Today I’m sharing an absolutely delicious recipe for butternut squash and homemade vegan ricotta ravioli with a brown sugar and butter sauce and fried sage! I’m also going to share with you a lesson I learned the hard way while making this yesterday and that is don’t try to make ravioli if you don’t have the proper tools! Everything was going smoothly and surprisingly quick and easy when I went to roll out my dough and realized I didn’t have a rolling pin. I knew I didn’t have a ravioli cutter but I figured it would be easy enough to do by hand…. What could have been roughly a 45 minute recipe to make ended up taking about 2.5 hours because I had to stretch my dough by hand, and piece each ravioli together by hand, which was a messy and long affair. Also, my raviolis were a little thick- too much dough to filling ratio. However, if you have a pasta roller and a ravioli cutter than this will be much easier for you! And if not, I have another option! Tonight I made spaghetti, tossed it in a bit of the butter sauce and then threw the leftover filling on top and it was just as delicious. So, ravioli not your thing? Easily turn this into an easy and delicious spaghetti dish!
*Note how ugly and thick my ravioli shapes are!*
This is what your filling should look like- gross, I know, but I promise it is SO good.
Vegan Butternut Squash Ravioli
For the filling:
4 cups cubed butternut squash
1 block firm tofu
1 tbsp lemon juice
1 to 2 cloves minced garlic
For the dough:
4 cups flour
1/2 tsp salt
4 tbsp olive oil
1 cup water
For the sauce:
1 cup melted butter (I like Earth Balance Organic)
4 tbsp brown sugar
1/4 tsp garlic powder
1/4 tsp black pepper
15-20 fresh sage leaves
- Start by roasting or boiling your butternut squash. To roast, rub with olive oil and heat at 400 degrees for 30-45 minutes or boil for about 25 minutes.
- In the meantime, make your homemade vegan ricotta. Drain and press your tofu- I like to slice my block in half to make two thinner pieces for pressing. In a medium sized bowl, mash with a fork into soft crumbles and then add the lemon and garlic. Put bowl aside and get ready to make the dough.
- In a large bowl whisk your flour and salt together. Then add oil and half of the water to the middle. Fold inwards working into a dough and add the rest of the water as you knead. Add more flour or more water depending if your dough is too wet or too dry.
- When your squash is soft, place in a blender and puree. Then pour it into the ricotta and gently mix together.
- Bring a pot of water to a boil and in the meantime roll out your dough and assemble the raviolis.
- Place a few raviolis at a time into boiling water and cook for 3-5 minutes. They are ready when they float to the top.
- While your raviolis are boiling, simmer the butter in a sauce pan and then add the brown sugar, pepper, and garlic powder.
- In a separate pan, fry your sage leaves in olive oil until crispy. Place on a paper towel, press off the access oil, and crumble them up.
- Toss your cooked raviolis in the butter sauce, add leftover filling if there’s any left, and top with the fried sage. Enjoy!
Winter has finally struck here in Boston and I have been cozying up with cocoa and marshmallows every day since! I’m loving the Cocoa Felice mix from Coop’s Microcreamery and Dandie’s vanilla marshmallows!
If you don’t want to spend the money on these products, it is super easy to make yourself. Just heat up a cup of your favorite non-dairy milk and mix in about 3 tablespoons of a one part cocoa powder and one part granulated sugar mix. Then whip up some coconut cream to top and enjoy with some cookies!
When I got home really late from work the other night and was starving, I had to throw something together quickly. With a few unopened packages of orzo and some cans of tomato soup on the shelves, I whipped up this tomato orzo in under 20 minutes! I personally used the small cans of Campbell’s tomato soup but I recommend using a low-sodium kind, as this recipe is pretty healthy if you’re using a good soup! It’s great to make in big batches as it stays well in containers and heats back up, without changing the taste or texture. This meal is vegan (obviously,) easy, yummy, and filling! I hope you enjoy it!
20 Minute Tomato Basil Orzo
– 1 cup orzo
– 1 10 oz can of tomato soup
– 10 oz of non-dairy milk
-1 clove of fresh minced garlic
-1 tbsp fresh chopped basil or 2 tbsp dried basil
-pinch of pepper
-2 slices bread
-1 tbsp olive oil
1. Cook orzo according to package directions
2. Preheat the oven to 400 degrees
3. When the orzo is finished cooking and drained, place it back into the pot and add the can of tomato soup. Then fill the can with the milk and add it to the pot.
4. In the meantime, cube up your pieces of bread and place them on a baking sheet.
5. With the stove heat on low, stir in the soup and milk with the orzo until completely blended and add the garlic, basil, and pepper.
6. Once the oven is preheated, add your cubed bread and toast until crispy, about 8-10 minutes. During this time, continue to stir your orzo to marinate the flavors.
11. Serve the orzo with your new croutons on top, and drizzle them lightly with olive oil.
A few days ago I found out that bacon bits are vegan. YES YOU READ THAT RIGHT: BACON BITS ARE VEGAN. (At least most brands are but always check the ingredients to be sure.) So I bought some and got down to business making a loaded sweet potato, and holy crap it is so good. The ultimate fall comfort food: warm, filling, cheesy, sweet, and salty. Oh, and super quick and easy to make. Start by baking your sweet potato as you would a normal potato- stab it a few times and throw it in the microwave for 8 to 12 minutes, depending on the size of the potato and microwave wattage. Then, cut it in half and place a couple of Daiya cheddar slices on each side and let them melt. You can throw it back in the microwave for a few seconds or press the potato sides back together to help the cheese melt faster.
