Wednesday, May 25, 2011

Lentil Loaf and Cauliflower Marinara...and great health news!

Check it out! Our family is being featured on Alicia Silverstone's website -!

So my husband had his health screening at work yesterday, an optional screening offered each year. He did this screening about the same time last year so it was awesome to see the changes since going vegan. His cholesterol (which was pretty good to start with) dropped 32 points, his HDLs increased 9 points, his weigh was down 24 lbs, he dropped 3 inches around the waist, his body fat went down 5 points, his BMI went down too (not sure the number on that one though)!!! When he got home from work yesterday, he said (jokingly) "Well honey, your vegan thing isn't working"...then showed me his stats! He told me I could post this on my blog :-) Sweet supportive husband I have!
I put this together the other day but we haven't eaten it yet! It looks pretty yummy and I am looking forwad to trying it. I will post the recipe, though that might be a bit presumptuous since I haven't tasted it yet!

Lentil Loaf (adapted from Prevent and Reverse Heart Disease)
1 ½ cups lentils
2 ½ cups water
2 onions, chopped
6 chopped mushrooms
2 cups fresh spinach chopped
1 (15oz) can diced tomatoes
2cups brown rice, cooked
1 t garlic powder
1 t dried sage
1 t Mrs. Dash garlic and herb seasoning (I didn't have any of this so I added a few extra spices like Italian seasoning and garlic powder)
½ t dried marjoram
¼-1/2 cup ketchup or bbq sauce

Preheat oven to 350. Cook lentils in 2 ½ cups water until tender. Partially mash lentils in cooking water. Stir fry onions and mushrooms in broth or water. Add spinach. Add onion mixture, tomatoes, rice, and seasonings to lentils. Press into a 9x5 inch loaf pan. Spread top with ketchup or bbq sauce. Bake uncovered for 45-60 min.

I threw this together the other night - it was easy and really yummy. After making the onion rings the other night, there were a bunch of leftover crumbs after baking. I saved the crispy crumbs and used them to sprinkle over the top of this dish! Worked great.

Cauliflower Marinara
2 cups cooked cauliflower ( I used thawed frozen)
3/4 cup marinara sauce
1/2 cup panko seasoned with 1/4 t each garlic powder, salt, and Italian seasoning and tossed with 2 t olive oil

Put cauliflower in baking dish coated with cooking spray. Pour sauce over cauliflower. Sprinkle panko on top. Bake at 400 degrees for 15 min or until browned.

Enchilada Pasta Casserole...Chipotle Lime Tofu Tacos...Incredible Vegan Chocolate Mousse

I once again took an old favorite recipe (Spicy Turkey Tacos) and veganized it. I actually totally transformed the recipe but at least I got my idea from the original recipe! I forgot to take a picture so this picture is of the leftovers! I also made some seasoned seitan for more "ground meat-like" tacos. Both were delish and the tofu was very different - in a yummy way!

Chipotle Lime Tofu Tacos
1 block smoked tofu (you could use regular here too - just won't be as smoky tasting of course. I used Central Soy brand)
1 chipotle chili and 1 t adobo sauce (from the can of chipotles)
2 garlic cloves, minced
1/3 cup faux chicken broth
juice of 1 lime
1/2 t each cumin and oregano
1/4 t sea salt
1/4 t cracked black pepper
2 t oil
tortillas, salsa, whatever taco toppings you choose!

Heat oil in skillet. Add garlic and saute 2 min. Crumble tofu into skillet. Cook until browned. Meanwhile, in a food processor, combine broth, lime juice and spices. Blend until smooth. Pour chipotle mixture into tofu and heat through - about 5 min. Serve in tortillas with favorite toppings.

Taco Seasoned Seitan
2 cups crumbled seitan
1 1/2 t each cumin and garlic powder
1 T minced dried onion
2 T chili powder
3 t oil

Heat oil, add seitan and seasonings. Cook until browned. Add a couple splashes of water if necessary. Serve in tortillas with favorite taco toppings.

