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Search Results for: pasta
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 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 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.
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Vegan Pumpkin Walnut Waffles with Cranberry Maple Syrup
Thanksgiving is next week, and I am definitely getting in the holiday mood. Besides actually cooking and baking, my other favorite thing to do is look at food, plan out menus, and brainstorm new ways to show the world how easy being vegan can be. We live really close to my husband’s family, and we go over to his brother’s house for Thanksgiving. So many people come, and I get so excited about all the food people bring. There are a lot of meat eaters of course, but I am definitely among other rabbits. My husband usually makes a seitan wellington, and the greatest vegan mashed potatoes of all time.
In the spirit of the holidays, I was brainstorming great holiday breakfasts, I have a few more up my sleeve as well. I was thinking about what would be quick and easy for guests or just yourself of course, but also super festive. I had never seen a cranberry maple syrup before, and I thought is sounded really delicious. It is,btw. Also, I have seen pumpkin waffles, but I really love the added texture of the walnuts. This whole flavor combination, pumpkin,walnut and cranberry, was really, really delicious.
We bought a waffle iron pretty recently actually, and it was the best decision ever. My husband spent weeks waffling everything. I highly recommend getting one if you don’t have one already. I love how easy it makes things. If truth be told, I hate watching and flipping pancakes. A waffle iron makes everything so much easier. They even have a light to tell you when the waffle is ready. This is a simple recipe that is made even easier by the use of a waffle iron.
These waffles are also insanely delicious with just regular maple syrup if you feel like skipping that step. I recommend both the cranberry and regular syrup. They tastes amazing with both. I love the color of the cranberry syrup though, it is so beautiful!
I hope you enjoy! They are truly scrumptious. Adapted from Epicurious.
Tools I used:
Hamilton Beach Flip Belgian Waffle Maker with Removable Plates (26030)
Cuisinart Chef’s Classic Stainless Saucepan with Cover, 1 1/2 Quart
Thunder Group GLTWSY014 Syrup Dispenser with Cast Zinc Top, 14-Ounce
Vegan Pumpkin Walnut Waffles with Cranberry Maple Syrup
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 30m
- Serves: 4
- Yield: 4-6 waffles
- Category: Breakfast
Ingredients
Waffle batter
- 1 1/4 c All purpose flour
- 3 tbsp. Brown Sugar
- 1 1/4 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Cloves
- 4 tbsp. Flax seed
- 6 tbsp. Water
- 1 c Almond milk
- 1 tsp. Apple cider vinegar
- 1/2 c Pumpkin puree
- 1 tsp. Vanilla
- 3 tbsp. Vegan butter, I use Earth Balance (melted)
- 2/3 c Walnuts(chopped)
Cranberry maple syrup
- 1 1/2 c Cranberries,fresh
- 3/4 c Water
- 1/2 c Maple syrup
- 2 tbsp. Sugar (optional, if you want it to be a little sweeter)
Instructions
- Make the syrup, add all the ingredients to a sauce pan. Heat on medium, stir to combine, and simmer until all the cranberries burst. Strain through a fine sieve, and set aside.
- Make the batter, add all the dry ingredients to a large mixing bowl.
- Combine the flax and water to make flax eggs, add them to the dry ingredients.
- Mix the almond milk and apple cider vinegar together and stir. Let sit for a minute to make vegan buttermilk. Add the milk, pumpkin, vanilla and melted vegan butter to the dry ingredients. Whisk together until fully combined.
- Add chopped walnuts and stir together. Pour into waffle iron and cook according to your waffle iron’s instructions.
- Serve immediately with cranberry syrup. They are also delicious with just regular maple syrup.
I would love to hear from you, questions, comments, concerns, feel free to leave me some feedback!
Vegan Pumpkin Cinnamon Swirl Coffee Cake Muffins
Ahhhh, pumpkin everything season! I love you so, however, a lot of what I see in stores are not vegan friendly, and super unhealthy to boot. Muffins, donuts, bread, chocolates, creamer, so many things. So, I have been trying to come up with my own quick snacks and breakfasts to make me feel like I can jump on the Fall flavored bandwagon. Two of my favorite, not-so-healthy breakfast foods are coffee cake and cinnamon rolls. I added a bit of flair to some otherwise boring muffins by incorporating a cinnamon swirl in the center to make a nice ooey gooey middle. Then to top it off, there is a crumble topping all to help make this the greatest muffin of all time!
