I got out of work a bit early and wanted to try something new. I had walked over to the Asian supermarket down the street in order to grab some brown rice and found spring roll wrappers made from only whole wheat flour, water, coconut oil, and salt. I picked some up and debating what to make on the way home. We had some sweet potatoes waiting to be used so I threw that together with some green bell pepper, and spring onion and got to cooking. I seasoned the mix with cumin, coriander, granulated garlic, paprika, cayenne, salt, and pepper. I threw the mixture into the fridge to let cool.
cubing up the potatoes.
Cooked to Laurens liking in the cast iron.
After the mixture was cool I added some leftover corn that was grilled a few days back. I topped the mixture with cashew cream and a bit of fresh cilantro.
I cooked these on high with the cast iron with no oil so that the wonton-ishs experiments would crisp up quickly with no added fat. They could also be baked but once again its WAY too hot to turn on the oven lately 🙂
Cooling on the rack.
I made a few different types and one was more ravioli type that consisted of cashew cheese mixed with fresh parsley and basil with extra black pepper and salt.
I kept going with it and figured we needed to try a dessert with the theme of cashew cheese and spring roll wrappers so I quickly threw together a sweetened filling.
This consisted of cashew cheese, bit of agave, cinnamon, vanilla extract and pecans.
Lauren made it home while I was in the middle of finishing up and took the idea and added some chocolate chips.
Since the rice cooker had just finished, Lauren ended up with the potato wontons accompanied by some freshly cooked brown rice.
And I served the crispy ravioli-ish ones with some warm marinara.