This was another re-creation of a recipe I found in a magazine that was most certainly not vegan!! I used a couple of leftovers but will put other options in the recipe to follow. I used the original recipe to inspire my creativity but I really made the recipe up as I went. I will do my best to be accurate as I type it up! I think it turned out really yummy. The recipe looks really long and complicated - it isn't really. I just added several recipes for the ingredients for your choosing pleasure but it really isn't hard!

Enchilada Pasta Casserole
Layer 1:
1 1/2 cups cooked brown rice
1/4 cup vegan cream cheese
2 T unsweetened soy milk
2 t taco seasoning
Combine cream cheese, milk and seasoning and stir until well-mixed. Add rice and stir to combine. Spread in the bottom of an 8x8 square dish coated with cooking spray.

Layer 2:
1 1/2 cups seasoned beans (I actually used a combination of my modified Morgan's beans and some leftover ancho lentil taco filling - I have listed those recipes below - otherwise, you can season your own beans with cumin, chili powder, garlic powder and salt)
Spread beans over rice mixture.

Layer 3:
2 cups cooked pasta (I used small shells)
1 cup enchilada sauce (I made my own but you can use store-bought if you would like. I used the recipe from 500 Vegan Recipes - can be found here:
Toss pasta with sauce and spread over beans

Layer 4:
1 1/2 cups crushed tortilla chips
Sprinkle over entire dish.

Bake at 400 for 15-20 min until heated through.

Modified Version of Morgan's Pintos (LittleHouseofVeggies)
1 16 oz bag dried pintos
5 cups of water
2 T minced dried onion
2 t garlic powder
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. cumin
1 tsp dried coriander
1 tsp chili powder
1 tsp garlic salt
1 t sea salt
pinch of pepper

To Make: Add all ingredients in a crock pot. Make sure that you have enough water that your beans are covered by a few inches. Cook on low about 10 hours (you can just let it cook all day), or on high for about 5-6 hours.

Ancho Lentil Tacos (
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)

Spice mix:
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

My sister bought me Urban Vegan for my Birthday and I am so thrilled to own another vegan cookbook that I can write in and not worry about splattering food on (I love library books but it's so nice to own!). When I first checked out Urban Vegan from the library, I tried a couple things but most of the recipes were a little too weird-looking to me. How funny it is that after veganizing for almost a year, how much our tastes have changed! There are soooo many recipes that look yummy or that I have tried that I wouldn't have a year ago. This mousse is absolutely incredible! As my husband and I were eating it last night (I forgot to take a pic - again! - until I had already taken a bite which is why a spoonful is missing!), I couldn't believe the deliciousness of this mousse! It tastes like heavy cream-filled non-vegan mousse. Wow - I will be making this for my non-vegan family members very soon. Oh my goodness! My sister is the queen of mousse and I know she will be thrilled with this. Now I need to find a good whipped cream substitute because my hubby would have enjoyed it even more if it had a dollop of something white and creamy on top. This mousse is also ridiculously easy. I think I just found a new favorite dessert!

Vegan Chocolate Mousse (Adapted from from Urban Vegan)
1 package extra firm aseptic tofu ( don't use the refridgerated kind - too grainy)
1/2 cup sugar (I would use a scant 1/2 cup next time to cut down a tad on the sweetness - I love the dark chocolate taste!)
1 cup vegan dark chocolate chips

Melt chocolate chips in a pan over low heat. When melted, pour into food processor with sugar and tofu. Blend until silky smooth. Pour into custard cups. (yep, it's that easy!!)

