Sweet Potato Ravioli!

Sweet Potato Ravioli! Part two in the Ravioli Series!

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Recipe:

Ingredients/Shopping List:

  • 1 batch Ravioli Pasta Dough
  • 2 sweet potatoes
  • 2 tablespoons olive oil, divided
  • 2 tablespoons cashew milk (or non-dairy milk of your choice)
  • 1 medium red onion
  • Salt and Pepper (no, not Salt n Pepa)

Procedure:

Preheat your oven to 400°F.

Peel and dice the sweet potatoes into 1/2-1″ cubes (any range is fine, just be consistent so they bake evenly). Drop into large bowl and toss with 1 tbsp olive oil, salt, and pepper to taste.

Spread out on a rimmed baking sheet and place in the oven to cook until fork tender (mine cooked around 30-40 minutes). While these are baking…

Begin prep on the ravioli pasta. When you get to the sitting-around-waiting-for-the-dough-to-sit step, slice your onions into rings, about 1/4-1/2″ wide and toss in a skillet with the other tablespoon of olive oil. You’re grilling these, baby. Turn the pan up to medium heat and stir, fairly often, until they brown but aren’t burnt. (If you like, add a half teaspoon of salt and two teaspoons sugar- it can help the caramelization process.)

When the sweet potatoes have hit their fork tender threshold, take out of the oven and let cool for a few minutes on a wire baking rack (for faster cooling!). When they seem cool (or you can’t wait any longer), toss into a food processor with the cashew milk and pulse until creamy.

Roll out the barrel. Err- the dough. Roll out the dough into sheets. If they’re not perfectly square, don’t worry about it. You can re-roll dough that didn’t became a ravioli the first time.

Make little heaping teaspoon mounds of your filling on the pasta sheet, about an inch apart. Dip a finger into water and make a ring around each filling lump to help the ravioli seal. Carefully drape another sheet of dough over the mounds and press to seal, letting the air escape. Once you do a few, you’ll get the hang of it.

Use a cookie cutter or a pizza roller to cut out your shapes (heck, if I had done this earlier, I could have made little heart shaped ravioli for Valentines Day!). Crimp around the edges with a fork to complete the seal.

(Hey! Don’t forget to stir the onions! If they get to your liking, take off the heat.)

Start over with fresh dough and repeat until you run out of filling or dough. It’ll probably be dough. The filling is great with a spoon, though, too. Sweet potato!

And you’re done! At this point, you can either freeze the ravioli or boil them to eat right away. I usually do both.

To Freeze:

Place individual ravioli on one or two layers of parchment paper and put into the oven. In about an hour, they’ll be solid enough to combine into one airtight container.

To Boil:

Drop ravioli into a pot of boiling water and cook until they float. Then drop into hot skillet with your grilled onions (remember these?) and maybe a splash more olive oil to fry until just browning. That’s my sauce for this one.

Eat them!


My Story:

As explained in the Ravioli Dough recipe, I wanted something new and interesting to me. So there we have it. Sweet Potato Ravioli.

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I thought that the caramelized onion complimented the sweet potato so nicely. I’m so fortunate to still have a fair number of these in the freezer- I’m going to be eating them every day for a while!

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I’ve got three more flavors coming up. And they’re all delicious, if I do say so myself.

But what are they?!Ravioli 1

Only one way to find out.

Tune in next time (remember tuners? On radios? How time flies when you were born in the 80s!) for part three of my Ravioli Series.

Do you have guesses for the other three? Have you made a Sweet Potato Ravioli before? Do you have a ravioli suggestion or request? I’d love to hear about it. Let me know in the comments below!

Health!

-Peter

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Ravioli Pasta!

Ravioli Pasta. This is just the pasta itself, but you should get excited about the next few recipes for the fillings. I know I am.IMG_7769W

I’m separating them out because you probably don’t want to cook for four or five hours to finally eat at eleven thirty like me. There are four flavors of ravioli to be posted. You can cook them all together if you like! I was happy with that. Keep an eye out over the next few days for the recipes!

Recipe:

Ingredients/Shopping List:

  • 1 cup Semolina Flour
  • 1 cup All Purpose Flour (I used unbleached)
  • 1 tablespoon olive oil (I used mild, but feel free to use EVOO)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Add ins of your choice!

Process:

I used my stand mixer. If you have access to one of these, hooray! Follow the instructions below. If not, jump down further.

