Winning Won Ton!

by Francine

photo via bigoven.com

Found this yummy-sounding recipe on savvyvegetarian.com and it seemed like just the right thing to share. So many delicious and healthy ingredients in this. Notice the chives (that we talked about in one of our posts), and the spinach. From whfoods.com: "One new category of health-supportive nutrients found in spinach is called "glycoglycerolipids." Glycoclycerolipids are the main fat-related molecules in the membranes of light-sensitive organs in most plants. They're indispensable for the process of photosynthesis carried out by plants. However, recent lab research in laboratory animals has shown that glycoglycerolipids from spinach can help protect the lining of the digestive tract from damage — especially damage related to unwanted inflammation."

Thank you for this amazing recipe, "Shelley."

• 1 pkg won ton wrappers (or vegan pasta dough rolled out thin)
• 1 lb extra firm tofu (tofu from Tofu Yu is just the ticket! It's firm as can be. -fs)
• 1/2 lb fresh spinach finely chopped
• 5 oz mushrooms chopped (we suggest shitake, because of their amazing health benefits -fs)
• 1/2 a red bell pepper finely chopped
• 1 large bunch chives or scallions chopped fine
• 1/3 c. gr sunflower seeds (use spice grinder)
• 4-6 sundried tomatoes soaked in boiling water
• 3-4 baby carrots finely grated
• 3 Tbsp nutritional yeast flakes (optional)
• 1 tsp crushed rosemary
• 2-3 cloves garlic crushed
• splash of lemon juice
• soymilk to thin
• fresh cracked pepper to taste
• sea salt to taste

Directions:

1. Mill sunflower seeds into meal consistency then set aside
2. Drain sundried tomatoes and finely chop
3. Blend sliced tofu, lemon juice, sea salt, nutritional yeast and soy milk until ricotta like consistency in a food processor OR by hand (NOT a blender - you'll get paste!)
4. FINELY dice tomatoes, red peppers, and chives
5. Blend with tofu mixture by hand with a fork just until well mixed
6. In a small bowl combine tofu mixture with remaining ingredients and mix until thoroughly combined
7. Place a scant 1 Tbsp of mixture in center of wonton wrapper (or other vegan ravioli dough rolled out). Wet, crimp and seal edges of wrapper SECURELY (or the wrapper will open in the pan and contents will spill out)
8. Cook a few at a time in your vegetable steamer for about 10 minutes, making sure to not crowd pan or they will stick to each other and be glue-ey
9. Keep warm on a covered dish while the remainder cook
10. Toss with a bit of olive oil when they are cooked to prevent sticking
11. Top with a little fresh chopped parsley or cilantro, your favorite sauce and vegan parmesan cheese as desired

Cooking Tip from Shelley: "The tofu filling is too hearty for the delicate won-ton wrappers to hold up in boiling water but steaming worked beautifully."
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