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

Eggplant & "Mozz" Sticks with Artichoke Marinara

I made this one on the fly. No recipe. The breading was excellent.

Serves 2 but I sure could've went for seconds.

Ingredients I used:

Pan-fried Eggplant
one 1/2 Eggplant (saved the rest to eggplant burgers tonight!)

Mozzarella Sticks
one 10 oz block of Follow Your Heart(R) Vegan Gourmet(R) Mozzarella

The Wash
2 cups of soy milk

The Breading
Zatarain's(R) breading mix

Marinara
Meijer(R) Organic Artichoke marinara

Follow me:
Preheat oven to about 425.

Wash and trim the eggplant at both ends. I used the top of the eggplant for this dish (later saving the bottom; as I can get more consistently sized patties out of the bottom). Now slice this portion into 1/2" segments (vertical, diagonal or horizontal, doesn't matter; you do want the 1/2" cut though). I got four cutlets. When finished set this aside.

Cut the cheese :) lengthwise in half. Cut each half into relatively symmetrical rectangular cubes (?). I got eight altogether. Save some for the eggplant and cut into thin slices any way you see fit (so long as they will melt readily). Set these aside.

Get the wash and the breading ready in two separate dishes that can accommodate the eggplant slices.

In no particular order "wash" the eggplant or cheese in the soy milk and place into the breading dish. Be gentle but forceful because I've often enough times ended up with a light dusting rather than a real good crust. After this step set the eggplant and cheese aside.

In a sauce pan begin to bring the marinara to a low simmer.

Now, in a skillet pour about a 1/4" layer of olive oil and begin to get up to temp for pan-frying.

While the oil is getting up to temp place the cheese sticks on a cookie sheet and place them in the oven. Watch these periodically for leakage (this means that they are getting close). When you see the slightest leakage let cook for an additional 5 minutes (unless it looks like your going to have a mess in there, then I recommend pulling them out).

In the meantime after the olive oil has gotten up to temp you can begin to fry the eggplant. This step shouldn't take very long; when you see a nice browning then they are ready to be flipped; etc. When finished with the eggplant I recommend transferring them over to a plate covered with napkins or paper towel. Place the leftover cheese on top to melt.

Serve the eggplant topped with the marinara.

Serve the cheese sticks topped with the marinara or with the marinara on the side for dipping.

Any additional side of your favorite pasta or vegetable is a nice compliment.

Turn your burners and oven off! LOL