-Cook brown rice and set aside.
-In a large pan at medium heat, add 1 tsp olive oil. Add garlic to pan and cook for 30 seconds. Add cabbage and cook, covered, for 1 minute.
-Add onion, green and red peppers and mushrooms, thyme and habanero pepper to pan and cover. Cook for three minutes.
- Add 1 tsp chile powder, coriander, cumin, teriyaki sauce and cilantro. Mix and cook for another 3 minutes. Turn off heat and remove habanero and sage sprigs.
- In a separate pot, over medium heat, add black beans. Add 1 tsp chile powder, coriander, cumin to beans for flavor. Cook for 3 minutes and remove from heat.
- Warm a tortilla and add 1/3 of rice, 1/3 cup of sauteed vegetable mixture, 1/3 cup of cooked black beans.
-Add 2 tbsp of fresh diced tomato and sliced lettuce as toppings.
-Yields 6-8 burritos.

Enjoy!

-Add all ingredients to a mixing bowl and stir so that ingredients absorb the sesame oil and soy sauce.
-In a large pan at medium heat, add all ingredients to pan and cover. Cook for 2 minutes. Remove cover and cook until liquid evaporates. Turn off heat.
-Handle each dumpling wrapper one at a time. Place one wrapper on a plate. Add a teaspoon of the cooked filling to the center of wrapper. Then moisten the edges of the wrapper with water and fold to enclosed filling. Repeat for each dumpling.
-Fill a large pot with about an inch of water. Add a steamer tray to the pot; steamer tray should remain above the water.
- Lightly brush the steamer tray with olive oil to prevent dumplings from sticking.
- Bring water to a boil then add dumplings to steamer tray. Don't overcrowd dumplings, if necessary, steam dumplings in two or three batches.
- Cover pot with lid and steam dumplings for about 8-10 minutes.
-Gently remove dumplings from tray with tongs and place on plate to cool.
- Recipe yields about 20 dumplings. Make a nice dipping sauce of your choice.

Bon appetit!