Sunday, May 22, 2011

Vegan Chili "Dogs"

There was an article in Better Homes and Gardens a couple months ago that featured all kinds of creative ways to serve hot dogs. I used an idea for a tex-mex dog to create this recipe. It turned out pretty yummy.

vegan Chili "Dogs"
8 vegan hot dogs (I make my own - find the recipe I use by going to this site and typing in Independence Day Wieners:
2 cups vegan chili (I actually used leftover Morgan's beans - my modified recipe. Find the recipe by doing a search for fancy tostadas)
1 cup salsa
Crushed tortilla chips
8 hot dog buns

Heat hot dogs. Place each on bun and top with 1/4 cup chili, 1/8 cup salsa, and crushed chips. Serve.

Friday, May 20, 2011

Black Bean Grillers...Ancho Lentil Tacos

These burgers turned out pretty yummy - I bbqed them but probably would cook them in a skillet next time. They were a bit too dry for the grill but they did hold together pretty well. I topped them with sauteed mushrooms and grilled onions. Yum! )Find the recipe at

Another Post Punk Kitchen recipe (find the recipe for these at I loved the flavor and the lentils did a great job of standing up to being stuffed in a taco shell! I don't typically buy taco shells but I got a box of them for $.21 so I had to use them :-) They would have been even better if they had been topped with fresh salsa, cilantro slaw and some sour cream but it was a rushed evening and I didn't have the chance to prep all of that! I am having fun experimenting with lentils - such endless possibilities (see my upcoming menu!).

Wednesday, May 18, 2011

Delicious Vegan (and low fat!) Onion Rings...Bananas Foster French Toast

I checked out Appetite for Reduction from the library and have thoroughly enjoyed browsing through the recipes. I was so excited to try the Broiled Blackened Tofu - I used Central Soy tofu for it (the best!). Unfortunately, we didn't think the tofu had much flavor at all. I was so disappointed. There are so many yummy spices in the the blend so I thought it would be fabulously flavorful...not so. Oh well, with a little salt, the leftovers have been ok. The onion rings I made with it (also from Appetite for Reduction) were fantastically delicious! Amazing that they are so good! Recipe can be found at

Always looking for creative new breakfast delights for the weekend, I created this delish french toast. I sliced french bread, dipped it in almond milk mixed with a bit of flour to make a thickened milk (probably about 1 T flour to 1 cup almond milk), and cooked it in a skillet with some melted butter. I cooked it on both sides until browned. Then I topped it with my "buttermilk" syrup, sliced bananas and chopped almonds. Quite tasty indeed!

"Buttermilk" Syrup
1 cup white sugar
1/2 cup demarara sugar
3/4 cup soy milk (before pouring milk into measuring cup, add 1 T vinegar to cup measure and pour milk over it to curdle it and allow it to resemble buttermilk)
1/2 cup Earth Balance
1 t baking soda
2 T dark corn syrup
2 t vanilla
Combine all ingredients except vanilla in a large saucepan. Watch carefully as the syrup will foam and boil over. Bring to a boil. Boil 7 min. Remove from heat and stir in vanilla.
(I know this is a lot of sugar but it makes a lot of syrup!)

