Don Lichterman presents the Recipe of the Week: Pumpkin Ravioli, Beer Braised Mushrooms, Autumn-Style Kale Chips & King Oyster Scallops With Lemon Cashew Cream Sauce

PUMPKIN RAVIOLI [VEGAN]

THIS RECIPE IS :

Dairy Free Vegan

COOK TIME

INGREDIENTS

FILLING

1 Can of Pumpkin Puree not pumpkin pie filling
1/2 Cup vegan parm cheese
2 tablespoons vegan egg powder combine with 1/4 cup almond milk
1/4 teaspoon nutmeg
1 teaspoon cinnamon
* Salt & Pepper

PASTA:

3 cups all purpose flour
1 can pumpkin puree
2 tablespoons semolina for dusting

FOR SAUCE:

4 Tablespoons vegan Butter
1/4 cup shallots (finely chopped)
2 cloves garlic, minced
1 Tablespoon Sage (chopped)
1/4 Cup pine nuts
Salt & Pepper
Shredded vegan Parmesan cheese for topping
1 cup white wine

PREPARATION

Filling: mix all the ingredients in the bowl, add the egg last!
Pasta: Lay the flour in a pile and make a well in the middle. Add the pumpkin puree and continue to fold in the flour. A dough should gradually form. If too dry add more pumpkin and vice versa. Once a soft dough forms take a floured rolling pen and begin rolling out to a thinner width to take it through the pasta machine. Cut the dough in rectangular strips. Feed it through the larger width a few times first, then the thinner width a few times. The thinner the dough the easier it is to enjoy! Too thick with turn out chewy. Make sure to cover the dough with a damp cloth if not being used.
Cut into a long strip and begin making dollops of the filling on each at least a few inches apart. Bring the remaining pasta sheet over the top and press and seal the edged with wet fingers. Take the pasta cutter and press into the dough.
Bring a large pot of water to boiling and add salt. Boil 2-3 ravioli at a time until they begin to float to the top. Top with the brown butter sauce, garnish with parm, and fresh black pepper, enjoy!
Sauce: In a big skillet toss in all the ingredients adding the sage towards the end and the wine very last. Reduce the sauce by 1/2 cup. Using medium-low heat let it brown the butter gently. Add salt and pepper. Don’t let the butter burn. Toss the ravioli in sauce or drizzle on top coating both sides. Sprinkle parmesan cheese and black pepper and serve right away!

AUTHOR & RECIPE DETAILS

Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com

BEER BRAISED MUSHROOMS [VEGAN]

THIS RECIPE IS :

Dairy Free Vegan

INGREDIENTS

6 tablespoons vegan butter
16 ounces mushrooms, quartered
1 cup beer
2 tablespoons tamari
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoons all purpose flour (arrowroot or another thickening agents work well too)
for braised tacos, add 1/4 teaspoon cumin, 1/2 teaspoon chili powder and 1/2 teaspoon coriander

PREPARATION

Sauté butter until it is melted. Let it boil for a few more minutes so that it starts to turn brown. Make sure it doesn’t burn! Once butter has browned, add your mushrooms. Add in the tamari, garlic, salt and pepper. Cook until the mushrooms are golden brown but not completely caramelized.
Take out your mushrooms with a slotted spoon, Leaving the sauce in the pot. Whisk in the flour so that it thickens. Add in your mushrooms and mix the sauce over the mushrooms.
This can be served over bread as an appetizer or on a grain as a side dish.

AUTHOR & RECIPE DETAILS

Practical sweets and snacks that show the best things in life are homemade. I have a constant desire to feed people good food and find the simpler, smarter ways of doing things. Being practiganic is about eating and living natural and organic while still being practical. Through this way of life, I have discovered the best things in life are homemade. Visit www.PractiGanic.com for vegetarian, vegan, raw and gluten free recipes, natural remedies, bath and body serums as well as fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy!

AUTUMN-STYLE KALE CHIPS [VEGAN]

THIS RECIPE IS :

Dairy Free Vegan

COOK TIME

INGREDIENTS

One bunch kale, de-stemmed and chopped or torn into roughly 1 1/2 inch pieces
1 tablespoon olive oil
2 teaspoon nutritional yeast
1/4 teaspoon sea salt
1/8 teaspoon chile
1/8 teaspoon garlic powder
1/8-1/4 cup pepitas
several cracks fresh pepper, to taste

PREPARATION

Preheat oven to 300°F.
Put the kale pieces in a large bowl, and toss with olive oil. Sprinkle in remaining ingredients, and toss again.
Spread them out on a baking sheet covered in parchment paper.
Bake for 25-30 minutes, until dry and a bit crispy.

AUTHOR & RECIPE DETAILS

I am a blogger, photographer, and art conservator happily living and working in Brooklyn. I started eating a plant-based diet nearly 10 years ago for my own health and well-being and quickly developed a passion for cooking. I enjoy sharing my love of food through photos and recipes on my blog, Little Vegan Eats. I focus on delicious, affordable, and easy recipes, and love experimenting in the kitchen!

KING OYSTER SCALLOPS WITH LEMON CASHEW CREAM SAUCE [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes No Refined Sugar Vegan

CALORIES

272

SERVES

COOK TIME

INGREDIENTS

FOR THE MUSHROOMS AND MARINADE:

3 King Oyster mushrooms (just the stems, chopped into 1-inch pieces)
1 cup water
Juice of half a lemon
1 tablespoon garlic powder
1/8 teaspoon sea salt
5 drops of liquid aminos
1 tablespoon rice wine vinegar
1 nori sheet
Cracked black pepper

FOR THE LEMON CASHEW CREAM SAUCE:

1/2 cup cashews (soaked overnight)
Juice of 1 lemon
5 tablespoons water
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh dill

PREPARATION

TO MAKE THE MARINADE:

Mix the marinade ingredients. Crumble in half the nori sheet.
Add in the mushrooms stems and submerge.
Cover the stems with the second half of the nori sheet to ensure that they stay submerged.
Let sit in the refrigerator overnight or for at least 3 hours.

TO MAKE THE SCALLOPS:

Heat a cast iron or non-stick pan to medium-high heat.
Add in 2 tablespoons coconut oil and allow to heat thoroughly.
To this add in the mushroom stems and allow to fry on one side for 2-3 minutes or until golden brown on the edges.
Flip the scallops and fry the other side until they look even.

TO MAKE THE LEMON CASHEW CREAM SAUCE:

Add soaked cashews and other ingredients to your high-speed blender and blend on low to combine the ingredients.
Slowly increase the speed to high and allow to blend until the cashews are fully creamy and smooth.
Place this mixture in the refrigerator to thicken while you make your pasta.

TO ASSEMBLE:

Combine the creamy lemon sauce with pasta and your favorite ingredients then add on your scallops.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.

Always plant-based & free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn & Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products

AUTHOR'S COOKBOOK CAN BE FOUND HERE