Serves 12 (3 wontons each)
Save some time making fresh pasta dough by using wonton wrappers instead.
Vegan Version
36 wonton wrappers
1 cup cashews
¼ cup nutritional yeast
1 tablespoon minced garlic
2 white potatoes
1 onion
Puncture the potatoes a few times with a fork and microwave for 5 minutes. Remove the skin. Make the cashew cheese by soaking cashews in water for 2 hours, or boiling them until they are tender. Strain out the water. Add the cashews, nutritional yeast, garlic, and potatoes to a food processor. You may need to add water occasionally so that the blades can spin smoothly.
Fill wontons with the potato mixture. Seal closed with water. Pan fry with onions.
1 Fat, 4 starch, 1 protein
Parmesan Version
36 wonton wrappers
¼ cup parmesan cheese
2 white potatoes
1 onion
Follow the same steps as above except add parmesan cheese to the potatoes instead of cashew cheese.
Exchanges: ½ fat, 4 starch, 1.5 protein