Lemon Wonton Soup

[Guest guest]

Christian-Vegan-Cooking, " Catelli " <wrbtkn@p...> wrote:

 

Lemon Wonton Soup

Source: Tastefully Vegan (adapted to gf by LaDonna)

 

WONTONS:

 

3 c Zucchini shredded

1 c. onions finely chopped

1 c. fresh mushrooms, diced

1/3 c. red bell pepper, finely diced

2 t. oil1 t. sesame oil

2 T Canned green chilies, chopped

1 T. cilantro, minced

1 1/2 t sesame seeds, white

1 t chicken-style seasoning (gf variety or homemade from archives)

1/2 t. salt

36 round rice wrap papers

 

 

Sauté zucchini, onions, mushrooms and peppers in oils until tender.

Add chilies, cilantro, sesame seeds and seasoning and mix well. To

assemble wontons, cut into circles if necessary and brush surface of

rice wrapper with water. Place 2 or 3 teaspoons of filling onto

center of the wrapper. Fold the top edge of the wrapper over to meet

the opposite edge and press both edges together to seal. Continue

until all filling and wrappers are used. Bring a pot of water to

boil. Drop several wontons into the boiling water at a time and cook

until they float to the surface, or about 3 minutes. Occasionally

wontons break apart while boiling and will be wasted. Lay cooked

wontons in a casserole dish sprayed with cooking spray until ready to

serve.

 

Broth:

 

7 c. water

1/4c vegetable broth powder

1 1/2 T fresh lemon juice

1 1/2 t lemon zest, grated

1/8 t. sesame oil

1 c. snow peas julienned

1/4 c. green bell peppers, julienned

2T cilantro, chopped

 

In a large pot, combine water, vegetable broth powder, lemon juice,

lemon zest and sesame oil. Bring to a boil. After 3 minutes add

snow peas and turn off heat. To serve, place about 6 wontons in a

shallow soup bowl with 1 cup broth. Garnish with bell peppers and

cilantro.

 

* Vegan rice wrappers can be found in most oriental grocery stores.

 

Yield: 36 Wontons in broth

 

Recipe taken from Tastefully Vegan by Kathryn and Gerard McClane