....see below for recipe...
To make in the rice cooker, do 1 part oats to 3 parts water...I made 1 cup of oats and added 3 cups of water...enough for my son, my daughter, and I.
For lunch, I tried a new recipe from the blog Weelicious. The blog is full of great recipes for the entire family with a focus on babies and toddlers. We all know it's a struggle to get kids to eat! This blog is a help! The recipe I tried today was Italian Parmesan Corncakes. I didn't make them as pretty as the Weelicious picture, but they were tasty! The kids really enjoyed them. I used Galaxy Foods Rice Parmesan Cheese and Silk Organic Original Soy Milk. Check out the rest of the blog when you get a chance. You might find some good recipes that are helpful to get your kids to eat!
And last, for dinner, my experiment! This is probably a disgrace to my Italian heritage, but I made raviolis out of wonton wrappers. I took ideas from other recipes I had found online and did my own thing. It worked! And it was delicious! By using the wrappers, I cut out the step of making the dough to save some time.
So, here's what I did...
For the wonton wrappers, I used Nasoya's wonton wrappers. They are not vegan because they have eggs in them. The package contains 48. With the ricotta recipe below, I was able to make all 48 and have about 2 tablespoons of ricotta left over.
I started out by making the ricotta for the filling. I made it vegan with extra-firm tofu. The recipe I followed for the ricotta is from one of my favorite blogs I like to follow, All American Vegetarian. The link to the recipe itself is Lasagna 2 Ways. Just scroll down to the section for the ricotta, and follow the instructions there. It is definitely a good ricotta recipe!
Follow the recipe from the link above...you'll need your food processor or your hands!
...then I set it aside...
Lay out each wrapper on a dry surface and scoop 1 teaspoon of ricotta on to the wrapper.
Then wet the edges with a little bit of water, fold the wrappers from corner to corner, and seal the edges.
As I made them I set them aside in a bake pan with a little bit of corn meal to keep them from sticking together.
In a large pot, filled a little over half way with water, bring water to a boil. One at a time, carefully place raviolis in the pot. Boil the raviolis until they are tender, about 2 to 5 minutes.
When done cooking, with a slotted spoon to drain water, scoop raviolis out of the pot and serve immediately in dishes. I have learned that if you put them in a serving bowl with some tomato sauce, they still stick together. They were hard to get out of the bowl to serve unless I was really careful.
We topped it with a favorite tomato sauce recipe and some Galaxy Foods Rice Parmesan.