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Entrees
Vegan Ricotta, Basil and Sausage Stuffed Shells
I was not a huge fan of ricotta when I was young. I didn’t love lasagna or stuffed shells. As I got older, I thought I would try again, and started using ricotta for various things when I was a vegetarian. I slowly fell in love with ricotta, and then became a vegan, and that abruptly stopped. My husband is part Italian and grew up eating stuffed shells and other dishes that are ricotta heavy. We both decided, we needed things that include ricotta back in our lives. These vegan ricotta, basil and sausage stuffed shells are life!…
Vegan Fried Pickles with Mississippi Comeback Sauce
My husband loves fried pickles. He calls himself a connoisseur of fried pickles, and tries them everywhere we go. He has given them bad reviews, good, and excellent. I wanted to top them all though, and make the most delicious fried pickles he has ever had, that just happen to be vegan. He hates fried pickle spears, and I can understand this. To get maximum crunch, your really need the a chip, it is thin and you can get the ultimate amount of batter on them. So they had to be dill chips! These vegan fried pickles with Mississippi comeback sauce are his favorite fried pickles thus far….
Vegan Tuna Tarragon Pasta Salad
Okay, guys. Hear me out! This is the greatest pasta salad of all time, and lucky for you, this recipe makes a lot, so you can share with friends. Just in time for some Spring and Summer cookouts! When I was a kid, my dad used to take us to Sweet Tomatoes all the time. They have a tuna tarragon pasta salad. It was my favorite thing ever, and frankly one of the only things I have truly missed after going vegan. Yesterday, I smiled, I was so damn excited! This tastes exactly like what I have been missing all these years, and I am so happy to share it with you!…
Vegan Tofu Sticky Fingers with Blue Cheese Dip
Have you ever been to Wingers? They have this chicken appetizer called Sticky Fingers. The sauce looks and smells amazing. I have always wanted to try all their sauces, but alas, they have no fake chicken. Come on everyone. Every place should have a vegan option for me, geez. Well, I can just do it myself then. Here is my take on their signature chicken made vegan. The sauce is out of this world, I baked them instead of frying them. Paired with the best damn vegan blue cheese sauce. YES!…
Vegan Broccoli Rabe Pesto Ravioli
I really fancy a good ravioli, perfect pasta, perfect filling, perfect sauce accompaniment. So, I was thinking about making unique fillings for ravioli, housed inside the most delicious fresh pasta, that go with each season. What season is coming guys? Spring! Broccoli rabe is in season in the spring time! So the peppery greens coupled with other light spring flavors, like lemon and pine nuts, seemed like a great idea! This vegan broccoli rabe ravioli is amazing!…
Vegan Black Bean Satay with Peanut Sauce
Have you ever had satay? It is super fun, and from what I remember, super delicious. There was a little Asian restaurant that my dad used to take us to when I was a kid. They had chicken satay with peanut sauce, and they would bring you a little burner with a tiny grill to cook it yourself. I loved it! I thought it was so much fun. I saw a beef satay on a menu the other day, and thought what a great idea it would be to use black beans to mimic beef would be. My husband and I were discussing how to make this happen, and we figured on there was only like a 20% chance it would work. Well, I worked out completely and amazingly! It is so friggin’ delicious….
Vegan Fig and Chorizo Pizza
Okay guys, hear me out. Does this combination sound a little odd to you? I promise it is not. The sweetness of the figs, and the spicy saltiness of the chorizo actually makes more sense than anything ever has in my life! I am non stop throwing recipe ideas at my husband, however, this time he was a little bit hesitant. The second he walked through the door, I shoved a piece of this Fig and Chorizo Pizza in his face, and he definitely ate crow, not literally, of course. He told me I was right, which I absolutely love hearing….
The Best Vegan Cajun Tofu with Creamy Grits and Greens
I am madly in love with New Orleans, and it is actually not a long drive from where I live! My husband and I took our daughter to New Orleans a few months ago, and we had an amazing time. I had some amazing food, but couldn’t find a lot of Cajun food that was vegan. I was pretty jealous of all the spicy goodness my husband had. So here we are. Cajun tofu and creamy grits with some super garlicky kale! This whole recipe is so quick and easy! The perfect weeknight meal!
