| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Asian |
Asian, Pasta, Vegetables, Tofu |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Tomatoes; peeled, seeded, diced |
| 1 |
sm |
Onion; oven roasted |
| 1 |
c |
Mushrooms; minced |
| 2 |
ts |
Garlic; minced |
| 1/2 |
lb |
Spinach leaves; blanched chopped |
| 1/4 |
c |
Nonfat cottage cheese |
| 3/4 |
c |
Tofu; mashed |
| 2 |
tb |
Fresh basil; minced |
|
x |
Freshly ground black pepper |
|
x |
Salt; to taste |
| 48 |
|
Eggless pot sticker skins |
INSTRUCTIONS
In a large saucepan, combine the tomatoes, onion, mushrooms and garlic ..
Cook over medium heat until the liquid from the mushrooms completely
evaporates and the mixture is somwhat dry. Be careful not to burn it. Set
aside to cool.
In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu,
and basil. Season to taste with pepper and salt.
On a cutting board, lay out a single layer of pot-sticker skins. Using a
pastry brush, moisten the edges with water. Place 1 tablespoon of the
spinach mixture onto the center of each skin. Cover with a second
potsticker skin and press the edges together with the tines of a fork to
seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or
until the potsticker skin is al dente. Serve hot.
Recipe By : Jean-Marc Fullsack
Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on
Oct 21, 1997
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”