Fragrant Vanilla Cake

Tag: pasta

  • Vegan Lasagna Roll Ups

    Vegan Lasagna Roll Ups

    When I was in middle school and I ate school lunch, one of my favorite things were the lasagna roll ups. When I saw that they were on the menu, I looked forward to lunch time.  Oddly enough though, I haven’t actually ever had lasagna roll ups since I left middle school, because most people, myself included make lasagna the old school way.  I had a coworker at the deli who made them and they always smelled good and I told myself I would eventually make a vegan version (since hers weren’t vegan) but I never got around to making them.  Until now that is!

    Last week I decided to make some because I had bought some lasagna noodles that I wanted to use up in my cupboard.  It was the perfect excuse to make the lasagna and I had the time to make the rolled version.  To be honest, I don’t usually even make my lasagna with traditional noodles, I make it with short noodles and make a “lasagna” casserole, so this would be much more fancy!

    For the “ricotta” filling, I used a tofu base, because that is what my Mom used to use when she made lasagna when I was little and I loved it!  The texture comes out perfect and you don’t even miss the cheese! I mixed in a little cashew butter to give it a little richness and it was perfect!  I wanted to keep this lasagna fairly simple, so I just added spinach instead of sauteeing a bunch of other veggies.  Plus I figured it would roll better.

    Once it was all assembled and I put it in the oven, it smelled so wonderful while baking! I could not wait to try it! When it was dinner time, it was sooo good!  This tastes every bit as delicious as those lasagna roll ups I enjoyed growing up, with none of the dairy!  If you are looking for some delicious comfort food, give these a try!

    Vegan Lasagna Roll Ups

    Serves 4

    Sauce:

    • 2 tsp olive oil
    • 1 small red onion, diced
    • 2 garlic cloves, minced
    • 2 tsp balsamic vinegar
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 28 oz can crushed tomatoes or tomato sauce
    • 1/2 tsp sea salt

     

    Ricotta:

    • 1 16 oz package extra firm tofu
    • 1/3 cup raw cashew butter
    • 1/4 cup chopped red onion
    • 2 tsp white miso
    • 1/4 cup nutritional yeast
    • 2 garlic cloves
    • 2 tsp lemon juice
    • 1/2 tsp sea salt
    • 1/2 cup chopped spinach

     

    Pasta and assembly:

    • 1 12 sheet package lasagna noodles
    • spinach
    • vegan mozzarella cheese

     

    Instructions:

    1. To make the sauce, heat the oil in a pot, and add the onions and garlic. Sautee over medium heat until the onions have softened, about 5 minutes.
    2. Add the vinegar, herbs, tomatoes and sea salt and bring to a boil. Lower to a simmer and cook for about 20 minutes until the flavors have blended and the tomatoes are more softened. Remove from heat.
    3. Meanwhile, to make the ricotta, combine the tofu, cashew butter, miso, nutritional yeast, garlic, lemon juice, and sea salt in a food processor and process until blended.  Add the chopped spinach and pulse until distributed.  Set aside.
    4. Cook the noodles according to package directions, and drain well. Set aside (not stacked on top of each other, spread them out, as they may stick).
    5. Oil a 2 quart casserole dish.
    6. To assemble, spread about 2 Tbsp of the ricotta over each noodle, place a few spinach leaves on top, and roll up.  Place in the prepared pan.  Repeat with remaining noodles, ricotta and spinach.  Pour the pasta sauce over the rolls in the pan evenly, and sprinkle the vegan mozzarella over it.
    7. Place in the oven and bake until bubbling and the cheese is melted, about 20 minutes.
  • Tahini Lemon Broccoli Pasta

    Tahini Lemon Broccoli Pasta

    I know a lot of people are ordering takeout with the whole Coronavirus going on, but that hasn’t been the case with me.  We usually do takeout instead of delivery if we are going to do something like that, but only for a special occasion like my Mom’s birthday coming up, since we can’t go out for it.  Otherwise on weekdays, and most of the time, after work I just prefer quick recipes.  I had a lovely jar of Dastony tahini on hand that Raw Guru had recently sent me, and I thought it would be perfect in a pasta recipe as a creamy sauce.

    Most people think of using tahini in hummus, or maybe as a dressing, but it is good on pasta as well!  Kind of like the way thai peanut noodles are made with peanut butter (I love those too), but a nut free version with a different flavor.  I love tahini with a bit of lemon.  This local restaurant that my Mom and I used to go to when I was little had a tahini lemon salad dressing that we loved, so I use the combo often because I have not gotten sick of it in the last 20 years.  I had some whole wheat pasta on hand, as well as some broccoli, so I thought I would combine them with the tahini.

    This is really simple to make!  While the pasta is boiling, you make the sauce, and then add the broccoli at the end of cooking, then toss with the sauce and dinner is ready!  I like simple recipes when I get off work, and this is about as simple as they come. I combined the tahini with a bit of lemon like I mentioned earlier, some garlic, a little cumin and some red pepper flakes and it was perfect!

    I love tahini, and this dish lets it shine!  It is super satisfying with the creamy sauce, substantial pasta and lightly cooked broccoli!  If you don’t like broccoli, you could sub your favorite veggies. This would also be good with asparagus for spring!  I am going to try that when it comes into season!  I hope you are all staying well, and enjoying spring!

    Tahini Lemon Broccoli Pasta

    Serves 2-4

    Pasta and Broccoli:

    • 8 oz organic whole wheat fusilli pasta
    • 2 medium heads organic broccoli, cut into flowrettes

     

    Sauce:

    • 1 cup Dastony tahini
    • 1/3 cup lemon juice
    • 1/2 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1/2 tsp ground cumin
    • 1/2 tsp sea salt
    • pinch red pepper flakes

     

    Instructions:

    1. Cook pasta according to directions in a pot of salted water.
    2. While the pasta is cooking, whisk together the sauce.
    3. When the pasta has about minute left to cook, add the broccoli, and cook until it is bright green and slightly tender, about a minute or two.
    4. Drain, then place back in the pot and mix with the sauce.
    5. Serve!

