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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It all began 20+ years ago, in high school, when a boy met a girl and fell in love. Big parties, summer vacations, a big red jeep. Happiness came easy and was plentiful. Ah, but youth is wasted on the young and so the boy and girl went their separate ways.... Fast forward through college, first & second apartments, trips around the world, motorcycle accidents, moves to different cities, jobs and more jobs, starting a company, falling for two horribly wrong people which led to two broken engagements, then reuniting with each other, moving to Colorado, starting another business together. Yup, that about sums it up. That leaves us, Catie & Mike, 20+ years later. We saw the world apart & now are venturing through, exploring happiness together. From creating new tastes in the kitchen, to venturing to new countries, hiking, biking or skiing, touring craft brews, entertaining friends and family, to upgrading the house, or flipping and gutting an investment property, it's us, enjoying the ride. We're not making up for lost time, we're just not losing any more of it. And so our happy adventures begin...Follow us at happyandweknowit.com

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