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Entries in Vegetarian (107)


Fresh Corn Ravioli with Herb Cream Sauce

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Corn has been delicious here lately, and cheap! When you can get a whole cob for about 25 cents, you can't go wrong! With my latest haul of corn from the market, I couldn't wait to make this ravioli recipe. While I do not have a nifty little ravioli press, I have a scalloped knife for making pretty designs on vegetables, so I thought that would work perfectly to make a pretty edged ravioli. I'm sure that a pasta maker would have been a great tool to use here because I only made 10 large ravioli compared to the 36 that was recommended with the recipe. I'm sure that mine were far too large and far too thick. Because of this little mishap, I ended up with plenty of extra filling leftover. I plan to make little individual lasagna cups with this, because it was way too delicious to waste! These ravioli were perfectly sweet from the corn and slightly tangy from the wine, yet fresh from the addition of the herbs. If you have a bit of extra time on your hands to make your own pasta, give these a try while fresh corn on the cob is still available!

For the Pasta Dough:
1 3/4 cup Flour
1/4 teaspoon Salt
2 Eggs
1/2 tablespoon Water (more or less, as needed...I ended up using more like 3 tablespoons) 

To prepare the dough by hand, sift the flour into a large pile on a flat surface. Make a fist-sized well in the center and add the eggs, salt, and 1/2 tablespoon of water. With a fork, gradually whisk the eggs to incorporate the flour. Add more flour or water as needed, until a firm dough is formed. Knead the dough for 2-3 minutes, or until smooth. 

Alternatively, use a stand mixer. Place the flour and salt in the bowl and add the eggs. Mix on medium speed, adding water until the dough comes together in a ball. Switch to the dough hook attachment and knead the dough for 1-2 minutes, adding more flour or water as needed until a firm dough is formed. Transfer to a lightly floured surface and knead by hand for 1-2 minutes, or until smooth. Wrap with plastic wrap and allow to rest for 30 minutes before rolling out by hand or with a pasta roller and cutting into the desired shape. 

For the Filling:
2 cups Corn Kernels (cut from about 3 ears)
2/3 cup Whole Milk Ricotta Cheese
1 Egg
2 tablespoons Heavy Cream (I used light)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Oregano, chopped

Place the corn kernels in a food processor and pulse until coarsely chopped (or if you don't want to dirty up the food processor, roughly chop the corn kernels on a large cutting board). In a bowl, combine the corn, ricotta, egg, cream, salt, pepper, and herbs until well blended.

To assemble the ravioli, divide the dough into quarters and roll each out into thin sheets with a rolling pin or pasta roller. Drop about 1 teaspoon of filling into the center of each ravioli, spacing the centers about 2 inches apart. Moisten the edges with water and top with a second sheet of pasta dough. Press to seal, cut apart using a ravioli cutter or a knife, and crimp the edges with a fork to thoroughly seal. The ravioli can be made up to a day ahead of time; arrange in a single layer on baking sheets lined with parchment paper and sprinkled with cornmeal or semolina flour. Cover with plastic wrap and refrigerate until ready to cook. Ravioli can also be frozen in a similar way; transfer them to a zip top bag after completely frozen. 

To cook the ravioli, boil them for 7-8 minutes or until tender. Transfer with a slotted spoon to serving dishes. Reserve about 1/4 cup of pasta water. 

For the Sauce:
1/2 cup White Wine (we used Sauvignon Blanc)
1/4 cup Butter
1/4 cup Cream
1/4 cup Mixed Herbs, chopped (parsley, oregano, and basil)

Heat a skillet over medium heat. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and butter and simmer until thickened, 3-5 minutes, whisking constantly to prevent the cream from scorching. If needed, add the reserved pasta water 1 teaspoon at a time until the sauce is the consistency of a thick cream. Stir in the chopped herbs and spoon over ravioli. Top with parmesan cheese, if desired.  


SOURCE: Love and Olive Oil


Spaghetti in Garlic Gravy

Garlic pasta

When we were in San Francisco during part of our honeymoon, we went to a restaurant called The Stinking Rose for dinner. It was unlike anything I've ever seen before. There was garlic everywhere; hanging from the walls and ceiling, as well as in everything on the menu, including the desserts!   On Monday, Joel went out kayaking with a friend after work, and I told him I'd wait for him to make dinner. Little did I know then that we wouldn't be eating much before 10pm (hence the dark pic), but luckily I had planned on making this pasta recipe, which did not take long to prepare. As soon as we took our first bite, it was like we were transported to our tiny little table in that very crowded, very garlicky restaurant that we ate at 3 years ago. It is so comforting to know that we can recreate a meal from our honeymoon right here in our own kitchen! 

