Vegan Pumpkin Ravioli with Brown Butter Sage Sauce

Vegan pumpkin ravioli with brown butter sage sauce

Vegan pumpkin ravioli with brown butter sage sauce

This recipe has a long title and a lot of steps, but it is totally worth it. This could be a perfect main dish for your vegan Thanksgiving, or a perfect addition to take to Thanksgiving at a friends. You can eat this as a entree and be happy, and others will eat it as a side and be amazed at your cooking abilities. This is a luscious, rich, and satisfying vegan holiday meal.

You can make the ravioli ahead of time and freeze them to cook on the day of whatever event you are celebrating, even if it is just a Wednesday evening at home. The sauce should be made fresh and don’t skimp on the Earth Balance. Now is not the time for diets.

Vegan Pumpkin Ravioli 

The filling

Ingredients

  • 2 TBL olive oil
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 1/2 block firm tofu, mashed
  • 1/4 cup vegan cream cheese
  • 2 TBL nutritional yeast
  • 1 TBL minced fresh sage
  • 1 tsp salt
  • Dash cinnamon
  • Pinch nutmeg
  • 1 cup pureed pumpkin or squash

Instructions

  1. Heat olive oil in heavy skillet over medium heat.
  2. Saute onion until translucent, about 5 minutes.
  3. Add garlic and tofu cooking until any water has evaporated from the pan.
  4. Add the vegan cream cheese, nutritional yeast, sage, salt, cinnamon, and nutmeg stirring together until the cream cheese has melted.
  5. Remove from heat and set aside until ready to use.

The pasta

Ingredients

  • 1 cup all purpose flour
  • 1 cup semolina flour
  • 1/4 tsp salt
  • 1 TBL olive oil
  • 1/2 cup water
  • extra water for brushing

Instructions

  1. In bowl of stand mixer mix flours, salt, oil and water with paddle attachment until combined.
  2. Switch to the dough hook and mix about 2 minutes on speed 2 to knead. The dough should form a ball, if it is crumbly add more water, if it is sticking to the sides of the bowl add more semolina flour.
  3. Cut the dough into 4 sections and run through your pasta roller according to its directions until it is the thickness recommended for ravioli, a 5 on my machine.
  4. Lay out rolled pasta on a lightly floured surface.
  5. Brush the side of the pasta facing up with water using a pastry brush.
  6. Place pumpkin mixture on pasta dough by heaping tablespoon. The mixture should be about 1/2″ away from one edge of the pasta, and about 1″ between each spoonful.
  7. Fold over the half of pasta dough that does not have pumpkin mixture on it pressing the dough between each heap of pumpkin to seal.
  8. Once dough has sealed to itself cut the ravioli to leave one heap of pumpkin in each ravioli.
  9. Dust ravioli with more semolina flour and place in one layer on a semolina dusted plate until ready to cook. You can also freeze them at this point.
  10. When ready to cook bring a large pot of salted water to a boil.
  11. Once water boils cook ravioli 3 minutes and remove to pan with sauce to finish cooking.

The sauce

Ingredients

  • 6 TBL Earth Balance
  • 3 TBL fresh sage, minced
  • 2 cloves garlic, minced
  • 1/4 cup walnuts, minced
  • 1/2 cup vegetable broth
  • 1/4 cup white wine or more vegetable broth

Instructions

  1. Heat Earth Balance in a large skillet over medium heat until starting to brown, about 3 minutes.
  2. Add sage, garlic, and walnuts cooking until garlic is tender and sage starts to brown, about 3 minutes.
  3. Add the vegetable broth and wine cooking until reduced, 5-7 minutes more.
  4. Add the cooked ravioli directly from the water and toss in the sauce to finish cooking, about 1 minute.
  5. Serve hot.

Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache

Vegan Chocolate Bourbon Caramel Cake

Vegan Chocolate Bourbon Caramel Cake

So this cake is a little silly it is so good. It is so rich and filled with awesomeness even I was little skeptical about how rich it could be. Somehow it all works out. The layers are cut and drenched in caramel keeping the cake incredibly moist. Everything is then topped with the chocolate ganache. There is no way anyone could tell this is a vegan cake unless you told them. Trust me. You will be the hero of the holiday party if this is your offering. The cake and ganache are from “Vegan Cupcakes Take Over the World”, the Bourbon Caramel is adapted from the Minimalist Baker website. There are a few steps to this recipe with the instructions for putting it all together at the bottom. Enjoy!