     

  • Vegan Caramelized Onion Mac and Cheese

    Vegan Caramelized Onion Mac and Cheese

    As I was chopping some super strong onions at work and trying not to cry as my eyes burned I began to think about how it is funny you never become immune to them, even when you are someone like me who chops them just about every day. I also started to think about how good caramelized onion dip, or french onion dip is and how good those flavors would be in a mac and cheese. So, I decided that I needed to make some vegan mac and cheese when I got home.

    It was perfect! I already had onions, elbow macaroni and my secret sauce ingredient on hand. Oooh sounds exciting doesn’t it? But really my secret ingredient is just white fleshed sweet potatoes, or Japanese sweet potatoes. They have a more mellow flavor than the orange variety and they are perfect for blending up in things to get some extra veggies in them without anyone noticing. The thing that always bothered me about traditional mac and cheese was that there weren’t enough veggies in it.

    Well, I have fixed that with my mac and cheese recipes. The sauce for this is just a little bit of nut butter and mostly veggies. Honestly, this comes together in about 30 minutes too and is easier to make than any dairy mac and cheese I made from scratch back in the day. For this one I caramelized onions until they were golden brown, then combined them with the already delicious mac and cheese.

    The sauce has a few ingredients that may sound odd to you, like miso, white balsamic vinegar, stone ground mustard and nutritional yeast, but trust me on this one, they give it that amazing cheesy flavor! This is sooo good! The sauce is rich and flavorful almost like a mellow white cheddar, and the sweet caramelized onions are the perfect pairing with it! If you are in the mood for some somewhat healthy comfort food, give this a try!

    Vegan Caramelized Onion Mac and Cheese
    Serves 4

    Ingredients:

    • 1 large sweet yellow onion, sliced thinly
    • 2 tsp avocado oil
    • 2 cups mashed cooked sweet potato* (the white fleshed variety)
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup raw cashew butter
    • 1 medium garlic clove
    • 2 tsp stone ground mustard
    • 1 Tbsp white balsamic vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic gluten free elbow pasta

    Instructions:

    1. Heat a pan over medium heat, and add the onion and oil. Cook, stirring often until the onion caramelizes, about 15 minutes. You may need to add a splash of water now and then to prevent it from sticking on the bottom. Remove from heat once golden brown and tender. Set aside.
    2. Next, combine the sweet potato, water, cashew butter, garlic, mustard, vinegar, yeast, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    3. Cook pasta according to package directions, drain, then place back in the pot, add the cheese and onions, and stir to coat.  Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Summer Basil Pesto Pasta

    Summer Basil Pesto Pasta

    When you are gifted a bag of pine nuts and a large bunch of basil, you make pesto! Or, at least that is the way I think. That is just what happened last week, and I had some whole wheat spaghetti on hand so it was perfect! Back in the day when I first got interested in cooking (college), basil pesto was one of the first things I made with pasta. I mean, it is so simple and so easy and you can be eating dinner in no time. Not only that, it is super delicious as well!

    Over the years I have made many different kinds of pesto, I started off with cheese included of course because I was a vegetarian at that point, then later moved on to adding nutritional yeast for that cheesy flavor. Or just leaving it out all together, that is good too depending on what mood I was in. Normally I do not actually use pine nuts jut because they are so expensive (at least where I live), so I used almonds or walnuts instead. I was lucky this time though since I was gifted the pine nuts for the pesto so I could use them.

    They do make the pesto a little more buttery and smooth, I can see why they are in the classic pesto. I like mine with plenty of lemon juice and a good amount of garlic as well! Kinda like hummus, I add those two ingredients to that too more than most people. The pesto comes out super flavorful and pretty smooth since I used a Vitamix to blend it. It even tastes a little rich from the pine nuts! That is actually the only source of richness in this recipe since I did not use oil in it. It didn’t need oil.

    This is the perfect thing to make for dinner on a summer night when you don’t want to put in a lot of effort into making dinner, but still want something really satisfying, delicious and packed with flavor. It is kind of like summer comfort food!

    Summer Basil Pesto Pasta

    Serves 2

    Ingredients:

    • 2 cups packed fresh basil leaves
    • 3/4 cup pine nuts or almonds
    • 1/4 cup lemon juice
    • 1/4 cup nutritional yeast
    • 1 garlic clove
    • 1/4 cup filtered water or as needed
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Pasta:

    • 4 oz organic whole wheat spaghetti
    • 2 cups organic cherry tomatoes, halved or quartered

    Instructions:

    1. To make the pesto, combine all ingredients in a food processor or blender and blend until almost smooth (adding a little more water if you think it is too thick to coat pasta). Set aside.
    2. Cook the pasta according to package directions.
    3. Drain the pasta, then place back into the pan and stir in the basil pesto and tomatoes until the pasta is coated.
    4. Serve!
  • Vegan Mushroom Stroganoff

    Vegan Mushroom Stroganoff

    Stroganoff is a dish that is big here in Minnesota.  People usually make it with venison or beef, and it is considered comfort food and who doesn’t need comfort food when it is 20F degrees below zero in the Winter?!  I grew up eating it and actually liked it, mostly because of the noodles and creamy sauce, not the meat and because I thought it was kind of fancy since we didn’t eat it often.  Back when I was vegetarian I used to make a meat free version of it once in a while that still had dairy that was good.  But up until now I hadn’t veganized it.  Surprising because it is kind of a classic!  Well, last week my Mom asked if I could veganize it and so I finally made some.

    It was a win all around because I feel like the vegan version is so much easier to make and less fussy than the original and even the vegetarian recipes were.  In place of the meat, I used plenty of meaty mushrooms.  I love mushrooms.  I know they are kind of a polarizing food that people either love or hate but I love their earthy  umami flavor and meaty texture.  They give this dish so much good flavor along with the garlic and onions I included in it.

