Posts Tagged ‘mushrooms’
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!
Feb 15, 2010 – Quinoa and Carrot Stir Fry
This was kinda a spur of the moment dinner. I had just a few ingredients, since we had not gone to the store for the week.
I had some green pepper, carrots, quinoa, rice avocado, mushrooms, onions and sweet potato. None of which amounted to much all by themselves, but together, they made a great meal.
First I julleine cut the sweet potato, and the carrot and green pepper and started to cook the rice and quinoa.
I stir fried the onion in some olive oil and for 3 minutes or so. I added the sweet potato, and green pepper and some stir fry sauce, about 1 tbsp.
As it cooked, I added the mushrooms and carrots, and right at the last 3 minutes I added the avocado in small dollops.
I plated the rice and quinoa and just put the stir fry right on the plate, I was pretty hungry so I am happy that I at least got a few pictures of this one.
