Vegan Sausage and Aubergine Stuffed Shells

• Ingredients
  • 1 tbsp olive oil, divided
  • 175 g (6 1/4 oz) finely chopped veg sausages
  • 115 g (1 cup) chopped onions
  • 1 aubergine/eggplant, roasted and chopped.
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic, minced
  • 1/4 cup okara (crumbled pressed firm tofu would work too)
  • 1/4 cup nutritional yeast
  • 255 g (9 oz) spinach leaves, blanced, drained, and chopped
  • 3 tbsp parmezano (or other cheese sub if you can’t source this)
  • 1 tbsp fresh lemon juice
  • 185 g (6.5 oz) pasta shells
  • 6 fresh tomatoes (with juices), peeled and seeded
  • 80 ml (1/3 cup) soy (or other non-dairy) cream
  • 2 tbsp chopped fresh basil
  • 70 g (2.5 oz) grated vegan cheese

• Directions/Method
  1. Heat 2 tsp of the olive oil in a large skillet over medium high heat. Sauté the sausages for a few minutes and then tip in half of the onions and all of the aubergine/eggplant. Sprinkle 1/4 teaspoon of the salt over the contents of the pan and a pinch of the red pepper, stirring it all together and cooking for a further 5 minutes. Turn the heat down to medium and add half of the garlic. Cook for just a minute so the garlic doesn’t burn, then transfer the mix to a large bowl to cool.
  2. Meanwhile preheat the oven to 175 c (350 f) begin preparing the sauce by heating the remaining teaspoon of oil in a saucepan to medium high, and sauté the other half of the onion for 3-4 minutes, or until translucent. Chuck in the last bit of garlic and cook another minute before adding the tomatoes, 1/4 tsp salt, and the remaining red pepper flakes. Stir together and cook for 5 minutes. Mix the cream through the sauce and leave to simmer over medium heat for around 20 minutes, or until it reduces by a third and thickens a little.
  3. Bring a large pot of water to the boil and cook the pasta shells until al dente, generally around 10 minutes, but check the package instructions to get a more accurate idea. Lightly oil a medium casserole dish.
  4. Stir the okara, nutritional yeast, parmezano, lemon juice, and spinach into the sausage and aubergine jumble. Pack the pasta shells with as much as you can get in (you may still have a tiny bit of mix left, which serves as an appetiser since you still have nearly an hour to wait until dinner). Place the prepared shells in the casserole dish.
  5. Stir the basil through the tomato sauce and pour it evenly over it over the shells. Sprinkle with the grated cheese and cover the whole lot with foil. Pop in the oven for 35-40 minutes, then remove the foil and cook for a further 15 minutes to crisp the top a bit.
  6. Remove from the oven and leave to sit for a few minutes, but I’m only saying that because other recipes do. Who really waits that long for their dinner? Christ, get real.

Fresh Homemade Sesame Udon Noodles

• Ingredients
  • 2 cups extra strong bread flour (high gluten content)
  • 1 cup all purpose flour
  • 2 tsp salt
  • 2/3 cup plus 3 tablespoons warm water (185ml), more if necessary
  • 2 tsp sesame oil (optional)

• Directions/Method
  1. Mix the flours and salt in a large bowl, making a well in the centre. Add all of the liquid ingredients to the well and fold the flour over to mix. Knead the dough for ten minutes, either by hand or using a bread kneading attachment in a stand mixer. The consistency of the dough should be quite firm (at first it may not seem like there’s enough water), but soft enough after kneading to be able to roll out. You may need to vary the amount of water you use slightly.
  2. Knead the dough down into a flat disk, an inch or so thick, and cover with cling film. Leave for a few hours.
  3. On a very well floured surface, roll the dough into a long 1/8 inch thick rectangular (ish) shape. Make sure there’s plenty of flour both beneath and coating the top of the dough at this point.
  4. To make the noodles the easiest thing to do is fold the dough into thirds and slice. To do this, fold one of the long ends 2/3 of the way over the width. Pick the dough up and fold the remaining third of the dough underneath. Slice into noodles as thick or thin as you like.
  5. Boil for 8-10 minutes and use immediately.

