1. heat margarine in a large pan on medium until sizzling. add garlic and shallots and cook for 30 seconds until fragrant. add mushrooms, salt, pepper, and nutmeg. cook for 10-15 minutes until onions are translucent and mushrooms are tender.
2. add flour and stir well. add 1 cup milk and bring to a low simmer (taking care not to let it come to a rolling boil) then add the rest of the milk. lower heat to medium-low. allow to cook until thick, stirring frequently and adding more flour if necessary. stir in cheese or nutritional yeast. taste and adjust spices.
3. cook pasta in salted water (not in the sauce!) according to package directions. top with sauce and serve.
vegan 3-cheese mushroom and spinach ravioli with browned butter herb sauce
recipe under the cut!
for the dough:
1 cup 00 superfine pasta flour + 1 cup semolina flour, OR 2 cups 00 superfine pasta flour, OR 1 ½ cup all-purpose flour + ½ cup semolina flour. you can also use 2 cups of all-purpose flour, but the dough will be more tender and may cook faster, so take care that your ravioli don’t become mushy!
½ tsp salt
2 tbsp olive oil
about ½ cup water
for the filling:
4-5 cloves garlic
about 1 cup chopped mushrooms such as cremini, shiitake, button, or porcini (I used 1 oz of dried porcini mushrooms, soaked in hot water for half an hour)
1 bunch of fresh spinach (or about 1 cup of frozen spinach, thawed in the refrigerator or under cool water)
1/3 cup each mozarella, parmesan, and provolone cheese (I used Follow Your Heart vegan cheese, which is pretty much the only vegan cheese I’ve ever had that’s good enough to eat on its own!)
2 tbsp total of fresh herbs–I used parsley, cilantro, sage, chives, and basil
salt and pepper to taste (I used about 2 tsp each)
2 tsp nutmeg
for the sauce:
½ cup butter or vegan margarine
1 large clove garlic, minced
1 tsp fresh thyme leaves
about 10 whole sage leaves
about 1 tbsp total of other chopped fresh herbs including basil, parsley, oregano, and chives
½ tsp ground black pepper
1 tsp lemon juice (optional)
1 tbsp parmesan cheese (optional)
for the dough:
1. mix the flour and salt on a clean countertop or in a large bowl. 2. make a well in the center of the flour and add the oil and about half of the water.
3. fold the dough in towards the center and begin to work it, gradually adding water until you get a smooth, soft dough. knead the dough for about 15 minutes, until it is very smooth and elastic. wrap with plastic wrap and let rest in the refrigerator for 2 hours.
for the filling:
1. blanch the spinach in boiling water for 2-3 minutes. drain and use a towel to remove excess moisture, then chop finely. 2. heat 2 tbsp of extra virgin olive oil in a pan over medium heat. add minced garlic, salt, pepper, and nutmeg and cook for about 30 seconds. 3. add the chopped mushrooms to the pan and sauté until they are soft and dry, about 10 minutes. cool slightly.
4. combine spinach, mushrooms, grated cheeses, and fresh herbs in a bowl. mix well and set aside.
to form the ravioli:
1. divide the dough into four even pieces, covering the ones you’re not using with a towel so they don’t dry out. roll out one quarter of the dough on a surface lightly coated with flour (I used semolina flour here) into a rectangle about 1/16 inch thick. the dough should be thin but not transparent. 2. place full tablespoons of filling spaced out by about ½ inch along the bottom edge of the rectangle.
3. brush the dough surrounding the filling with water using a pastry brush. fold the top half of the dough down over the bottom half, leaving room between the crease and the filling (or not, depending on what shapes you plan to make). 4. work the air out of the dough towards the open edge, then firmly seal the dough all around the filling by pressing down with your fingers.
5. form your ravioli with a pastry cutter or a cookie cutter, depending on the desired shape.
6. set the finished ravioli down on a plate and cover them with a clean towel to avoid their drying out. repeat with the other 3 parts of the dough (you’ll also probably be able to make another 4 or 5 with the conglomerated scraps).
