In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.Chop the peanuts into smaller pieces. Slice the green onions.Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat.
*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender — about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we’re going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don’t have an immersion blender, a bean or potato masher will also work. It just takes more work and they won’t get quite as creamy.If you’re blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.Taste and adjust seasonings as needed, adding more salt to taste. We didn’t find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
Break up the star anise as needed, dropping the points into a small saucepan, skillet, or wok. If using the black cardamom, use a meat mallet to crush and break the skin, then remove the seeds and add to the star anise; discard the skin since it won’t grind up easily.Add the cloves, fennel seeds, coriander seeds, and peppercorns. Toast over medium heat, stirring, for about 3 minutes, until fragrant and slightly darkened. Cool off heat and then grind to a fine texture in a clean spice grinder (a dedicated electric coffee grinder works great); if you like, hold on tight and shake the grinder to get all of the ingredients into contact with the blades. Add the cinnamon and pulse a few times to combine.Transfer to a jar and keep in the cupboard for up to 1 month. Grind a tablespoon of raw rice to clean out the grinder.
Put in blender. Strain. Add lemon and honey.
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.