Broad Bean, Oven Roasted Tomato, and Arugula Pasta Salad

• Ingredients
  • 150g macaroni pasta
  • 150g shelled broad beans
  • a dozen or more plum or cherry tomatoes, halved
  • 3 tbsp + 1 tsp olive oil
  • 25g (a couple handfuls) arugula leaves
  • 1.5 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp fresh, finely chopped basil

• Directions/Method
  1. Preheat your oven to around 175° C (350° F). Slice the tomatoes in half, coat with the 1 tsp of the olive oil, and arrange the halves cut side up on an oven tray or in a baking dish (I never deseed if I’m roasting tomatoes). Bake for anywhere between 20-45 minutes, or longer, depending on your desired tomato consistency. For a fruit with a little juice left, err on the side of 25-30ish; for a drier version go for a longer time. Check them every so often while cooking just to be sure.
  2. Meanwhile, place the beans in boiling water for somewhere in the vicinity of four or 5 minutes. Drain and set aside.
  3. Also cook the pasta as directed and mix it with the beans, rocket (arugula), lemon juice, and basil in a large bowl. Heat the remaining 3 tbsp of olive oil in a small skillet and gently fry the garlic for a minute or two before adding to the bowl as well. If you prefer raw garlic, mix it with the lemon and oil with a pestle and mortar instead of frying the garlic. I’d recommend preparing it the day before and serving as a cold salad if you do, just to allow time for the flavours to infuse and the garlic to mellow out a tad.
  4. Once the tomatoes are finished cooking, chuck them in the pasta salad too, and stir to ensure everything’s mixed evenly. Serve hot or cold!

Butternut Squash Pasta Bake

• Ingredients
  • 280g (9.25 oz) butternut squash, steamed
  • 230g (approx 3 cups) pasta
  • 240ml (1 cup) your favourite basic tomato sauce (homemade is always best)
  • 1 tbsp tomato paste
  • 15g 1/4 cup nutritional yeast
  • 40g 1/4 cup cashews
  • 1/3 – 1/2 cup unsweetened non-dairy milk
  • 1/2 tsp salt

• Directions/Method
  1. Preheat the oven to 175° C (350° F).
  2. Steam the butternut squash, or cook using your preferred method, until you can put a knife through it without resistance. In a food processor or liquidiser, blend the tomato sauce and paste, squash, nutritional yeast, cashews, salt and milk until smooth and creamy.
  3. Add the pasta to a pot a boiling water and cook to super al-dente, a la just a few short minutes. No more than five. Drain and mix with the sauce in an oven proof dish.
  4. Bake for 25-30 minutes, or until the top of the pasta just begins to brown. If desired, sprinkle some vegan cheese and breadcrumbs on top for added texture and eye appeal! Serve on its own or with a mixed salad.

Broccoli Mac and “Cheese”

• Ingredients
  • 250g (2 cups) macaroni pasta
  • 200g broccoli, chopped
  • 40g (1/4 cup) cashews
  • 60ml (1/4 cup) non-dairy milk
  • 1 clove garlic, smashed
  • 3 tbsp lemon juice
  • 1 tsp tahini
  • 120ml measure (1/2 cup) nutritional yeast
  • 1 tsp arrowroot powder
  • 1 tsp onion powder
  • 1/2 tsp prepared mustard or dijon mustard
  • 1/4 tsp turmeric
  • 1 tsp salt
  • Grated vegan cheese, for topping (optional)

• Directions/Method
  1. Preheat the oven to 200 C (400 F). Boil some water and pour over the cashews. Leave to sit for about twenty minutes to soften the nuts so they blend more easily to a smooth consistency. Omit this step if you are cool enough to own a super blender like a Vitamix.
  2. Cook the macaroni until al dente based on the packet’s instructions. Rinse with cold water and drain.
  3. Liquidise the cashews (drain them first) and garlic with the non-dairy milk. Add the shallots and continue to blend until mostly mixed (a few chunks are okay). Add the rest of the ingredients (except optional extra cheese for sprinkling) and pulse until fully blended together.
  4. In a large oven proof dish, mix the sauce with the macaroni and broccoli pieces. Cook covered with foil for about 20 minutes and uncovered for a further ten minutes. If you’re planning on adding extra cheese on top, add after you remove the foil.
  5. Serve hot with salad on on its own for a delicious and healthy alternative to mac and cheese.

Winter Warmer Beans ‘n Pasta

• Ingredients
  • Approx 180g (2 cups) pasta
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp fresh finely chopped sage
  • 1 tbsp red wine
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 400g tinned tomatoes (a small can)
  • 400g tin of butter beans

• Directions/Method
  1. Parboil the pasta until it’s around 5 minutes from being cooked to your liking.
  2. While the pasta is boiling, heat olive oil over medium heat in a pan and fry the garlic for 30 seconds. Add the sage and cook a further 30 seconds. Throw (okay, not literally) in the red wine, tomatoes, salt, and sugar and mix until incorporated before adding the drained butter beans.
  3. When the pasta is par-cooked, drain it and add it to the sauce to cook for a further 5 minutes (keep the lid on if possible). It’s always a good idea to finish cooking any pasta in its sauce!