Stand Mixer:

Add both flours and your salt to the bowl and mix until combined. Add the water, olive oil, and mix ins if using and, using the paddle attachment, mix until it combines into one cohesive mass. You may need to add a bit more flour or water as this process continues to get it to stick together. The measurements are guidelines and depend on your flour and conditions.

Swap out the paddle attachment for the dough hook and knead for three to four minutes until the ball is moist but not sticky. Divide into two and let sit for ten minutes.

By Hand:

Mix the flours and salt together in a large bowl. Make a small well in the middle to hold your oil and water (and mix ins if using). Mix together starting in the center and slowly combining the edges until you have a cohesive mass.

Remove dough from bowl and kneed on a lightly floured surface until the dough is smooth, elastic, and not sticky to the touch. Divide into two and let sit for ten minutes.

To Roll:

If you have a ravioli roller attachment for your stand mixer, I hope I don’t need to say more.

If you have a pasta roller or pasta rolling attachment for your stand mixer, use that. I rolled mine down to a three, whatever that means. I didn’t want my ravioli paper thin because I know I am not quite careful enough not to tear it.

Lay out one sheet, fill with scoops of toppings, dampen the area between fillings (I used my finger and a measuring cup of water), and seal the second sheet over the top. Cut, crimp with a fork, and cook in boiling water until they float!


My Story:

I’ve been needing to get more of my own recipes made. I love making other peoples’- experimenting, tweaking, and combining, but I’ll find things that I truly like if I make them exactly to my specifications! Also, I think I’ll really start to understand the things I make if I make them myself and figure out which flavors go well together.

So I made ravioli.

I couldn’t tell you what exactly it was that made me want to make these. I’ve always loved pasta. I also wanted something I could freeze and eat quickly later, as I go into the very busy weeks of my job. Did I mention that I like pasta?

I began to plot. I wanted ravioli, yes, but what kind? There are so many options!IMG_7735

I settled on four for one night. What are they? They’re coming.IMG_7751

Is the suspense killing you? It might kill me.

Here’s what I know. With this basic recipe as a starter, you can make any ravioli you like. How? I’ll show you. Check back soon.

Be healthy.

-Peter

Chickpea Salad Sandwich!

Missing chicken salad? I’ve got the solution. Straight from the Simple Veganista!

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Recipe:

Chickpea Salad

Procedure:

Just follow the instructions! I used Veganaise in place of the hummus because that’s what I hand on hand, but I’m excited to try it with hummus too! I also left out the pepitos.

Shopping List:

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 1/4 – 1/3 cup scallions, sliced
  • 1/4 cup or so hummus or tahini (any vegan mayo works too)
  • 1 – 2 tablespoons mustard (stoneground or dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1 lemon, optional
  • small handful pepitos (pumpkin seeds), optional
  • paprika/smoked paprika, garnish
  • bread (I’m using Dave’s Killer Bread- I like it!)
  • handful of greens

My Story:

I made something similar months ago and figured it would be a great lunch for several meals this week. It was fairly quick and easy to put together and simple to throw together for lunch!

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Last time I made this, I put half of chickpeas in a food processor at first, and I may like that more. It created a base (but I guess that’s what the hummus is too!) and then everything else was tossed in and pulsed. If you want some more texture, mashing may be the way to go. If you want it a little more smooth and creamy, try the food processor method! (Another bonus, less chopping of the other ingredients!)

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This packed well into a Pyrex bowl and held together well for three days in the fridge at work! I’ll get another lunch out of it today, and maybe even a fourth!

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In my personal opinion, this could use a bit more flavor. I’ll do a little more mustard next time and add some paprika to the actual mix, not just for garnish. I’ve got some smoked bourbon paprika that will do the trick! It’s tasty how it is, but I think it could be more suited to my tastes next time. I just also heard about adding a chopped honeycrisp apple… I may have to make this again next week.

I should start working on more of my own recipes…

Do you have your own recipe for a Chick’n Salad? Recipe additive suggestions? Anything else you want to bring up? I’m here to hear! Let me know!

Be well.

-Peter

Sweet Potato Kale Quinoa Salad!

A crispy, crunchy salad for lunch today!

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Recipes:

Kale Salad from HowSweetEats

1/2 cup dry Quinoa

1 cup veggie broth

Procedure:

Prep the Quinoa, boiling the veggie broth and then adding the quinoa. Simmer until broth is absorbed.

Make the Kale Salad, omitting Bacon and Goat Cheese. Toss in some olive oil before you cook the shallots (to make up for the lack of bacon grease).

Mix the two together!

