I don’t think I’ve ever been one to shy away from my love of carbs (except for during a brief Atkins diet period in the early 2000s.) There is just something wonderful about fresh homemade pasta. I will pretty much eat any pasta, but homemade pasta is something otherworldly. I discovered this recipe for homemade pasta from Vegan Dad years ago and I’ve used it pretty consistently since then. One of my favorite recipes for ravioli is filled with butternut squash, but it’s not really squash season anymore.
We love this cashew spinach ricotta in my vegan lasagna recipe, so I knew it would be a hit here. I added a touch of miso paste this time around, but it’s totally optional so if you don’t have any, don’t fret. You may need to adjust the salt level without the miso, so be sure to taste the cashew ricotta for quality control purposes. Or, you know, general hunger purposes. This recipe made about 30 ravioli for me, but if you plan to make square ravioli with an overlapping pasta layer, be sure to double the dough recipe.
As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.
I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.
Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms, or sundried tomatoes and caramelized onions.
Beef stroganoff was one of the first recipes I tried as a young woman living on my own. It failed pretty miserably and was only deemed “okay…but too sour” by my then-boyfriend. Since then, I’ve improved my recipe and gone vegan. This dish is even more delicious due to my addition of extra mushrooms in the vegan version.
I just tried the recipe for seitan sausage from Post Punk Kitchen and I couldn’t wait to make something with it. The recipe for the sausages is linked below-I didn’t make any changes and they turned out perfect. I love the smell of fennel and these have the perfect amount of spice in them. If you can’t go through the effort of making them feel free to use pre made sausages.
One of my favorite side dishes to make is orzo with basil and nutritional yeast. It’s cooked slowly in broth which achieves a creamy texture, similar to risotto. Nutritional yeast gives it a cheesy taste and tang, like grown up mac and cheese. I’ve always liked small pastas like orzo and ditalini, they’re much more fun to eat to me.
The sausage and sage make this dish a fantastic fall meal, great for lunch or dinner. It’s hearty and rich enough to be an entrée but could easily be a side for a larger meal.
Well, it’s been quite the hiatus. In the past six months, I’ve gotten married, gone on a fantastic honeymoon, started work as a massage therapist at a great salon in town, spent 5 days in New York City, and celebrated my 24 birthday. I’d love to catch you up on it all, especially some the drool-worthy meals I’ve eaten, but it would simply take too long. So instead, I’m going to share a new recipe I’ve been working on today.
In the month of September, Ken and I attended 3 weddings, with one weekend off to relax. Being vegan, we don’t usually expect to be accommodated at large events like this, but surprisingly at all three we had something to eat. I’ve been craving another taste of one of the meals-a butternut squash ravioli. I’m guessing it was Rising Moon brand, just by the size and shape. My local natural food store usually carries it, but homemade ravioli sounded like a perfect endeavor on this cold Sunday.
I had an amazing Christmas this year; I spent plenty of time with my family and received some amazing gifts. I was given two vegan cookbooks, one by Vegan Yum Yum and the other by Post Punk Kitchen, Vegan Cookies Invade Your Cookie Jar. I’ve already thumbed through both books and I’m looking forward to trying recipes out of each of them. One of my favorite things about new cookbooks is the countless number of times I can flip through them and find something new.
I’ve eyed this recipe on the website several times and seeing it again in book form really made me crave it. I used a little less oil and tahini than the recipe called for, to reduce the calories, and added vegetables and tempeh. The alfredo ended up thick and flavorful and the tempeh was crunchy and crisp. The sauce was pretty quick to whip up-I soaked the cashews beforehand to make it easier on my food processor, but it’s not necessary. I still had trouble getting it completely smooth, but we’ll chalk that up to impatience.
I previously posted a recipe for brownie pumpkin pie that I took to a potluck at school. We decided to have another Christmas themed potluck that unfortunately fell on the day of snow storm Draco. Besides the ridiculousness of a blizzard with a name, class wasn’t cancelled for the storm, so I still prepared a dish to pass. Only two other people came to school, so I have been eating this pasta salad every day for four days.
I didn’t intentionally plan for this to be Christmas colored, it just happened to be the only thing I could make in a large enough quantity for 12 people. I’ve been making this recipe for years after having it at a New Year’s Eve party. Originally, I used to season the pasta with McCormick Salad Supreme, but now that I’m vegan I use a combination of other seasonings to recreate the taste. The vegetables can be substituted with others; I’d like to use orange tomatoes, peppers, and carrots for Halloween.
About a year before I met my fiance, Ken, I was well acquainted with a snapping turtle named Tortellini. She was eventually re-released into the wild, but I still think of her often. We now have three other turtles in our lives, including one baby who keeps getting bigger and bigger. Meet Tusk:
I’ve practiced making homemade ravioli a few times in the past (see below) but I have yet to venture into the world of other filled pastas.
I had plenty of time today, so I decided to attempt tortellini. I followed the basic recipe at Vegan Dad for the dough and the ricotta. I cheated and used a jarred sauce-Newman’s Own is my favorite premade pasta sauce.
I’m a huge proponent of cheap and fast lunches. Especially right now, when we’ve been away and our pantry is the only stocked area of the kitchen. (I currently only have fruit, juice, and a giant jar of pickles in my refrigerator.) Fortunately, I do have plenty of pasta and peanut butter.
This only took me about 10 minutes to make, but apparently the noodles soak up the sauce, making any leftovers very dry. I will just save the sauce and noodles separately next time I make it.