Wednesday, April 12, 2006

White Bean Wontons with Spinach Sauce


1 can white beans
3 Tbsp. Tofutti Sour Cream or Tofutti Cream Cheese
1/8 tsp. garlic, chopped
salt to taste
1 package wonton wraps

Mash one can of drained and rinsed white beans. Add Tofutti Sour Cream or Tofutti Cream Cheese. Add chopped garlic and salt to taste.

Wrap filling in individual wonton wraps; set two wonton wraps side by side. In the center of one, place about 1 Tbsp. fillling. Moisten edges of wraps and place one on top of the other. Remove air pockets and crimp edges with a fork. Continue process until you have used up the filling.

Prepare a kettle of gently boiling water by adding salt and a little olive oil. Place wontons in boiling water and allow to cook for 3 minutes. They will rise to the top when done.

[Other filling options: spinach/walnut or portabello mushrooms]

Serve with Spinach Sauce (recipe follows)

1 - 10 oz. package of frozen spinach, chopped
2 Tbsp. soy margarine (Earth Balance)
1/8 tsp. thyme
2 cups plain soymilk
2 Tbsp. all purpose flour
2 tsp. salt

Melt margarine. Add flour and milk, using a whisk to blend together and remove lumps. Add seasonings and chopped spinach. Bring mixture to a gentle boil, stirring constantly until thick.

Serve with wontons and garnish with Tofutti Sour Cream.

*Tofutti Sour Cream and Tofutti Cream Cheese are plant-based products and are used as a substitute for similar dairy products. They are available at most health food stores and some grocers.

1 comment:

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