Vegan Ricotta and Veggie Lasagne

All this recent celebrating has left me feeling heavy and tired. It all started with Marco’s birthday Feast of the Seven Kingdoms, continued with Christmas, New Years and Serbian Christmas. All that delicious food was meat and dairy heavy, which are the two things that I don’t run well on. They were also not great for eating during the heat of summer. So as part of my New Years goals, I am going to start eating lighter. I still wanna enjoy my favourite homely dishes, but I need to modify them a little.

This lasagne is a quite light and guilt free. It has no dairy and is packed full of protein and flavour. Tofu has been used in place for real Ricotta. I adapted the ricotta recipe from Chloe Coscarelli’s Rockin Ricotta. The blend of ingredients doesn’t have that typical soy flavour. It tastes light and bright. There is no need for cheese substitutes either.

Feel free to make alterations to the lasagne sheets or vegetables. Gluten-free pasta can be used instead if semolina pasta doesn’t agree with you. Shredded carrot, shaved broccoli or baby spinach would all work nicely.

I made this dish for my daughter and her little cousin, who is seven. Octavia gladly gobbled it up because lasagne and tofu are her favourites. My niece, however, isn’t a big fan of tofu, but she still gave it a try. She was very happy with it. The only thing she complained about was the mushrooms, but since there weren’t many she agreed to eat them. I admit it’s not the prettiest lasagne, but if the kids liked it, mission accomplished.

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Hot Smoked Salmon and Ricotta Ravioli

As promised I have written for you today my recipe for Hot Smoked Salmon and Ricotta Ravioli. I prepared this dish for my family on New Year’s day, using my new Kitchen Aid attachments that I received for Christmas. I was lucky enough to get the Pasta Roller and Ravioli Roller from Santa, which I had been dreaming off for years.

I first used an electric pasta machine when I did a cooking class in Milan.  I couldn’t believe how easy it was and wished someday I would get my own. Since then I have been using a manual pasta machine, but I needed a second person to help me. Now I can do it all myself and lucky for little Octavia I can cook her favourite pasta anytime now.

For this recipe, I prepared the pasta from start to finish using my KitchenAid Stand Mixer, Pasta Roller and Ravioli Roller. If you don’t have these items, you can still prepare the pasta dough by hand, use a manual pasta machine to roll the pasta sheets out thin and then fill and cut the ravioli by hand. The ravioli attachment does give you some half-sized ravioli, that you wouldn’t have if doing completely by hand. I still cooked them since they are great for checking if your pasta is cooked through enough. In the KitchenAid Ravioli Roller booklet, it does recommend the setting to use with the Pasta attachment. I did go a bit thinner when I made my pasta sheets since I had already done a trial. The setting they recommended gave me ravioli that was so thick that the filling didn’t shine.

If your dairy free, you don’t need to use ricotta. In the future, I would probably use an alternative, as it doesn’t make much difference with for the filling. You just need something that will help make the salmon a little bit creamy when blending. If you don’t have eggs, you could always use soft tofu for the pasta dough. This is something I am yet to try but wouldn’t mind seeing how it turns out. I recommend the New Zealand  King smoked salmon fillet, which I bought from Aldi. Otherwise wild or organic smoked salmon filet would also be great. If you can’t get smoked you can always use good quality freeze or frozen salmon, which you could and cool in preparation.

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Spaghetti Squash with Sun dried Tomato, Olive, Red Wine Sauce

Just because your trying to skip gluten, grains or just want a more nutritionally dense meal doesn’t mean you can’t enjoy Italian flavours. Spaghetti squash is an amazing vegetable that when roasted has an amazing stringy texture that can lend itself as a pasta substitute. I love big bold pasta sauces with wine. This sauce doesn’t take long to prepare and will go perfectly with any other pasta or substitute.

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Spaghetti Squash with a Sun Dried Tomato, Olive, Red Wine Sauce 

(vegan, gluten free, soy free, nut free)

Ingredients:

1 Spaghetti Squash (90g -100g)

olive oil

sea salt to taste

black pepper to taste

1 small brown onion, diced

2 garlic, cloves diced

1 red chilli, diced

6 sun dried tomatoes, chopped

1 can good quality tomato pulp (I used Mutti)

1/2 can filtered water

sea salt and black pepper to taste

pinch raw sugar

2 tablespoons red wine (I used Lambrusco)

8-10 black olives

8 basil leaves, chopped

Method:

1. Preheat the oven to 190 degrees.

2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.

3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chilli. Saute for a few minutes until the onion starts to brown.

4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.

5. Add the tomato pulp, water,  sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.

6. Add the red wine and black olives. Leave to cook for 20 minutes or until the spaghetti squash is cooked. Add more sea salt and pepper if you need to the sauce.

7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.

8. Before serving, add the basil leaves to the sauce and stir it through to them let it wilt.

9. Top the Spaghetti Squash flesh with the sauce.

*Serves 2

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