    For the sauce, it had to be silky and rich, so I added some coconut milk to it as well as some Dastony brazil nut butter from Raw Guru.  I know that may sound like an odd combo, but the brazil nut butter is perfect for savory dishes just like cashew butter is, it is rich, creamy  and silky smooth.  I used a gluten free pasta made from chickpeas, so this had protein in it as well, and was a complete satisfying meal!  Yes it is rich, and something I would consider serving for a special occasion with maybe a light salad on the side.  Maybe for the Holidays!  It was super delicious though!  I enjoyed it way more than the meat version I ate as a kid.  This comes together in about 35 minutes, so it is also a good weeknight dinner option. It certainly made the snowy day we had the night I made it seem a little less chilly!

    Vegan Mushroom Stroganoff
    Serves 2-4

    Ingredients:

    • 8 oz gluten free fusilli pasta
    • 2 tsp avocado oil, or olive oil
    • 1 small onion, diced
    • 4 cups sliced organic mushrooms (I used crimini, button and shiittake mushrooms)
    • 3 garlic cloves, minced
    • 1/2 tsp dried thyme
    • 2 Tbsp white wine
    • 3/4 cup full fat coconut milk at room temperature
    • 3/4 cup Dastony brazil nut butter* or raw cashew butter
    • 2 Tbsp nutritional yeast
    • 1 tsp lemon juice
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp freshly ground black pepper
    • pinch of cayenne (optional)
    • 3 Tbsp freshly chopped parsley

    Instructions:

    1. Cook the pasta according to package directions, drain, place back in the pan, cover and set aside on the stove.
    2. Meanwhile in a large ceramic pan, heat the oil, and add the onions and mushrooms.  Sautee until soft and tender, about 10 minutes. Add the garlic, thyme and white wine and cook until the wine has evaporated.
    3. Whisk together the coconut milk, brazil nut butter, nutritional yeast, lemon juice, pepper, and cayenne in a bowl, then pour over the mushroom mixture and cook until heated.
    4. Pour the mushroom mixture over the pasta in the pot, and stir to combine.
    5. Add the parsley and mix until incorporated.
    6. Serve!

    *If you do not have brazil nut butter, you can use the same amount of raw cashew butter in the recipe.

  • Thai Red Curry Vegan Mac and Cheese

    Thai Red Curry Vegan Mac and Cheese

    When Eric and I were at Twin Cities Veg Fest last Sunday, the Herbivorous Butcher food truck had some Thai Red Curry Mac and Cheese that sounded good, but we didn’t get any because we had already spent our money.  It sounded good really though, good enough to inspire me to make my own at home.  I loved mac and cheese growing up, but after a while when I got older and started learning more about nutrition I realized that it really wasn’t that good for me.  So I didn’t eat any for a really long time.  That is until I became vegan.  I couldn’t justify to myself eating that much cheese and refined flour (from the noodles) and no vegetables for dinner.  I guess I tended to go more unhealthy in the form of dessert if I wanted to indulge back then. But when I became vegan I discovered making mac and cheese with healthy things that I wanted to put into my body that would make it feel good.  The mac and cheese that I make now is loaded with veggies in the sauce!  Now don’t let that deter you, you don’t really notice that it is there, it just tastes good.  In fact, I pretty much nailed the mac and cheese my Mom made out of a box when I was little.  Yes, I liked that box stuff.  My secret ingredient for the sauce?  Sweet potatoes! Or sometimes butternut squash too!

    I always have sweet potatoes on hand anyhow, so I thought one day, why not use them to make a cheese sauce?  I had seen other people make it with potatoes and carrots and I have tried that and it wasn’t my favorite but the sweet potatoes are perfect! I didn’t want a completely fat free sauce because I still wanted the rich mouthfeel of actual cheese for my mac and cheese, so I added in some raw cashew butter.  That combo was a winner!  Of course I add in other seasonings as well, some of which may sound odd like the vinegar, miso and nutritional yeast, but just trust me on this one, it is delicious!  I made this batch with plenty of Thai red curry paste, and a bit of cayenne for a little kick, plus some green onions and red bell pepper for color.  The sauce was super delicious, like cheese but it didn’t leave me feeling heavy or yucky after eating it.  Probably because I was getting a serving of veggies instead of just cheese like in non vegan mac and cheese.

    For the pasta I actually used a gluten free elbow pasta made from quinoa and brown rice.  It actually tastes just like traditional pasta too!  If you are looking for a healthier mac and cheese packed with flavor, give this one a try!  It is actually really quick and easy to make too so perfect for a weeknight when you are in need of some comfort food!

    Thai Red Curry Vegan Mac and Cheese 
    Serves 4

    Ingredients:

    • 2 1/2 cups mashed sweet potato*
    • 1 cup hot filtered water (or as needed)
    • 1/2 cup raw cashew butter
    • 2 medium garlic cloves
    • 1/4 cup Thai red curry paste
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 1/8 tsp cayenne pepper
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic gluten free elbow pasta
    • 1 red bell pepper, cut into small dice
    • 2 green onions, thinly sliced

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, Thai red curry paste, cider vinegar, miso, yeast, cayenne, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, drain, then place back in the pot, add the cheese, red peppers and green onions, and stir to coat.  Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Italian Pasta and Chickpea Soup 

    Italian Pasta and Chickpea Soup 

    So apparently Winter is never going away here.  They are predicting even more snow, even though it is mid April and the tulips should be blooming by now.  I am so over it.  Last year the first week of April I was wearing shorts outside.  So, I am not quite into the light Spring food yet, I am in comfort food mode until it warms up.  Which will probably be another month from the looks of it.  The soups are flying out of  the deli I work in, and I feel like soup making and serving is non-stop.  I can’t blame people, I feel the same way about soup right now.  So a few nights back I made myself a big pot of warming comforting soup.  I was in the mood for something with Italian flavor because I had made one at work and it just tasted and smelled so good I wanted my own. I had all of the ingredients on hand as well, so it was perfect!  I love it when I don’t have to go shopping for things to make dinner.

