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Tag Archives: pasta

Ravioli with Cashew Spinach Ricotta

24 Feb Ravioli with Cashew Spinach Ricotta

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.

Ravioli with Cashew Spinach Ricotta

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.

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Spicy Thai Noodles 2

3 Oct

This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
Spicy Thai Noodles

I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.

Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic. Spicy Thai Noodles

Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.

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Alfredo with Sausage, Caramelized Onions, and Tomatoes

25 Nov

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.

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Orzo with Sausage and Zucchini

13 Nov

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.

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Butternut Squash Ravioli in Sage Butter Sauce

27 Oct

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.

Butternut Squash Ravioli in Sage Butter Sauce

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.

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Alfredo with Spinach and Tempeh

3 Jan

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.

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Caramelized Onion and Mushroom Tortellini

28 Nov

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.

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Thai Peanut Noodles

27 Nov

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.

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Japanese Pan Noodles

16 Nov

A while ago I worked right next to a Noodles and Company-it was less than a two minute walk away. I was such a regular there they had my order memorized-Japanese Pan Noodles with extra sauce and extra extra extra cilantro.

Yes, I really do like cilantro that much. Unfortunately, my local market didn’t have any fresh cilantro today, so I had to do without.

The original recipe calls for udon noodles, which you can find fresh at some Asian markets. I’ve also found some in soup packages at my local grocery store-they look a bit like this. I substituted rice noodles, but if you can find udon noodles, feel free to use them.

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Creamy Avocado Pasta

14 Nov

If you hadn’t guessed by the name of my blog, I’m a pretty big fan of avocados.

I try to keep 2-3 around at all times, because I never know when an avocado craving is going to hit me. And when it does hit, I like to be prepared. There’s nothing more disappointing than craving a creamy avocado, going to the grocery store and finding nothing but rock hard, days-from-being-ripe avocados.

Prior to going vegan, I LOVED alfredo sauce. It’s something I’ve tried to replicate with vegan ingredients, but so far my success rate is pretty low. Feel free to leave me links below if you have a good alfredo recipe! This recipe mimics the creaminess of alfredo, but with much less saturated fat (if you pay attention to those kinds of things.)

One note: This sauce does not keep well. Serve it immediately, otherwise you’ll end up with a brown, albeit tasty, mess.

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