Pumpkin, Sage & Walnut Ravioli

[tweetmeme source=”VeganChickie”] Long time readers of Vegan Chickie will remember bare-chested-chef, my lovely husband, who cooked for us on a regular basis during the early days of the Vegan Chickie Blog. Recently, he has been busy being an actual chef out in the real world and hasn’t had much spare time for tinkering in the kitchen at home, but this weekend, due to popular demand, he has come out of retirement and agreed to cook something delicious for us to showcase on the Vegan Chickie blog.

I am going to put the recipe into two posts, the Pumpkin and Sage Ravioli here and the Creamy Capsicum Pasta Sauce in another post to avoid things getting too confusing. Alternatively you could use any pasta sauce with this ravioli recipe. I especially like them with a spicy tomato sauce.

Pumpkin Sage & Walnut Ravioli

Ingredients:

For the pasta:
500g flour
300g water
1tsp salt
2 tbs chia seeds, finely ground (optional)
1tbs olive oil

For the ravioli filling:
1 medium butternut chopped
1 tbs chopped sage
1 tbs nutritional yeast
1/4 cup stock
1/4 cup oil
1 cup chopped walnuts
1 tbs olive oil
1 clove garlic, minced
Salt and Pepper

Method:

1. Pre-heat the oven to 150 degrees, in a large mixing bowl, combine the pumpkin in the 1tbs of oil, garlic, salt and pepper, toss until the pumpkin is evenly coated. Place the pumpkin on a baking tray and bake for 45 mins – 1 hr.

2. Meanwhile, make the dough for the pasta. Mix all the dry ingredients in a large bowl, add the wet ingredients and mix well until the mixture forms a dough. cover the dough and set aside for half an hour.

3. Once your pumpkin is roasted, remove it from the oven and mash it, add the sage, walnuts, oil, vegetable stock, and nutritional yeast, mix well to combine. Set aside until your pasta is ready to fill.

6. Once the pasta dough has ‘rested’ roll it out with a rolling pin and then run it through your pasta machine as directed with the machine instructions. Once the pasta is rolled thinly enough place it in rows along a floured surface. Place 1/2 tbs sized portions of the pumpkin mixture about 4cm apart along one edge of the pasta as shown in the pictures below. Fold the sheet of pasta over to cover. You may need to use a small amount of water to seal the pasta around the pumpkin. Cut with a ravioli spindle (or just a knife if you don’t have a cutter).

8. Add your ravioli to a large pot of salted boiling water and cook for 4-5 minutes. Strain well.

9. Put the ravioli on a plate, top with your sauce, garnish with parsley and eat!

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Creamy Capsicum Pasta Sauce

[tweetmeme source=”VeganChickie”] This is part two of bare-chested chef’s recipe for his Pumpkin & Sage Ravioli with creamy capsicum sauce, but this sauce will work just as well as a standard pasta sauce for any dish you can think of. This sauce was adapted from Vegan Dad and is really delicious. As a vegan, I thought creamy pasta sauces would be a thing of the past so this was a really nice surprise. I’m looking forward to experimenting with the cashew cream idea in the future with some other recipes.

Creamy Capsicum Pasta Sauce

Ingredients:

1 red capsicum
1 orange capsicum
1 tbs olive oil
2 small red chilis finely chopped (or 1tbs dried)
1 tbs non-dairy margarine
1 leek, chopped
4 cloves garlic, minced
1 tbs dried basil
1 cup raw cashews
1 1/2 cups water
1/2 cup vegetable stock
salt and pepper to taste
Pasta of your choice (or our Ravioli)
Parsley to garnish

Method:

1. Place your capsicums in a baking dish and bake in the oven at high heat until the skin is wrinkled and blackened. Remove from the oven, remove the skin and seeds and chop roughly

2. Place the cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth. Let the cream sit for about 20 minutes, It will appear quite watery but don’t panic the cream will thicken up as the blended cashews absorb some of the water. After 20 minutes, add the roasted capsicum, basil, chili and vegetable stock.

3. In a medium pan, over medium heat, heat the oil and margarine, add garlic and leek and cook until translucent, add the cashew cream mixture and blend with a hand-held blender until mixture is smooth. Add salt and pepper to taste. Heat the mixture, but don’t let it boil.

4. Once sauce is hot, pour over your cooked pasta, garnish with parsley and serve.

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Vegan Lasagne

[tweetmeme source=”VeganChickie”]This is another one of those dishes that is SUPER yummy but somehow looks kinda yuk when you take photos of it, but I promise you, it’s very delicious! And quiet easy too despite all the different pans you will use!

Vegan Lasagne

Ingredients:

2 tablespoons olive oil
1 large can of chopped tomatoes
2 vegetable stock cubes
1 clove garlic minced
1 small red chili chopped finely
1 tablespoon tomato paste
2 large red capsicum
10 button mushrooms sliced finely
1 large eggplant sliced finely
2 large zucchini sliced finely
2 fresh tomatoes sliced finely
3 layers of lasagne sheets
Salt and Pepper to taste
Fresh herbs (Basil & Thyme)

Method:

1. Quarter and deseed the capsicum and place it skin side up on a non stick baking tray. Place in the oven on high until skin blisters and blackens – about 20 minutes. Remove and discard the blackened skin and slice capsicum into thin strips. Reduce oven head to 180 degrees.