    It was really pretty simple to make as far as soups go. I have made my own soup ever since my Mom taught me how to make soup when I was in high school.  She had gotten this soup book and we would pick different recipes and make them together.  I thought that was pretty exciting, and it taught me a lot. It was useful knowledge when I decided I wanted to cook for a living.  My favorite soups out of that book were the Italian ones, so that is what we made most often, and those memories are what I based my Italian soup I made this week off of.  One called pasta e fagioli, or beans with pasta.  It had plenty of vegetables in the base, it was flavorful thanks to the herbs and alliums, and it was definitely comfort food. This one came together in about 45 minutes and it was just as delicious!

    The only things I changed were I swapped the usual white beans we used to use for chickpeas, and used elbow pasta instead of little alphabet shaped pasta I loved so much when I was younger, just because that is what I had on hand.  If you are making this for yourself, feel free to add in your favorite vegetables, or pastas or use a different bean.  Because that is what cooking at home is all about, making it work for you, and using what you like and have on hand!

    Italian Pasta and Chickpea Soup 

    Serves 3

    Ingredients:

    • 1 tsp olive oil
    • 1/4 cup diced red onion
    • 2 stalks celery, sliced
    • 2 carrots, cut in half and sliced
    • 2 garlic cloves, minced
    • 1 tsp dried basil
    • 1/2 tsp fennel seed
    • 1 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1/2 tsp sea salt
    • 3 cups crushed canned tomatoes or fresh roasted*
    • 2 cups filtered water
    • 1 Tbsp balsamic vinegar
    • sea salt
    • 4 oz gluten free elbow pasta
    • 1 1/2 cups cooked chickpeas
    • 1/4 cup chopped fresh parsley

     

    Instructions:

    1. Heat the olive oil in a medium pan.
    2. Add onions, carrots and celery and sauté until tender.
    3. Add the garlic, tomatoes, herbs, sea salt, pepper, vinegar, and filtered water.
    4. Bring to a simmer, and allow to cook until the tomatoes are very soft and the flavor has melded, about 30 minutes.
    5. Add the pasta to the pot, and let cook for about 5 minutes.
    6. When the pasta is cooked, stir in the chickpeas and fresh parsley.
    7. Serve!

     

    *To roast the tomatoes, cut them into 2 inch wedges, and spread them out on a parchment lined baking sheet.  Place in a 400F degree oven and roast for about 30-45 minutes until tender and starting to brown at the edges. Remove from oven and you are ready to use them in this recipe.

  • Vegan Chipotle Mac and Cheese with Greens 

    Vegan Chipotle Mac and Cheese with Greens 

    I loved mac and cheese when I was little.  I could have had it for every meal of the day every day.  Well that and grilled cheese.  I guess I was just a cheese loving little girl.  It never dawned on me that it might not be healthy because I didn’t really care I just knew that it was good.  I would beg my parents to make it for me, and we always had it on hand.  My Mom at least tried to add veggies to it to make it healthier.  When I got older and was more aware of what I was eating and the nutritional value that it had, I didn’t really enjoy mac and cheese anymore.  To me it was just a pile of white carbs with cheese and cream which wasn’t really what I was going for.  Not that it isn’t fine to indulge once in a while because you should but I try to have at least something healthy in every meal.  So I gave it up for a long time.  That is until I went vegan and began experimenting with healthier options with veggies included.  Because there should be veggies in every savory dinner as far as I am concerned.  My Mom was telling me about this frozen Mac and Cheese that she bought and I said to her, “I bet I can make an even better vegan version”.  It was on.  Although I was pretty confident because I have made vegan mac and cheese quite a bit before. I am one of those people who likes to experiment with things and make them in different ways to find the best one so this was going to be a different version.  I have made the regular potato and carrot version of mac and cheese that many vegans seem to swear by but I actually prefer something like squash in the base.  My Mom however doesn’t like squash and I was making this mac and cheese for her and to suit her tastes so I went with yams.

    We both love yams, so this was going to be good. I decided to make it chipotle mac and cheese as well with a little kick.  My Mom loves to sprinkle a little chipotle powder on things the way most people use red pepper flakes so it was perfect.  This cheese sauce is actually really easy to make once your yams are cooked and it comes together fast in a blender.  It is so good you will want to eat it with a spoon, or maybe dip some chips in it…I might have done both of those things while making it.  It reminds me of the mac and cheese sauce I enjoyed as a child but better. The thing that makes it appear to be rich like cheese is the cashew butter that I add.  But it is surprisingly mostly yams.  Who would have thought they would make such a good cheese sauce.  Banza had sent me some pasta to try, so that was what I used this time.  I use gluten free pasta 99% of the time, but I only like the ones made with beans that actually have protein in them.  This one was made from chickpeas, which is awesome!  Don’t worry, there was no beany flavor, just tasted like regular pasta.

    Once it was all mixed together I added in some greens to give it even more nutrients. It was super delicious.  My Mom loved it as well, she said it was better than the mac and cheese she had bought and the flavors were perfectly balanced.  Also, that it tasted like dairy and you would not be able to tell it was vegan.  That makes me so happy!  If you are craving mac and cheese, but want it to be healthy as well, you must give this a try!  It may become a staple this Winter!

    Vegan Chipotle Mac and Cheese with Greens 
    Serves 4

    Ingredients:

    • 2 cups mashed yam potato*
    • 3/4 cup hot filtered water (or as needed)
    • 1/3 cup raw cashew butter
    • 1 medium garlic clove
    • 1 Tbsp apple cider vinegar
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 1/4 tsp chipotle powder
    • 3/4 tsp sea salt (or to taste)
    • 16 oz gluten free pasta
    • 2-3 large handfuls of arugula or baby spinach

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, cider vinegar, yeast, chipotle, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, drain, then place back in the pot, add the greens and cheese, and stir to coat.  Pour into a serving dish, and serve!

