Vegan Garlic and Broccoli Spaghetti

For those of you who don’t like garlic (or those who are of the Vampire persuasion, I don’t judge), this is not a recipe for you. This is a classic Italian dish that was taught to my family by my long time Vegetarian and Italian Aunt Lori. Though some modifications have been made over the years, it’s still as delicious as ever! What could be more tasty then broccoli, spaghetti, olive oil and copious amounts of garlic? If you answered nothing, then try this out! You won’t be disappointed.

What you will need:

• 1 lb Spaghetti (you could use Angel Hair or Capellini.)
• 1 lb Broccoli crowns, cut into bite sized pieces (stems too!)
• 1 1/4 Cup Olive Oil (use really good stuff for this!)
• 2 Small Bulbs of Garlic (minced)
• Salt to taste.

Directions:

1. My first step in pasta dish making is always putting on a pot of salted water. While that is on, start prepping your broccoli and your garlic. I know it seems like quite a lot, but it is the main flavor of this dish. Hey I warned you.
2. When the water comes to a boil, here is where it gets slightly complicated. If you are using regular spaghetti, put the broccoli in first and after about 3 minutes, add the pasta. If you are using thin, angel hair or capellini, put the broccoli in about 7 minutes before the pasta. Also, it depends are how done you like your broccoli and your spaghetti. You may have to make this dish a few times before you get your combo just right.
3. While all that is boiling away on the stove, you need to get out your favorite sauce pan (or just a deep frying pan will work fine). Put the olive oil and garlic and a little pinch of salt in and begin to sauté it at a very low heat. If you burn the garlic it will be bitter, by slowly cooking it, it will be sweet. Don’t ever let the garlic turn brown! That’s a death sentence. Trust me, I’ve done it before.
4. After the pasta is to your liking, drain the whole kit and kaboodle. Put it back in the pot still slightly watery. Then pour on your olive oil/garlic mix. Toss, season with some salt and what you have there is a fantastic main course and a great alternative to the humdrum spaghetti night.

Enjoy!

Vegan Ravioli, serves 6

This is a recipe that later today I will be making for diner. It is a simple vegan Ravioli, but so satisfying. You don’t need the egg in the pasta dough and if your missing that cheesy interior, this recipe will make you feel reunited, and I guarantee, it will feel so good.

Serves 6 very hungry vegans

Vegan ravioli Dough:

• 1 1/2 cups All Purpose Flour (or whole grain flour if you like that)
• 1 1/2 cups Semolina Flour (fine is best)
• 3/4 cup water (You could do a vegetable broth, if you’re into a lot of flavor)
• 1 Tsp of Olive Oil

Directions:

Mix all ingredients together in a mixer. A bread maker works, or one of those cool Kitchen Aids. Whichever you happen to have laying around. If you so choose, do it by hand! Build up those muscles. Just think of how much better your food will taste if your arms feel like they’re falling off.

Work the dough into a ball. Add more flour if sticky, or water if it won’t work into a ball easily. Keep in mid that semolina flour absorbs more water then flour. Once you have it in a ball, cover with plastic wrap tightly in a slightly greased bowl and let rest for about a half hour, which is perfect. Now you can get your filling ready!

Vegan Cheese Filling:

• 1 & 1/2 blocks Extra Firm Tofu*
• 2 Tbl Lemon Juice (for the cheesy tang)
• 2 Tbl Nutrition Yeast (for more cheesy taste)
• 3 Tbl Vegenaise
• 1 tsp each fresh (or dried) Parsley, Marjarom, Basil and Chives
• 1/2 tsp each fresh (or dried) Thyme, Rosemary and Celery Salt
• 2 Tbl Garlic Powder

Salt and pepper to taste.

Directions:

*I know! Your thinking, always Tofu, not everyone likes Tofu. Well, I promise- you will love this. It made my family believers.

1. Start by crumbling the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just sake in some Italian seasonings until you’re happy, but I prefer the mix listed above.
2. Add the Vegenaise, it makes the mix a little more creamy.
3. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper.
4. Mix it well and you’re ready to put on a pot of water and start stuffing.
5. Take your ball of dough, and begin to roll it out on a floured surface. You don’t have to roll the whole ball at once, you can cut it into quarters and do one at a time. Get it flat! It doesn’t matter what shape it’s in, it needs to be flat. About a 1/8 inch thick, or thinner, depending on how doughy you like your vegan ravioli.
6. Once you have it rolled to your satisfaction, get a regular drinking glass out of the pantry (round or square) and press the open end down firmly on the dough, lift and you will see your ravioli start to come to life. Repeat this step until you have no more dough left rolled out, just a bunch of little dough disks.
7. Now, take one and (depending on the size) put about 1 1/2 tablespoons of filling on it. Now take another dough disk and place it on top. Take a fork and and crimp down the edges. Repeat this until you have a bunch of ravioli waiting for their steam bath. Keep them separated! Never put one ravioli on top of another for even a second. You will wind up with a disaster. When your ready, just plop them in a pot of boiling, salted water for about 7-10 minutes each, or until they puff up and the pasta is tender.
8. Remove and place in a large bowl and add your favorite sauce. Not just tomato sauces apply here. You can use a mushroom “Alfredo” sauce or even a lentil sauce. But these are other recipes.

The next step is to enjoy!