South Carolina Plant-Based Cookin’

Mike and I are visiting our South Carolina family this weekend and I decided to cook up some plant-based goodness they can eat in the week to come. My sister in law just had a beautiful new baby girl and with her first child, Nora, being in the full toddler swing, I thought cooking some meals they can throw in the oven would be a good way for me to lend a helping hand.

Saturday morning was spent hanging with the babies, taking a walk around the block, then heading back to make a lite lunch. Since I had prepped a Lentil Loaf  yesterday for them to eat this week, I thought I would make some Lentil, Mushroom & Spinach wontons for lunch then prep the cauliflower manicotti (I looked for shells to stuff in the grocery store & they only had manicotti – which works!).

Here are the ingredients for these delicious wontons.

Lentil, Mushroom & Spinach Wontons

  • 1 1/2 cups of cooked lentils (I had leftovers from the lentil loaf!)
  • 1 1/2 cups of spinach
  • 6-8 medium button mushrooms (or baby bella mushrooms)
  • 2 tablespoons white rice vinegar
  • 2 tablespoons amino acids (or light soy sauce)
  • Chili paste
  • 1 tablespoon sesame oil (this is optional!)
  • Package of wonton wrappers

  1. Heat oven to 375.
  2. In a large bowl, combine all veggies. Stir and mash the lentils a bit.
  3. Add spices & oils and stir.
  4. Add a big heaping spoonful onto a wonton wrapper – positioning the wrapper like a diamond, fold up the bottom, then the right corner, then the left, and wrap tight.
  5. Put onto lightly sprayed cookie sheet.
  6. Put into oven and bake for about 20-25 minutes, flipping halfway.
  7. Serve with a sweet chili sauce

For the cauliflower manicotti, I followed that recipe (adding 1 cup of spinach to the cuisine art/blender) to a tee. If you don’t have nutritional yeast, don’t worry about it. Will turn out great!

Did you make any of the #eatplants meals yet? Let me know how they turned out!

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