1 pound Spaghetti Pasta, cooked to al dente
1/2 stick Butter
2 tablespoons Olive Oil
4 Garlic Cloves, minced
2 tablespoons Flour
2 1/2 cups Chicken Stock (I used vegetable stock to make it vegetarian)
1 tablespoon Fresh Basil, chopped
Salt and Pepper, to taste
1/4 cup Parsley, chopped (for garnish)
1/2 cup Parmesan Cheese, grated
2 cups Cherry Tomatoes

Place a saute pan over medium heat and add the butter and olive oil. Satue garlic until fragrant and soft. Add the flour and cook for 1 minute. Add the chicken stock and simmer until thickened. Add the chopped basil. Season with salt and pepper, to taste. Cook spaghetti according to package directions. Drain the pasta and add it to the gravy. Add the cherry tomatoes and finish the dish by topping with parsley and parmesan cheese. Serves 5-6. 

SOURCE: Adapted from Goddess of Scrumptiousness Recipes


Tempeh and Black Bean Quesadillas

Tempeh quesadillas

As far as meat substitutes go, I prefer tempeh, at least while cooking at home. I like the texture and the flavor. However, until now the only way I've ever cooked tempeh is by frying it in strips and adding it to a stir fry. One thing about tempeh that I never thought to do is crumble it up and use it as if it was ground meat. Of course, this is the perfect way to enjoy tempeh in Mexican dishes, like tacos and quesadillas! After seeing these delicious looking quesadillas, I wasted no time adding them to my weekly menu. After breaking up the tempeh and cooking it with spices, vegetables, and beans, it strongly resembled ground chicken, in my opinion. I'd be willing to bet that I would be able to fool any meat eater into thinking that it was ground meat inside! I ended up with enough tempeh mixture to make about 6 quesadilla halves.These quesadillas were very filling, and tasty to boot! Definitely a winner in our house!

2 tablespoons Olive Oil
3 Garlic Cloves, minced
1 Jalapeño Pepper, diced and seeds/ribs removed
2 tablespoons Chili Powder
1 tablespoon Cumin
1 Red Bell Pepper, diced and seeds/ribs removed
1 (8 oz) block Tempeh
1 (14.5 oz) can Black Beans, drained and rinsed
2 cups Spinach
1 cup Shredded Cheddar Cheese
2 Avocados
1/2 cup Cilantro
1 Lime
2 Large Tortillas (I used 6 fajita sized tortillas)
Salt and Pepper

Heat the oil in a large skillet over medium-heat. Add the garlic and jalapeños and sauté for 30 seconds. Add the chili powder and cumin and bloom for 30 more seconds. Add the red bell pepper and continue to sauté for 2 minutes. Break up the tempeh with your fingers and toss into the pan. Add the black beans and continue to sauté another 5 minutes. Season with salt, pepper, and a squeeze of lime juice. Add the spinach and toss to wilt, about 2 minutes. Remove the filling from the skillet and set aside in a bowl. Keep the skillet at a medium temperature. Arrange a tortilla in the skillet . Sprinkle some cheese over half of the tortilla, then spoon the filling on top. Sprinkle more cheese on top of the filling. Fold the tortilla in half and cook until the cheese has melted and the tortilla is golden brown. Flip and continue until golden on the other side. Continue with remaining tortilla. Alternatively, arrange the tortillas on a cookie sheet. Sprinkle with cheese, spoon the filling on top, and fold the tortilla in half. Bake at 400 degrees for about 10 minutes, or until the tortilla has become golden and the cheese has melted. (Our quesadillas were baked).

To make the avocado topping, add the 2 avocados, 2 tablespoons of lime juice, and the cilantro to a food processor. Sprinkle with salt and puree until smooth. Spoon the avocado mixture over the top of the quesadillas, or pipe it through a pastry bag, if you want to be fancy!

SOURCE: Bev Cooks


Free Form Vegetarian Lasagna

Free form lasagna

I am not sure how I found my way there, but one day, I ended up visiting Bev Cooks. I flipped through the wonderfully written posts with beautifully photographed food and came across this recipe. I usually love making lasagna in the winter time, but it can be a little bit labor-intensive, not to mention messy when trying to get pieces out of the pan. This recipe, however, was as easy as sautéing some vegetables and piling things on a plate! I suppose you could even go so far as to call it "lazy man's lasagna," but then again I associate the word lazy with sloppy, and this lasagna looks so elegant all layered up on a plate (well, until the sauce starts to slide down the stack and make a puddle underneath)! Our only complaint was that the herbed ricotta was still cold, so it made each bite only luke-warm; a little spin in the microwave fixed that, though! All in all, a deliciously easy weeknight meal!

