Edamame Wontons

A warm and hearty dish filled with plant-based protein and a delicious broth. These wontons are steamed but could also be pan-fried for a crispy texture!

Edamame Wontons

Packed with plant-based protein in a mushroom broth with delicious umami flavor!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course


  • 6 scallions chopped
  • 2 tbsp toasted sesame oil
  • 1/2 cup basil leaves
  • 2 cups edamame (shelled) cooked and drained
  • 1 tsp hot sauce
  • 2 tbsp sour cream
  • 30 wonton wrappers
  • 4 cups mushroom broth
  • 1 lemongrass stalk
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame seeds for garnish
  • 2 tbsp cilantro chopped


  • In a food processor, combine scallions, sesame oil, basil, edamame, sour cream, and hot sauce. Process into a puree.
  • Place a heaping tablespoon of the fillling onto a wonton wrapper. Dip your finger in a small bowl of water and wipe the edges of the wonton. Place the top wonton on and press down along the edges to seal. Continue with remaining filling and wrappers.
  • Place the mushroom broth in a medium pot and warm over medium-low heat.
  • Pound the stalk of lemongrass with the back of a heavy knife to release the oils and then discard the out layer. mince the inner portion of pale stalk and add to the broth. Also add in the mirin and soy sauce.
  • Gently simmer for 10 minutes.
  • Add 1+ cup of broth to a saucepan and add a single layer of wontons. Cover and steam over medium-low heat, about 2 minutes.
  • Repeat until all wontons and warmed/cooked.
  • Divide wontons into bowls and top with remaining broth, toasted seseame seeds and cilantro.

Mango Mint Breakfast Smoothie

The mornings are getting a little bit warmer and I’m upping my smoothie game. Try out this one for a refreshing mint kick and a healthy dose of fiber to start your morning off right!


2 ripe mangos

1/2 cup orange juice

1/2 cup plain yogurt or plant-based yogurt

1/4 cup fresh mint

1 tsp honey

1 Tbsp flax seeds

1 Tbsp chia seeds

1 1/2 cups ice


Blend all ingredients together and enjoy! Makes about two 10 oz servings.

Spicy Mango Salsa

What do you do when it’s Cinco de Mayo and you have a bunch of ripe mango?? Make salsa! Sweet and spicy and pairs perfectly with chips and beer.


2 ripe mangos, diced

1-2 habaneros, minced (or jalapenos to tone down the heat)

1/2 red bell pepper, diced

1/2 red onion, diced

Handful of cilantro, chopped

Juice of 1 lime

1 Tbsp olive oil

Salt to taste


Combine all ingredients in a bowl, stir and enjoy the burn!

Arugula-Mint Pesto

Quick and Nutritious Springtime Arugula-Mint Pesto

This sauce is bright, vibrant and perfect for springtime. Arugula is in its peak season and the mint in my garden is going wild so I will be making this on repeat. The arugula gives it a nice spicy bite while the mint offers a cool herby flavor. Its also really very light since it doesn’t have any nuts. This pesto is perfect to toss with spaghetti or roasted vegetables or smear on top of some nice rustic bread! Best part it, it comes together in just minutes.


1 large bunch of arugula (about 5 cups packed)

1 cup mint leaves

1/2 cup olive oil

1/2 cup grated parmesan cheese

2 cloves of garlic

1 Tbsp lemon zest

2 Tbsp lemon juice

Salt and pepper to taste


In a food processor, combine all ingredients except the lemon juice. Once blended, stir in 1 tbsp of the lemon juice, taste and add more seasoning if needed. Store in the fridge until ready to use. Add the other 1 tbsp of lemon juice on top right before serving. 

Tropical Coconut Milk Panna Cotta

This dairy free dessert is a stunner, easy to make, looks beautiful and tastes like a dream. Just 4 ingredients in the pan cotta and choose to add your favorite tropical topping, passion fruit was the big winner in my house! Perfect for a summertime BBQ or dinner with friends since you can make ahead and it’s ready to serve straight from the fridge!


2 cups full fat coconut milk

1 1/2 tsp unflavored gelatin

1 tsp vanilla

3 Tbsp raw honey

Topping: try passion fruit, grilled pineapple, mango or oranges.


  1. Add 1 cup coconut milk and gelatin to a saucepan and let sit for about 10 minutes.
  2. Heat over medium-high heat, add remaining 1 cup of coconut milk and honey. Whisk until everything is dissolved.
  3. Remove from heat and stir in vanilla.
  4. Let cool for about 10 minutes then pour into 4-6 small serving bowls.
  5. Cover with plastic wrap, make sure the wrap doesn’t touch the pan cotta, and refrigerate for 5-6 hors or until set.
  6. Add toppings and enjoy!