Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli

Roasted Vegetable Ravioli with Artichoke-Golden Tomato Ragout and Basil-Mustard Aioli (and another hyphen, - , just in case).

Second View, with a spring of fresh Rosemary.

Artichoke-Golden Tomato Ragout, with Caramelized Garlic Cloves and Porcini Mushrooms.

Golden Tomato, the Sharpei of tomatoes.

Recipes and Substitutions

The sauces were based on the The Artful Vegan: Fresh Flavors from Millenium Restaurant Baby Artichoke-Golden Tomato Ragout and Basil Aioli Recipes; however, I used store-bought Roasted Vegetable ravioli from Fairway Market. The porcini water from reconstituting dried mushrooms was substituted in lieu of white wine, which made it quite earthy and rich. For want of baby artichokes, I substituted a regular sized artichoke and included the delicate inner leaves as well as chopped heart; this method was great, just make sure to cut off all firm or hard leaves, as the cooked artichoke will toughen as it cools. I reduced the olive oil by half in the aioli; it may have been slightly runnier but it was worth it to cut the calories and fat.

Tasting

Delicious. This was wonderful on a rainy summer night. The aioli was bright, with the lemon and basil marrying nicely. The ragout was beautifully seasoned: earthy from the mushrooms, spicy from the crushed red pepper, nice caramelization on the leeks and garlic cloves. the firmness and starchiness of the hearts added excellent texture. Rosemary and golden tomatoes added balance and brightness.

Smoky Black Eyed Peas with Jalapeño Cornbread Muffins

Smoky Black Eyed Peas with Jalapeño Cornbread Muffins.

Smoky Black Eyed Peas.

Jalapeño Cornbread Muffins, adapted from The Joy of Vegan Baking Cornbread Recipe.

Notes

1. Smoky Black Eyed Peas

Recipe:

1 large clove garlic

1/2 serrano pepper

1/2 large yellow onion

1 Tb EVOO

2/3 Cup Tempeh (4 slices)

2/3 Cup or 5 ounces Vegetable Broth (I used Imagine Brands)

1 15-ounce can Black Eyed Peas (I used Whole Foods 365 Brand)

Sauté for 8 minutes over medium

20 minutes simmer

4 Servings, Each with 188 calories

2. Jalapeño Cornbread Muffins

I followed the Joy of Vegan Baking Cornbread Recipe. Regarding changes, I used whole wheat flour instead of white flour and granulated light brown sugar instead of white sugar. In terms of additions, I included one diced Jalapeño. The recipe provides that adding corn kernels is optional, but I also included 1/2 cup, after lightly roasting frozen kernels for about 10 minutes over medium heat in a dry skillet. Since I made muffins instead of a loaf, I reduced the cooking time to 15 minutes and they turned out perfectly. They had the characteristic crumbliness of corn bread without being hard or over-dry.

Tasting

The beans were smoky, flavorful, slightly spicy. I was craving this traditional southern dish, which is usually prepared with a ham hock to celebrate new years. It is best served with the cornbread crumbled over the top of beans so you get a hearty mouthful of both sets of flavors with each bite. To round out the meal, a side of sauteed collard beans or okra would be really nice.

Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, and Grilled Vegetables

Drunken Beans with Seitan Chorizo, Jalapeño-Onion Cornbread Muffins, Grilled Vegetables, and Pacifico Cerveza

Grilled Vegetables on Le Creuset Grill Pan

Chorizo and Vegetable Mixture

Beans, simmering away

Notes

Recipes, Tips, and Substitutions

1. Drunken Beans with Seitan Chorizo

a. I followed the Viva Vegan! Drunken Beans with Seitan Chorizo Recipe, replacing the eponymous chorizo with Field Roast Mexican Chipotle Sausages.

b. To save time, I used canned Pinto Beans. I recommend Eden Foods Brand, which does not use BPA in its cans.

2. Jalapeño-Onion Corn Muffins.
a. I followed the Veganomicon Skillet Corn Bread Recipe, which gave the options of incorporating corn into the batter or adding a jalapeno-onion topping; I chose both, and thought the flavor was excellent. I might have sauteed the onions a bit longer to get a touch more caramelization, but that is entirely a matter of personal preference

b. I baked these for 23 minutes and they came out just about perfectly. Keep in mind that cornbread can become very dry very quickly; this is especially important in warm, dry climates. I would err on the side of under-baking, as you need to let them sit in the pan for at least five minutes anyway before attempting to remove them and they will continue to cook during that time.
c. I used light brown sugar in lieu of white, not only because I didn't have any white sugar but also because I really like the complexity of the taste.
d. In the event it isn't obvious from the picture, I used white corn meal instead of yellow; if you desire a deeper color intensity, use yellow.

e. I baked the cornbread muffins nearly a week before I made this meal. To prevent the cooked muffins drying out, I stored them in a sealed container in the refrigerator.

3. Grilled Vegetables

I got a lovely new Le Creuset Grilling Pan and this was her maiden voyage. Tip: if you're using it inside an apartment, you should turn your exhaust fan on high and open all the windows; I narrowly avoided setting the smoke alarm off, as the vegetables and oil give off a fair amount of emissions as they're grilling. In terms of recipe, just pick up whichever vegetables look freshest at the market (I used green bell peppers, yellow onions, and zucchini), slice to about a quarter inch thick, lightly coat with vegetable oil, and a salt of salt and pepper to taste, then cook for about 10 minutes, ensuring that the grill marks come out but that the delicate vegetables do not over cook.

