Saturday, October 17, 2009

Food Network Friday: Ravioli Caprese

It's Saturday but I saw it and copied it Friday. That's all that counts!
It's from Giada. Her pasta almost always has eggs in it but this week she did a really veganizeable dish. Her pasta consists of flour and hot water- easy enough.

Sub vegan ricotta (I like pressed tofu, vegenaise, Italian seasoning, olive oil in food processor) and vegan chik'n strips sauteed and also processed in food processor. The rest is vegan anyway. We really liked it, but I am in love with ravioli so it was an easy sell. I love the fresh basil and lemon zest. Try it! I like to freeze ravioli for a quick and yummy meal. Don't forget- use a pepper grinder! It's the best easy thing you can change about your cooking.

Thursday, October 15, 2009

Breakfast Burritos!

My honey has been asking for this for years. Don't know why I never got around to it because these are really good! He used to enjoy the Sonic breakfast burrito. This is an homage to fast food burritos, but without as much fat, and without the animals. The recipe has a couple components, but you can make several burritos, so you get a lot out of your effort.

-Use your favorite tofu scramble that uses one block/1 lb tofu(I used VWAV), adding Follow Your Heart Jack cheese/other vegan cheese if you want.
-Bake some tater tots.
-Saute 1/2 tube Gimme Lean sausage style. I fry up fennel seed first, add the sausage and smash with a spoon. I also add a tiny bit of liquid smoke and about 1-2 tsp. brown sugar
-For a bit of a greasy factor, saute onion and pepper in some Earth Balance.

Put it all together in a burrito:
Microwave or put over the burner the tortilla. It makes it pliable. Fill with tofu scramble, onions/peppers, sausage, and tots and roll up- sides first, then roll up.

I like salsa and vegan sour cream. Don't can add jalapenos, olives, hot sauce, whatever you want.