My pasta machine has been languishing at the back of a cupboard for far too long so I am very grateful to Alex Connell, chef and Principal Tutor at the Vegetarian Society’s Cookery School in Cheshire, for inspiring me to get it out again! Vegan Ravioli was just one of the many dishes I was challenged to make on the Vegan Toolkit Course I attended last week at the behest of Cranks. Along with fellow food bloggers Choclette from Tin and Thyme, Becca from Amuse Your Bouche and Shaheen from Allotment2Kitchen, I rolled my sleeves up and donned my apron.
Alex began with some knife skills before swiftly moving on to a whole batch of vegan standbys which are really useful to have in my armoury! Each took moments to make and one or two were total eye openers. Vegan Pesto is a regular feature at Thinly Spread but Alex jazzed it up with Chipotle paste and I know my vegan boy will love it! Next up was Vegan Mayonnaise, it took seconds and I can honestly say I wouldn’t be able to tell it apart from the egg version! Vegan Pancake batter was a cinch and I got my hands dirty with a quick pizza dough!
Each of us then chose a quick dish to prep and serve, I went for Solomon Grundy, a paté made with braised tofu, while Choclette had her first go at Tofu Scramble (a regular feature on our breakfast table), Shaheen whizzed up some vanilla cashew cream and an apple sundae, Becca made creamy mushroom paté and Grace from Cranks cooked up some really tasty Quesadillas.
I’d forgotten how simple and satisfying pasta making could be and I was genuinely impressed with the vegan ravioli filled with spicy pesto and topped with tomato sauce we all made. I actually think that the pasta was better with the egg left out; it was lighter and softer.
I was so taken with pasta making that as soon as I got home I blew the dust off my own machine and made another batch of vegan ravioli! This time I filled it with a mixture of mashed, roasted parsnip, dried porcini mushrooms, leek and sage before topping it with Portabello mushrooms in a savoury cashew cream – perfect for these wild and windy winter nights. Don’t be put off by the length of this recipe – it is all easy bite sized pieces!
I learned so much at the Vegetarian Cookery School and I’m chuffed to bits that Cranks are working so closely with them – two of my favourites joining forces to spread the veggie word! I’m looking forward to sharing some more of the vegan toolkit tricks I now have at my disposal so watch out for more recipes over the coming weeks, here’s a taste of what’s to come – didn’t we whip up a fine feast?!
NB: You will have far more cashew cream than you need for this recipe – I urge you to use it to a make a vegan lasagna, use it to top burritos and tortillas, spoon it into a bowl with chilli or anything else which would be pepped up with a bit of creamy goodness!