JK. There’s always time for vegan ricotta.
Luckily, amongst the 6000 pounds of groceries I bought at Whole Foods that day (I am a sucker and I know it and I may be broke now – emotionally) was a package of wonton wrappers. And you know what tastes good inside wonton wraps? Everything. Seriously. Buttons and paperclips and belly button lint would taste good in wonton wrappers. No. They’d taste great. But also, vegan ricotta tastes super good in them. And so does spinach. And pasta sauce. And I have significantly less vegan ricotta left overs now.
I’ve been wonton some tasty snacks.
(I took it too far.)
Vegan Lasagna Bites
makes as many as you have the patience for
- some wonton wrappers (scour your local Chinese grocer for the eggless variety, get your hands on some tofu skins, or make them yourself)
- vegan ricotta
- pasta sauce
- some free time
adorable snack time:
Preheat your oven to 425 degrees. Spray some cooking spray on a baking sheet.
Place a wonton wrapper on the baking sheet. Spoon some ricotta in the middle. Add some spinach if you like. Maybe some pasta sauce. The wonton is your oyster or whatever. Fold up the edges to make a little diamond. Pinch the corners closed. So cute. Make a dozen more, in any variety. Spray the closed wontons lightly with baking spray. Bake for 10 minutes.
Dive the fuck in.
FUN FREEZING FACT: Put these in the freezer. In the morning, after you’ve straight ironed your hair for the 4th time and you look presentable/fried, grab 2 or three and put them in your Rachel Ray (kill me) lunch bag from Target (why haven’t you killed me yet?) – by the time your lunch break rolls around, you have yourself some tasty, defrosted yumyums! WHAT A FUN FREEZING FACT.