Mushroom, Sausage and Spinach Lasagna

Vegan Pumpkin and Okara Ravioli

• Ingredients
  • 3 cups (375g) pasta flour
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • Up to 1 cup (240ml) of water
  • 350g (approx 1.5 cups) pumpkin puree (steamed or roasted)
  • 100g (1 cup) okara
  • 10g (1/4 cup) nutritional yeast
  • 35-40g (1/4 cup) vegan mozzarella
  • 2-3 tbsp freshly chopped sage
  • 2-3 cloves minced garlic
  • 2 tbsp lemon juice (approx half of a lemon)
  • 1 tbsp tomato paste
  • 1/2 tsp tahini
  • 1/2 tsp salt

• Directions/Method
  1. To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).
  2. To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. You’re better off with a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.
  3. Throw all the other ingredients in a bowl with the pumpkin and mash it up. Tricky, I know.
  4. If you’re using a pasta maker, follow the instructions as per its instruction manual (yes, I sometimes read them). If you haven’t yet invested in a pasta maker, what’s wrong with you? Sike. Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.
  5. To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.
  6. Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.
  7. Cook the pasta for just a few minutes in boiling water. Don’t overcook!
  8. If this is a pain in your arse, stuff some shells instead. Or go buy a pasta maker, or one of those clever ravioli gadgets or something.

<img title=”Vegan Pumpkin Ravioli” src=”http://farm3.static.flickr.com/2729/4053604744_372bd0fbc2.jpg” alt=”" width=”500″ height=”333″ />

I’m an autumn moper. There, I said it. This is the time of year where I have to face the fact that it’s getting too dark too quickly. It’s the time of year where I have to come to terms with the fact that my feet will be frozen for the next six or seven months. But then I suddenly look up and face a mindboggling array of various squash and pumpkin -esque shapes, and remind myself that there are some positives about this time of year, too.

Pumpkin, or “punkin” as my mother so adorably calls it, is a delicious vegetable which is overshadowed by pre-processing and all too often goes to waste. As an American I only ever knew pumpkin to be one of two things: something edible out of a can or something carved for Halloween. How tragic is that? My recollection of pumpkin was either from a factory or a vision of perfectly good food gone to waste (!!!), so I’ve been making an effort over the past couple of years to, you know, actually cook with the real live vegetable. Since it’s food and all.
<h2>Recipe Notes</h2>
If you’ve never cooked with pumpkin before, this is it. Seriously, <em>this is it</em>. It’s one of the most delicious things I’ve had in a long while, and I’m so happy there were enough left to freeze for one or two more meals.

Don’t listen to anyone who tried to tell you that making your own pumpkin purée is difficult or “not worth it.” Dude, really, all you do is cut the thing into a few wedges and stick it in the oven. You don’t even need to purée it properly for this recipe (a light mashing will do). Anyone who tells you this process is hard is either a canned pumpkin lobbyist or a terrorist, clearly.

I suspect not many people make their own soymilk and tofu, and I’ve never really seen it marketed widely in food retail, so I know okara seems an inconvenient ingredient. If you can’t get ahold of it, don’t worry. I use okara because it’s coming out my ears and because I like the slightly grainy texture (reminiscent of store-bought ricotta), but you should be able to use an extra firm tofu with no problem.

I used a small amount of vegan mozzarella cheese in this recipe, but if you don’t have that on hand then feel free to use a basic cheddar substitute or simply omit the ingredient altogether. The ravioli will survive and you’ll still enjoy your dinner.

The sauce, if you could call it that, I used was a simple hazelnut and garlic mix in vegan butter and extra virgin olive oil. You could also try lightly frying some whole sage leaves in garlic and oil/butter also. I would advise against a sauce which is too heavy with flavour because the flavour of the ravioli is so good on its own. Try not to top it with anything too overpowering.

<div id=”recipe-container”>
<h2 class=”recipe-title”>Vegan Pumpkin and Okara Ravioli</h2>
<div id=”servings”>Makes 50-55 Raviolis</div>

<ul id=”navlist”>
<li><span id=”ingredients”>Ingredients</span>
<ul id=”subnavlist”>
<li>3 cups (375g) pasta flour</li>
<li>1 tsp salt</li>
<li>3 tbsp extra virgin olive oil</li>
<li>Up to 1 cup (240ml) of water</li>
<li>350g (approx 1.5 cups) pumpkin puree (steamed or roasted)</li>
<li>100g (1 cup) okara</li>
<li>10g (1/4 cup) nutritional yeast</li>
<li>35-40g (1/4 cup) vegan mozzarella</li>
<li>2-3 tbsp freshly chopped sage</li>
<li>2-3 cloves minced garlic</li>
<li>2 tbsp lemon juice (approx half of a lemon)</li>
<li>1 tbsp tomato paste</li>
<li>1/2 tsp tahini</li>
<li>1/2 tsp salt</li>

