Vegan Broccoli Puffs

WHERE AM I?: In bed. Of course.
WHAT AM I DOING?: Waiting for my tomatoes to come to harvest!
MUSIC: Boyfriend's APB playlist. Man, everyone loves Phoenix so much.

This one is hard to fuck up. I'm going to go ahead and start with a vegan Asian inspired appetizer since I just got back from United Noodle with a happy bag filled with Asian snacks. Nothing is better than a good Roast Flavored Pretz washed down with some Coffee Pucca followed by Green Tea Caramels (good to enjoy!)

VEGAN THAI PASTRY PUFFS!
Dough:
Water
Flour
Yeah. That's it.

Alright, so throw about two cups of flour in a bowl. Add about 1/2 cup cold water and mix it in really well. Keep adding cold water (slowly, you don't want it to get squishy and watery) until you come up with a pretty firm ball of dough.

This is pretty much unleavened bread dough here. Simple and clean. Put this bowl with your dough ball in the fridge with a moist paper towel over the top for about 10 minutes. Or less if you're impatient like me. Roll it out with a drinking glass (because who the hell has a rolling pin? Just hanging around? Almost no one.)

Pro Tip!: If using a drinking glass, a real glass one works best. It also cleans up best. But remember, don't press too hard. I've had glasses shatter under my rolling weight before. A lot of pirogi were ruined in this fashion.

Flour a surface (and your hands) and try and roll the dough out as thin as possible without it tearing when you pick it up. Now the drinking glass comes back in to play! Take your drinking glass (or another one) with a pretty big mouth. You want it to be about 3 inches across. Start cutting out little circles in your dough with the lip! Now you have the pocket part of your Thai pockets.

Filling
Broccoli
Curry powder
Fresh garlic
-If you have it on hand. If not, 1/4 teaspoon garlic powder is about equivalent to 1 minced clove of garlic

Mince the broccoli up really small. The florets taste best in this recipe but use what you want. I used about a half a single stalk of broccoli for this whole recipe. Add about two teaspoons curry powder and toss it all in a bowel with 2-3 teaspoons garlic. Add a little bit of water (I find that a dab of water and about two sprays of Pam work best) cover with a moist paper towel, and microwave. Seriously, microwave it for about 3 minutes, mix it up, and keep microwaving until it looks good and soft to you.

Once it's all steamed up pour it out on a dry paper towel and let all the excess water drain off. It shouldn't be really watery, just sort of moist. You want to let it drain and dry out a lot before adding it to the dough.

Now, take spoonfuls of the broccoli and put it in the center of your dough circles. Grab the sides up and pinch them to the top, making a little purse. A tiny dab of water where they all come together tends to help them stick.

Now, line them on a foil covered baking sheet and cook for about 10-15 minutes at 400 degrees. YOUR POCKETS SHOULD BE LIGHTLY BROWN AND TASTY!

The Thai Dipping Sauce
This is where the Thai comes in to the name. I don't even know if broccoli is a Thai food, I just sort of took the name and thought it sounded fancy. Think of it as the poor man's fusion food.

1/4 Thai sweet chili sauce
1 1/2 Tablespoons soy sauce

Mix it up and enjoy! Dip away! They are pretty yummy for being vegan and good to share! No one will even think they're vegan!