     

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Creamy Garam Masala Noodles

    Creamy Garam Masala Noodles

    I am a big fan of Thai peanut noodles.  They are simple, savory easy to make comfort food.  We make them at my work and they sell like hotcakes!  But I feel sorry for people who can not experience them because they are allergic to peanut butter.  So, I thought why not create something similar with out the peanuts or nuts?  I had been gifted a jar of Sunbutter, and I thought this would be the perfect opportunity to use it.  Not only are sunflower seeds nut and peanut free, they are rich in healthy fats and vitamin E so you are getting those benefits from eating them as well.  The Sunbutter has a little different flavor than other nut butters, but once you add the spices to it, it tastes delicious.

    I thought about making these Thai noodles, but I went with curry instead.  It was sort of inspired by an African groundnut stew recipe I used to make from one of the Moosewood cookbooks back in the day.  Or the flavors at least, with the Sunbutter instead of peanut butter.  It contained garam masala spice blend, which is really delicious paired with a silky sauce like nut butter.  I kept it simple for this since garam masala is already so aromatic and flavorful adding just a touch of garlic and red pepper flakes for heat.  This sauce is super easy to make, just whisk together, and toss with the cooked noodles and veggies.  I wasn’t sure if it would be as good as Thai peanut sauce, but once I tasted it I knew it would be wonderful combined with the rest of the ingredients.

    This was a quick and delicious dinner, and it was just as good as the peanut noodles.  Not to bash sunflower seed butter or anything, but using it in an application like this tastes so much better than simply spreading it on toast because it needs a little something if you know what I mean.  But it is awesome in a silky sauce like this.  If you are allergic to peanuts and want something similar to Thai peanut noodles or you just want something other than the usual give this a try!  It is also good cold the next day, so it is good for lunches.

    Creamy Garam Masala Noodles
    Serves 2

    Ingredients:

    • 4 oz organic edamame spaghetti
    • 2 small organic carrots, cut julienne
    • 1 small bell bell pepper, sliced
    • 2 scallions, sliced
    • 1 handful arugula or spinach

    Sauce:

    • 1/2 cup Organic Sunbutter (be sure to buy the kind with only sunflower seeds)
    • 3/4 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1 Tbsp garam masala
    • 2 tsp cider vinegar
    • 1/4 tsp sea salt or to taste
    • 1/4 tsp red pepper flakes

    Instructions:

    1. Cook the pasta according to package directions.
    2. Meanwhile, in a bowl combine the veggies, and when the pasta is done cooking add that as well.
    3. Whisk together the sauce ingredients (if you want it thinner add a little more water), then toss with the pasta and veggies.
    4. Enjoy!
  • Thai Red Curry Noodles

    Thai Red Curry Noodles

    We sell vegan Thai peanut noodles at my work, and they just seem to fly off the shelf!  I feel like we are always making them.  For good reason, what’s not to like about noodles in a creamy savory peanut butter sauce?!  Well, I have made similar ones at home for a while and they are always delicious.  Not only that, wallet friendly, and super fast to make as well!  In 20 minutes, you can be enjoying a comfort food dinner! Noodles are comforting, at least to me.  I recently made a variation on my peanut pasta, one using Thai red curry paste, and it was so good I had to share the recipe with you all.

    For most of my pasta recipes I use a bean based pasta because not only it it gluten free, but packs protein as well, so I don’t have to worry about adding another protein source to the recipe.  My favorite is either a mung bean and edamame fettuccine or an edamame spaghetti. In this case I used the spaghetti because it was what I happened to have on hand.  That is usually how I cook, I look in the pantry and the fridge and figure out what would be good together!  For the sauce, I used a silky almond butter.  There used to be a raw pad thai recipe that I made, and the dressing was almond butter based and it was sooo good!  That is how I knew this would be too!

    The sauce is pretty simple, just the nut butter, tamari, Thai red curry paste, water and garlic.  Just whisk together and voila!  A rich and delicious sauce!  It is also good on tofu by the way, which is how I first discovered it a few weeks ago when I was experimenting. Just toss the cooked pasta with some veggies, and this sauce and dinner is ready!  It is perfect for a weeknight when you don’t want to mess with making anything time consuming or complicated, and it is satisfying.  Bookmark this for next time you need a quick and delicious dinner!  Or, if you are just making it for yourself like I did, save the other half for lunch the next day.  It is good chilled as well as warm.

    Thai Red Curry Noodles
    Serves 2

    Ingredients:

     

    Sauce:

    • 1/2 cup almond butter
    • 1 Tbsp Thai red curry paste
    • 1 Tbsp tamari
    • 1/3 cup filtered water (or as needed)
    • 1 garlic clove, minced

     

    Instructions:

    1. Cook the pasta according to package directions.
    2. Meanwhile, in a bowl combine the veggies, and when the pasta is done cooking add that as well.
    3. Whisk together the sauce ingredients (if you want it thinner add a little more water), then toss with the pasta and veggies.
    4. Enjoy!
  • Cooling Cucumber Miso Almond Noodles

    Cooling Cucumber Miso Almond Noodles

    My Grandpa grows a garden of just cucumbers and tomatoes every Summer, and he always shares a bunch with me.  I am extremely grateful for that.  They are honestly the best tomatoes and cucumbers I have ever tasted and every time I get one at the store I am disappointed because they don’t measure up to these.  I love eating the cucumbers with hummus, but I also love adding them to salads because they are so cooling in the Summer.  I got some black bean noodles recently to try and ended up loving them, so I decided to make a salad with those and the cucumbers.  Black bean noodles may sound weird or different to some, but they are actually really good!  I like them better than regular noodles, and they pack 25 grams of protein per serving!  So, you can get your protein without having to add any extra protein to the noodles.  Who says vegans don’t get enough protein?!  I certainly do!

    Cooling Cucumber Miso Almond Noodle Salad 2

    The salad I made was actually really simple, I added carrots and scallions as well for some crunch and color, and a miso almond dressing. To be quite honest, this dressing is a staple in my refrigerator, and I have it on hand at all times.  My favorite use for it is to drizzle it over roasted yams which I also top off with black beans and cabbage for a satisfying meal.  So I knew this dressing would be good on the noodles.  The salad came together fast, which is important for busy nights, and it tasted amazing.

