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Listening to: Crisis - Waking the Dead
via FoxyTunes
Ravioli
-Pasta
1c unbleached flour
1t olive oil
1t salt
1T soy butter
1t garlic powder
1/2c water
extra flour for kneading
Add flour, salt, and garlic powder and mix. Add oil, butter, and water. Mix well and form into a ball. Knead for 5 minutes then set aside covered to rest 30 minutes to 1 hour.
-Filling
1/4p TVP (sausage seasoned if preferred)
1/4c spinach
1/4c minced celery
1/4c minced onion
1/4c minced carrot
1 clove minced garlic
1T olive oil
Place TVP in large mixing bowl. Add remaining ingredients one by one mixing each until all have been added. Place in refrigerator.
Once dough has rested, form into 8 small balls. Place the balls onto a floured surface and roll each out as thick as possible, but long and wide enough to cut 6 2 inch squares. Repeat until all balls have been rolled and cut into squares. Reform any excess dough into a ball to be rolled and cut as the others. This should yield 48 to 54 squares. When all dough has been rolled and cut, take on square and place 1/2t of TVP filling in the center. Take a second square and brush water along the edges of both the first and second square. Place the second square over the first and press the edges to seal the ravioli. Repeat this process until all squares are used. Fill a large stock pot with water and bring to boil. Add ravioli and cook for 5 to 10 minutes. Serve immediately with marinara over them.
Marinara
2T olive oil
1/4c onion
1/4c green pepper
1/4c celery
1/4c carrot
3 clove minced garlic
14oz diced tomato
1/2c vegetable stock
28oz tomato sauce
2T basil
1t rosemary
1t thyme
1t oregano
1t salt
1t marjoram
Saute onion, green pepper, celery, & carrot in the olive oil over low heat for 10 minutes or until onions are translucent. Add garlic and saute for 5 minutes more. When vegetables are softened add diced tomato and simmer for 15 minutes then add vegetable stock and tomato sauce and simmer 10 more minutes. Stir in all spices and simmer for 30 minutes stirring occasionally.
Fusion Rice
2T soy butter
1T olive oil
1/4c celery
1/4c carrot
1/4c onion
1t minced caper
2 clove minced garlic
1/2t jalapeno
1c vegetable broth
1/2c spinach
14oz diced tomato
1T thyme
1T rosemary
1c rice
1T soy butter
1c water
Saute vegetables in oil and 1T of soy butter until softened, about 10 minutes over low heat. Add caper, garlic, and jalapeno and saute for 5 more minutes. Add spinach, tomato, thyme, & rosemary along with 1/2c of the vegetable broth and simmer for 10 minutes. Add rice, remaining soy butter, remaining vegetable stock, and water. Cover and simmer over low heat for 15-20 minutes or until water is absorbed.
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Listening to: Crisis - Waking the Dead
via FoxyTunes