…Vegan Chive Pappardelle with Meyer Lemon Cream Sauce
Fresh pasta sounds kind of intimidating. Right? Well, don’t feel intimidated. It is actually really easy to make without even having a pasta maker. This Chive Pappardelle is so simple. With 5 ingredients and about 15 minutes, you too can have the most amazing fresh pasta. Pappardelle is one of my favorite pastas, I love wider flat noodles, and these are the ultimate perfect pasta. I had romantic dinners on my mind in honor of Valentine’s day coming up, and I decided to work on some fresh pasta. I think it is the perfect dish for romance!
I decided to make an herb pappardelle, and thought chives would be the best. What goes beautifully with chives? Lemon. So when I happened upon the most fragrant bag of meyer lemons, I knew it was calling to me! So, chive pappardelle with meyer lemon cream sauce was born. It is all things good in the world. The texture of the fresh pasta, the little bit of onion flavor the chive adds, mixed with the most creamy luscious citrus sauce, it all tastes so complex, but is so incredibly easy to make. You will probably impress yourself!
I recently saw a tutorial for an easy way to roll out pasta without a pasta maker. If you roll it out really thin with a rolling pin, then roll the pasta like you would a cinnamon roll or something, you can then cut it into perfect uniform strips. It works so well, and I definitely recommend it!
This is maybe the most simple pasta sauce ever. It is super creamy, made from cashews and almond milk, thrown into a blender and that’s it. You can then place it in a sauce pan to heat up, but if you want to be super lazy(which I generally do) you can just toss it with the hot pasta, and it will be fine that way as well! The sauce is 6 ingredients, 2 of which are salt and pepper! You do need to soak the cashews, but I really love to just soak them over night so they are ready when you are.
Okay, friends, you can make this fresh pasta, I know you can! Once you do it the first time, you will realize that you could have been doing it forever. You can make healthy, quick and delicious fresh pasta anytime you want. You can play around with the flavors, add different herbs and spices. This is a great place to start! I hope you enjoy!
Vegan Chive Pappardelle with Meyer Lemon Cream Sauce
2017-02-07 08:10:26
Serves 4
Fresh chive pasta with a creamy bright citrus sauce!
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Chive Pappardelle
- 2 C. All purpose flour
- 2 C. Semolina flour
- 2 tsp. Salt
- 1 1/4 C. Water
- 1/4 C. Fresh chives
Meyer Lemon Cream Sauce
- 1 C. Cashews, raw (soaked for at least 8 hours)
- 1/2 C. Almond milk
- Juice of 3 Meyer lemons (mine were small, you may only need 2 if they are large)
- 1 tsp. Meyer lemon zest
- 2 Tbsp. Nutritional yeast
- 2 tsp. Salt
- 1/2 tsp. Pepper
Instructions
- Make the pasta, by adding all the ingredients to a food processor. Process for a few minutes until it forms a ball, and the chives are chopped and go throughout the dough.
- Pull dough out of the food processor, and shape into a ball, set aside.
- Bring a large pot of water to a boil, make sure to salt your water.
- While water is coming to a boil, you can make the sauce.
- Add all the sauce ingredients to a blender, blend on high until really smooth and creamy, it may take a few minutes. Taste and adjust seasoning. Set aside.
- Now, cut the pasta dough into four, roll out the pasta on a floured surface, really thin maybe an 8th or 16th of an inch thick. Roll up the pasta onto itself, like a cinnamon roll, then cut into strips, you should get perfect noodles. Repeat until all the dough is rolled out and cut.
- Once the water is boiling add the pasta, maybe half at a time, and cook for 1 1/2 -2 minutes.
- Toss with the sauce and serve immediately!
Notes
- You can leave the boiling water in the pot and let it stay at a boil, and just fish the pasta that is done out with a slotted spoon.
- If your food processor is not large enough to process all the dough at once, you can do half at a time.
- I like to soak my cashews overnight, that way they are ready when you are.
Rabbit and Wolves https://www.rabbitandwolves.com/
