two birds, one stone part 1 @ home

recipe @ home | spinach artichoke won tons with garlic sunflower aioli | twelve ingredients

who knew that making won tons was actually easy?

and…who knew the leftover filling could be used for another dish?

this is part 1 of a two part series, where we will make an easy appetizer.

recipe

makes about 50 won tons.

ingredients:

for the garlic sunflower aioli dipping sauce

• 3/4 cup vegan mayonnaise (such as plant perfect’s vegan mayo)

• juice of 1 small lemon

• 4 garlic cloves

• 2 tablespoons raw sunflower seeds

• 1 tablespoon sea salt

• 3/4 teaspoon black pepper

for the won tons

• 1 pack vegan won ton wraps (such as nasoya’s vegan wraps)

• 12 oz jar marinated grilled artichoke halves

• 2 cups spinach leaves

• 1/2 cup walnuts

• 1/4 cup filtered water

• 1/4 cup olive oil

• juice of 1 small lemon

• 5 garlic cloves

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• additional filtered water for assembling the won tons

• 2 cups olive oil for frying

instructions:

1. make the dipping sauce:

   • combine the mayonnaise, garlic cloves, sunflower seeds, sea salt, black pepper, and lemon juice in a mini food processor. blend until smooth.

   • set aside.

2. make the pesto:

   • drain the jar of marinated artichoke halves.

   • place all ingredients, except the olive oil for frying and additional filtered water for sealing the won tons, into a food processor. process until chunky smooth.

3. assemble the won tons:

   • lay a won ton wrap down on a flat clean surface.

   • place 1 teaspoon of pesto filling in the middle.

   • using a sauce brush, lightly brush filtered water along two adjacent edges of the wrap.

   • fold the wrap into a triangle.

   • take the two base ends (see picture above), brush water on one end, and push the ends together to seal.

   • continue to make the won tons. i like to make the won tons in groups of three, frying three at a time.

4. fry the won tons:

   • fill a small stainless steel pot with olive oil to 2 inches high.

   • heat the pot on medium-high heat.

   • fry the won tons in small batches until light golden in color.

   • lay out on a plate covered with clean paper towels.

5. plate:

   • after the won tons have cooled a bit, plate the won tons onto a porcelain egg holder for display. one slot can hold the sauce!

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two sauces — so many uses.

won tons, pasta, and potato wedge fries galore.

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bonus tip:

• an easy way to enjoy potato wedge fries is to head to your neighborhood randalls or safeway and purchase them at the fried chicken hot counter stand, pre-made and ready to eat. the garlic aioli sauce tastes great with these fries!

note:

• part 2, where we make the pasta, is coming up next. the pasta dish can be made quickly, using the leftover pesto sauce. for example, if you get tired of making and folding little won tons, you can stop and keep the leftover sauce for a pasta lunch the next day.