Tag Archives: sundried tomatoes

Vegan Eggplant Parmigiana

This is based on a recipe from The FatFree Vegan Blog, but modified to be not quite so low fat. While we are health-conscious in this house, that usually means going for a bike ride or choosing wine over beer. Gotta have a vice, and mine is rich food. Serve this dish to anyone who thinks that vegan means bland and healthy.

(This dish does have only 2 tbsp of oil in it.)

I served this with a caesar salad featuring homemade croutons. Holy shit.

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Avocado and Sundried Tomato Raviolini

I wish I had a photo for this, but damn damn double-damn, I don’t. I made this for a vegan cookoff in March or April. The cookoff was avocado themed, and I actually ended up winning with this dish (tying with Corinna’s avocado noodle). Here, however, is the recipe. It’s incredibly simple and incredibly delicious.

Avocado Raviolini

1 medium to large avocado (or 2 small avocados), with pit and skin discarded
3 hydrated sundried tomatoes, minced
1 clove garlic, minced or pressed
1/2 lemon, juiced or 1 tbsp lemon juice
Salt & pepper

Mash all of these ingredients together in a small bowl. Cover and freeze.

1 package won-ton or spring roll wrappers

Look at the ingredients as some contain egg. I bought the larger spring roll wrappers and cut them into rectangles. You could also make fresh pasta dough from scratch if you wanted to be really ambitious. You can often find these wrappers in the frozen section and/or the Asian import section of a grocery store. Alternately, you could use phyllo pastry, though in that case I am not sure how you’d best cook the ravioli afterward – perhaps by baking it?

Prepare the wrappers by cutting them into square or rectangular shapes. Keep in mind that you will be stuffing these and folding them over. I like a rectangle shape that I then fold in half. The size and shape is up to you.

Once your avocado mixture is frozen – give it an hour if you can – you’ll want to prepare a paste for closing the ravioli up.

3 tbsp flour
3 tbsp water

Mix these together in a small bowl. You may need to prepare more of the paste later.

Make yourself a rolling/stuffing/filling station with a lightly floured surface, your bowl of paste, a fork, your wrappers, and your frozen avocado mixture. You will also want a receptacle for the filled ravioli, like a baking sheet or plate. Spoon 1 tsp of avocado mixture on to a wrapper, apply paste along the edges with your fingertip, fold the wrapper over, and crimp it closed with the fork ON BOTH SIDES. Set aside, and repeat until all of your wrappers and avocado are gone.

You may need to use less or more than 1 tsp avocado for each ravioli depending on the size of your wrappers. If you overfill them, they are more likely to break when cooking.

Cooking the ravioli

You have two choices here. When I prepared these for cookoff, I flash-fried them and then drained them with paper towel. However, another method that I think could work really well is this.

Lay a piece of wax or parchment paper on a baking sheet. Cover it with a single layer of ravioli; try to keep them from touching each other. If you have more ravioli than that, make another layer, with a piece of wax or parchment paper. Top with a final piece of wax or parchment paper.

Freeze the ravioli for at least an hour. Now, you can cook them by dropping them into a pot of water that’s already at a rolling boil for a minute or two, OR you can fry them, OR you can bake them (a hot oven for a short period of time).

The key is that you don’t want the avocado to overcook. In fact, when I prepared my dish I froze the avocado so it would stay no more than room-temperature while the wrappers cooked.

I served this with a sundried tomato cream sauce.