{"id":45903,"date":"2017-11-21T10:53:26","date_gmt":"2017-11-21T15:53:26","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45903"},"modified":"2017-11-21T10:53:26","modified_gmt":"2017-11-21T15:53:26","slug":"veggie-pot-stickers%e3%81%b9%e3%82%b8%e9%a4%83%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45903&lang=en","title":{"rendered":"Veggie Pot Stickers<br>\u3079\u30b8\u9903\u5b50"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45904 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/43-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>When my mom asked me what I wanted for dinner, 99% of the time my response was &#8220;pot stickers! (or &#8220;Gyoza&#8221; in Japanese.)<\/p>\n<p>I always thought I liked them because of the meat filling, so when I decided to be on the 100% plant-based diet, I was afraid that I would no longer be able to enjoy one of my favorite foods.<\/p>\n<p>But I was wrong!<\/p>\n<p>I&#8217;ve been making non-meat versions of pot stickers, and I&#8217;m happy to say I still like them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45905 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/35-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And this one may be surprisingly one of my favorites.<\/p>\n<p>Garlic, onion, napa cabbage, and kale.<\/p>\n<p>Super simple, but so tasty.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45906 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45907 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/39-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>How did I do?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45909 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/41-2.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/41-2.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/41-2-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Bon appetit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45910 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/37-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When my mom asked me what I wanted for dinner, 99% of the time my response was &#8220;pot stickers! (or &#8220;Gyoza&#8221; in Japanese.) I always thought I liked them because of the meat filling, so when I decided to be on the 100% plant-based diet, I was afraid that I would no longer be able [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-45903","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45903"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45903\/revisions"}],"predecessor-version":[{"id":45918,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45903\/revisions\/45918"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}