Tuesday, October 28, 2014

Vegan Minted Pea and Arugula Wonton Raviolis

75 degrees in Chicago in late October!  It's an Indian Summer around here!  But, unfortunately, this lovely weather is coming to an end and true Chicago weather is heading this way (said we a sad face).  I think it is going to get down into the 30's, which means it's time to get all those herbs to use that I have been nurturing for months.  So lets get some of this mint to use!

I have done a pea ravioli before, but this one is much different.  The addition of fresh mint and arugula brings in a spectrum of flavors.  It is peppery, slightly sweet, nutty and savory. 

Yes, I have been on an arugula craze lately.  Sometimes I forget about this leafy green.  But once I buy it, I cannot get enough and wonder why it escapes my grocery list.

 If you are familiar with my blog and recipes, you know that I love to make raviolis with wontons.  It is so much easier and saves so much time.  I also find them easy to handle and pretty light in the belly.  But, it is good to know that they are delicate and do not take more than a few minutes to cook.  If you boil them any longer, you run the risk of them exploding.  And, well that is just sad.

These are also great to make in large quantities and freeze the remaining ones. 

As for the sauce, that is I went for a lemon-vegan butter sauce.  Nice and light!

Vegan Minted Pea and Arugula Wonton Raviolis

1 package of wontons (either square or circle)
1 bag frozen peas, thawed
2 c baby arugula
1 c fresh mint
1/4 c original almond milk
1 tbsp evoo 
1/4 c nutritional yeast
1-2 tsp garlic powder
s+p to taste
egg replacer powder mixed with water


In a blender, blend the peas, arugula, mint, almond milk, evoo and seasons until completely combined.   Adjust seasoning accordingly. 
Set up your egg replacer with water in a bowl and lay out all of your wontons.  With your fingers, wet all the edges of all the wontons.  Take about 3/4-1 tbsp of the mixture and place in center of a wonton.  Place another wonton, with the wet side down and press the edges together until fully sealed.  Repeat until finished.  
Boil water, and cook the raviolis for about 2-3 minutes.  Serve with choice of sauce.

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