Oh me oh my, these made me really feel like vegan food can do anything non vegan food can do. There is no stopping me, I will make everyone a believer. How can you turn down something so gooey, moist, flavorful, crispy and pumkiny? These are a little bit of a process, as there are three steps. So, it makes a bit of a mess(which is the story of my life) but they are really easy. The crumble, is literally just crumbled together, the batter is just throwing things together, and the cinnamon swirl is just a few ingredients whisked together.
I made the crumble topping and set it aside, made the cinnamon swirl, and set that aside. I then made the totally amazing pumpkin cinnamon batter, and place one scoop of batter, swirled some cinnamon mixture on top, then added another scoop of batter. Smoothed that out a bit and topped that with massive amounts of amazing coffee cake like crumble! The results were totally amazing, they went pretty fast in my house, and are a great on the go Fall breakfast to have ready and to run out the door with! Super amazing with a latte,btw. I hope you enjoy!
Vegan Pumpkin Cinnamon Swirl Coffee Cake Muffins
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- Serves: 12
- Yield: 12 Muffins
- Category: Breakfast
Ingredients
Streusel Topping
- 2/3 c All purpose flour
- 1/2 c Brown sugar
- 1 tsp. Cinnamon
- 4 tbsp. Vegan butter( I used Earth Balance), melted
Cinnamon Swirl
- 1/2 c Brown sugar
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
- 1/2 tsp. Salt
- 3 tbsp. Vegan butter, melted
Muffin Batter
- 1 1/3 c All purpose flour
- 1 1/2 tsp. Baking powder
- 1/4 tsp. Baking soda
- 1/2 tsp. Nutmeg
- 1 tsp. Cinnamon
- 1 tsp. Salt
- 6 tbsp. Vegan butter
- 2/3 c White sugar
- 1 Flax egg (2Tbsp. flax meal+3 Tbsp. water=1egg)
- 3/4 c Pumpkin puree
- 1 tsp. Vanilla
- 1/2 c Almond milk
- 1/2 tsp. Apple cider vinegar
Instructions
- Preheat oven to 350.
- In a medium sized bowl, add all the streusel ingredients together, and crumble together with a fork or your hands. Set aside.
- In a small bowl add all the cinnamon swirl ingredients together and whisk. Set aside.
- In a medium bowl, sift all the dry ingredients for the muffin batter and set aside. Mix together the almond milk and apple cider vinegar to make vegan butter milk and set aside.
- In a large bowl, cream together the vegan butter and sugar. Add the flax egg, vanilla, and pumpkin. Whip for a minute until combined and becomes nice and light and fluffy.
- Begin adding the dry ingredients and almond milk mixture to the wet mixture alternating until everything is combined.
- In a muffin tin, add one small scoop of batter, put the cinnamon swirl into a piping bag or ziploc bag and cut a small hole. Swirl some cinnamon mixture on top, and then, add another small scoop of muffin batter on top of that. Top with streusel topping and bake at 350 for 23-25 minutes, until a toothpick comes out clean.
- Eat as is, or drizzle a little vanilla glaze on top (1 cup powdered sugar, 1/4 tsp vanilla, 1 tsp almond milk)
Must-Have Cooking Tools for a Vegan Kitchen
Hi there friends! I wanted to take a second to talk about kitchen tools I can’t live without, and feel like you shouldn’t either. Here is an easy to use list with links so you can take a look for yourself. These will definitely make your vegan life much easier! Happy Cooking!
Head on over to my SHOP page to see everything!
KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx Black
I am madly in love with my Kitchen Aid Stand Mixer. Yes, they are a little pricey, but once you own one, you will wonder how you ever lived without it!
You can make your own vegan breads, baked goods and even the perfect vegan pasta!
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
This handheld immersion blender makes soups and sauces a breeze. Which for every vegan is awesome! No more transferring to a blender. I am lazy!
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
Okay, let’s talk about blenders. First of all, I love Kitchen Aid, they are amazing without breaking the bank. I must say, every vegan needs a blender.
Smoothies, vegan cheese sauce and so much more!
Tofu Press – a unique and stylish tofu press to transform your tofu by Tofuture
Now, this tofu press is the best! It presses so much of the liquid out and makes the tofu super dense and amazing. I have tried a bunch of tofu presses and this is definitely where is is at. Not only does it do the best job. It catches the liquid that is drained, rather than other ones that are just open and drain out the sides.
Winco 5 Blade Pastry Blender, Stainless Steel
I make a lot of biscuits and short breads and crumbles. This pastry blender is a must if you plan on making any vegan buttery treats! Which, of course you do!
Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue
There is no way, in my opinion, you can cook without a set of rubber spatulas, and Wilton is the best around and super affordable!
OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow
I love my mixing bowls, and can not live without them. I think I use these bowls every dang day!
KitchenAid KFP0711CU 7 Cup Food Processor, Contour Silver
Okay, now we have gotten to the kitchen tool that I really believe no vegan can survive without! A food processor. This is the food processor I use every day(seriously). You can do so many things, nut butters, vegan meatballs, vegan burgers, sauces, coatings, desserts, and so much more. I love this processor, I have had it forever, and it is still going strong!
Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch
Last but not least, definitely not least, the thing I use to cook almost everything! A cast iron skillet! Lodge is the best, and this one comes preseasoned! Crispy tofu, amazing veggies, and everything else comes out perfect when using a cast iron skillet. You will see I recommend using one in many of my recipes, and that is no joke!
I hope this is helpful! If you have any questions about other tools and my recommendations, don’t hesitate to ask!
ALSO SEE:
Vegan Pantry Staples
Easy Vegan Cooking Replacements
Vegan Protein Replacements
Tofu Cooking Guide
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Vegan Wonton Soup
Make this, I promise you will thank me later! I have been dreaming about wonton soup recently, like literally, picturing myself slurping up that fragrant broth and biting into the tender dumplings filled with deliciousness! Once upon a time, I lived in Brooklyn, and you can get amazing Chinese food all over the place. There is one place in particular that I miss, and that is an all vegan Chinese restaurant in my brother’s neighborhood in Brooklyn. They deliver to his apartment, and there is literally nothing better on a cold day than getting Chinese delivery and chowing down without having to go anywhere. Well, it just so happens that they have a mighty fine vegan wonton soup. I love it, I dream of it, and now, I think I have made something just as good!
Amazing fragrant broth with ginger, garlic and shallots, a bit of tang with some rice wine vinegar, and you have something I could just drink by itself. However, adding the meaty, garlicy, gingery tofu in an adorable little package makes it the greatest thing ever. I was able to find vegan wonton wrappers at my local Asian market, however I have been told this is not easy. So, I did a little research and tried out a couple of other things you can use. I found some fresh pasta sheets that were vegan, and I also found some fresh spring roll wrapper that you can use that were also vegan. So, you have a few options if you don’t get as lucky as me. I suppose if you are feeling super ambitious, you can also make your own. Just remember to cut the sheets into square if you use larger sheets.
So, this is insanely easy. It requires a bit of prep with the chopping and filling and folding and all, but it was pretty quick. Here is an example of how to fold your wontons that is very simple, but you can really fold them however you like. I just like the way this looks, and I didn’t have any bust open.
Alright, so go to the grocery store right now, pick up all the ingredients to make this and go do it! You will be pretty happy with yourself, at least I was. It is super comforting, light but filling at the same time, and slurping good!
Have any questions or feedback for me? I would love to hear from you!
Vegan Wonton Soup
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Serves: 6
- Yield: 6 bowls of soup
- Category: Entree
Ingredients
Broth
- 1 tbsp. Sesame oil
- 3 Cloves of garlic
- 1 Inch of ginger(grated)
- 1/2 of a Shallot
- 8 c No chicken broth or veggie broth
- tbsp. Rice wine vinegar
Filling
- 2 tbsp. Coconut oil
- 1 Block of Extra firm tofu
- 1 tbsp. Liquid smoke
- 2 tbsp. Soy sauce
- 3 Cloves of garlic
- 1/2 of a Shallot
- 1 inch of ginger(grated)
- 3 Green onions
For serving
- Vegan wonton wrappers or vegan fresh pasta sheets or vegan spring roll wrapper(what ever you can find)
- Green onions
Instructions
- Crumble tofu, and set on a paper towel and place another paper towel over, and press down. While the tofu is drying, add the sesame oil to a large soup pot and heat on medium. Chop garlic and shallot really small and grate the ginger.(you can do this for both the filling and broth at the same time if you want)
- Add garlic, ginger and shallot to the soup pot, and stir. Bring down the heat and cook for a few minutes to start softening and flavoring the oil.
- Add the 8 cups of broth and bring down to a simmer. Add the rice wine vinegar and let simmer while you prepare the wonton filling.
- In a wok or large pan, add the coconut oil and heat on medium. Chop up the garlic and shallot if you haven’t already and grate the ginger. Add to the pan. Stir for a few minutes to get them soft and then add the crumbled tofu(it should all be crumbled so it looks like ground meat)
- Cook tofu on medium-high for about 5 minutes stirring pretty consistently as it starts to brown, but you don’t want it to stick(if it starts to stick add more coconut oil.) Once it has browned and cooked a bit, add the liquid smoke and soy sauce.
