and then the water to cover.

Bring to boil and then keep on a low heat for about 10-15 or until the rice is cooked. Do not let it overcook!

Once the rice is done let it cool. Cut the top of each pepper as shown on the picture, and clean the seeds from each pepper. Then simply fill the pepper with the rice and put them in a baking tray.

Bake n the oven at 350 Celsius for 20-30 minutes. Enjoy!

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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