Friday, May 13, 2011

Carrot, Rice and Coconut Gratin...Crispy Tofu...Indian Delights

NOTE:I am doing a terrible job of following my posted menu - I know! - but I hope the menu deviations provide lots of delicious detours!
I headed out to my parents' house on Friday to celebrate my Bday. My mom made this delicious rice casserole...Carrot, Rice and Coconut Milk Gratin. The recipe is from Unfortunately, the recipe was not real accurate - it listed things in the ingredients that were never mentioned in the instructions and listed ingredients in the instructions that weren't listed in the ingredient list! We made do and it is easily veganized - the recipe calls for milk but then never mentions it in the instructions! So, we used 1 cup coconut milk and about 3/4 cup water. You can do a search for the recipe if you would like to try it. Keith (my 5 yr old) enjoyed it quite well. The basmati rice totally made the dish! Yum!
I wanted to try VeganDad's Crispy Tofu recipe the other night. Unfortunately, I didn't follow the recipe...or fortunately as the case may be! I created a pretty yummy rendition of this recipe! VeganDad doesn't like his recipe to be replicated or copied anywhere so if you want the recipe, you will have to visit his site! Instead of having the flour and panko separate, I mixed them together and I also chose to bake the tofu instead of fry it. I hardly ever fry anything anymore - I went through a phase of vegan cooking where several dishes were fried, simply because I figured I could make vegan meals that were sure to taste good if they had enough fat in them. This is a crazy concept since low fat vegan meals that taste delicious are easy to come by. We enjoyed these chewy tofu strips - even my 5 yr old enjoyed them and had seconds - he is a big fan of Tofu Fingers which are fried but I wasn't sure he would like these. I was thrilled that he did! I made up a tasty carrot dish to go with this meal too. I took about a pound of carrots, sliced and steamed them. When they were cooked, I tossed them with 2 t vegan butter, 2 t lemon juice and 3 t capers. Very yummy!
A couple weeks ago, I was out at my folks' house and my dad, hubby and my 5 yr old went camping while Braedon and I stayed with my mom. My mom made this fantastic Indian meal that was just incredible - Vegetable Biryani (can be found at - veganize it by leaving out the yogurt) and Pau Baji (spelling??) which is a mashed veggie dish served on toasted buns. It was so good! The Pau Baji is super spicy but delicious! I need to get the recipe from her but havne't yet!

Thursday, May 5, 2011

White Pizza
This is a recipe I have made before but I put different topping on it this time (do a search on my blog for the.complete recipe for "White Pizza). The whole family enjoyed it. I topped it with leftover potato fries, toasted pine nuts, olives, and sliced seitan spicy veg sausage (find recipe under "Corn Dogs" on my blog).

So my hubby and my 5yr old went camping with my dad out in Marshall this weekend. They wanted to have s'mores but when I went to the grocery store to buy graham crackers, I just couldn't buy them. They have partially hydrogenated oil and high fructose corn syrup in them. So, I decided to make my own! They turned out yummy and are surprisingly similar to the to store-bought ones! I also made some Fudgy Chocolate Oatmeal cookies that were pretty tasty too. Both cookie recipes were from Vegan Cookies Invade Your Cookie Jar(

Tuesday, May 3, 2011

The sauce on this was very flavorful. I think it would have been better with linguini but I had penne to use. Very yummy.

Asian-Style Pasta (adapted from Vegan on the Cheap)
4 T soy sauce
4 T tahini
2 T hot chili oil
2T rice vinegar
1 T sugar
1 t crushed red pepper
1 T canola oil
1 cup chopped green onions
1 1/2 cups chopped broccoli
3 carrots diced
3 cloves minced garlic
2 t sesame oil
12oz pasta cooked according to package instructions

Combine soy sauce through red pepper. Set aside. Heat canola oil and stirfry onion, garlic, and carrots until tender. Add broccoli and cook 3-5 min. Add sauce and heat through. Toss pasta with sesame oil. Stir Veggies and sauce into pasta.

The flavors in this pasta were delightfully different and created a delicious blend. I didn't have the right veggies on hand so I just used zucchini and onions. I am sure it would have been fabulous with butternut squash and peppers too. I also used toasted pine nuts instead of walnuts.

Pasta with Carmelized Veggies (adapted from Vegan on the Cheap)
1 1/2 T olive oil
1 onion chopped
3 cloves minced garlic
1 t dried thyme
1/2 t dried savory
1/2 t salt
1/4t black pepper
1/3 cup Apple cider vinegar
1/3 cup brown sugar
1 cup veg broth
2 zucchini cut in large dice
1 lb linguini, cooked according to package instructions
2 T fresh chopped parsley
1/4 cup toasted pine nuts

In large skillet, heat oil. Add onions and garlic and cook until tender. Stir in spices. Add vinegar and sugar. Cook
about 5 min. Add broth and zucchini and cook until zucchini is tender.Stir in parsley and top each serving with pine nuts.
I have been wanting to try this for a while and finally got.around to it! It was very yummy and would be a great treat to serve to non-Vegans. They will be amazed there are no eggs or milk in the custard!

