Preheat the oven to 350 degrees F.
Saute or microwave cook, 5 minutes:
1/4 Cup minced onion
1 tsp minced garlic
3/4 C minced mushrooms
1/4 C dry white wine
Add the following to the sauted mixture and combine well:
1 lb brussel sprouts, cooked and chopped well
1/2 C whole wheat bead crumbs
1/4 C soy parmesan
1/2 vegan lite mayo (I used spectrum lite canola oil mayo)
1/4 tsp sea salt
1/8 tsp pepper
Add 1 1/2 tsp mixture to middle of round pasta wonton (or dumpling) wrapper. Place the wonton in a mini muffin pan cup. It should look like flower with a drop in the middle. Bake 4-5 minutes, until egdes of "muffin" are browned. Serve with your favorite oriental meal dip. We used a sweet and sour sauce.
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1 comment:
oooh, i finally got around to finding this (blogger never took me directly there, imagine that! hehe). from my blog you know we're ALL about the brussel sprouts, so i look forward to trying this out.
sounds delicious!
and i love the posted tour of your kitchen rooms. i'm so impressed and inspired by what you do!
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