Top with avocado, red onion, bacon bits, and chives. My chives came from my cute little plant growing in my kitchen, who seems to be the only plant in my apartment that I haven’t killed.
And voilá! You’re ready to eat.
Happy fall everyone- Let the pumpkin posts begin! If you know me you know I love bagels so obviously I’m going to be eating this pumpkin cream cheese all season. I’m really bad at following directions on recipes so I basically just added however much pumpkin purée I wanted until the color seemed about right! What’re your favorite brands of vegan cream cheese by the way? I typically use Tofutti or Trader Joe’s but I definitely don’t notice a huge difference between any of them. I love the whipped texture the mix of the purée and cream cheese create and I omitted the vanilla, but added extra cinnamon (like I said, I don’t follow directions well.) Get the recipe here via Vegan Street!
So I found this awesome recipe on Pinterest for a Root Vegetable and Quinoa Salad by Camille Styles and since fall is approaching I decided to give it a try. Though a lot of prep work was involved, it was so delicious! I especially loved the roasted carrots and when the avocado, beet, and carrot all came together in one bite, it was really magical. This is a perfect dish to serve for Thanksgiving or at an autumn party of whatever sort.
I’ve had a jar of tahini I’ve been slowly picking at for a couple months now since I’ve seen so many dressings and sauces using it, but I’ve got mixed feelings about it. I don’t like the taste of it on it’s own and haven’t liked many of the dressings I’ve tried to make with it such as a lemon tahini vinaigrette. I did like the one in this recipe much more though, with the maple really complimenting the flavor. I think it’s a great dressing for this particular salad but I would recommend using it sparingly because once you put too much on it’s well, too much.
Do try this recipe, or some variation of it, ASAP and don’t make too much fun of how crappy my picture looks compared to the professional ones in the recipe link.
So yesterday I stepped onto the T with a bright yellow drink in a big pickle jar and lots of people stared at me. What was it: A cleanse? A laxative? Nope, I had hopped on the Golden Milk train! But that sounds a bit sketchy too, doesn’t it? Golden Milk, aka a Turmeric Latte or Turmeric Tea, is dairy-free milk simmered with a blend of spices, vanilla extract, and sweetener. Turmeric is an amazing anti-inflammatory herb with a multitude of benefits and this yummy drink is a great staple to add into your diet. Sort of similar to chai, it’s a bit spicy and super creamy, good hot or iced. It’s definitely one of those things where you’re not sure about the taste at first but it gets better and better as you have more. The recipe I used is from “Get Inspired Everyday” and you can find the recipe here. I suggest making a couple of batches of this and storing it in the fridge. Important note: Don’t wear white while drinking this because you will end up with a neon yellow stain or two 🙂
I’ve had a lot of people ask me to send them specific recipes and guide them on what to eat if they want to try to go vegan. While I would love to post more recipes on my blog, I’ve realized I’m not actually savvy enough in the kitchen to come up with recipes on my own. I’ve tried experimenting and sometimes it turns out okay, but not as frequently as I’d like. I’ve decided instead that I want my blog to be less about the recipes, and more about the lifestyle. It’s been a stressful last few weeks so I’ve been slacking with posts, but now that it’s almost summer and I have the time, I’m going to be putting a lot more energy into this thing. I want it to be educational, I want to write about people’s experiences becoming and staying vegan, I want to feature guest bloggers and interviews, and I want to write about vegan beauty products and fashion brands, too.
I spent all weekend putting together a meal plan for everyone asking me about food and I really want to encourage those not aspiring to eat a vegan diet to try it, too. Most of it is not my own recipes, but I’ve pulled from some really amazing bloggers and my favorite things off Pinterest to create a delicious and healthy 7 day “diet.” I don’t like to use that word because of the negative connotations that come with it. Also, because I hope that it will become more than just a diet, and a normal way of eating for everyone!
Please try it out, or at least try some of the recipes included and let me know what you think!
Free 7 Day Vegan Meal Plan by Plant-Based Babe Blog
These little guys are perfect for making ahead of time and storing in your freezer for a sweet treat every night or for adorable desserts at a party, and they’re so simple.
Step One: Bake your favorite chocolate chip or peanut butter cookie recipe. I used the amazing p.b. cookie recipe from Chocolate Covered Katie!
Step Two: Make sandwiches with your cooled cookies and favorite ice cream, like the So Delicious brand or Ben and Jerry’s non-dairy. I whipped up nice cream by blending a couple of frozen bananas with a spoonful of cocoa powder and a bit of coconut milk.
Step 3: Dip the sandwiches into melted dark chocolate and sprinkle with your fav toppings. I used crushed almonds and chia seeds!
Step 4: Pair these with a glass of almond milk and if you have any left, be sure to store them in the freezer. Super rich and decadent!
Some great combos to try:
If you like peanut butter… Peanut butter cookies, Ben and Jerry’s P.B. Cookies Non-Dairy ice cream, and melted peanut butter with nuts on top.
If you like chocolate… Chocolate chip cookies, So Delicious chocolate ice cream, melted dark chocolate, and crushed oreos on top.
If you like fruit… Lemon cookies, raspberry sorbet, and melted dark chocolate, topped with nuts and dried fruit, like goji berries.