    Cooling Cucumber Miso Almond Noodle Salad

    I shared some with my Mom and Eric because I made a bigger batch, and they thought it was really good too!  It may look simple and plain, but once you taste it I guarantee you won’t be able to stop eating it until the whole plate is gone. It makes a good lunch for the next day too if you have leftovers since it is served cold.   Another thing about this that is awesome, is it is pretty cheap to make!  So wins all around!

     

    Cooling Cucumber Miso Almond Noodles
    Serves 2

    Ingredients:

    Dressing:

    • 1/2 cup raw almond butter
    • 2/3 cup filtered water (or as needed)
    • 1 Tbsp white miso
    • 1 garlic clove, minced
    • ½ tsp sea salt

     

    Salad:

     

    Directions:

    1. Place all dressing ingredients in a blender and blend until smooth.  Set aside.
    2. Cook noodles according to package directions and cool.
    3. Combine noodles with veggies and dressing in a bowl and toss together until combined.  Serve!

     



  • Summer Roasted Vegetable Pasta with Nut Chevre

    Summer Roasted Vegetable Pasta with Nut Chevre

    Summer Roasted Vegetable Pasta 1

    Do you ever go to the farmer’s market or store and see loads of beautiful fresh local veggies and just decide to buy a bunch thinking that they would make some sort of beautiful dinner?  Well, I do that, and I did that last week.  I was really craving some sort of roasted vegetable dish with all sorts of veggies in it.  What I really can’t wait for is the tomatoes in my Grandpa’s garden to be ready because they taste the best and those are wonderful roasted with pasta.  I can not have my own garden so I am lucky that my Grandpa shares with me.  When I bought this big bunch of veggies last week, I did get tomatoes, but they were nowhere near as flavorful as his.  Luckilly, roasting always brings out flavors and makes everything delicious and that is what I love about it.

    Summer Roasted Vegetable Pasta 2

    I did make a roasted vegetable pasta this time, and it is really easy to make, it just takes time to let it the veggies caramelize to perfection in the oven.  I used my favorite gluten free pasta, an edamame mung bean pasta.  It has 24 grams of protein per serving, and the only ingredients are mung beans and edamame.  It is very neutral and I actually like it better than traditional pasta.  Once the veggies were all roasted and tossed with the pasta I just added a little lemon juice, and it was so good! But then I decided to make it even better and top it off with some Vegan Herbes de Provance Chevre I recently made.  It was wonderful.  I love having access to all of these beautiful veggies in the Summer!

    Summer Roasted Vegetable Pasta

    Summer Roasted Vegetable Pasta with Nut Chevre
    Serves 2

    2 medium organic zucchinis, cut in half, then sliced 1 inch thick
    2 medium yellow summer squash, cut in half, then sliced 1 inch thick
    3 medium organic tomatoes, cut into thick wedges
    1 medium eggplant, cut into 1 inch hunks
    2 bell peppers, cut into 1 inch pieces
    1 red onion, thickly sliced
    olive oil
    sea salt
    2 garlic cloves, minced

    4 oz edamame mung bean fettuccini
    1 medium pot filtered water, salted generously
    juice of one lemon
    olive oil

    4 oz Vegan Herbes de Provance Chevre, or your choice vegan chevre

    Instructions:

    1.Preheat the oven to 400F degrees. Oil a sheet pan.

    2.Toss the veggies with just enough olive oil to coat, and sea salt to taste, and garlic, and spread out on the sheet pan. Place in the oven and roast for about 30-40 minutes until the veggies are tender and starting to brown at the edges.

    3.Meanwhile, cook the pasta in the filtered water according to package directions, drain, and add back to the pot. Once the veggies are done, add them to the pot with the pasta, add lemon juice and just a little more olive oil and sea salt as needed, toss together and serve with the chevre crumbled over it.



  • Vegan Lentil Bolognese with Greens

    Vegan Lentil Bolognese with Greens

    I have been wanting to make a lentil Bolognese for a long time now, and I finally got around to it last night.  I had all of the ingredients on hand, so there was no turning back.  Funny I crave this, because when I was little my Dad used to make a meat sauce with spaghetti, and I was not a fan.  I did not enjoy the smell of the meat cooking, and I usually ended up just having the noodles by themselves with some butter and cheese.  I guess I was just destined to end up meat free.  I do love lentils and a good red sauce however, so the idea of using lentils in a Bolognese instead of meat makes my mouth water.

    Lentil Bolognese 3

    I had some of my favorite fettuccini on hand (organic mung bean and edamame, it is gluten free, and high in protein too) so it was perfect to serve with that!  It was kind of a chilly night last night where I live, so it was the perfect night for this sort of comfort food. It did not take long to make, since lentils cook up a lot faster than beans, and the sauce came together quick.  Really, a lot faster than most meat version would take.

    Lentil Bolognese 1

    I added in some greens at the last minute (so they did not get overcooked), because I always have to have some with my dinner, and they add color and nutrients.  It was sooo good!  This is the way comfort food should be.  Nourishing to the body, and delicious.  I felt good after eating it too, none of the heaviness I used to feel after eating the meat version with high glycemic pasta as a child.  If you are looking for a great family meal, try this out!  Of course you can make a larger batch if you have a larger family than me.

    Lentil Bolognese 2

    Vegan Lentil Bolognese with Greens

    Serves 3

    2/3 cup French lentils

    filtered water

    Ragout:

    1 tsp olive oil

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    1 large handful baby spinach

    4 oz Organic Mung Bean and Edamame Pasta

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    Heat the olive oil in a medium pan. Add the ragout veggies, except garlic and tomatoes and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Stir in spinach.

    Meanwhile, cook the pasta according to package directions, and drain. Mix some of the lentil mixture into the pasta, then spoon the remaining lentils over the pasta and serve.



