Vegan and Vegetarian Recipes and Links

this is really good if you have a while to spare cause making them takes ages. but the result was fantastic.

Ingredients

• 3 cups of flour
• block of firm tofu
• 3 cloves of garlic
• half cup of fresh basil
• bag of baby spinach
• can of diced tomatoes
• soy cream
• vegan mozarella
• salt and pepper
• oregano
• half a cup of soy milk

tools: pastry cutter about 2 inches in diameter, rolling pin, two pots and a blender. 2 mixing bowls

I made the pasta from scratch as its better than trying to pack ready made parcels. But its best to sort out the filling first.

Filling:
cut up the tofu and blend with the soy milk, basil, garlic, a few twists of pepper and a bit of salt until its not liquid but still a bit gritty. while your doing this steam or boil the spinach.

when theyre both done combine and mix in a mixing bowl and set aside until youve done your pasta.


To make the pasta get the flour in a bowl and gradually stir in water until you get a firm and fairly dry dough (dont make it sticky). flour a surface and roll out the dough untill its about 3mm thick. cut a circle out with the dough cutter and spoon about a teaspoon of the filling onto it, cut out another one and place it on top then press around teh edges with a fork. then dust with more flour so its not sticky and set aside, do this repeatedly until you have enough raveolli

Sauce:
I prefer smooth sauces so i blended the tinned tomatoes untill they were smooth. Heat in a saucepan and stir in about half a carton of soy cream. add two teaspoons of dried oregano and grate about a quater of a pack of cheezy moxxarella into the sauce. stir on a low heat for about five minutes.

while doing this have a seperate pan of boilling water. throw in the raveolli and wait until they start floating, then theyre cooked. should take about 2 minutes.

put the raveolli on a plate and pour the sauce over them. then remind the other person how long it took you and the next three times is their turn to cook.

lasagne bit: if thats all way too much work you can use the gilling and sauce as filler in a lasagne instead using the bought pasta sheets. takes a fraction of the time but i dont think is as nice.

I know what youre thining. Tahini pasta sauce? youre off the hook! youre a maverick! your father was the best damn vegan cook this unit ever had but youre a loose cannon! youre off the case ken!

well fcuk you captain, tasty vegan cooking doesnt wait around to read the rule book!

Ingredients

2 heaped tablespoons of tahini
100ml of water
2 table spoons tamato puree
half an obergine
6-8 mushrooms
asparagus
2 chalots
1 clove garlic
handfill of baby spinach
Penne pasta.
3 baby tomatoes

I wanted to do a creamy pasta sauce that was low fat, ie no cream, and it turns out that tahini and water make a creamy sauce. Its a bit tart on its own so tomato takes away that completely and ends up with a nutty almost satay flavour.

Instructions:
slice mushrooms and aubergine into cubes and cook together in a saucepan on a medium heat, when theyre starting to cook throw in the sliced challot and garlic. meanwhile steam the asparagus.

Throw in the tahini and gradually add water until you have a consistence you want, then add the tomato puree.

start boiling the pasta

throw in the asparagus and simmer until the pasta is donw. throw in the pasta and mix it up then drop in halved baby tomatoes.

serves 2