I had a lot of time yesterday. And since my cousins gave me this awesome new book for my birthday, I was feeling inspired to take on something epic.
So if you have about 6 hours that you want to spend cooking then this is the thing for you! Otherwise I would recommend making parts of it and putting it in the fridge leading up to your epic meal.
Here’s all the ingredients I used:
- Bread: Flour, yeast, Earth Balance (butter bowl while bread was rising), salt, and misc herbs
- Bruschetta: baby tomatoes, balsamic vinegar, fresh dill & chives, olive oil, & salt
- Pasta Dough: silken tofu, olive oil, semolina flour
- Pasta Filling: silken tofu, olive oil, garlic, white onion, asparagus, salt, lemon, chives, & parsley
- Pesto: 2 kale leaves, 1/4 cup pine nuts, 1 cup arugula, olive oil, salt, juice of 1/2 lemon, garlic, chives (approximately)
There was a recipe for bruschetta which I didn’t end up using but it did inspire me to make some. First I made some bread from scratch (from this recipe).
While the bread was rising I mixed some olive oil, salt, baby tomatoes, a little bit of balsamic vinegar, chives, parsley, and fresh dill to go on the hot buttered bread when it was done.
Then I started on the pasta sauce and I’m going to share a secret with you…you can make pesto out of almost any vegetable (veggies like squash or sweet potato will have to be steamed first). Basically you need a nut, a veggie, some garlic, and a herb to puree and you’re set.
For my sauce I put some pine nuts, olive oil, salt, fresh lemon, arugula, kale leaves (just a tiny bit since the bitter taste tends to dominate the flavors), two cloves of garlic, and chives in the blender. I don’t bother with measurements since you end up playing with the taste and texture a bit anyways. But start out with 1/2 cup of oil for every cup of veggies, at least that’s what is needed for my blender.
Next I moved onto something on my vegan bucket list: hand made ravioli. I used Tal Ronen’s recipe* for the pasta dough from his book The Conscious Cook. I didn’t bother with his filling since I had so many veggies to use at home.
Making the dough was really simple, I will totally make it in the future and just keep it refrigerated until we’re craving fresh pasta.
I figured you could put pretty much anything in the middle of the ravioli so I heated up some onions in olive oil until their were translucent before adding some chopped asparagus, fresh lemon, silken tofu, fresh chives, garlic, and fresh parsley. A dash of salt and it was ready to go and tasty! This could have been a side dish on its own!
Finally I rolled out the pasta dough and put about 1-2 tsp of the stir fry in little squares before pinching them closed:
Not the most aesthetically pleasing but by this time I was getting really hungry. I then just cooked them like usual and steamed the left over asparagus I had.
Couple of things I learned for next time:
- Don’t be afraid to roll the dough out really thin, my was a bit thicker because I was worried about the dough falling apart but it’ll handle it.
- I didn’t boil the ravioli long enough, again I was afraid of the pasta falling apart. It didn’t and although it was delicious, I could have given it an extra minute to make it perfectly soft.
*I didn’t have any red palm oil for Tal’s recipe so I doubled up the olive oil