Directions

1. Combine kale, garlic, ginger, cilantro and soy sauce in a blender or food processor until finely chopped. Set aside.
2. Heat 1 tbsp vegetable oil in a medium frying pan over medium-high heat. Add the pork and cook until browned, 3-4 minutes. Add kale mixture and cook for another 1-2 minutes. Remove from heat and transfer to a bowl. Allow to cool for 5 minutes.
3. To assemble the gyoza, place a potsticker wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 1/2 tbsps of filling in the center of the wrapper. Fold in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
4. Heat the remaining oil in a frying pan over medium-high heat. Cook the gyoza in the hot pan until they are lightly golden brown and crisp on the bottom.
5. Pour 2 tbsp water over the whole pan and quickly cover the pan with its fitted lid. Allow the gyoza to steam for about 1 minute. Remove lid (keeping heat on) and let the excess liquid evaporate for a few minutes.
6. Serve hot with soy sauce, chili sauce or rice vinegar.

Makes 30 gyoza.

Directions

1. Combine all ingredients in a blender or food processor until smooth. Add more almond milk if necessary to achieve desired texture.

Directions

1. In a small frying pan, melt 1 tbsp butter over medium heat. Add the onions and cook slowly, allowing to caramelize, about 6 minutes.
2. While the onions cook, beat the eggs in a small bowl until fully scrambled. Melt 1 tbsp butter in another (or the same, after removing onions) small frying pan, over medium-low heat. Add half of the beaten eggs and immediately begin moving your spatula around in the eggs. 
3. Once the bottom of your omelet is firm, top with half the goat cheese, half the caramelized onions and half the fresh herbs. Add salt and pepper to taste. Gently fold in half and transfer to a plate. Repeat with remaining omelet ingredients and eat. If necessary, the first omelet can be kept warm in a 180 degree oven briefly while the second omelet is cooked.
4. Serve hot with toast, potatoes, bacon, a green salad, fruit etc--or just on its own.

Directions

1. Heat 1 tbsp of the olive oil in a medium frying pan over medium-high heat. Add the onions and pear and cook for 3-4 minutes or until onions are fragrant and pear softens slightly. Remove from heat.
2. In a mixing bowl, combine cooked sweet potato, pear-onion mixture, flat leaf parsley, Parmesan, butter and salt and pepper to taste. Mash with the back of a fork until smooth.
3. To assemble the pierogies, place a potsticker wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 1/2 tbsps of filling in the center of the wrapper. Fold in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
4. To cook the pierogies, heat the remaining olive oil in a frying pan (you can use the one you cooked the onions and pears in to minimize dirty dishes) over medium-high heat. Cook the pierogies in the hot pan until they are lightly golden brown and crisp on the bottom. Flip and cook the pierogies on the other side. Once both sides are crisp, pour 2 tbsp water over the whole pan and cover the pan with a fitted lid. Allow the pierogies to steam for about 1 minute. Remove lid and let the excess liquid evaporate for a few minutes until the pierogies become crisp again.
5. Serve garnished with additional Parmesan, pear and parsley with sour cream for dipping.

Makes 30 pierogies.