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
- Heat oven to 375.
- In a large bowl, combine all veggies. Stir and mash the lentils a bit.
- Add spices & oils and stir.
- 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.
- Put onto lightly sprayed cookie sheet.
- Put into oven and bake for about 20-25 minutes, flipping halfway.
- 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!