sexy vegan radidio show notes
Here are the two extremely useful facebook groups I mentioned...
Power to the Veg Facebook Group
TPLO Surgery Facebook Group
You can see my whole Natural Products Expo West pictorial roundup on my instagram account: HERE
These products were some of my favorite:
So Delicious Salted Caramel Cashew Milk Ice Cream
Cheeses: Follow Your Heart, Field Roast Chao Slices, Violife, Miyoko’s Kitchen)
smoked shiitake butternut squash ravioli
2 lb butternut squash, peeled, seeds removed, cut into large chunks
1 teaspoon garam masala
12 ounces shiitake mushrooms, stems removed
¼ cup tamari
1 lb fresh pasta dough (Vegan Dad Blog)
2 big handfuls of hickory chips soaked in water at least 30 minutes (you'll also need a gas grill and some foil)
chopped italian parsley for garnish
Roast Your Squash
Heat oven to 400 F. In a large mixing bowl, toss the squash with a bit of oil, the garam masala, and healthy pinches of salt and pepper. Spread out on a lined sheet pan and roast for 1 hour or until tender all the way through. Remove and set aside to cool.
In the meantime, place the shiitakes in a large ziplock bag and pour in the tamari. Toss to coat and allow to marinate for at least 30 minutes, and up to an hour.
Prepare your smoking apparatus. I drain the wood chips and lay out a 1 foot long piece of foil. Place the chips in the center and place an equal sized piece of foil on top. Crimp the edges of the foil together to form a pouch. Then poke a bunch of tiny holes (like 20 or 30) in the top. About 15 minutes before you're ready to start smoking, choose one side of the grill to put your packet. Remove the grill grate, and place the foil packet right on top of where the flame comes out...usually there's a plate above the flame. Light the flame only on that side and set it to high. After 10-15 minutes you should have smoke. Turn the flame down as low as you can to just keep the smoke going.
Drain the shiitakes and pat them dry. Place them in a veggie grilling basket on the grate of the grill that is not over the direct heat. Close the lid. The smoke from this sized pouch will last about 25-30 minutes...and that's all you'll need. When done turn off the grill, discard the pack and roughly chop up the shiitakes.
Place the shiitakes (you can keep a small handful our for garnish later) and the butternut squash into a large food processor. Process until combined, but not totally smooth..you want to have some texture. Season with salt and pepper to taste.
Either using a stamp, checked rolling pin or (my personal favorite) ravioli plate, make your ravioli. Cook them in gently simmering, salted water for 2 to 3 minutes until they float. Remove with a slotted spoon or strainer, then gently toss with the warmed sauce. Serve and garnish with reserved, chopped mushrooms and parsley (or I made a crispy lemon-pepper kale recipe similar to THIS ONE for a garnish).
NOTE: If you don't have a high powered blender, soak your cashews overnight, or boil them for about 10 minutes so they blend up smooth.
(this is kind of an estimated recipe, but it should get you close enough)
¾ cup whole raw cashews
1 - 1 1/2 cups water
1 teaspoon white miso
2 cloves garlic
¼ cup nutritional yeast
juice of half a lemon
1 teaspoon truffle oil (optional)
Place the cashews 1 cup of water, miso, garlic, nutritional yeast, lemon juice, salt, pepper, and truffle oil in a blender. Blend until very smooth. If it's too thick use additional water to reach your desired thickness. Season with salt and pepper to taste. Keep warm in a small pot on low until you're ready to toss with the ravioli.