Isaac loves wonton soup, so instead of ordering chinese I decided to try making it. I found this recipe on Foodnetwork.com. I especially like the addition of the bokchoy and mushrooms... the local chinese restaurant doesn't include them.  I found a step by step photo of how to fold wontons to make that easier to understand.

• WONTON SOUP
• 1 tablespoon vegetable oil
•  1 tablespoon plus 1 teaspoon minced garlic
• 2 tablespoons finely chopped fresh ginger
• 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
• 10 cups canned vegetable broth
• 1/2 pound  vegetarian ground meat substitue
• 1 tsp ground flax seed 1 Tb water
• 2 teaspoons soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• About 30 wonton wrappers, thawed if frozen
• 1 1/2 cups thinly sliced bok choy
• 1/2 cup sliced shiitake mushroom caps
• 1/4 cup sliced bamboo shoots (optional) 

Directions
 In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the  broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the vegetarian ground "meat" , flax seed mixture, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially filled with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the filling is cooked through, about 5 minutes. Serve immediately.

Discoveries I made:
1. I didn't have bok choy so I used choy sum (an asian green like a very leafy brocoli rabe)... was a very nice substitute.
2. I had never tried Shitake mushrooms before... Wow! they are really nice, they are pretty and they have a different flavor and texture than white or portobella mushrooms.
3. I made my filling exactly 1 tsp size so the wontons were bite size, and you didn't have to cut them up to eat them. We could pick them up with the chopstick and pop them in our mouths.
4. I didn't have bamboo shoots, but i didn't miss them in the soup.

2 medium onions chopped
4 garlic cloves pressed
1 large green bell pepper chopped
2-4 TB Olive oil
1 c cauliflower cut to bite size pieces
1/2 c zucchini quartered and sliced
2 quarts  vegetable broth
1tsp cumin
1 tsp chili powder
1 tsp ground coriander
dash cayenne
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mixed pepper corns
2 Tb freshly chopped cilantro (optional)
15 oz. can white beans drained
salt to taste
2/3 c dry rice ( like brown Jasmine rice)
cilantro and scallions for garnish



1. Saute peppers, onions, and garlic in oil until soft and nearly golden.
2. Combine the onions mixture, the broth and all the seasonings, then simmer 15 minutes.
3. While the soup is simmering, prepare your rice.
4. Add cauliflower and zucchini to soup cooking 5 minutes (you don't want to over cook the cauliflower and zucchini you want them "al dente" for texture) then add the beans and turn off the soup.
5. When the rice is done, add the drained and rinsed beans to the soup and add salt if needed.
6. To  serve, put a 1/4 cup rice in the bottom of a bowl, then ladle the soup over the rice. Garnish with a pinch of  fresh chopped cilantro and chopped scallions. Delicious with crusty bread or tortilla chips.

2 TB olive oil
5 cloves garlic pressed
1 onion chopped
2 tsp ground cumin
2 tsp ground coriander
5 c  vegetable broth
3 potatoes peeled and cubed
15 oz can chickpeas
1 TB cornstarch
1 c cashew cream (1/4 c cashews and 3/4 water soaked and bleneded)
2 TB sesame seeds or tahini
7 oz chopped spinach
cayenne pepper
Salt and black  pepper

1. Heat oil in large sauce pan, saute onions and garlic about 5 minutes on medium heat, until softened.
2. Stir in cumin and coriander and cook 1 minute
3. Add stock and potatoes Bring to a boil and simmer for 10-15 minutes.
4. Add chickpeas and spinach.
5. Blend yogurt, sesame seeds, and cornstarch until smooth.
6. Add cashew cream mixture to soup, bring to a boil, stirring and simmering for 2 minutes.
7. Season with cayenne, salt and pepper.
8. Serve with crusty bread or crackers.
Serves 5

Note from Barbara: I love this recipe...the potatoes, spinach and chickpeas are such a yummy combination, while the garlic, cumin and coriander make it taste exotic. One of my favorites! Can be ready to serve in about 30 minutes. I like to use whole cumin and coriander and grind it myself in a coffee grinder or mortar and pestle.

Few weeks ago David and I had our weekly date at the Olive Garden thanks to a generous Christmas gift from a friend.  I had my usual "Ravioli di Portobello" and David ordered Zuppa Toscana... he let me taste it...I loved it, and wanted to figure out what was in it, to try making it at home. I've been craving it ever since. I finally tried making tonight....mmmm delicious, so glad I have leftovers.

 Zuppa Toscana
Makes: 6-8 servings

• 1 lb ground (hot) vegetarian Italian sausage
• 1/2 tsp crushed red pepper (optional)
• 4 Tbsp flour
• 1 large diced white onion
• 2 tsp garlic puree
• 10 cups vegetable broth
• 1 cup cashew cream ( see spinach garlic chickpea soup for instructions)
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 4 large leaves kale sliced into bite size pieces

1. Sauté vegetarian sausage and crushed red pepper in a large pot. Add 4 TB flour and brown it on medium heat before removing from the pan. Refrigerate while you prepare other ingredients.
2. In the same pan, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add vegetable broth to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Stir in the vegetarian sausage and the kale, bring to boil and cook for about 5 minutes to soften the kale.
6. Add the cashew cream and just cook until thoroughly heated.