Recipe: Asian tortilla vegetable dumpling-ish pockets. . .?

What to do with leftover Asian slaw?

Make baked vegetable dumplings!

So, I bought a packet of rice wontons and started fantasizing. Edamame! Bell pepper! Cabbage! Sriracha!

stupid egg whites

stupid egg whites

Then, I decided to read the ingredients. . . Damnit, vegan egg detective!

I sulked for about 30 seconds, then tried to figure out a way to make it work! : )

Tortillas! Quinoa! Mushrooms! Broccoli!

Quinoa:

  • Boil the quinoa with a crown of broccoli, chopped, 20 minutes, with
  • unchopped garlic clove
  • bay leaf
  • salt and pepper

Vegetables:

  • 5 mushroom caps, chopped
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 1/4 head purple cabbage
  • chopped garlic clove
  • Saute in vegetable broth, 10 minutes.
  • Splash of sriracha
  • salt and pepper

Peanut lime sauce:

  • 1 cup peanut butter
  • juice and zest of 2 limes
  • TBS of grated fresh ginger
  • 1 grated carrot
  • 4-5 sprigs chopped cilantro
  • enough water/stock for the right consistency
Asian samosas?

Asian samosas?

Mix quinoa and vegetables.

Toast sesame seeds.

Quarter two tortillas.

Put spoonful of quinoa and vegetables in the center of tortilla quarters.

Pinch corners and use a fork for the edges.

Sprinkle with toasted sesame seeds.

Bake at 400, 10 minutes. Flip. 10 minutes.

Serve with Asian slaw and peanut sauce.

And drizzle with more hot sauce, for good measure.

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