March 8, 2010 – Semolina NO-EGG Pasta
Being a vegan, its more than a dietary choice, its a lifestyle.
I could not figure out why every spaghetti recipe calls for egg! I was not going to let my standards down, not even for spaghetti.
So, I took the basic Semolina Egg Pasta recipe in the KitchenAid owners manual with my new pasta roller/attachment kit. I changed out the real egg with my egg replacer! It worked perfectly.
4 egg replacer – in place of 4 real eggs (add the water and make it as directed)
2 tbsp water
1 tbsp oil
3 1/2 cups semolina flour
1/2 tsp salt
Place eggs/pre-mixed egg substitute, water, oil, flour and salt into the mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix for 30 seconds.
Exchange flat beater for dough hook. Turn to speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Divide dough into eight pieces before processing with pasta sheet roller attachment.
Your done in less than 10 minutes. Cook your awesome pasta and enjoy!
March 7, 2010 – Tofu Ravioli with Red Sauce
Once again, www.vegweb.com did not fail! This awesome recipe turned out better than I expected.
Here is the original link: http://vegweb.com/index.php?topic=14069.0
Of course, I tried to make spaghetti a few months ago, and my arms are still sore.
So, this time, I talked my wife into getting the fancy attachment for our Kitchenaid Stand mixer.
Yeah, I don’t know what I was thinking trying to do this without a spaghetti roller.
Tofu Ravioli with Red Sauce
3 cups flour
egg substitute equal to 4 eggs
1 tablespoon salt
1/2 cup or more water
12 oz. package firm tofu
1/4 cup vegan Parmesan
2-3 handfuls vegan mozzarella
2 tablespoons dried parsley
1 onion, diced
1 bell pepper, diced
4 oz. mushrooms, sliced
2 cloves garlic, minced
1 each 14.5 oz can diced tomatoes and can tomato sauce
oregano, basil, marjoram, salt and pepper to taste
Directions:
Make red sauce:
Saute onion, bell pepper and mushrooms in olive oil. Add in garlic and saute a little longer. Add tomato sauce. Drain diced tomatoes into empty sauce can and add tomatoes to vegetables. Add seasonings, use leftover juice to thin sauce as needed. Add some red wine if desired.
Make ravioli dough:
Combine flour and salt in bowl, add egg replacer and mix in. Add water to make a thick dough. Knead and let rest 15 minutes to develop. Meanwhile, mix together tofu, “cheeses” and parsley for filling. Put a large pot of water on to boil.
Roll out dough thinly and cut into squares or circles. Put a dollop of filling on each, wet edges and seal tightly. Place on cookie sheet until you have about one dozen. Boil this batch, takes about 5 minutes, they’re done when they float to the top. Remove with slotted spoon to serving bowl. Repeat.
Place five or six ravioli on plates and cover with sauce, sprinkle with additional parmesan if desired.
Serves: 6-8
Preparation time: 2 hours
Being a vegan has its GREAT moments, and this was one of them!
Special note, next time I will make the pasta a bit thinner!
