Oct 17

Edgy Veggie – Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Edgy Veggie

Coborn's Blog: Edgy Veggie with Andrew

Andrew

There seems to be a bit of confuddlement about the difference between Vegetarians and Vegans. I get asked A LOT about this, and I regularly encounter people who incorrectly assume Vegetarians don’t eat dairy or eggs. It’s tough to define these terms in absolutes, since everyone determines their own values around food and defines their own behavior, but there are some general guidelines.

“Vegetarian” typically describes a person who abstains from consuming meat. Many vegetarians also exclude all other animal tissue byproducts such as the gelatin found in Jell-o and the rennet used as a firming agent in many cheeses. Generally, Vegetarians aim simply not to end the lives of animals in order to obtain their nutrients.

“Vegan” typically describes someone who abstains from the use of ALL animal products. This includes not only meat, bone and tissue, but also dairy, eggs, cheese, honey, leather and cosmetics that contain processed animal byproducts. Generally, Vegans aim not to harm or make use of animals in any way to obtain nutrients or material comfort.

With all that said, there’s a lot of grey area. For instance, some folks call themselves Vegetarians and still eat fish – that’s called a Pescatarian. Others pronounce their Veganism and then sneak bacon when no one is looking – I call this Baconfused.

While I’ve been a Vegetarian for a couple of years now, I’m not a full-blown Vegan by any stretch. However, I often enjoy cooking like a vegan. I challenge you to try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. It may not be a rookie cooking project, but the results are well worth the work.

Vegan Butternut Squash Ravioli & Cashew Cream Marinara

Here’s what you’ll need:

  • A stove, a deep sauce pan and a large pot
  • An oven or microwave
  • A blender or food processor

Ingredients

Ingredients

Butternut Squash Ravioli

  • 1 Cup Butternut Squash – Cooked & Mashed
  • 1/2 tsp. – Salt
  • 1/2 tsp. - Black Pepper
  • 1/2 tsp. - Cayenne Pepper
  • 1 Tbsp. – Brown Sugar
  • 1 Package – Round Potsticker or Wonton Wraps (found in the produce department)
  • 1/2 Cup – Tofutti Better Than Cream Cheese – Plain
  • 1/2 Cup – Daiya Mozzarella Style Shreds

Cashew Cream Marinara

  • 1 Cup – Raw Unsalted Cashews
  • 1 Cup – Water
  • 2 Tbsp. – Olive Oil
  • 1/2 Medium Onion – Diced
  • 4 Garlic Cloves – Minced
  • 24 Oz. Jar – Full Circle Roasted Garlic Pasta Sauce

 

Step 1: Soak cashews in water for at least an hour.

Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.

Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.

Ravioli_01Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.

Sauce_01Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
Sauce_02Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.

Sauce_03Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.

Ravioli_03Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.

Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.

Step 10: ENJOY!!!

Have you explored the joys (or challenges) of cooking with dietary restrictions? Share your thoughts in the comment thread below!

Edgy Veggie – Vegan Butternut Squash Ravioli and Cashew Cream Marinara
Prep time: 
Cook time: 
Total time: 
 
Try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. This isn’t a rookie cooking project, but the results are well worth the work.
Ingredients
  • Butternut Squash Ravioli
  • 1 Cup Butternut Squash – Cooked & Mashed
  • ½ tsp. – Salt
  • ½ tsp. – Black Pepper
  • ½ tsp. – Cayenne Pepper
  • 1 Tbsp. – Brown Sugar
  • 1 Package – Round Potsticker or Wonton Wraps (found in the produce department)
  • ½ Cup – Tofutti Better Than Cream Cheese – Plain
  • ½ Cup – Daiya Mozzarella Style Shreds
  • Cashew Cream Marinara
  • 1 Cup – Raw Unsalted Cashews
  • 1 Cup – Water
  • 2 Tbsp. – Olive Oil
  • ½ Medium Onion – Diced
  • 4 Garlic Cloves – Minced
  • 24 Oz. Jar – Full Circle Roasted Garlic Pasta Sauce
Instructions
  1. Step 1: Soak cashews in water for at least an hour.
  2. Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.
  3. Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.
  4. Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.
  5. Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
  6. Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.
  7. Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.
  8. Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.
  9. Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.
  10. Step 10: ENJOY!!!

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

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Comments (2)

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  1. Jes, 10/17/2013
    What brand of wonton wrappers are you using? Because the ones I usually find still contain egg. Reply
    • Coborns, 10/25/2013
      Good question, Jes! Wing Hing is the brand of potsticker wrapper used in the recipe. Some of their wonton wrappers contain egg, but the round potsticker wrappers are egg-free! Reply

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