Berry Tart (adapted from Urban Vegan)
1 pie crust, baked until lightly browned (about 10-12 min)

1 12oz box aseptic tofu (do not use refrigerated kind, it will be too grainy)
1 cup powdered sugar
1 t vanilla

In a food processor, blend all ingredients until silky smooth. Pour into prepared lie crust. Refridgerate until ready to serve.

Berry Topping:
2 1/2 cups frozen,unsweetened mixed berries (I used blueberries, raspberries, and blackberries)
1/4 cup apricot jam (I used Simply Fruit with no added sugar)
Cornstarch mixed with a bit of water to form a thin paste

In a small saucepan, heat fruit and jam until bubbly. Slowly stir in cornstarch mixture until desired thickness is reached. Serve atop pie slices.
Simple Wild Rice Soup...pretty yummy...

Wild Rice Veg Soup (adapted from Prevent and Reverse Heart Disease)
2 t olive oil
1 cup uncooked wild rice
3 ribs celery chopped
3 chopped carrots
1 onion, chopped
4 cups veg broth
2 cups water
1 1/2 T cornstarch mixed with 2 T water to make smooth paste
1 T Worcestershire sauce
3 T fresh chopped parsley

Heat oil in large pot. Add onion and carrots. Cook 5 min. Add rice and celery. Stir for 2 min. Add water and broth and cook for 40 m in or until rice is tender. Stir in Worcestershire and parsley. Slowly add cornstarch paste until thickened.

Sunday, May 1, 2011

Nacho Cheeze Taco Salad...Crispy Zucchini Coins...Corn Cakes

Made kind of a funky dinner last night - Baked Zucchini Coins, Corn Cakes, Artichokes, and some Boca nuggets! It was yummy though. For the zucchini, all I did was slice a zucchini into thick coins, dip in soy milk and then press into panko that I seasoned with a garlic/herb spice blend and some salt. I baked them at 400 for about 20 min. Our whole family loves fresh whole artichokes - I find it especially amusing that my 5yr old and 2 yr old go to town eating those silly-looking veggies!

Corn Cakes (adapted from Better Homes and Gardens)
1 T olive oil
2 cups corn
1 medium onion, chopped
1 cup of "buttermilk" (pour 1 t apple cider vinegar into cup measure and fill rest with soy milk. Wait until it curdles, about 2 min)
1 egg replacement (I used EnerG)
3/4 cup quick-cooking polenta mix
1/2 cup flour
1 1/4 t baking powder
3/4 t baking soda
1/2 t salt
additional oil for pan-frying
Heat oil in skillet and add onion. Cook until browned. Add corn and cook 4-5 min. Transfer half of mixture to food processor and blend until smooth. Mix dry ingredients together. Mix buttermilk and egg and add pureed corn mixture to it. Stir wet into dry ingredients. Heat additional oil in skillet and drop large spoonfuls of batter into skillet. Cook until brown and then flip and cook until brown on remaining side. Serve hot.
I made this nacho sauce and it was a little funny tasting when I drizzled it over fajitas. However, I made it into taco salad yesterday (picture doesn't show much, sorry!) - I layered lettuce, tomatoes, jalepenos, olives, and corn chips and then dumped a spoonful of this sauce over the top. It was delicious!

Nacho Queso (adapted from 500 Vegan Recipes)
2 cups vegetable broth or faux chicken broth
1 can cannellini beans, drained and rinsed
8-10 sliced canned jalepenos
1 t cumin
1 t onion powder
1/4 cup nutritional yeast
2 T mustard
2 T flour

Heat broth through onion powder in pot. Reduce to simmer and add nutritional yeast, mustard and flour. Stir until thickened. Transfer to food processor and blend until smooth.

Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.