Chow Vegan

Crispy Baked Spicy Pumpkin Wontons

October 12, 2011 By chow 20 Comments

Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten.

That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. No longer shunned, I grabbed a couple cans from Trader Joe’s mountain of canned organic pumpkin puree before they’re all gone (15 oz can for $1.99).

Baked wontons are easy and quick to assemble, especially using the canned pumpkin. The basic triangle shape provides a large surface area for the wontons to get nice and crispy in the oven.

For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Serve with ranch dressing, but it’s also good without any dip at all.

Crispy Baked Spicy Pumpkin Wontons
Makes about 24 wontons

24 wonton wrappers
1/2 of a 15 oz can pumpkin puree
3/4″ piece of fresh ginger, minced
1 green onion stalk, finely chopped
1 teaspoon soy sauce
Salt and pepper to taste
Sriracha hot chili sauce to taste
Olive oil
1 package Tofutti cream cheese non-hydrogenated plain

Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil (a darker pan helps to brown the wontons).

In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Season to taste with the salt and pepper and Sriracha sauce (start with a teaspoon of the Sriracha and keep adding until desired spiciness. I’ve gone up to a tablespoon). Mix well.

Place about a 1/4 teaspoon dab of cream cheese in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling. Do not overfill, the wonton will puff up a bit in baking. Wet the edges on two sides and fold to form a triangle. Press firmly down to seal the edges.

Place the folded wontons on the prepared baking sheet and lightly brush with oil. Bake for 8-10 minutes on each side until brown and crispy.

Serve with ranch dressing if desired.

Ranch Dressing
Makes a little over 1/3 cup

1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste

Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Related Post
Cream Cheese Wontons

Time To Try A Candle Cafe Frozen Entree

October 8, 2011 By chow 11 Comments

I’m under no illusions about dining in some of the top vegan restaurants on the other side of the country. It’s highly doubtful I’m going to be at Candle Cafe or Candle 79 in New York City anytime soon. So when I saw their line of frozen food on sale, I jumped on it.

I’ve seen them before in the frozen section at my local Whole Foods, but at a normal retail price of $6.49, I passed. On sale for $3.99 until 10/11/11, and with a $1 off coupon from the Whole Foods website, brings it down to $2.99. For three bucks, I’ll give it a try.

Out of the four varieties available, I went with the Tofu Spinach Ravioli. Nice, melty cheese (I believe it’s Daiya. Tasted like Daiya, even though the package doesn’t say), tender pasta and the flavor wasn’t bad.

Although I can’t say I really tasted the tofu spinach filling, it’s a little on the skimpy side. I suppose that’s to be expected at 340 calories. Like most frozen entrees though, it’s very high in sodium.

I’m sure it pales in comparison to anything at the actual restaurants. But I would get the ravioli again for a quick meal on a busy day. But only if it was on sale.

Quinn Popcorn: Lemon and Sea Salt

October 2, 2011 By chow 6 Comments

Have you ever tried lemon in popcorn?

Me neither. I couldn’t imagine what it would taste like. Quinn Popcorn describes their Lemon & Sea Salt popcorn as “understated, clean tasting, but buttery (without using butter!).” I’m sold.

It’s definitely an unique taste, I liked it. It’s not a slap-you-in-the-face butter kind of flavor, it’s much more subtle. And non-greasy. I didn’t use all of the enclosed packet of oil, probably less than a third (I normally eat popcorn plain). It’s nice to be able to control the amount of oil and seasoning.

Quinn microwave popcorn is organic, non-gmo, with no hydrogenated oils, preservatives or chemicals. It’s just a couple bags of corn kernels (even the bags are free of chemicals and impurities, it’s just 100% compostable paper).

A couple packets of expeller pressed grapeseed oil and separate ones for the sea salt and dried lemon. You can read all about their quest to find 100% lemon powder here.

Their other unique flavors include Vermont Maple & Sea Salt and Parmesan & Rosemary. Currently only available around the Boston area where the company is located but coming soon to everyone through Amazon.