7. boil the finished ravioli for 3-5 minutes, until they are just slightly short of al dente (i.e., a bit underdone). remove them from the water with a slotted spoon and place them on a plate lined with a paper towel.
for the sauce:
1. heat butter in a pan with a light bottom (so you can see the colour of the butter) until it is lightly browned, stirring occasionally. 2. add garlic and continue cooking, stirring occasionally, until the garlic is golden brown. 3. add the fresh herbs, pepper, cheese, and lemon juice and cook for another minute or so until fragrant. 4. add cooked ravioli to the pan in a single layer (about 4-5 at a time, depending on the size of your pan) and allow to cook in the sauce for a minute or so before placing them on a clean plate. 5. top the finished ravioli with the remaining sauce and with leftover filling or additional grated cheese as desired.
about 2 tablespoons coconut oil (or vegetable oil)
1 or 2 13.5 fl oz. cans or boxes of coconut milk (preferably Chaokoh or another brand that has nothing added to it), refrigerated and allowed to separate
2 tablespoons of red curry paste
1 small white onion, diced
3 cloves of garlic, minced
a 1-inch chunk of fresh ginger, peeled and grated
1 zucchini, sliced
1 cup mushrooms
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tsp brown sugar
4 tsp soy sauce
2 tsp rice vinegar
splash of lime juice
a few tablespoons of basil (optional)
salt to taste
1. slice open the package of tofu on one side and drain out as much water as you can. press the tofu–place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave that for about 30 minutes to get more moisture out.
2. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.
3. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside and rinse out your pan.
4. open 1 can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. add the cream to your pan and bring to a boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)
5. decrease the heat to medium-low and add the curry paste to the coconut milk. fry for 5-10 minutes, until you can see coloured oil start to separate out.
6. add the onion and cook for about 5 minutes, until the onion starts to soften and turn transculent. add the ginger and garlic and cook for another minute, stirring often.
7. add the brown sugar, the remaining coconut water from the first can of coconut milk, and the cream from a second can of coconut milk if desired. increase the heat to high, and bring to a boil.
8. decrease heat to medium and add tofu, zucchini, and mushrooms. simmer until zucchini starts to soften slightly.
9. add bell peppers and cook for another 5 minutes, until slightly softened. add soy sauce, rice vinegar, lime juice, and salt. serve over brown jasmine or long-grain brown rice.
SEITAN AL LIMONE, ERBA CIPOLLINA ACCOMPAGNATO DA CHAMPIGNON Ingredienti (per 2 persone): 250 gr di seitan, farina q.b., Olio q.b., succo di mezzo limone, sale q.b., erba cipollina q.b., 250 gr di funghi champignon Procedimento: Tagliare il seitan a fette e ricoprirle interamente di farina. Scaldare
un po’ di olio in una pentola e, quando è caldo, versarci il seitan.
Dopo averlo fatto soffriggere da entrambe le parti, innaffiarlo con il
succo di limone, aggiungere l’erba cipollina e farlo cuocere ancora 5 minuti. Poco prima di spegnere
la fiamma salare. A parte pulire gli champignon, tagliarli e cuocerli con un pò d’olio e prezzemolo. Infine impiattare il tutto, aggiungendo altra erba cipollina tagliata a pezzetti sul seitan.
SEITAN ESCALOPES WITH LEMON JUICE, CHIVES AND CHAMPIGNON MUSHROOMS Ingredients (2 servings):
250 gr of seitan, flour to taste, olive oil to taste, juice of half
lemon, salt to taste, chive to taste, 250 gr of champignon mushrooms. Procedure: Cut the seitan in slices and cover them completely with flour. Heat a
little of oil in a saucepan and, when hot, pour the seitan. After you
have fried it a little on both sides, water it with the lemon juice and
cook it for 5 more minutes. Just before turning off the flame add salt. Apart clean the mushrooms, cut them and cook them with some oil and parsley. Finally serve all, adding more chopped chives on seitan.