Tasting

If it's possible, even better than it looks! This was truly divine: the smoky, spicy beans excellently complimented the flavorful cornbread, and the crunch of the lightly grilled vegetables was a welcome contrast to the soft bread and bean mixture. I definitely recommend grabbing a second bottle or saving a bit of the beer (I used Pacifico) and a hearty lime wedge for pairing, which echoes and enhances the lime juice in the bean topping. Add warm weather and just try not to smile.

Tomatillo Enchiladas, Slaw, and Squash Casserole

Tomatillo Enchiladas, Slaw, and Squash Casserole

Tex-Mex Squash Casseroles in glass ramekins

Enchiladas, pre-baking

Notes

Recipes, Tips, and Substitutions

1. To make the enchiladas, I used the Viva Vegan! Green Tomatillo Sauce Recipe; the Viva Vegan! Pan-Fried Tempeh with Sofrito recipe, substituting seitan for tempeh; the Viva Vegan! Pine Nut Crema Recipe for the creamy topping; and assembled, accoridng to the Viva Vegan! Potato-Chickpea Enchiladas with Green Tomatillo Sauce Recipe. The sides are Cabbage Slaw, adapted from the Viva Vegan! Classic Cabbage Recipe, and Tex-Mex Squash Casserole, veganized from the Homesick Texan Tex-Mex Squash Casserole Recipe.

2. The ratio I used for the enchilada filling was: 1 Tablespoon of cheese (Chopped Tofutti Mozzarella, about 2 slices), 1/2 Tablespoon of diced onions sauteed in canola oil, and 1/3 cup of the seitan filling. Each tortilla was gently coated in the tomatillo salsa, filled with the filling ingredients, then rolled tightly and placed in a glass baking dish over a layer of tomatillo salsa. To give you a better sense, this is a photo of my enchilada prepping station, with tomatillo sauce, prepped tortilla, and fillings:

I then covered the tightly rolled enchiladas with the remaining tomatillo salsa and a layer of pine nut crema, and baked according to the recipe's instructions.

Tasting

This may have made me even more homesick! She's not much of a looker but overall the enchiladas were an excellent dish and all the components constituted a well-balanced meal. The caramelized onions added an amazing crunch and I greatly preferred the flavor and texture of this filling to that in the Sour Cream enchilada recipe. The tomatillo sauce is exactly what I was hoping for and easy enough to make; my only recommendation is to roast the raw tomatillos, rather than boiling them, to kick up the smoky flavor.The casserole is rich and indulgent; not very nutritious, but comfort food is meant to nourish the mind rather than the body. Besides, when you portion the casserole into ramekins, you can snap lids on 'em and place them uncooked in the freezer for later. Not to mention that the slaw is exceptionally healthy (and fat free); the crunchy tang balances out the creamy pine nut crema and mushy fatty casserole and the roughage ensures that your metabolism will keep purring.

Sour Cream Enchiladas with Saffron Garlic Rice

Sour Cream Enchiladas (R), with Garlic Saffron Rice (L).

Parsley, an enchiladean sombrero de fiesta (or party hat, for the uninitiated).

Freshly Baked
Prepped for Baking
Peekaboo!

Notes

Recipe:

The sour cream enchilada sauce is veganized from the Homesick Texan Sour Cream Chicken Enchiladas Recipe; the enchilada filling is the Viva Vegan! Latin Shredded Seitan, Mexican Chile-Braised Variety Recipe; and the Saffron-Garlic Rice is adapted from the Veganomicon Saffron-Garlic Rice Recipe, which I discuss in the Paella with Soy Chorizo post.

Mini Cupcakes

From left to right, Dark Chocolate-Mint, Peanut Butter Chocolate, Chianti Wildberry, and Strawberry Shortcake.

Golden Vanilla and Basic Chocolate Cupcakes

Notes

Recipes

Based on the Vegan Cupcakes Take Over the World Golden Vanilla Cupcakes Recipes, Basic Chocolate Cupcakes Recipe, and Vegan Fluffy Buttercream Recipe.

Date, Plantain, and Walnut Scones

Date, Plantain, and Walnut Scones, adapted from the Veganomicon Banana-Date Scones Recipe.

Notes

Recipe and Substitutions:

1. The recipe called for granulated white sugar; instead I used organic granulated light brown sugar.

2. The recipe called for bananas; I substituted over-ripe plantains.

3. The recipe called for brown rice syrup; I tried agave syrup.

4. I toasted the walnuts in a hot, dry sautee pan to bring out their oil and a roasted flavor.

Tips:

I used a 1/2 cup measuring cup sprayed with Organic Canola Oil to give the scones a uniform, round shape.

Tasting:

Delicious. Dense and a bit crumbly but moist. The caramel undertones of the brown sugar's molasses paired well with the dates, and enhanced the depth of the flavor profile. The plantains did not mash as well as overripe bananas would have and consequently did not completely combine into the batter mixture; they appear as the yellow flecks in the final product. I think the subtle color enhancement is nice and the toothsome, starchy texture of the chunks contrasted pleasantly with the softer scone and the harder walnut chunks. The scone half at left is smeared with a teaspoon of Earth Balance Vegan Buttery Sticks Margarine. While the scones were quite good cold, I highly recommend serving them warm (or re-warmed in the oven) with margarine or fruit jam.