I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.
I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.
I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.
I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.
Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.
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.
Last year we planted a cherry tomato plant…if only I knew then what I know now. It was a prolific plant that produced more tomatoes than we knew what to do with. In fact, quite a few were lost to the ground in the months while it was growing. Little did we know, those lost tomatoes would sprout with a vengeance this year.
We have a two car garage and the entire area behind the garage is full of tomato plants. I can barely keep up with them – these were picked 3 days after I had picked a similar amount. My husband has been taking them in his lunches and I’ve been snacking on them, but we still had four cups that had gone untouched.
I made this recipe multiple times last year with our abundance of tomatoes. If you want it really red, add tomato paste or red wine, otherwise the sauce will have an orange tinge to it.
I grew a successful pot of basil this year, all from seeds. I’ve always purchased basil already started then moaned at how straggly and thin the plants grew throughout the summer. But not this year! I tossed in the seeds and now have a thriving, bushy plant!
I had leftover roasted hazelnuts from making my dacquoise and I figured “hey, throw them in the pesto, can’t hurt.” It’s been quite a while since I had pine nut pesto, but I can tell the hazelnuts have a different complexity to them. If you don’t have hazelnuts on hand, pine nuts or walnuts would work just as well!
A while ago I challenged The Friendly Fig to face her fear of making risotto, and I would do the same. It’s been over a month now, and I finally figured it was time to attempt a recipe. I’m so glad I did!
This was delicious and creamy and wasn’t nearly as hard as I thought it would be. I discovered the trick to making risotto is not leaving the stove for very long, but it didn’t require the constant stirring that I had been previously afraid of. I added a little almond milk and nutritional yeast to give it a flavor boost that dairy would normally give. I served this with a batch of chickpea cutlets, another Post Punk Kitchen recipe.
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.