</ul>
</li>
</ul>
<ul id=”instructions”>
<li><span id=”method”>Directions/Method</span>
<ol>
<li>To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).</li>
<li>To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. You’re better off with a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.</li>
<li>Throw all the other ingredients in a bowl with the pumpkin and mash it up. Tricky, I know.</li>
<li>If you’re using a pasta maker, follow the instructions as per its instruction manual (yes, I sometimes read them). If you haven’t yet invested in a pasta maker, what’s wrong with you? Sike. Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.</li>
<li>To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.</li>
<li>Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.</li>
<li>Cook the pasta for just a few minutes in boiling water. Don’t overcook!</li>
<li>If this is a pain in your arse, stuff some shells instead. Or go buy a pasta maker, or one of those clever ravioli gadgets or something.</li>

</ol>
</li>
</ul>
</div>

Smoky Vegan Spinach Lasagna

• Cashew Cream Ingredients
  • 1 cup cashews + 1 cup boiling water
  • Handful of basil leaves
  • 1/4 tsp salt

• Tomato Sauce Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • About 550-600g tomatoes, diced
  • Pinch of sugar
  • Pinch of salt

• Filling Ingredients
  • 1 large onion (or two small), diced
  • 1 cup (about 100g) vegan mince (“ground beef”)
  • 1-2 tbsp vegan margarine
  • 4 cloves garlic, crushed
  • 450g fresh spinach
  • 1 small block extra firm smoked tofu, crumbled
  • Vegan lasagne noodles for 3 layers

• Directions/Method
  1. First preheat the oven to 200 celcius before moving on to the cashew cream. In a medium bowl, combine the boiling water with the cashews and set aside for at least 20 minutes while you prepare the lasagne filling and red sauce.
  2. Add the margarine to a frying pan until melted. Add the onion and fake minced beef until just browned. Stir in the garlic and cook another minute until fragrant. This doesn’t have to be completely cooked as it will cook further in the oven.
  3. In a large saucepan add 1 tablespoon of water along with the spinach (no, you don’t need more water than this) and cook over a meium-high heat until the spinach begins to wilt. Add the spinach in handfuls as it cooks down until it’s all cooked. Drain and toss in with the mince mix above.
  4. For the red sauce simply fry, on medium heat, the garlic in a tablespoon of olive oil for about 30-60 seconds. Don’t let the garlic brown because it will ruin the flavour of the sauce. Stir in the tomatoes (I prefer them to be skinned, but this isn’t mandatory) along with a pinch of salt and sugar and allow to cook a further 5-10 minutes.
  5. Finish the cashew cream by putting the cashews and their soaking water into a high-powered blender or small food processor. Add the basil leaves and 1/4 teaspoon of salt before blending to a smooth and creamy sauce.
  6. Don’t forget the pre-cook the lasagne noodles if needed. Follow the directions on the packet (if it’s homemade pasta my personal preference is to dunk in boiling water for 30 seconds first).
  7. To put the dish together put a few tablespoons of the red sauce on the bottom of a 10″ x 7″ (-ish) rectangular baking dish. Place one layer of noodles on the sauce and top with half of the spinach and mince mixture, along with a handful of crumbled tofu. Pour 1/2 of the cashew cream over this as well as several tablespoons of red sauce before adding a second layer of noodles. Add the other half of the mince and the rest of the tofu crumbles. Pour another 1/2 of the cashew cream and a few tablespoons of red sauce on top before adding your third layer of noodles. Top the third layer of noodles with the rest of the tomato-based sauce.
  8. Bake for about 30 minutes, or until browned lightly around the edges. You may need to reduce times for fan/convection ovens.

Summer Pasta with Minted Peas and Basil

• Ingredients
  • 275g pasta
  • 1 cup frozen peas (give or take)
  • 1/4 cup packed basil and mint mix (I went 50/50)
  • 1/4 cup packed rocket (arugula)
  • 1.5-2tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste

• Directions/Method
  1. Chop all of the herbs and leaves, keeping the arugula separate from the mint and basil combination. Set aside.
  2. Cook the peas and pasta separately. The peas will finish before the pasta and when they do, drain them and cook over a low heat with 1 tbsp of the oil, along with the chopped mint and basil.
  3. When the pasta is cooked to your liking, drain and toss well with the pea mixture and the rest of the ingredients (plus salt and pepper to taste). Add the lemon juice and red wine vinegar last and serve warm or cold (this would make a lovely cold pasta salad picnic dish).