We wanted to try making another more traditional Azeri dish this time around with our own little spin on it (Mainly because we didn't fold the pasta exactly the way it should be. ;) ) Ingredients: Dough: 1. 2.5 c flour 2. 1 tsp salt 3. 1 c warm water (Starting with 1/2 first) 4. 1 vegan egg replacer Vinegar Garlic Sauce: 1. 1 c apple cider vinegar 2. 4 cloves garlic, crushed. Dumpling stuffing: 1. 1 medium sized onion loosely cut 2. 1 tbps fresh cilantro 3. 8oz beyond meat ground. 4. 1 tsp salt Veggie Stock: 1. 9c water 2. 2 tbps veggie bouillon (If you want to make your own veggie stock go for it!) Toppings: Dried mint Instructions 1. If you want to knead the dough by hand feel free, but we're going to cheat and use a bread maker set on the dough setting. Add all of the ingredients (except for that last 1/2c of water) into your bread maker pan and start the cycle. As it is kneading, add the remaining 1/2c of water until the dough starts to look like it's getting sticky. After ten minutes of kneading let it rest for 20 minutes. 2. To make the vinegar sauce, it's pretty straightforward, add 1c of apple cider vinegar (You can also use red wine) and 4 cloves of crushed garlic. Stir it together and set it aside. 3. Add 1 loosely chopped onion and 1 tbps of fresh cilantro to a food processor and get those pieces nice and small. Take your 8oz of beyond meat and put it in a dish and get ready to squish it all together! 4. After letting the dough rest, take a large (We mean large! We used my dining table!) surface and flour it. Roll the dough out into a big sheet until you get a dough thickness of around 1/16" thick. 5. Cut the dough into squares to the best of your ability with a sharp knife. Now it's time to get help! 6. Load each one of the squares up with about 1/4-1/2 tsp of the dumpling stuffing each. You need to load these up fast before the dough starts to dry out because you'll need to fold them next. 7. Fold the dough by taking two corners and pressing them together and forming a triangle. After doing this, put your finger from the base to the tip of the triangle and roll the two equal corners over your finger and press it together (It's easier just to just see it in the video. ;) ) 8. After you repeat this a hundred times, get your veggie stock up to a nice light boil. 9. Dunk the dumplings into the stock and cook them until the float up to the surface, pull one out to check its doneness and then proceed to add and remove until all of the dumplings are cooked! 10. Add dumplings to a bowl, almost cover with broth, add a tsp of the ginger sauce and then top it with dried mint! 11. Enjoy! :D

You can easily whip this recipe up in 30 minutes or so as long as you make the potatoes and the sauce at the same time (Boiling potatoes should leave you with the ability to do something else!) This recipe is a halved recipe from Veganomicon - if you haven't checked out this cookbook yet you don't know what you're missing out on! Get yourself a copy of it here: https://www.amazon.com/Veganomicon-10th-Anniversary-Ultimate-Cookbook/ Ingredients: 1. 2.5 lbs potatoes cut into 1/2 to 1/4 inch chunks 2. 3 cups water (Or enough to cover the potatoes) 3. 1 seedless cucumber 4. 1/2 c vegan mayo 5. 2 tbps dijon mustard 6. 2 tbps olive oil 7. 1 tbps white vinegar 8. 1 tbps sugar 9. 1/2 tbps dried dill 10. 1/2 tsp turmeric 11. 3/4 tsp salt 12. Ground pepper to taste 13. 1 large carrot peeled. Instructions: 1. Boil potatoes for 15 minutes in enough water to cover them, or until they are soft. 2. Make the sauce while the potatoes are boiling. Get a large bowl that will be able to hold the potatoes at the same time. 3. Mix together ingredients 4 through 10 and gently mix them together. Now add the salt and pepper and adjust for taste. 4. Add the 1 seedless cucumber (Sliced into small bits, we did quartered pieces) 5. Put the sauce into the fridge with the cucumber in it for 15 or so minutes. 6. By now the potatoes should be done so take them off and put them in an ice bath to cool them off, then add them to the sauce. 7. Grate a large carrot into the potato salad and you're done!! Music by Bensound - find their stuff at www.bensound.com