Friday, February 18, 2005
4 ounces 'bifteck vegetarien' sliced
8 ounces thick sliced mushrooms
1/2 medium onion sliced
1/2 Cup vegan Burgundy wine
1 Cup eggless ribbon pasta
1 Tbls olive oil
1 tsp chopped garlic
1 tsp vegan spread
1 tsp vegetarian bouillon paste
cracked black pepper to taste
Slice the vegetarian beefsteak into 1/4" strips.
Sauté the onion and sliced mushrooms in oil with 1/2 tsp vegan spread and a little water.
Bring to boil 2 Cups of salted water, add the pasta and cook until el dente.
Add bouillon paste, garlic and wine to the mushrooms and onions stirring lightly, cover and sauté over medium heat for 10 minutes to thicken. Add the sliced beef and remove from heat.
Serve with drained pasta and braised Brussels sprouts
Monday, February 14, 2005
1 small butternut squash
1/4 Cup vegan merlot
2 Tbls dark molasses
2 Tbls vegan spread
2 Tbls balsamic vinegar
2 Tbls grated soy Parmesan
1 tsp rubbed sage
1 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Kosher salt and ground black pepper to taste
1 Cup all purpose flour
1 rounded Tbls soy flour
1 1/2 Tbls olive oil
2 tsp baking soda
1/2 Cup water
Preheat oven to 365 degrees F.
Trim the peel from the squash preserving as much of the flesh as possible, cut in half, remove the seeds and string. Cut the squash into 3/4" cubes. In a large oven ready saute pan combine molasses, vinegar, vegan spread, sage, tarragon, and squash - heat until bubbling. Add the cinnamon, nutmeg, salt, pepper and wine.
Remove the pan into a preheated oven and cook for 30 minutes, uncovered.
Prepare the ravioli filling:
Combine 5 pasta ingredients and stir with a fork until dough forms. Wrap in plastic and refrigerate for 1 hour.
Remove the sauted squash from the oven. Puree 1/2 the prepared squash and reserve the other half. Spread the pureed squash into the bottom of a baking pan and bake for 10-15 minutes to dry to the texture of mashed potato.
Combine the dried squash puree with grated Parmesan and refrigerate covered for 1 hour.
Prepare the ravioli pasta:
Roll the pasta dough on a floured surface until about 1/4" thick. Using a 3 - 3 1/2" diameter glass cut into twenty circles.
Fill the ravioli:
Place a 1 tsp squash puree/Parmesan mix onto the center of 10 pasta circles. With your finger apply a light coat of water around the edge of each ravioli as glue and add the cover dough. Use a fork to seal the edges. Set aside in open air to dry for about 1/2 hour.
Bring 4 Cups of water and some sea salt to a boil. Add 3 ravioli at a time and cook until they float. Remove and set aside.
Reheat the remaining sauted squash and add the cooked ravioli until heated through.
Serve with a salad of sliced, sauted Portabella mushrooms and fresh spinach topped with crumbled feta. Drizzle with some squash vinaigrette.
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Tuesday, February 01, 2005
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2005
2 Cups cooked eggless ribbon pasta
3-4 ounces seitan thin sliced
1/2 medium sliced onion
1/2 red bell pepper sliced
1/2 fresh orange
2-3 ounces sliced portabella mushroom
1 Tbls chopped garlic
2 tsps chili oil
1/2 tsp mushroom bouillon paste
1/2 tsp canola oil
1/2 Cup water
Squeeze the juice of 1/2 an orange (we suggest a sweet Florida orange) over sliced seitan. Wrap the slices in plastic and marinate for 15 minutes.
Set water to boil and cook the pasta el dente.
Heat a medium pan with a half tsp of canola oil, add the onion, pepper, mushroom and garlic. Cook covered over medium heat for 5 minutes. Add seitan, chili oil and brown for 2-3 minutes turning once or twice.
Combine bouillon and water, add to hot onion/pepper mix, cover and reduce heat. Cook 3 minutes. Add drained pasta, serve hot and spicy.