So What The Heck Do We Eat? -- Day 121, Just The Food Porn

Pictures speak better than words.  Today, it's really true.  We love wontons/dumplings/pot stickers/ravioli/pierogi, whatever form or name they come in.  These savory little pockets of delight wrapped in a thin layer of delicate dough bring you all the joy of eating without seeming too overwhelming.  Either served as a side dish or an entree, dumplings usually means a fun eating experience.  Once you make a big batch, your cooking is probably done for at least several days in a month.

I call these Spanakopita Pot Stickers.  The wonton wrapper dough recipe and the basic cooking method are by Kamutflake Girl.  We haven't found any vegan wonton wrappers here, yet.  But the filling is simply one of our favorites, spanakopita (from VwaV, page 91), with the only alteration of replacing walnuts with pine nuts.  The verdict: we totally loved them!  The filling and the wrappers go really well together.  This recipe is definitely a keeper!

Spanakopita in Pot Stickers
Spanakopita in Pot Stickers


Spanakopita in Pot Stickers
Spanakopita in Pot Stickers
And a seasonal pumpkin pie never hurts anyone's gleeful mood.  This Pumpkin Pie with Pecan Crumble Topping came from Nicole of Baking Bites.  This is how I veganized it:

1. I used the Basic Single Pastry Crust recipe from Veganomicon.  Totally awesome recipe.  Excellent texture and so easy to make.
2. I used 3/4 cup of pumpkin puree with 1/4 cup Tofutti cream cheese plus 1 tablespoon of cornstarch in the pie filling.
3. For the topping, I simply used Earth Balance instead of butter.

Pumpkin Pie with Pecan Crumble Topping
Pumpkin Pie with Pecan Crumble Topping
The pecan crumble topping is absolutely essential, which sets this pie apart from other pumpkin pie.  I was really happy about the result.

Pumpkin Pie with Pecan Crumble Topping
Pumpkin Pie with Pecan Crumble Topping
Finally, my biscuit experiment also went really well.  I really got a lot of good luck in the kitchen recently.  This was originally the Sour Cream and Green Onion Biscuits (recipe also by Nicole of Baking Bites).  But when I saw the new bag of spelt flour sitting in the cabinet, I did something faster than I could plan out carefully.  I used one part all-purpose flour and one part spelt flour and even omitted the whole green onion aspect.  Fortunately, the biscuits turned out really nice, actually.  A little crispy outside and very fluffy and moist inside.  We loved them so much that we loaded a lot of cream cheese on them and forgot about the soup that was supposed to go with them.

Spelt Sour Cream Biscuits
Spelt Sour Cream Biscuits


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Comments

Emjay
What is "spelt" flour? I really like the sound, and look, of the pecan crumble.
Jenn
The pot stickers and pie look great!
Elly
Oooh what a great idea to put spanakopita filling in wonton wrappers! I'll definitely have to give that a try.
Singing Horse
Spelt is a hexaploid strain of wheat (see wiki for details). It's considered to be more healthy and more delicate in baked goods. However, baking with spelt flour is a little different. I generally use one part of spelt and one part of all-purpose flour, for now, until I venture further. Good luck!
Singing Horse
Thanks, Jenn!
Singing Horse
Thank you, Elly! Yes, you should definitely try this. It was really good!
Purplesque
[this is good]
Oh, that pie looks Absolutely delicious! And sour cream and onion biscuits..I would Love to get my hands on those. Thanks for the links!
Singing Horse
Thanks, Purple! I hope you have fun with the sour cream and green onion biscuits.

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