Ravioli w/Marinara and Fusion Rice

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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

Palak Paneer

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer (wonder if you can use tofu; there is a tofu product at our local supermarket I think I can use; when I find out what it is exactly I'll post it)
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee (or soy butter?)
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

Source: Palak Paneer Recipe, Saag Paneer Receipe, Sag Paneer Recipie

Malai Kofta

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Source: Malai Kofta Recipe, Malai Koftha, Recipe For Malai Kofta, Malai Kofta Receipe

Navratan Korma

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream (can substitute with a mixture of silken tofu and soy milk)
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Source: Navratan Korma Recipe, Navrattan Korma Recipe, Navaratan Korma, Navaratna Korma

Vegan Lasagna...No not Vegetable Lasagna

With a twist MEXICAN!!!
















I made this from a recipe I found online like a couple weeks ago and don't remember the details of how exactly I made it. I think I made some very minor variations on it, but as a whole it stands as magnifique!

Fat Free Vegan Kitchen: Mexican Lasagna