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Monday, October 18, 2010

Almost Vegan Ravioli

Almost Vegan Ravioli

Hello Dearies!

Oh, how I have missed you. It's a strange and mystical thing when one misses the unknown, but it is real (smile)!

This post here today is more of a trick than a real recipe, but I figured that's okay since we are in the month of all things trick or treat! And I suppose my tofu stuffed ravioli made with store bought wontons are both an easy kitchen trick as well as a treat. You can use whatever greens and mushrooms you like in this recipe. I used garlic sautéed collard greens and Marx Foods' dry trumpet mushrooms, which resulted in a delicious lunch. You can use sautéed spinach for an even faster homemade ravioli!


Almost Vegan Ravioli-Serves 4
1/2 Block Extra Firm, Organic Tofu (drained)
1/2 Tsp. Chili Garlic Sauce
1/2 Tbsp. Soy Sauce
4-5 Drops Toasted Sesame Oil
Handful of Dry Trumpet Mushrooms*
Hand full of Garlic Sautéed Collards
Pinch of Cumin
Pack of wontons
Your favorite sauce



*Marx Foods Dry Trumpet Mushrooms!
Bring about 1 1/2 Cups of water to a boil. Once boiling, pour over your dry trumpet mushrooms and allow to soak for at least 15 minutes.

Take about 8 collard green leaves and peel them away from the inner stem. Slice them however you please for cooking. In a pan, place 1 Tbsp. of organic butter or Earth Balance. Bring the pan to medium heat and saute 1 1/2 Tbsp. Garlic for about 30 seconds. Add the collards and allow to cook while intermittently turning for about 2-3 minutes. Then add 2/3 cup of low sodium Vegetable Broth and allow to simmer for 7-8 minutes. Cool and then take your handful for the mix above chopping it again. Save the rest to serve on the side or at a later time!
Note: if you prefer a quick green, just sauté some spinach in butter or olive oil with garlic-no broth is necessary. The spinach will be done within a minute!

In a bowl, place your drained and squeezed tofu, chili garlic sauce, soy sauce, sesame oil, cumin and chopped collards. Once the mushroom are soaked, dry and chop them-place in the bowl too. Mix and set aside. Take about 3 Tbsp. of water and mix it with a tsp. of corn starch in a ramekin. This will be used to seal your wontons with a kitchen brush. Now, lay out half of the wontons. One by one, place about 1/2-3/4 Tbsp. of mix in the middle of each one. Paint the sides of the bottom wonton and place another on top ensuring air is not trapped inside and that the sides are sealed. Continue this process till all wontons are used.



















Once done, immediately boil your wonton raviolis in a pasta pot for about 1 minute or till they look properly cooked. You can't use the 'float rule' for ravioli in this application, as they float immediately. Carefully remove with a slotted spoon or spatula placing the wontons on a plate. Top with your favorite sauce. I used Whole Foods 365 Brand Red Pepper Sauce!
















p.s. this is almost vegan, as the wontons I used are vegetarian!

53 comments:

  1. My stomach just growled like crazy when I saw that picture. I think it might be time for lunch, but I wish I could have some of your ravioli right now! Great little shortcuts to save time.

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  2. Hey Stella,

    It's been a while since we've had ravioli in this house and this is the perfect change from rice and greens and seafood. Your raviolis sound delicious stuffed with tofu and mushrooms! :-P. You know, a lot of people shy away from tofu because they think it's so bland, but you my witchy friend, always manage to magically include and/or use tofu as your main ingredient and make it so appetizing. I also love that you added chili garlic sauce for an extra punch. I was wondering how you sealed the wontons. Cornstarch is a must have in my Asian pantry ;-). Another always wonderful and healthy dish, Stella. Love it! By the way, if you didn't tell us you moved, I wouldn't have known as your pictures look as stunning as they always have. Hope the transition has been smooth for you :-D.

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  3. Hi, Stella, Homemade Ravioli are already on my "to do list", just haven't gotten around yet. To use wontons is a great idea. Your filling sounds delicious; unfortunately, no mushrooms for me. I have bad allergies. I thought about squash, since I have tons left to cook with.
    Greetings
    Kirsten

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  4. That's a really cool idea, Stella!
    Good thinking!!! lol ;)

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  5. I love your ravioli method, it's a wonderful "trick"! I've never made my own ravioli by any method, but it's definitely on the "to do" list!

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  6. i love the simplicity of this dish. so pretty too. thank you for sharing.

