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Archive for February, 2011

Vegan Ravioli

I just had fun with making these but on the way I learned a few lessons. 1) dont roll the pasta dough too thin 2) dont overfill the pocketsĀ  3) use a little water on the pastry edge to make it stick together 4) it is fun making them with your husband. Thanks honey you were great on the Pasta machine.

Ok so now for the Recipes:

Pasta Dough

  • 1 1/2 cups of whole wheat flour
  • 1/2 cup of white unbleached flour
  • 2 tsp olive oil
  • 2 tsp basil (dried optional)
  • 2 tsp onion powder (optional)
  • 2 tsp garlic powder (optional)
  • 1/2 tsp salt
  • 1/2 cup water

OK. So I cheated and mixed all of mine in the food processor until everything rolled into a dough ball. Let sit while you make the filling mix before rolling out (1/2 hr).

When the filling is ready, Roll the pasta dough out thin but not two thin (1/8 ” or size 2 on my pasta machine was roughly the size we originally did 3-3/12 but found they leaked and broke when boiling or steaming)> Shape into small ravioli shapes ( you can have squares or circles or fold circles in half). I had a dough press set that I picked up at Ross for $2.99 and I used the smallest size in these. If using any of the other shapes keep the filling in the center, moisten the edges and crimp together. Place in large pot of boiling water with a touch of salt and olive oil and allow to boil for 10 minutes.

FIlling

  • 1 pound firm tofu finely mashed (ricotta cheese like)
  • dash lemon juice
  • dash sea salt
  • 6 dried tomatoes finely diced
  • 4 sweet red peppers (small or 1/2 regular red pepper) finely diced
  • 4 mushrooms finely diced
  • 3 tbspn nutritional yeast
  • 1/3 cup finely ground sunflower seeds
  • 3 cloves of crushed garlic
  • 1 bunch finely chopped green onions
  • 1/2 pound finely chopped fresh spinach

Mix all the filling ingredient together starting with the tofu, lemon juice and nutritional yeast. Once these are mixed well add all the others.

Serve with your favorite pasta sauce or as follows:

Toss together

2 cups of cherry tomatoes

2 cups of spinach leaves

1/4 cup finely chopped spring onions

1 cup chopped artichokes (larger pieces)

2 tbspns olive oil

1 finely chopped clove of garlic

1/2 cup of grated almond cheese or other vegan cheese or vegan Parmesan cheese

Boil the ravioli. Drain and then toss into the mix and serve.

 

 

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Saute the follow items in 2 TBSP olive oil or if going oil free a little water until the onion is tender.

  • 1 large yellow onion diced
  • 6 cloves of garlic (crushed)

Once tender add the following, saute and stir for a couple of minutes.

  • 2 TBSP McKays Beef seasoning (omit if not available will make suggestions later)
  • 4 medium sized potatoes diced

Add the following ingredients and simmer until the lentils are cooked. (Around 20 minutes)

  • 6 cups water (or veggie broth also can replace 2 cups with carrot juice for richer broth)
  • 1 1/2 cups dry Brown or Green Lentils

Once lentils are tender add the following:

  • 1 can (8 oz) Tomato Paste
  • 1 can (8 oz) Rotel Tomatoes (diced with green chilies)
  • 1 1/2 tsp Parsley chopped
  • 1 1/2 tsp dill weed
  • 2 cups water or broth

Simmer for a further 20 -30 minutes until cooked. For increased nutrition and color add 5 oz (1/2 package) washed spinach leaves and allow to wilt before serving.

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