2. While the capsicum is roasting, make your tomato sauce: in a medium sized pan, on low heat, heat 1/2 tablespoon of olive oil, add garlic, browning for 30 seconds before adding the tinned tomatoes, chilli, stock cubes and fresh herbs. Leave the pan on low heat, stirring occasionally for 30 minutes.

3. While the tomato sauce is cooking, in a small fry pan and using the rest of the olive oil in batches, brown 8 of your mushrooms, the eggplant and the zucchini. Set vegetables aside.

4. In a baking dish, place half a cup of your tomato sauce mixture and then place one layer of lasagne sheets on top. top with 1 third of each of the capsicum, mushrooms, eggplant, zucchini, fresh tomatoes and then 1 third of the remaining tomato sauce. Repeat until all your ingredients are used up. Top with the remaining uncooked mushrooms.

5. Bake, covered, in the oven at 180 degrees for 50 minutes, and then uncovered for a further 10.

Vegan Conchiglie Cacciatore

[tweetmeme source=”VeganChickie”]Technically this recipe is called Pappardelle Cacciatore, but I’m quite lazy when it comes to eating pasta and eating pappardelle or fettuccine really is a lot of effort, so generally I prefer to use Penne or Shell pasta, which is the reason for the name change. The recipe is from “Vegan Planet” and is based on a chicken cacciatore recipe. Vegan Planet is one of my favourite cookbooks and it’s yet to let me down, this recipe was no exception. The recipe actually calls for tempeh, but I wasn’t able to find any tempeh at all in our town so instead I used some vegan sausages (sundried tomato and kalmata olive). It worked quite well, I cooked it the same as the recipe suggested for the tempeh. Personally I think the recipe would be fine with just the vegetables, but tempeh is a great source of protein so I can definitely see the benefit of including it.

Note: The second time I made this I made it with mashed potato instead of pasta and I actually enjoyed it even more that way, so that is definitely an option as well.

Vegan Conchiglie Cacciatore:
(VEGAN PLANET)

Ingredients:

2 tbs olive oil
1 8oz package of tempeh cut into 1 inch pieces
1/2 cup dry white wine
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 green capsicum, seeded and coarsely chopped
1 garlic clove, minced
1 large can undrained diced tomatoes
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1 teaspoon minded fresh marjoram, or 1/2 teaspoon dried
Salt and freshly ground black pepper
Pasta of your choice

Method:
1. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the tempeh and cook, stirring, until lightly browned on all sides, about 5 minutes. Remove from the pan and set aside.

2. Deglaze the pan with the wine, stirring to scrape up any browned bits of tempeh from the bottom. Reduce the wine by one-half on medium heat and set aside.

3. Heat the remaining oil in the pan. Add the celery, carrot, capsicum and garlic. Cover and cook until softened, about 10 minutes. Add the tomatoes, rosemary, marjoram, salt and pepper and simmer for 15 minutes. Add the tempeh and wine and simmer for 15 minutes to blend the flavors. Reduce the heat to low and keep warm.

4. Cook the pasta in a large pot of boiling salted water, stirring occasionally, drain and plate, top with the sauce and serve immediately.

Vegan Vegetable Stew with Pesto

This dish is somewhere between a soup and a stew. It is choc full of vegetable goodness and is super delicious. I just love it!

Farm Stand Vegetable Stew with Basil Pesto
(Vegan Planet)

Ingredients:

For the Stew:
2 ears corn
1 tablespoon olive oil
1 large red onion leek, chopped
1 small red bell pepper, seeded and cut into 1/4 inch pieces
8 ounces green beans, ends trimmed and cut into 1 inch pieces
2 large, ripe tomatoes, peeled, seeded, and chopped
2 cups vegetable stock
Salt and freshly ground black pepper
1 medium sized zucchini, diced
1 small yellow squash, halved lengthwise and cut into 1/4 inch half moons

For the Pesto (there is a recipe for pesto in the book too but this is our own version, if you want you can just use store bought)
Fresh basil (1/4 bunch)
40g pine nuts
2 tablespoons ground linseed
1 tablespoon olive oil
Salt and Pepper

Method:

For the pesto: Toast the pine nuts in a non stick pan, over medium heat, stirring occassionally, until browned.

Grind the basil, oil and salt in a mortar and pestle until it is a paste, add pine nuts and linseed and grind until pesto is at desired consistency.

For the Stew: Cut the kernels from the corn and set aside.

Heat the olive oil in a large saucepan over medium heat. Add the onion leek, cover, and cook until softened, about 5 minutes. Add the bell pepper, green beans, tomatoes, stock and salt and pepper and bring to the boil.

Reduce the heat to low and simmer, partially covered, until the vegetables are tender, about 20 minutes.

Add the zucchini, yellow squash and corn kernels and cook until tender, about 10 minutes, adding mores stock if the stew becomes too dry. When ready to serve, remove from the heat and stir in the pesto.

We serve this with pita bread, baked in the oven until crispy.