  • Creamy Vegan Spring Pasta Primavera

    Creamy Vegan Spring Pasta Primavera

    Creamy vegan spring pasta

    I had made a creamy vegan pasta with some Miyoko’s Kitchen vegan cheese I had bought for Easter dinner.  In fact I made it twice that week because it was so good.  Since then I made some vegan sharp cheddar cheese of my own, and decided to try that in a recipe.  What resulted was this vegan pasta primavera I am sharing with you today.  I had also made something similar at my work, and decided that it sounded good. I used a gluten free mung bean and edamame pasta which is my favorite as of lately because it packs protein and tastes good too.

    Creamy vegan spring pasta 1

    I am in the mood for Spring comfort food lately for some reason.  Probably because it has been a little cloudy, chilly and rainy this week, and I like things that are warming for that weather.  Anyways, once the cheese is made, this dish really comes together quickly.  You only need to dirty one pot, which is always a win for everyone.  And, it tastes so good!  Delicious and creamy, you would not know it is vegan.

    Creamy vegan spring pasta 2

    Creamy Vegan Spring Pasta Primavera

    serves 2-3

    4 oz organic edamame and mung bean fettuccini

    2 cups organic asparagus, cut into one inch pieces

    1 small yellow squash, sliced

    1 yellow bell pepper, sliced

    4 oz vegan sharp cheddar

    2 scallions, sliced

    Bring a large pot of salted water to a boil.  Add the pasta and cook for about 7 minutes, then add the asparagus and squash and cook about a minute more.  Add the bell pepper and let cook for 30 seconds, then drain the pasta, reserving 1/4 cup of the water.  Add the cheese back to the pot with the reserved water, and whisk until smooth.  Add all of the other ingredients back to the pot, as well as the scallions.  Stir to coat the pasta and serve!



  • Spring Roasted Carrot Pasta

    Spring Roasted Carrot Pasta

    I have had lots of carrots on hand lately, mostly because of my love of carrot cake, and making a few carrot cake things, but of course I had some leftover.  It was time for something savory.  I know I have a dessert blog, but some days I end up craving more savory things.  This was one of those days.  I also had a lot to do, so I was not in the mood for making something complicated.  A pasta dish was perfect.

    Spring Roasted Carrot Pasta 1

    I really didn’t eat much pasta in the last 5 years, until I discovered pasta made from beans instead of wheat.  Wheat and me do not always agree you see.  The bean pasta though, leaves me feeling good not bloated and heavy.  I decided to use edamame spaghetti for the carrot pasta I made.

    Spring Roasted Carrot Pasta

    The lovely green pasta against the orange carrots would be lovely, I thought to myself.  I do think about food in terms of how it will look and color as well as how it will taste.  I kept this dish simple, roasted the carrots to crispy at the edges perfection, added some toasted pumpkin seeds, arugula, and tossed it all with a little lemon and olive oil.  So simple, but so good.  Perfect for Spring as well.  I can not wait until the farmer’s markets open, and they are selling things like home grown baby carrots!

    Spring Roasted Carrot Pasta 2

    Spring Roasted Carrot Pasta

    Serves 2

    6 medium carrots, sliced 1/2 inch thick

    olive oil

    4 oz organic edamame spaghetti pasta

    1/4 cup toasted pumpkin seeds

    1 handful arugula

    2 Tbsp lemon juice

    zest of one lemon

    1 Tbsp olive oil

    sea salt to taste

    Preheat the oven to 400F degrees, toss the carrots with just enough olive oil to coat, and spread out on a sheet pan.  Roast for about 30 minutes until tender. Remove from the oven and set aside.

    Meanwhile, cook the pasta according to package directions. Once the pasta has finished cooking, drain it, and toss it together with the carrots and all other remaining ingredients.  Serve!



  • Vegan Italian Sausage Casserole

    Vegan Italian Sausage Casserole

    IMG_1424

    My Mom used to make a casserole when I was little that was one of my favorite things.  It had pasta, a flavorful red sauce, sausage, and cheese. I could have done without the sausage, because I have never been a meat fan, but it always tasted amazing, like lasagna but so much easier to make for my Mom.  I decided this week, that I wanted to recreate a vegan version of this pasta.  I have lots of pasta in my cupboard, all of the bean variety.  You know, made from lentils and edamame?  Wonderful food invention I have been loving lately since I am always looking to add more protein to my meals, and I try to stay away from gluten the majority of the time.  If you haven’t heard of it, check it out HERE.

    IMG_1425

    So anyways, back to the pasta dish I made, instead of the sausage I opted for chickpeas, since I have used them as a substitute for pasta before.  I made a flavorful red sauce, with all of the seasonings my Mom used to include, and made  a vegan mozzarella so that it could still have the melty cheese on top that I loved so much.  Once it was all bubbly delicious from its time spent in the oven, I could not wait to try it.  It smelled wonderful and just as good as my Mom’s, and it tasted even better.  This dish would be perfect to serve to non-vegans to prove to them that they can still have cheesy comfort food.

    IMG_1429

    Vegan Italian Sausage Casserole

    Serves 4

    Vegan Mozzarella:

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    Pasta:

    6 oz Green lentil spiral pasta

    Sausage and Sauce:

    2 tsp olive oil

    2 garlic cloves, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/2 tsp fennel seeds

    1/4 tsp red pepper flakes

    1 1/2 cups cooked garbanzo beans

    sea salt to taste

    1 28 oz can tomatoes

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved , it should dissolve within one minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. Shred into a bowl, and keep in the refrigerator until ready to use.

    Cook pasta according to package directions and set aside.

    To make the sausage and sauce, heat olive oil in a saucepan, add garlic and herbs and cook for a minute until fragrant.  Add the chickpeas, and cook for a few minutes, mashing them against the side of the pan.  Add the tomatoes, and simmer for about 15 minutes to allow the flavors to blend.  Once it has finished cooking, stir in the pasta, then 1/2 the cheese.  Pour into an oiled baking dish, and sprinkle with the remaining cheese.

    Place in the oven and bake for about 20 minutes until bubbling and cheese has melted.