Shopping List:

  • 1 large bunch of kale, torn from stems and torn into pieces
  • 2 teaspoons olive oil
  • 2 teaspoons fresh apple cider
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 shallot, diced
  • 1 clove of garlic, minced
  • 1 small sweet potato, diced
  • 1 honeycrisp apple, diced
  • 1/4 teaspoon cinnamon
  • 1/4 cup pine nuts
  • 1/4 cup pomegranate arils
  • 1/2 cup dry quinoa
  • 1 cup veggie broth

    My Story

A few weeks ago I was at Follow Your Heart in southern California and had a side salad with my meal that I tried to recreate parts of here. The kale was impressively crispy on the outside but fit in so well with the salad. I had to try it!IMG_7222

I did a quick Google search (yes, like most of my recipes) and found this. It looked delicious. And nutritious. I wanted it to be a bit heartier, so I threw in some quinoa to fill it out and voilà!  IMG_7205IMG_7206

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(Pictures are worth a thousand words, right? I just wrote you a seven paragraph essay.)

Suffice it to say, it was tasty. How could it not be with such tasty ingredients? So there.

The kale went limp after a little while. Anybody had a crispy kale salad before? Let me know if you give this one a shot!

Health.

-Peter

Zucchini Pasta! (A New Recipe!)

Recipe:

Ingredients (& Shopping List):

  • 1 Zucchini, spiralized or julienned
  • splash of olive oil
  • 1/2 sweet onion, diced
  • 2 cloves minced garlic
  • 3 roma tomatoes, diced
  • half a can of black olives, sliced
  • 2 tsp capers
  • 1/4 tsp dried (or fresh) Oregano
  • 1/4 tsp dried (or fresh) Basil
  • red pepper flakes
  • sprinkle of vegan cheese

Procedure:

1. Heat olive oil (about 1 tbsp) in skillet over medium high heat. When it’s shimmering, add your onion and sautee for three to five minutes until it’s translucent and starting to brown.

2. Add your garlic. Continue to sautee for another minute or two. Toss in your diced tomatoes, olives, and capers and let cook for three minutes or until it starts to cook down. Add your herbs and a dash of salt and pepper. Cook for three to five minutes until it gets to the consistency you like.

3. Add your zucchini and cook for two or three minutes.

4. Eat!


My Story:

I was really craving pasta tonight. But sometimes I just have pasta with olive oil and garlic. Fortunately I met up with a friend in the grocery store and she talked me into spiralized zucchini. Smart. And tasty. Thanks for that Ashley.

Now here’s the rub. I just tried things. I wasn’t sure where I was going and honestly I just wanted to get something made so I could eat. So you know those pictures I usually post? I didn’t take any. But here’s one:

IMG_7562I just took it. I didn’t even think to stop and take a photo. I was enjoying eating it. I’ll take a picture next time.

I typically don’t like sauces that are too liquidy and this one was fairly thick which was nice.

I honestly don’t have much more to say. Give it a shot for me and let me know what you think! Do you have another spiralizing recipe? I got it for my birthday and am excited to try some new things!

Live healthily.

-Peter



Update:

I made it again. Here’re some photos!

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Veggie Burgers.

100% Homemade, 100% Tasty.

Recipe:

Buns Recipe

Burger Recipe

Procedure:

Prepare as instructed, swapping the egg in the buns recipe for a vegan egg of your choice. I used Ener-G.

Buns note: It took much more flour than I expected to get them smooth enough to knead. This could have been a mistake on my part, but just be prepared.

Shopping List:

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg (Ener-G or Flax)
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups all-purpose flour (I’d suggest having more on hand)
  • 1 1/2 pounds button mushrooms, trimmed
  • 1/4 cup canola or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 6 thyme sprigs
  • 1 whole small eggplant (about 1/2 pound)
  • 2 large leeks, chopped fine (about 1 1/2 cups)
  • 1 large celery rib, chopped fine (about 1/2 cup)
  • 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
  • 3/4 cup dry pearl barley
  • 1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
  • 2 teaspoons baking powder
  • 1 teaspoon marmite, vegemite, or Maggi seasoning
  • 1 cup toasted cashews, pinenuts, or a mix
  • 1 teaspoon soy sauce
  • 1 1/2-cups panko-style bread crumbs (see note above)
  • Burger toppings (Daiya cheese, lettuce, red onion, sprouts, whatever you want!)

My Story:

This was a somewhat daunting recipe but it ultimately was worth it. I’d happily make these again, perhaps for more than just two people, as you’ll end up with quite a bit of veggie ground.

