Ravioli Fillings~ Just To Name A Few

Ravioli Fillings~ Just To Name A Few

The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....

Triple Nut Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste

For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....

"Ricotta" and Spinach:

1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted

1. Mash the tofu with a fork and add the garlic. Set aside.

2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.

Wild for Mushrooms:

1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)

1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.

Mushroom "No-Meat" Balls

Mushroom "No-Meat" Balls
Vegan; Makes about 24

I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.

3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper


1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.

3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.

4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.

Found and Adapted from: Vegetarian Times

Spinach Artichoke Dip

Spinach Artichoke Dip
Vegan; Gluten Free;Serves 8

Along with everything else, that I made the other night, this was one the dishes.... I used my food processor to coarsely chop the spinach, artichokes and garlic. I didn't have fresh lemons on hand, so I used dried lemon peel from my spice rack. (I have quite a collection!) Since football season is here, this is a great dish to take to any of the tale gate parties!

1 recipe of cashew cream (I actually used less, since I made cashew cream filled strawberries)
1/2 cup vegan mayonnaise
1/2 cup nutritional yeast
3 cloves of garlic, minced
2 cups of packed chopped spinach leaves
1 can of large artichoke hearts, chopped
1 small leek, sliced into rings
1/2 teaspoon lemon zest
1/2 teaspoon black pepper
Salt to taste

1. Preheat oven to 350F degrees.

2. Stir together cashew cream, vegan mayonnaise, nutritional yeast, garlic, chopped spinach, chopped artichoke hearts, leeks, lemon zest, and black pepper and combine well. (**Note: I placed the spinach, artichoke hearts and leeks in my food processor and pulsed a few times until coarsely chopped.)

3. Bake for 25 minutes. Turn the oven to broil and cook for 2 to 3 minutes, or until the top becomes golden brown and crispy. Serve hot with your favorite dipping chips or crackers.

Found: Great Gluten-Free Vegan Eats by Allyson Kramer

Portobello Wellington

Portobello Wellington
Vegan; Serves 2

Imagine my surprise when Bruce told me that he had never had beef wellington, nor did he know what it was. Well, I told him and I made this (the best thing, since no one had to die). I ended up needing to make my puff pastry since I was unsuccessful of locating it in the city.... I served this with the balsamic roasted Brussels sprouts. Adapted and inspired by Virtually Vegan Mama.

2 portobello mushrooms
1 sheet vegan puff pastry (see recipe in blog)
1/2 cup of white button mushrooms
1 cup of baby spinach
2 small leeks (or small shallots, peeled), and roughly chopped
1 large cloves garlic, peeled and roughly chopped
1 sprig fresh tarragon, stemmed
1 3/4 cup(s) of no salt added vegetable stock
2 pinch of freshly ground black pepper
1 tsp. of olive oil

2 Tablespoons of red wine vinegar
2 Tablespoons of white wine vinegar
1 Tablespoon olive oil

Directions:

1.Preheat oven to 400 degrees F.

2. For the Duxelles: Add spinach, button mushrooms, leeks or shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, 1/4 cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.

3. For the Portabello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts (save and use 2 for later). Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles). Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in oven until pastry is golden brown for 20-25 minutes.

4. Whisk together vinegars and olive oil. Drizzle over mushrooms.

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie
Serves 6; Gluten Free; Vegan

To make this tastier, instead of the vegetable broth, use no-chicken bouillon. The first time I made this it had little flavor....

Sweet Potato Topping

1 medium sweet potato, peeled and diced (1/4 lb)
1/4 cup non-dairy milk
1 Tbs. earth balance
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Filling:

1 1/2 tsp. vegetable oil
1 medium onion, chopped (1 cup)
1 leek, white part thinly sliced (1 cup)
2 turnips,diced (1 cup)
1 carrot, diced (1 cup)
3 sprigs fresh thyme
1 sprig fresh rosemary, chopped (2 tsp.)
1/4 cup white wine or water
1 15-oz. can cannellini beans, rinsed and drained
1 cup low-sodium vegetable broth
3 Tbs. vegan Parmesan cheese (optional)

1.) To make the Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover and boil 10 minutes or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.

2.) To make filling: Heat oil in a large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnips, carrots, thyme, and rosemary; cook 2 to 3 minutes more, or until carrots begin to soften.

3.) Add wine, and cook 30 seconds to deglaze the pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper if desired.

4.) Remove thyme sprigs from Filling, and discard. Pour Filling into 2-or3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.

5.) Place casserole dish on baking pan. Bake for 30 minutes, or until filling bubbles and cheese is melted. Let stand for 5 minutes before serving.

6.) Frozen Cooking Instructions: Preheat oven to 375 degrees F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

Per 1 cup serving: 129 cal.; 4 grams prot.; 3 grams total fat (1 gram sat. fat); 20 grams carbs.; 1 mg chol.; 176 mg sod.; 5 grams fiber; 5 grams sugar
Vegetarian Times: January 2010

Artichoke and New Potato Packets with Pesto

Artichoke and New Potato Packets with Pesto
Serves 4; 30 minutes or fewer; Gluten Free

Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.
This is a great recipe to try with different types of pesto. In the blog you'll find lots of different ones (I'm going through a phase right now!)....

8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. vegan Parmesan cheese
1/2 cup fresh chopped basil

1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.

3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.

4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with some basil and vegan Parmesan cheese.

Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars

Adapted from Vegetarian Times May/June 2010