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  7. What a great idea to make raviol with wonton wraps; I am blown away; what else could I make with these wraps. I have a package waiting for me in the refrigerator; not sure about the tofu.
    Great informative post!

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  8. Oh I wanna make ravioli so bad. They're my bf's favorite! I remember we talked about finding vegan wraps awhile ago and all I could show you were the ones I found online. I wonder how hard it would be to make your own ravioli noodles. I've been thinking about it but to scared to ever attempt haha

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  9. I'm baaaack ;-). Ok I didn't mean for that to sound totally stalkerish haha. I love tofu too Stella, but I do understand why it gets such a bad rap. It's all in the way you prepare it. Also the dipping sauce does make a huge difference too. Have you tried adding chili oil to your soy sauce? It does make a huge difference. I can totally eat tofu with just soy sauce too. I think I've found my tofu "friend mate" teehee.

    I really hope yours and Cauldron Boy's day gets better. Great idea to watch something funny to ease the nerves. I find sometimes putting on a great upbeat song helps me too. Take care, dear Stella witch.

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  10. You've been missed too, Stella. :~)

    Those little trumpet mushrooms are adorable (because of the lore behind a circle of mushrooms, I used to think of them as the food of fairies and woodland elves.) :~)

    As usual your photots are stunning and make me wish I had all the needed ingredients on hand. Thanks for sharing another one of your nourishing recipes.

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  11. You almost caught me with that tofu, honey. It sure LOOKS good, and I know it's good for you. I might even like it if you were cooking it for me. :)

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  12. Stella these look wonderful! I tried making ravioli out of wonton wrappers a few months ago but the whole thing turned out to be a gloppy mess. THEN i happened to take a cooking class the other week and we made shrimp ravioli out of wonton wrappers! I asked our teacher what went wrong when I made it, and it turns out it's because i put the wontons directly in my white wine sauce. Oops! apparently since wine is acidic it broke down the wontons. I was supposed to poach them in water to cook them before putting it in the sauce. I thought I could cook it by sauteeing it in the sauce. Lesson learned! :)

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  13. I have not made ravioli at home before. I have not even made fresh pasta at home before. Who am I kidding? You make it sound so easy :) I cook pasta with mushrooms and tomato sauce quite often and I know I am going to love your dish!

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  14. Your photo looks so good it makes me want pasta. But I will resist! I'll keep busy making those lovely date squares you posted a little while ago ;)

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  15. Stella, the recipe looks great, but I was looking for an update on your life! How do you like the new place? Have you found somewhere to photograph. Well, now that I think about it, you obviously have. Those pics look good enough to jump through the screen and eat myself. I didn't want to break my laptop though.

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  16. Any type of pasta with wonderland mushrooms looks enchanting from the good witch Stella.

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  17. Stella~ lovely, comforting dish! I've tried using the wonton wrapper for ravioli before--it was a great way to get the kids involved. The mushrooms sound divine!

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  18. Dear Stella - Trsu you to take the ouchie out of ravioli! Too col a trick even for us non-vegan types.

    I have never eaten trumpet mushrooms - on my to try list now :)

    I am so tickled by your innovation in this post. THANKS!

    Ciao, Devaki @ weavethousandflavors

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  19. Hey Stella! I think you and I both have been awol lately. I'm glad to see you back on. These look fantastic...the sauce looks particularly tasty. BTW...my adopted sister who is from Myanmar taught me how to make won ton wrappers without egg. I will try to do a post on it very soon. I finally got tired of waffling back and forth from chickatarian to vegetarian to vegan and have gone back to all vegan. Of course I still have to make animal based foods for my husband and my mother and clients. We have to catch up soon!

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  20. Oh, this is too funny :D Stella - this is exactly what I've been dreaming of the last 2 or 3 days! And you know what? I use wonton wrappers to make ravioli all the time, but I never say so and let everyone think I'm so capable that I make my own pasta ..... well, they never asked, so I never told ;)

    This is gorgeous and I know it must have tasted wonderful! I love the colour contrasts in the first photo - stunning! It reminds me of the Italian flag!

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  21. Yum! I love tofu...well, let me qualify that. I love tofu when it's prepared well. I would have never thought to put it in ravioli's! Great recipe!

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  22. I really want to eat this whole plate of ravioli right now! This looks incredibly delicious!!

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  23. I shouldn't have read about these vegan raviolis just before noon... Now I am craving for them :-(
    They look so gooood!

