Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------VEGGIE LIFE; JAN 1995------------------------
Wonton filling: 2/3 c Bread crumbs; fresh
8 oz Firm tofu; drained 1 ts Sesame oil
2 Cl Garlic; minced Wontons:
2 ts Fresh ginger root; minced 1/2 c Water
1 Scallion; minced ts Cornstarch
7 Snow peas; minced 1 pk Won-ton wrappers
Egg replacer for one egg Soup:
2 ts Soy sauce 4 c Mushroom stock
1/2 ts Sugar; optional 1/2 c Snow peas
3 tb Sunflower seeds, roasted; un 2 Shiitake mushrooms; sliced
1 ts Rice wine

1. Combine all the wonton filling ingredients in a bowl and mix
thoroughly. a cup, combine water and cornstarch.

2. Place a small teaspoon of filling on a wonton skin. Dip a finger
into water-cornstarch mixture and run the dampened finger around the
edges of th wonton skin. Fold the skin over to make a triangle and
press the edges together well. Dampen the two farthest corners and
press together to make a hat shape.

3. In a medium pot, bring the stock to a simmer. Drop in 3 or 4
wontons pe person for no longer than 2 minutes, until the wonton
skins are just tender Add the snow peas and mushrooms lices at the
same time as the wontons.

4. Taste for salt. Ladle into bowls and serve hot.

NOTES : Per serving: 199 cal; 12 g prot; 9 g fat; 14 g carb; 266 mg
sod; 0 mg chol; 3 g fiber; vegan

Posted on GEnie Food Wine RT Dec 31, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 01-24-95

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