Stuffed Shells with Almond Ricotta

In an effort to support my newly vegan friends, I recently hosted a dinner party. I had seven people in my tiny apartment, by far the most I’ve ever attempted. I only capped it at seven because that is literally the number of chairs I have. I absolutely love cooking for people. My favorite events have always been the ones where everyone comes over to my house. When I was little, I would spend an hour setting the table, folding the napkins into fun shapes, and selecting a color palette to coordinate with the food...or my outfit. In college, I would whip up one of the three dishes I could execute competently, and invite the girls across the hall who would contribute a bottle of cheap wine. Now that I am vegan, I relish the opportunity to make something delicious for people who don’t know a lot about vegan food, and maybe have negative associations with the word.

In putting together this menu, I wanted something warm and cozy; it is winter even if it’s 70 degrees outside. I also wanted something impressive, a big platter you can set on the table full of bright colors and tantalizing smells that make your mouth water. Stuffed shells with almond ricotta, spinach, basil, and a rich baked tomato sauce seemed like the perfect choice. I paired it with a big, fresh salad inspired by my Aunt Mary Beth: spring greens with radishes, carrots, cucumber, corn, edamame, and oranges dressed with lemon, garlic, and olive oil.

People started arriving just as I was setting out crusty sourdough bread with garlic infused olive oil. We opened a bottle of champagne, and everyone squeezed into my tiny kitchen. Someone remarked that it was like we were dancing, everyone shifting position slightly as I moved from counter to stove to sink to fridge. We demolished the better part of two loaves of bread before the oil ran out, and Christian helped me stuff the shells and get them in the oven. Thirty minutes later, I carried the pan of shells, bubbling and rich, straight to the table. It was even better than I had imagined.

Almond Ricotta
adapted from Artisan Vegan Cheeses by Miyoko Schinner

2 cups blanched almonds (you can use raw almonds, but you have to peel them first)
1 cup water

In a medium sized bowl, cover the almonds completely with cold water. Let soak for 8 to 12 hours. Combine the almonds and water in a blender or food processor, and blend until light and fluffy. You can decide how smooth you want your ricotta to be. I like mine just a little gritty, but mostly creamy. You can store the ricotta for up to a week, so feel free to prepare this step ahead of time.

Stuffed Shells
adapted from Artisan Vegan Cheeses by Miyoko Schinner

1 pound large pasta shells (conchiglie giganti!)
5 cups of tomato sauce
1 recipe Almond Ricotta
4 cups spinach, lightly packed
1/2 cup basil leaves, lightly packed
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
2 cloves garlic, crushed
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add the shells, and cook according to the package directions, about 9 minutes. Drain, and rinse under cold water, and set aside.

In a large bowl, combine the ricotta, nutritional yeast, lemon juice, and garlic. Mix thoroughly.

Microwave the spinach for 1 to 2 minutes until completely wilted. Chop coarsely, and add to the ricotta mixture.

Slice the basil finely, and add to the ricotta mixture. Taste for salt and pepper.

Heat the oven to 375°. Spoon one cup of sauce into the bottom of an ovenproof pan, and spread evenly. Stuff each shell with about 2 tablespoons of the ricotta mixture, and place in the pan. Squeeze the shells tightly together as you fill the pan. Once full, spoon the remaining 4 cups of tomato sauce over the shells. Cover with foil, and bake in the oven for 25 to 30 minutes, until the shells are hot all the way in the middle. Serve hot and bubbling right from the oven.

Rabbit, Rabbit

Happy New Year! I am giddysome at the tabula rasa of 2014, and the prospect of a new year of delicious food. My New Year’s resolution involves all of you, specifically posting to my blog regularly again, and exploring new flavors and foods.

In addition to kissing and Auld Lang Syne, there are a lot of food traditions to celebrate New Year’s Day. In Spain, they believe eating 12 grapes as the clock strikes midnight will bring you luck in the coming year. Turkish tradition centers on pomegranates: their bright red color is reminiscent of the heart, and the plethora of seeds denotes abundance. Southerners prepare a pot of black eyed peas, and Italians mangiano lentils; these legumes resemble coins, and the way they double in size indicates wealth in the new year. Long, unbroken noodles are symbolic of a long life in Chinese tradition, and the challenge is to eat the whole noodle in one slurp. Clementines and other round foods represent the end of one year and the beginning of the next.