Vegan Chocolate Cake 

Ingredients

  • 1  cup non-dairy milk
  • 1  tsp. apple cider vinegar
  • 3/4  cup granulated sugar
  • 1/3 cup coconut oil, melted
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 F. Grease, flour and use parchment paper to prepare two 8″ round cake pans.
  2. Briefly stir non-dairy milk and vinegar in a large bowl and set aside to curdle.
  3. In a separate bowl sift together flour, cocoa powder, baking soda, baking powder and salt.
  4. Once the milk and vinegar has curdled add the sugar, oil and vanilla and almond extracts.
  5. Beat together until foamy.
  6. Add dry ingredients to the wet and mix just until combined.
  7. Pour batter into prepared cake pans, distributing batter equally.
  8. Bake for 10-15 minutes until a toothpick inserted in the middle of the cake out clean.
  9. Remove cake from pans and allow to cool on cooling rack.

Bourbon Caramel 

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/3 cup non-dairy milk
  • 2 Tbsp bourbon
  • pinch of salt

Instructions

  1. Heat sugar and water on medium heat to a simmer. Swirl pan, but do NOT stirring for about 15 minutes or until a deep amber color is reached. Watch carefully as this will burn easily.
  2. Once desired color is reached, remove from heat and slowly add non-dairy milk while stirring.
  3. Add salt and bourbon and cook over low heat for another minute while stirring.
  4. set aside until ready to use.
  5. If there is extra you can store in a glass bottle in the refrigerator and re-heat when ready to use.

Chocolate Ganache 

  • 1/4 cup non-dairy milk
  • 1/4 cup Amaretto (or more non-dairy milk)
  • 1 cup vegan chocolate chips
  • 2 TBL pure maple syrup

Instructions

  1. In a small sauce pan bring non-dairy milk and Amaretto to a gentle boil.
  2. Remove from heat and stir in chocolate chips and maple syrup mixing until smooth.
  3. Set aside at room temperature until ready to use.

Putting it all together 

1. Once the cake is cool cut each cake in half to make four layers total.

2. Place the bottom layer on a cake plate. Pour caramel sauce over cake spreading until it has soaked into the cake.

3. Repeat with remaining layers using as much caramel as the cake will hold.

4. Once cake is stacked carefully spread the chocolate ganache over top and sides of the cake.

5. Serve in small slices saving plenty for your breakfast the next morning.

Dinner Hash

Vegan Dinner Hash

Vegan Dinner Hash

Here is another meal that is totally delicious, easy to make, and uses up what you have. It was the end of the week and we just had odds and ends. A few things from the garden, a few things from the farmers market, but nothing that was saying “meal” to me. I decided to just throw them all together and make a hash. It turned out pretty well if I do say so myself. The recipe I’m including has what I had on hand, but feel free to substitute what you have. The potatoes are important for bulk, but if you had more of a hearty vegetable that would be fine as well. I happened to have the vegan “chicken” in my fridge, but you could also use tofu, tempeh, or beans for a little protein.

Vegan Dinner Hash

Ingredients

  • 2 TBL olive oil
  • 2 large potatoes, cut into small cubes
  • 1 very large onion, chopped
  • 4 mushrooms, sliced
  • 1/4 head of cauliflower, chopped
  • few florets of broccoli, chopped
  • 3 ears corn, kernels removed
  • 1 small zucchini, cut into small cubes
  • vegan “chicken”, chopped
  • 3-5 cloves garlic, minced
  • 1 tsp salt
  • pepper
  • 1 TBL dried rosemary, crushed
  • 1 TBL minced fresh sage
  • 1/2 vegetable broth

Instructions

  1. Heat oil in a very large skillet over medium/high heat. I used my huge cast iron for this.
  2. Add potatoes and cook until brown and crispy, about 10 minutes.
  3. Add the onion, mushrooms, cauliflower, broccoli, and corn. Cook until tender, about 5 more minutes.
  4. Add zucchini, chicken, garlic, and spices cooking until zucchini is just tender.
  5. Add vegetable brother and stir to absorb.
  6. Taste and adjust spices to your preference.
  7. Serve hot.

Vegan Chocolate Chip Cookies

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I was staying with a friend a few weeks ago and we decided to make cookies. I was all like “no problem, I’ll just go on my blog and grab my recipe.” Much to my dismay I found that I have NEVER blogged my chocolate chip cookie recipe. I am truly sorry. You have been missing out on some amazing, and easy to make cookies because I was sure they were already here. I make these cookies a lot. Way more than I should. I love them right out of the oven, so much so that I have justified eating 3 or 4 every time I make them because they just don’t taste the same the rest of the batch. My husband loves them frozen. After I have eaten as many cookies as I can in one sitting (they must still be warm while consuming) I freeze the rest of the batch. This is a recipe only slightly adapted from “How It All Vegan” by Tanya Barnard and Sarah Kramer. I love this recipe because there are no crazy substitutions to make them vegan, and they taste amazing!

 

Vegan Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup Earth Balance
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 TBL water
  • 2 /14 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 – 2 cups chocolate chips

Ingredients

Instructions

  1. Preheat oven to 375 F.
  2. In a medium bowl cream together coconut oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
  3. Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
  4. Add chocolate chips and stir to incorporate.
  5. Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
  6. Bake for 7-9 minutes until golden brown.
  7. Transfer from cookie sheet onto cooling rack immediately.
  8. Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
  9. Enjoy responsibly.