6 No-Boil Lasagna Sheets
2 cups Cherry Tomatoes
2 Garlic Cloves, minced
3 tablespoons Olive Oil, divided
2 cups Ricotta Cheese
1 tablespoon Fresh Herbs, chopped (we used basil, oregano, and rosemary)
1 Zucchini, sliced into thin discs
1 Yellow Squash, sliced into thin discs
1 bunch Swiss Chard, chopped (we used baby spinach)
Salt and Pepper, to taste
1/4 cup Walnuts, toasted (we omitted)
Fresh Parmesan and Basil, for garnish

Place the lasagna sheets in a shallow dish filled with water (we used boiling water because warm tap water didn't do anything). Soak for 30 minutes while preparing the rest of the lasagna. Pulse the tomatoes in a food processor until smooth. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Pour the tomatoes into the saucepan, cover and simmer on low, adding salt and pepper to taste. Heat the remaining 2 tablespoons of oil in a large skillet. Add the zucchini and squash and sauté until soft and golden brown, about 5 minutes. Add the chard (spinach) and continue to sauté until it wilts, about 2 minutes. Season with salt and pepper. In a small bowl, mix the ricotta with herbs and a pinch of salt and pepper. Pat each lasagna sheet dry and place one on each serving plate. Arrange some vegetables over each sheet, followed by a dollop of the herbed ricotta. Layer with another sheet of pasta, more vegetables, and more ricotta. Repeat with the remaining pasta sheet, vegetables, and ricotta. Finally, spoon the tomato sauce over each pile. Garnish with toasted walnuts, parmesan shavings, and a few fresh basil leaves, if desired. 


Boscaiola Pie


Pizza is my favorite food. That sentence makes me sound like a twelve year old, but it's true. To clarify, I don't mean pizza from a so-called "pizza shop." I also am not talking about New York or Chicago style pizza. What I like are small, Italian pizzas with hand stretched dough and minimal toppings.

I discovered the Jim Lahey no-knead method for pizza dough at the same time that I discovered his bread. It's the same dough recipe that we use pretty much every time we make pizza. There are two versions. The quick, and the long. The quick version, used here is from the My Bread cookbook. It requires around three hours to rise. It's a great no-fuss recipe and takes only about five minutes to assemble. The long recipe from Jim Lahey's book My Pizza is similar, but rises for about 18 hours. The extra time may seem crazy, but the dough has a much richer, complex flavor than the quicker recipe. The only reason that I make the quick dough at this point is that we don't plan on eating pizza until the day of.

This pizza is classic Italian. Second in popularity only to the Margherita, it's a great recipe to try your hand at making an easy, tasty, authentic pizza. 

The Dough
500 grams Bread Flour

10 grams Yeast

5 grams Table Salt

3 grams Sugar

300 grams Water, room temperature

Use a food scale to measure out the ingredients. In a bowl, mix the dry ingredients. Pour in the water and stir until just combined. Cover the bowl and let it sit in a warm location for 2 hours. Take the dough out of the bowl and place it on a floured surface. Split the dough into 2 equal pieces and let them sit, covered, for about 30 minutes prior to baking. At this point, you can wrap the dough and refrigerate up to a week, or freeze it up to a month.

Basic Tomato Sauce
1 28 ounce can of whole, peeled roma tomatoes
20 grams (2 tablespoons) extra-virgin olive oil
2 grams (1/4 teaspoon) fine sea salt

Put all ingredients in a mixing bowl. With your hands, squish the tomatoes until they are in small chunks. Whatever size you want to eat. This part is fun.

The Pizza
1 ball of Pizza Dough, shaped and waiting on a floured peel
70 grams (¼ cup) Basic Tomato Sauce
50 grams (about ¼ cup) Pork Sausage cooked
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into 5 clumps
40 grams (heaping ½ cup) thinly sliced cremini mushrooms
15 grams (about 1/8 cup) thinly sliced red onion, separated into ribbons
Pinch of chili flakes
Pinch of fine sea salt

Preheat the Oven to 500 degrees with a pizza stone on the rack about 8 inches from the top of the oven. Switch to broil for 10 minutes before you are ready to cook the pizza.

With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Place the sausage in small mounds around the pizza. Distribute the mozzarella over the pie. Arrange the mushrooms and onion evenly on top. Sprinkle evenly with the chili flakes and salt.

With quick, jerking motions, slide the pie onto the stone. Broil for about 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

Using the peel, transfer the pizza to a tray or serving platter. Serve immediately. Eat this with a cheap chianti for maximum effect.

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