Homemade Wonton’s. (Taken with instagram) Recipe: 1/2 head of cabbage2 bunches of broccoli1/4 of a red bell pepper1/2c shredded carrots1 yellow onion1 roma tomato6 oz of firm tofu1 pack of wonton wrappers1 egg white (or water) & a pastry brush 2T olive oil1T crushed garlic“Bragg’s Dressing” - Mix together and set aside:1/4c bragg’s Liquid Aminos1/4c rice wine vinegar2 T sesame oil1/2t ground ginger1/4t cayenne pepper ***Food Processor***In order to make this whole process a bit quicker, I used my food processor to very finely chop all of the veggies. If you don’t have a food processor, find a friend who likes you a whole lot and ask them to join you in the kitchen ;-)Heat olive oil and garlic in wok (or large skillet) on medium-high, add veggies and crumble tofu in with veggies mixture - cook for five minutes. Add Bragg’s Dressing and cook for an additional ten minutes, stirring all the while. Pull off of the fire and allow it to set while you lay out your wonton squares.Spoon a tablespoon (approximately) onto each square, paint the outer rims of the square with water or egg white (just something to ensure that your wonton stays together. Take one corner of your wonton paper and fold it over to the opposite corner (so that it makes a triangle), press together lightly to seal. Now, using your thumbs and your pointer fingers, take the outside edges of the triangle wonton and pull them together so that they meet - this is how you get your wonton shape! Last but not least - Take a large skillet, a half cup (or more) of water, on medium heat, arrange wontons in skillet and cover in order to steam. Cook for 10-12 minutes. Serve immediately :) **NOTE: This makes a HUGE batch! I made about 50 of them and froze half. These things are great to have on hand.**~A friend just brought to my attention that the “Dave’s Killer Bread” post is the first time I’ve actually shown my face on this blog. So, nice to meet you world! Thanks for visiting ;-)

Homemade Wonton’s. (Taken with instagram)

Recipe:

1/2 head of cabbage
2 bunches of broccoli
1/4 of a red bell pepper
1/2c shredded carrots
1 yellow onion
1 roma tomato
6 oz of firm tofu
1 pack of wonton wrappers
1 egg white (or water) & a pastry brush

2T olive oil
1T crushed garlic

“Bragg’s Dressing” - Mix together and set aside:

1/4c bragg’s Liquid Aminos
1/4c rice wine vinegar
2 T sesame oil
1/2t ground ginger
1/4t cayenne pepper

***Food Processor***

In order to make this whole process a bit quicker, I used my food processor to very finely chop all of the veggies. If you don’t have a food processor, find a friend who likes you a whole lot and ask them to join you in the kitchen ;-)

Heat olive oil and garlic in wok (or large skillet) on medium-high, add veggies and crumble tofu in with veggies mixture - cook for five minutes. Add Bragg’s Dressing and cook for an additional ten minutes, stirring all the while. Pull off of the fire and allow it to set while you lay out your wonton squares.

Spoon a tablespoon (approximately) onto each square, paint the outer rims of the square with water or egg white (just something to ensure that your wonton stays together. Take one corner of your wonton paper and fold it over to the opposite corner (so that it makes a triangle), press together lightly to seal. Now, using your thumbs and your pointer fingers, take the outside edges of the triangle wonton and pull them together so that they meet - this is how you get your wonton shape!

Last but not least - Take a large skillet, a half cup (or more) of water, on medium heat, arrange wontons in skillet and cover in order to steam. Cook for 10-12 minutes. Serve immediately :)

**NOTE: This makes a HUGE batch! I made about 50 of them and froze half. These things are great to have on hand.**




~A friend just brought to my attention that the “Dave’s Killer Bread” post is the first time I’ve actually shown my face on this blog. So, nice to meet you world! Thanks for visiting ;-)