- Cook a few more minutes, then turn the heat off and add the chopped green onion at the end. Stir in and let cool for a few minutes.
- Once the broth is seasoned to your liking and the filling is done, take out your wrappers(if you could only find large wrapper that were vegan, cut into squares)
- Place a tsp. of filling in the center of each wonton, wet the sides with water and press together in triangle form and then wet the ends of the triangle and fold together. (See pictures for reference) or you can really fold them however you want!
- When ready to eat, take the broth off the heat and add the wontons. Let sit for a few minutes, and then serve immediately, they cook fast! Top with green onion!
Vegan PopTarts
I used to DESTROY Poptarts when I was a kid. I was a super picky eater. My parents struggled constantly to get me to eat anything. I ate bagel bites, eggo waffles, mac n’ cheese, peanut butter sandwiches(no jelly, under any circumstances), plain pasta and poptarts. As you can see, these are not the healthiest choices, but I would barely eat any of these things anyways, resulting in me being a small child. However, as you can probably guess, eventually this caught up with me. At the time, I think my parents were just happy if I ate anything. The only vegetables I liked were broccoli and carrots, and I really like watermelon, but not much else in the fruit department.
Eventually realizing I couldn’t live like that, and beginning to try new things, finding all of the different types of food I liked really helped. Then becoming very aware that I didn’t like meat( which was part of why I wouldn’t eat anything my parents cooked) and finding out others were the same, and there was a whole group of people and diet based around this concept, was very exciting. I didn’t want to lose everything I loved in my childhood, I just didn’t want to eat the processed crap version of all of these things.
Using my super awesome and easy vegan pie crust, I turned ordinary dough into extraordinary Poptarts. You can fill them with anything you want, I used various jam fillings. Blueberry and raspberry to be specific, just because that is what I had lying around. They were so delicious and flaking and had rainbow sprinkles on top which always makes my heart happy! Please enjoy! (my daughter had one for breakfast this morning!)
Ingredients:
Crust:
1 1/2 C. All purpose flour
1 tsp. Salt
1 tsp. Sugar
1/2 C. Vegan butter ( I use Earth Balance)
1/3 C. Almond milk
Filling:
1 1/2 Tbsp. Jam or Jelly of choice
or
1 tsp. Vegan butter+1 Tbsp. Brown sugar+1/2 tsp. cinnamon
Glaze:
1 C. Powdered sugar
2 Tbsp. Almond milk
Topping:
Rainbow sprinkles
Directions:
- In a large mixing bowl, combine flour, salt and sugar.
- Cut in vegan butter with a pastry cutter or fork. Cut until vegan butter is pea sized.
- Add almond milk and combine to form a ball. Make sure it isn’t sticky , you can add a little more milk or a little more flour if you need it.
- Place dough ball in the fridge for at least in hour.
- Preheat oven to 450 when the dough is ready.
- Roll dough out on a floured surface to about an 1/8th of an inch thick.
- Cut dough into rectangles, place one side on a baking sheet lined with parchment paper.
- Poke holes with a fork in the rectangles that will be the bottom.
- Place filling of choice in center of dough and spread out leaving a border around the edge.
- Place another rectangle on top and seal edges with a fork and poke more holes in top rectangle.
- Bake at 450 for about 15 minutes or until browned.
- Let cool, combine powdered sugar and almond milk. pour on top of cooled tarts and top with sprinkles(if you want)
Super easy, and fun!
Tools I used:
Winco 5 Blade Pastry Blender, Stainless Steel
Fox Run Marble Rolling Pin with Wood Base, White
Wilton Recipe Right 3 Piece Cookie Pan Set
If you make this recipe or any of my others, please leave me a comment with some feedback! I want to make sure I am doing a good job! Thanks!!
Vegan Parmesan
This is a super simple vegan Parmesan recipe I wanted to share really quick. I use this all the time, in recipes and as a topping for pasta, popcorn and a lot of other great things! I will link back to this recipe often, so this will just be easier and more helpful for everyone to follow along. This makes quite a bit, so you can put it in an air proof container and keep it for all your vegan Parmesan needs!
I highly recommend keeping nutritional yeast on hand. It can be used for so many things, not just this vegan Parmesan. It is perfect for all your vegan cheesy needs!
Ingredients:
1/2 C. Raw cashews
3 Tbsp. Nutritional yeast
Directions:
1. Put the cashews and nutritional yeast in a blender or food processor, and pulse until it is a powder. You want it to look like Parmesan, so don’t over process, or it will turn into a paste.
2. Sprinkle on sh#!t.