Tasting recipe: homemade wonton wrappers, stuffed two ways, + macadamia nut cheese and wheat pita chips

I was very honored to be asked to cater a small wine tasting at a delightful wine shop near my house.

The tasting at Perrine’s Wine Shop benefits a local animal rescue organization (and the group that gave Perrine her Maddie : )

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I road tested a couple recipes tonight, in preparation.

Homemade wheat wonton wrappers:

  • 2 cups whole wheat flour
  • 1 chia egg (1 TBS chia seeds, dissolved in 2 TBS water)
  • 1/2 cup water
  • 1 clove of garlic, finely minced
  • salt and pepper

Combine until pliable and rest for 30 minutes. Roll out to desired thickness and cut into squares.

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Corn and tempeh filling:

  • 1/2 Vidalia onion
  • 2 garlic cloves, minced
  • 1 cup tempeh, crumbed
  • 1/2 cup corn
  • TBS cumin
  • 2 TBS hot sauce
  • salt and pepper

Saute together on low 10 minutes.

Mushroom, lentil and pea filling:

  • 1/2 Vidalia onion
  • 2 garlic cloves, minced
  • 2 cups sliced mushroom
  • 1 cup lentils (cooked in 2 cups water)
  • 1/2 cup frozen peas
  • splash of vegan worcestershire sauce
  • salt and pepper

Saute together on low 10 minutes.

After dolloping each filling into dough squares, mash corners of opposite sides of squares together.

Bake at 400 degrees 10-12 minutes.

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I served with toasted pita bread, sliced cucumbers, roasted sweet potato matchsticks and the always delicious macadamia nut spread!

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YUUUUMMMMMM : )

Happy Taste Testing Dinner!

 

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