There is so much good stuff in these burgers that the recipe could look a bit daunting. I get it. I suggest making this recipe when you have a couple of hours to cook. Not that it’ll necessarily take that long, I just wouldn’t want you to be late to that important prior engagement.

Now I’m not a mushroom guy. The texture kills me. I enjoy the taste but that slimy texture… It’s hard. When this recipe said to grind up the mushroom but not lose the texture… I said no and ground it up into almost a paste. I still liked the burgers.IMG_7419Preparing for baking!

About the Buns. It took a long time to get the consistency correct for kneading. This might have been because I had a definite split focus trying to make the burgers and the buns at the same time. I did have a helper (thanks for coming Kayla!) but I can be, well, let’s just say I like things done in the kitchen in my way because I’m so used to cooking alone. So I’m irritating and controlling sometimes (Sorry Kayla. I’m working on it!). Anyway, the buns ended up tasty but dense in my case. I like a bun to be light and fluffy; these were dense and filling. I could have instructed Kayla to put in the wrong proportion of something, but I guess I won’t know until I make them again. Next time, though, I’m likely to go with another recipe just to try something else!

I know the photo below doesn’t look particularly exciting, but it’s all the burger ingredients together! Another fun hand mixing situation, McKenna. It’s a fun step!IMG_7437 IMG_7443IMG_7431 IMG_7447I made some of these tiny and some regular sized. I didn’t get a good photo of the burger full of toppings because by this time we were pretty hungry but use your imagination!

Next time I’d like to plan to have sliced Daiya cheese, maybe some Follow Your Heart. And a red onion. The idea of pressing the onion into the burger as it cooks sounds awesome to me- get even more interesting flavors in there! And some cheese! I’ll keep you all updated on the bun search- light and fluffy!

Do you have a favorite veggie recipe? I’d love to try it. Or a bun recipe! Let me know in the comments. Tell me if you try these, too. I only have one set of taste buds- yours could be different!

Hey, you. Thanks for visiting. I hope you’re getting something out of this. I know I am.

Be healthy.

-Peter

Fried Cauliflower (An attempt towards Cauliflower Pakora)

I tried. It made something enjoyable.

The Recipe:

Vegan Fritter Recipe

Additional Ingredients:

1 head cauliflower

1/2 cup flour

Procedure:

Follow the recipe for the Fritter up until the frying.

Cut the cauliflower into bite sized florets and roll in a large bowl with the flour.  This will help the batter stick to the cauliflower.

Dip the flour coated florets into the batter and lightly place into the pan with hot oil. I always tried to keep them from sticking to one another for the first minute or so, but then it’s fine. Try to flip them if you can, sometimes they’ll just roll back over. They’re done when they’re golden brown. I took them out with a slotted spoon and placed on a paper towel lined plate. (If you have a good suggestion to take the paper towels out of the recipe, I’d love to hear it.)

This process can take a while but it’s worth it. Try not to eat the whole set in under an hour, you’ll probably be over filled. I know I was, but they were too good.

Shopping List:

  • 1 cup water
  • 1 cup split red lentils
  • ½ medium onion (I used leek again, working my way through what I had.
  • 8-10 sprigs chives (I used two scallions. “Most folks call ’em green onions but they’re really scallions.” If you can name that quote, we’ll be friends.)
  • ½ tsp salt
  • ¼ tsp pepper
  • Oil for frying
  • ¼ cup vegan mayo (For a dipping sauce if you like)
  • ¼ tsp chipotle powder (Also for the sauce)

My Story:

Think back with me to Hugo’s Restaurant in the LA area circa 2013. The first time I tried their Cauliflower Pakora. Thank you for this introduction, Amanda. I’ve thought about trying to recreate it every time I’ve seen the fluffy white vegetable.

Well, I’ve tried again. Somewhat unsuccessfully. But I’ve found something tasty. IMG_7511

Some notes: Sometimes I go to the store and forget to buy all of the ingredients, so I sub with something (sometimes) suitable. Leeks for onions, scallions for chives. Not the same. Different tastes. But I liked it. It certainly could be much better the other way and I have no idea. Sometime I’ll try it!

Be ready for the fact that you won’t be able to cover a full head of cauliflower with the batter. I nibbled on it the whole time and still had some left over. But raw cauliflower is tasty, so I have no regrets.

I started cooking late so I took fewer photos than usual. It’s also a somewhat messy affair- dipping and frying those bite sized pieces of gold.

Just do it.

Health!

-Peter