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  24. wow Stella, I love your vegetarian ravioli with tofu and trumpet mushrooms. I think I could use dried Jew's ears instead. Looks totally irresistible!

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  25. Stellina...I'd be running to your table right now!!! Those ravioli look amazingly scrumptious.
    The next time I'm at the natural food shop...I'll have to look into these wonton wraps ;o) Thanks for your continued dedication to posting.
    Hope you feel installed in your new digs by now ;o)

    Flavourful wishes,
    Claudia

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  26. Stella, your photos are getting better and better. Feels like I can reach out and grab one of those gorgeous ravioli. Please wave a trumpet mushroom and make it happen! :D

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  27. Hi Stella, I'm going to get you the title of 'tofu master' because among all your culinary accomplishments delicious tofu recipes always stand out here in the Witchy Kitchen:) I hope you are unpacked and settling in your new abode- your photos look perfect as always so no worries there!

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  28. This has been on my list - making homemade pasta. I still have never done it. I adore it, and have not yet gotten to it. I really want to. I feel so ashamed! This filling sounds really flavourful and that it would be very satisfying, too! I mist get a pasta machine!
    :)
    Valerie

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  29. I have missed you Stella! Yes, those trumpet mushrooms look fantastic! I love Marx Foods!

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  30. By looking at the picture, you wouldn't know they were vegan. They look scrumptious. By the way, how did your yeast bread turn out?

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  31. Stella, great idea using wonton wraps, I have a package in the fridge and you just gave me some ideas...

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  32. what a great idea! sooo impressed!

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  33. Yum! These look so fresh and delicious, and I'll bet they are fun to make, too!

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  34. Very good looking ravioli. Love the filling.

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  35. Yay.... Stellarina :) Love your posts & was wondering how your doing. This is a cutesy little ravioli isn't it..., nice n quick. Nice one.

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  36. This is a great tip Stella! I avoid making pastas or dumplings from scratch because of all the hard work involved with the dough. But using your trick that's not a problem. The ravioli looks scrumptious.

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  37. I missed you too-- you and your wonderful and inspiring recipes! Wonderful idea here. I love it!

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  38. Oh how I love ravioli! It has been so long since I've a decent one..and now that I'm mostly gluten-free it's damn near impossible. I'll just look longingly at this wonderful recipe instead.

    Welcome back!!

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  39. These look wonderful. Love that you use tofu as the stuffing. I have never made raviolis and now I think I can using those wonton wrappers :)

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  40. Can I come for dinner? Those ravioli look so good. A great filling. So flavorful.

    Cheers,

    Rosa

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  41. I've never used wontons but I have made my own raviolis from scratch! It's not terrible hard, just a little time consuming. My husband complains I never make pasta anymore actually...maybe I'm due for some :-)

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  42. I loooveee raviolis, especially when they're stuffed with such wholesome ingredients! How delicious.

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  43. The ravioli look delicious.
    So do eggs count as being 'vegetarian'? In my family, we don't count them as being vegetarian...

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  44. It looks delicious Stealla...and no...I see no cheating, I onlh see makling life a little easier on yourself(and us)..a great idea..I'll be looking for some of those wontons this weekend to use too!
    bisous
    Ronelle

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  45. These ravioli look delicious! I love the addition of the dried mushrooms - I wasn't even aware that trumpet mushrooms came in dried form too.

    Oh, and we didn't eat your bread with cream cheese. It was perfect on its own!

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  46. amazing I just love how these were put together vegan style just perfect!

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  47. These sound so good! The filling with the mushrooms must have been delicious...I am getting hungry reading the recipe ;)!

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  48. I;ve been meaning to try this trick of creating raviolis with wonton wrappers, it looks so simple and good!

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  49. My dear Stella,

    I have never used tofu, and I have never used wonton...so I'm learning many things here...One of these days..;as soon as I have time (time, what's time?) I 'm gonna try this out!!
    Hope you feel better in your new appartment..It takes time stimes, to adapt =D

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  50. What a great idea to use wantons...I will have to try this. I hope the new place is coming along :)

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  51. I love that you used won ton wrappers to make your ravioli. I hope you are settling nicely into your new place. It looks like you found a great spot for photos. Have a wonderful week!

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  52. what a wonderful idea, I always have won ton wrappers in the freezer for chuls (she makes awesome potstickers) I do need to check if they are vegan, but I love the ease of the recipe, lovely mushrooms, i hope you are all settled in, take care'sweetlife

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  53. Love this vegan dish by you, Stella!

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Please do comment, Dearies!