     

     



  • Creamy Vegan Pumpkin and Leek Penne Pasta

    Creamy Vegan Pumpkin and Leek Penne Pasta

     Creamy Pumpkin and Leek Pasta 2

    I don’t look at a bad day as a reason to throw a pity party.  Instead I think of it as character building.  If you can survive a really bad day, then the next one won’t be so bad because you know you will get through it.  Right?  And when you have good days, you will appreciate them even more.  So last week, Eric and I had both had tough stressful days, but when we got home we went on a walk together to talk it out, and that really seemed to help.  I was forgetting about all the stuff that happened after a while. I try not to hang onto bad thoughts.  So anyways, I thought that some good comfort food was in order since it was a chilly day as well, and I decided that pasta sounded good.

    Creamy Pumpkin and Leek Pasta 3

    I was thinking a creamy pumpkin pasta, with leeks, mushrooms, and kale.  I had some new red lentil pasta  and I wanted to try it out, so this was the perfect opportunity.  I always like adding a bit of protein to my meals, because I need it especially if I worked out a lot that day.  So anyways, the pasta turned out wonderful, it tasted like mac and cheese, and it turns out that is exactly what Eric was craving even though he didn’t tell me before I made it.  This is so simple and fast to make, there is no excuse not to!  And, that lentil pasta was really good too, you would not know it isn’t regular pasta.

    Creamy Pumpkin and Leek Pasta 1

    Creamy Vegan Pumpkin and Leek Penne Pasta

    Serves 3

    10 oz Red lentil penne pasta, cooked according to package directions

    1 large leek, or 3 small ones, sliced 1/4 inch thick

    1 cup crimini mushrooms, sliced

    2 tsp olive oil

    2 garlic cloves, minced

    2 cups pumpkin puree or canned pumpkin

    1 15 oz can organic coconut milk

    1/4 cup nutritional yeast

    2 tsp cider vinegar

    sea salt  and freshly ground pepper to taste

    2 Tbsp arrowroot starch dissolved in 2 Tbsp filtered water

    1 large handful kale, torn into bite sized pieces

    Add the leeks, mushrooms and olive oil to a non-stick skillet, and sautee the veggies over medium heat until softened, about 7 minutes.  Add the garlic, pumpkin puree, coconut milk, nutritional yeast, cider vinegar, and salt and pepper and cook for about 5 minutes.  Add the arrowroot mixture and stir well to blend and cook until the sauce thickens.  Add the kale and pasta and cook until they are both heated through and the kale has wilted.



  • Vegan Asian Edamame Noodles

    Vegan Asian Edamame Noodles

    Asian Edamame Noodles

    A while back, I had bought some edamame pasta and forgotten to use it.  That is, until this week, when I remembered I had it and decided I was hungry for pasta.  I had gotten it because it only has one ingredient…edamame!  Kind of shocking I know, but since I love edamame I had to try this.  I wondered what the texture would be like, and if it would hold together like normal pasta. So I cooked some up, before I even knew what kind of sauce I wanted on it, just to try it.  It was rather tasty even plain.  I loved the texture, it was more substantial than regular pasta and not so starchy. I decided that I wanted a silky nut butter sauce, Asian style.

    Asian Edamame Noodles 2

    I added some ginger, tamari, garlic, cider vinegar and a little bit of a kick with some red pepper flakes to some almond butter and made a silky sauce.  It was delicious, and I tossed that with the pasta along with a few veggies I had in my fridge from my CSA box.  It ended up being a delicious and substantial meal for this hungry girl.  I think this might be something I made often!  And, not only is the edamame pasta delicious it has 24g protein per serving so you don’t have to worry about adding an extra protein source to your recipe. I bought my pasta at Costco, but you can also find it HERE.

    Asian Edamame Noodles 3

    Vegan Asian Edamame Noodles

    Serves 2

    4 oz organic edamame pasta

    Sauce:

    1/3 cup almond butter

    1 Tbsp cider vinegar

    1 garlic clove, minced

    1 1/2 Tbsp tamari (or to taste)

    1 Tbsp fresh ginger, minced

    1 tsp red pepper flakes

    2 tsp maple syrup

    Veggies:

    1/4 cup sliced radishes

    2 carrots, cut julienne

    1/2 cup cherry tomatoes, halved

    1 orange or red bell pepper, diced

    2 scallions, sliced

    1 handful baby spinach leaves

    sesame seeds for serving

    Cook the pasta according to package directions.  Set aside in a bowl.

    Whisk together the dressing ingredients, and pour over the pasta.  Add the veggies, and toss together until coated evenly. Sprinkle with sesame seeds, and serve!



  • Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    I have been eating beets in a lot of salads lately, and I love them but I decided that I needed to be a little more interesting with the combination so I made beet ravioli.  I cut it into hearts to be cute, and laced the macadamia inside with some thyme and orange.
    I finished it off with a strawberry orange sauce and served it with greens and it was a delicious light meal.  I can’t believe it took me over 1/2 a year into being raw before I tried beet ravioli.  I will definitely have to come up with different sauces and fillings now because it was awesome!

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce
    Serves 4

    Macadamia Ricotta:
    2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
    juice of one lemon
    1 tsp sea salt
    1 1/2 Tbsp orange zest
    1 Tbsp fresh thyme, minced

    Strawberry Orange Sauce:
    1 cup fresh strawberries
    1/4 cup fresh orange juice
    2 soft medjool dates, pitted
    a pinch of sea salt
    1/4 tsp thyme

    24 large thin slices of raw beet,cut into hearts if desired
    greens for serving
    strawberries and orange slices for serving

    To make Macadamia ricotta, Combine the macadamias, lemon juice, and sea salt and orange zest and thyme in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).  Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two.

    For the sauce, combine all ingredients in a food processor until smooth.
    To assemble, scoop about 1 Tbsp of the ricotta onto half the beet slices, then top with another beet slice to make ravioli.  Place 3 on each plate, then place a hanful of greens, some strawberries and orange slices.  Spoon some of the sauce over the ravioli on each plate and use the extra for the greens if desired.