Vegan Mustgo Pasta

Vegan Mustgo Pasta

Vegan Mustgo Pasta

Ok, this is one of those recipes that is hard to write because it was just a little of this and a little of that from the refrigerator. Using up leftovers and odds and ends can be hard, but essential to reduce food waste. I HATE throwing away food! Because of this I have developed a skill for putting things together and making a new dish. My mom used to call this Mustgo as in “this must go, that must go.” As children my brothers and I would actually as for “musko” thinking it was an actual dish.

For this mustgo I had mostly odds and ends that needed to be used up before we left for a trip. Not enough of anything to make an actual recipe. We also had leftover pasta. I always seem to make more pasta than sauce. For the vegetables you could use leftover stir-fry, fajita vegetables, or frozen whatever. The sun-dried tomatoes are optional as not everyone has them in their refrigerator all the time as I do:) Nutritional yeast is also optional, but totally delicious. Happy mustgo to you!

Vegan Mustgo Pasta

Ingredients

  • Leftover cooked pasta, about 3 cups
  • 1 TBL olive oil
  • 1 TBL oil from sun-dried tomatoes (optional)
  • 1-2 cups of vegetables (I used 1 onion, 3 mushrooms, and a little broccoli)
  • 1/4 vegetable broth
  • 2 TBL nutritional yeast (optional)
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 TBL sun-dried tomatoes in oil, sliced
  • 2 TBL fresh basil or 1 tsp dried (optional)
  • 1 Tomato, chopped (optional)

Instructions

  1. Heat oils in skillet over medium heat.
  2. Add vegetables and saute until cooked through.
  3. Add the leftover pasta, vegetable broth, nutritional yeast, and salt and pepper.
  4. Cook until vegetable broth has evaporated.
  5. Add garlic, sun-dried tomatoes, and fresh tomato cooking 2 minutes.
  6. Add the fresh basil if using, and toss lightly before serving.

Vegan Sloppy Joes

Vegan Sloppy Joes

Vegan Sloppy Joes

Vegan Sloppy Joes are the perfect summertime meal for sitting on the deck, or a potluck with friends. A hearty meal filled with summer flavors and perfect with pickles and potato chips which are two quintessential summer foods. This recipe removes any “meat” product and uses barley for the hearty filling.  If it is too hot to cook you could also put all the ingredients in a slow cooker and cook for several hours, maybe 6-8, on high.

Ingredients

  • 1 Cup pearl barley
  • 2 Cups vegetable broth
  • 2 TBL tamari
  • 1 TBL vegan Worcestershire sauce
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1 cup tomato sauce
  • 1/3 cup ketchup
  • 2 TBL yellow mustard
  • 2 tsp vegan Worcestershire sauce
  • 4 hamburger buns, halved and toasted

Instructions

  1. Cook barley in the vegetable brother, tamari, and 1 TBL of Worcestershire sauce until tender, about 25- 30 minutes.
  2. Once the barley is cooked saute the onion in a high sided skillet until translucent, about 5 minutes.
  3. Add the green pepper and cook 1-2 minutes more until just tender.
  4. Add barley, tomato sauce, ketchup, mustard and the 2 tsp Worcestershire sauce.
  5. Stir together and cook until warmed through.
  6. Serve warm over toasted buns.

Vegan Millet and Pasta Salad

Vegan Millet Pasta Salad

Vegan Millet Pasta Salad

This is one of my all time favorite things to eat in the spring/summer. I’m not sure what it is, but the combination is fabulous. I’m not sure the actual original source, but it is a recipe from the Sunnymeadow School cookbook where my best friend when to school growing up. In my mind this is something her mom would make for pot-lucks and one I always looked forward to. It is a great pot-luck dish, and one even non-vegans will eat. Just remember to add the dressing the same day you are serving it or it gets a bit dried out. It is also a perfect, easy weekend lunch. This week I made a slightly larger batch of millet and have made the salad a fresh a few times.

Vegan Millet and Pasta Salad. 

Ingredients

  • 8-10 oz dry pasta, cooked according to package directions
  • 1 cup cooked millet
  • 1 red pepper, diced
  • 1 scallions, chopped (optional)
  • 3 TBL peanut or almond butter
  • 1 tsp maple syrup
  • 3/4 cup prepared vinaigrette dressing (such as Newman’s Own light Italian)

Instructions

  1. In a large bowl combine the cooked pasta, cooked millet, red pepper and scallions if using.
  2. In a separate bowl whisk together the nut butter, maple syrup and dressing.
  3. Pour the dressing mixture over the noodle mixture and toss together.
  4. Serve cold or room temperature the same day you make it.