Homemade pasta is amazing and sometimes its hard to find pasta or wonton wrappers that don’t have eggs. Surprisingly enough making your own pasta can be easy and fun! Here is a simple recipe that will get you started.
- 1 1/3 cups of semolina flour
- 1/3 cup of water, add a little more if needed
Step1: Mix the flour and water together and need into a stretchy dough. I highly suggest using a pasta machine, but you can also just use a rolling pin and little muscle. Roll out the dough until it is about 1/8″ or smaller in thickness. Cut the pasta to desired shape, I made ravioli with mine. You can also use this to make other pastas like fettucine and spaghetti!
Check out the recipe I made with this!
There is nothing like a great pasta dish, and these stuffed shells are it. They are easy to make and quite satisfying. With a glass of wine and a salad, there might not be room for dinner conversation!
- 1 Box of Jumbo pasta shells
- 1 140z can of tomato sauce
- 1 can of tomato paste
- 2 Garlic cloves (finely chopped or minced)
- 1 tables spoon of fresh or dried parsley
- 1/4 cup of vegan ricotta (prepackaged or homemade)
- 1/4 vegan cream cheese ( I used Galaxy)
- Fresh or dried chives
- Salt and pepper to taste
Step 1: In a large pot bring about 8 cups of water to boil. Throw in the pasta with half a tablespoon of oil, so they won’t stick together. Cook the pasta until it is almost done. (el dente) While the pasta is cooking, you can start making the cheese mixture and sauce.
Step 2: Preheat your oven to 375 – 400 degrees. Put a little oil in a medium size pot, heat at a low/medium temperature. Thrown in the garlic and let it cook for about 3 mins. (careful not to let it burn) Now you can pour in the tomato sauce and paste, stir until everything is blended well turn to a low heat and let it simmer.
Step3: Now the Cheese! It is actually very easy to make. Mix the vegan cream cheese and ricotta, (prepacked or homemade) toss in some chives and blend until creamy, salt and pepper to taste. It’s time to stuff! In a casserole dish spoon in a thin layer of the sauce, then take the cooked pasta and stuff each shell.Place them in the casserole dish and pour on the rest of the sauce. You can throw a little vegan parmesan cheese on top if you’d like!
tempo per mangiare
(Time to eat!)
I saw this on a menu recently and wanted to try a vegan version of it! This dish is fun, unique, and very tasty!
*Note: You will need a food processor for this recipe.
- 3/4 pkg of frozen shelled edamame (japanese soybean)
- 1/4 cup of vegan cream cheese (tofutti)
- 1 tbsp of vegan butter or dairy free butter
- 2 shallots
- 2 tsp of garlic powder
- 1/2 cup soy sauce
- 1 tbsp brown sugar
- egg-less wonton wrappers (if your can not find vegan wonton wrappers you can make your own homemade pasta using flax-seed meal instead of eggs!)
Step 1: In a microwave safe bowl, cook the frozen soybeans for about 5 mins or until soft. In a food processor, combine cooked soybeans, vegan cream cheese, butter, shallots and garlic powder and process until the mixture is almost like a thick paste.
Step 2: Spoon your mixture onto your wonton wrappers, but be careful not to fill too much. Fold and close your wonton wrapper and pinch them shut around the edges. In a medium sauce pan bring 2 cups of water to boil and place your ravioli in. Boil the ravioli for 10-12 mins. While the ravioli are cooking, mix the soy sauce and brown sugar together and microwave for about 1 min. Plate your ravioli and pour the sauce over them and enjoy!!!
Serve with a side of asian slaw, and you have the perfect end of the summer meal!
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