Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce

Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce
Yum yum yum! I don't eat wheat products often, but as I haven't been able to find gluten free wonton wrappers or similar, I make concessions ;-) These tortellini (I guess it depends on how you fold them what you call them) are delish and nutritious as well! You wouldn't even know you're eating beans! Try them, and make them with any sauce you fancy - I made a quick coconut orange & thyme sauce. You can steam them too, I have found the dough is softer after boiling, so up to you what you're after :-)
Cuisine: vegan
Recipe type: past
Serves: 20
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 125gr cooked chickpeas
  • abt. 100gr broccoli florets
  • 1 hand of fresh basil
  • ¼ cup pine nuts
  • 1 tbsp vegetable stock powder
  • a good grind of black pepper
  • 1 medium to large clove of garlic (abt 15gr)
  • about 20 sheets of dumpling pastry
  • for the sauce:
  • ½ cup coconut yoghurt
  • zest of ¼ (large) orange
  • orange juice, as much as you like to dilute the yoghurt to a consistency of your liking
  • pepper
  • about ½ tsp of dried thyme
To do
  1. mix all of the above, except for sauce ingredients and pastry sheets, in a food processor, processing till the mixture starts to stick to the sides
  2. take a dumpling sheet in your hand, moisten the edges with water using your fingers, then place a heaped teaspoon in the middle. Fold double, and fold the edges closed. Dent the dumpling in the middle of the seam (as in upwards), then fold the corners towards each other.
  3. while you're doing this, bring a large pot of water to the boil (add a little bit of salt to prevent sticking), and when you've finished making the tortellini, place all of them in the water in one go
  4. boil till they float and they're done! (in general, if you want to check if they are done, and you find the filling needs more time, just add a cup of cold water and bring to the boil again, and check again etc.)
  5. while the tortellini are cooking, mix the ingredients for the sauce, using a fork or small whisk
  6. serve and enjoy!

 

Spinach & Tempeh Dumplings

Spinach & Tempeh Dumplings
This recipe made 28 dumplings, which sounds like a lot, but they are very light.
Prepared by:
Recipe type: Vegan
You need
  • 150gr of (unflavoured) tempeh
  • 250gr frozen spinach, defrosted
  • 1 generous tspn of minced garlic
  • 1-1.5 tbsp capers
  • 3 tbsp of pine nuts
  • ½ tsp of Chilli powder (or more, have a taste)
  • Himalayan rock salt & pepper, to taste
  • Wonton wrappers - I used store bought (I admit, haven't found these organic yet)
To do
  1. whizz the tempeh in the blender till it's rather fine
  2. add the spinach, salt and pepper, blend again for 5-7 seconds
  3. texture should now almost be like a thick paste, but still a bit chunky
  4. add capers, give a quick blend
  5. stir in pine nuts
  6. lightly moisten your wonton wrappers with water (I use a small spray bottle), place a tbsp of the spinach mixture in the middle and scrunch up the sides
  7. place in your steamer, making sure they don't touch each other as they will stick
  8. when all dumplings are folded, steam for about 10 minutes.
Notes
Serve with a dipping sauce of your choice (I mixed sweet soy sauce with a tad of toasted sesame oil and a little bit of apple cider vinegar). Great as a snack, or as part of a meal :-)

 

 

Spinach & Tempeh Dumplings sauna :-)

Spinach & Tempeh Dumplings sauna :-)