Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 1-cup tomatoes -- peeled, seeded, diced 1 small onion -- oven roasted 1-cup mushrooms -- minced 2 teaspoons garlic -- minced 1/2 pound spinach leaves -- blanched, chopped 1/4-cup non-fat cottage cheese 3/4-cup tofu -- mashed 2 tablespoons fresh basil -- minced Freshly ground black pepper Salt -- to taste 48 egg less pot sticker skins 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 somewhat 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 centre of each skin. Cover with a second pot sticker 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 pot sticker skin is al dente. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Wonderful recipes, Gabriella! Are they original, and if so, may I post them to another list (credited, of course)? And if they're not, would you mind lettting us know where they're from, please, if you know? Some of my other recipe lists do ask for a sourcetag whenever possible. Thanks! I'm gonna try the ravioli in the next week or two, and the mushroom soup with bok choy comes next, I think. Rain @@@@ \\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Shalom, Rain. To be honest, I do not remember where I had found the recipe for the the mushroom soup with bok choy. I copied it once from a vegetarian cookbook in the library (a long time ago).The ravioli are by Lucia,an Italian friend of mine. I ate them once at her house, and asked for the recipe. And she won't mind, that I passed it on. Gabriella , raincrone@j... wrote: > Wonderful recipes, Gabriella! Are they original, and if so, may > I post them to another list (credited, of course)? > > And if they're not, would you mind lettting us know where > they're from, please, if you know? Some of my other recipe > lists do ask for a sourcetag whenever possible. > > Thanks! I'm gonna try the ravioli in the next week or two, > and the mushroom soup with bok choy comes next, I think. > > Rain > @@@@ > \\\\\\ > > ______________ > The best thing to hit the Internet in years - Juno SpeedBand! > Surf the Web up to FIVE TIMES FASTER! > Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
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