Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day; it’s been such a huge help.
This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of course it tasted too good not to share.
I took some liberties here… Sara makes an aromatic lemongrass broth to serve these in… I took a lazy shortcut but added some extra ingredients to the filling itself. She uses sour cream to bind the filling together. To make mine a non-dairy version, I used miso and tahini instead. I blended, tasted and decided some garlic and ginger would be nice. And then I couldn’t help but squeeze just a bit of lemon juice in. I steamed these in a little store-bought veggie broth. To serve, I poured just a bit of the steaming broth over the top, drizzled on some sesame oil, and sprinkled some sesame seeds over everything. These taste like an Asian version of ravioli. The filling is creamy and almost cheese-like. And by using pre-made wonton wrappers, this whole thing comes together pretty fast… totally a keeper for us. adapted from the Sprouted Kitchen cookbook
