The pasta for tortellini is Bryanna Clarke Grogan's recipe:
VEGAN HOMEMADE PASTA
Makes slightly over 1 lb.
1 and 2/3 cups unbleached white flour
OR 1 c. unbleached white flour plus 2/3 c. wholewheat flour
1/2 cup chickpea flour OR full-fat soy flour
2/3 cup water
OPTIONAL: 1/2 to 3/4 tsp. salt
My note: I added a pinch of hot pepper flakes and oregano to the dry flour prior to adding in liquids. This was a great move :)
TO MAKE THE DOUGH IN A FOOD PROCESSOR, mix the flour, chickpea or soy flour and salt, if using, in a dry processor bowl, then add the water (or water and pureed vegetables, mixed together) through the top with the motor running. Process for about 30 seconds, or until a smooth ball forms. (The dough may seem a bit sticky, but you'll be flouring it as you work.) Place the dough in a plastic bag and let it rest for at least 10 minutes.
TO ROLL AND CUT WITH A HAND-CRANK PASTA MACHINE OR ELECTRIC PASTA-ROLLING MACHINE, divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Flour the dough well and run it through the first setting of the machine. Now, flour it lightly again, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then flour the dough and run it through each successive setting twice, until it is the desired thickness.
Next, there's the filling. I had just made a batch of Julie Hassan's sausages, with sweet potato - here's the variation I had done:
2 1/2 c. vital wheat gluten
1/2 c. nutritional yeast
4 T. chickpea flour
4 t. unchicken broth powder (I used chicken seasoning, and you could just use sage)
1 t. onion powder
1 t. garlic powder
1 t. cumin
1 t. hot pepper flakes (or more, to taste)
1 t. salt
1 t. ground black pepper
2 c. grated sweet potato (1 medium sized)
3 chipotle chiles, minced
4 t. adobo sauce
2 T. canola oil (I used olive oil)
2 T. black strap molasses
2 c. cool water
To quote Julie:
Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.
So, I had this sausage done already. I know, I know, at this point it's sounding like this recipe will NEVER get done. Bear with me a moment. We're almost there. Next is the actual filling - this part's easy.
I took one of the sausages (you want about 1/2 cup total sausage stuff) and ground it up in the food processor, adding half a package of frozen spinach, which I had thawed and squeezed out pretty well to get out as much water as possible, and about 2/3 c. of nutritional yeast. That's it for the filling. Set aside.
Now for forming the tortellini. You cannot go wrong following this method, though note that I used my hand-cranked pasta machine, and rolling pasta out to a setting of 5.
Finally (!) I made the 5-minute tomato sauce">5 minute pasta sauce.
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