Yes, there are New Year’s food traditions that involve meat, but it feels like the ultimate symbolism to start your year with fresh vegetables, whole grains, and hearty legumes. These are the foods of life. These are the foods that make you feel light, energetic, and strong. I’ll be starting this new year surrounded by the people I love most, cooking a delicious meal, and reveling in the pleasure of a plant-based life. Wishing a happy, healthy New Year to all of you!

The 1960's Housewife Paradox

When I first became vegan, I discovered the 1960’s Housewife Paradox: processed foods, despite their implications of butter and cream, are often vegan. Take Pillsbury Crescent Rolls. The advertising copy is all about how buttery, flaky, and melt-in-your-mouth tender they are. But, there’s no butter in them. Cool Whip is notorious for being vegan in a previous formulation. Movie theater popcorn is often doused in coconut and canola oil, and proffered as “butter.” Fortuitously, Pepperidge Farm Puff Pastry is also one of these vegan secrets.

I am always delighted to discover a simple ingredient like puff pastry that can be a vehicle for a huge range of dishes, sweet and savory. In the past, puff pastry would have supported meat, cheese, and even seafood in my kitchen, but the richness of buttery puff pastry is balanced well by earthy vegetables and bright sauces. My first effort is this Harvest Vegetable Square. We enjoyed it on Christmas Day with wild rice pilaf, maple glazed carrots, and a simple herb mushroom gravy. I am already plotting ways to adorn the second package of puff pastry living in my freezer…maybe chocolate and caramel…maybe roasted tomatoes and cashew ricotta…mmm.

Last Christmas with mashed potatoes and roasted Brussels sprouts

Harvest Vegetable Squares

Adapted from Vegetarian Times, November 2012

1 large head cauliflower, small florets

1 head garlic

¼ cup vegetable stock

4 tablespoons olive oil

2 teaspoons vegetarian Worcestershire sauce

3 tablespoons white wine

1 tablespoon cornstarch

½ cup water

1 teaspoon fresh thyme, chopped

15 Brussels sprouts, halved

15 baby carrots, halved

15 button mushrooms, halved

2 shallots, peeled and sliced finely

1 package frozen puff pastry (2 sheets), thawed

Salt and pepper

Heat oven to 425º. Line a rimmed baking sheet or oven proof dish with foil. Spread cauliflower in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Slice off the top of the head of garlic, and drizzle with olive oil. Place in the pan with the cauliflower. Roast for 35-45 minutes until the cauliflower and garlic is tender. Remove and set aside to cool.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts, carrots, shallots, thyme, and mushrooms. Sauté until fork tender, about 15 minutes. In a separate bowl, combine the white wine, cornstarch, 1 teaspoon Worcestershire sauce, and water. Add this to the sautéed vegetables, and continue cooking for 2 minutes, until the sauce thickens and coats all the vegetables. Remove from heat, and set aside.

In the bowl of a food processor, combine the cauliflower, 1 teaspoon Worcestershire sauce, and vegetable stock. Squeeze the roasted garlic out of the cloves and add to the food processor. Pulse until relatively smooth and well-mixed. Set aside.

Heat the oven to 425º. On a well-floured surface, roll each sheet of puff pastry into a 12” x 12” square. Cut each square into 4 equal pieces. Line two baking sheets with parchment paper, and place four squares of puff pastry on each sheet. If the puff pastry feels very sticky, you can put it in the fridge for a few minutes. Spread 2 or 3 tablespoons of the cauliflower puree in the center of each square. Top this with ½ cup of the sautéed vegetables. Bring the two opposing corners together of the square into the middle, and press to seal. Repeat with the other two corners. Place the squares in the oven, and bake for 10 minutes. Rotate the trays front to back, and top to bottom, and bake for 10 more minutes. The squares are ready when the top and bottom is golden and crisp. Serve piping hot with a drizzle of herb and mushroom gravy.