Great Day Kitchen, 11/16/17 - Vegan Scalloped Potatoes/Butternut Squash Ravioli
Chef Ashley Hankins, creator of the “Eat Figs, Not Pigs” website visited Great Day to prepare some delicious vegan food.
Click here to visit Eat Figs, Not Pigs online.
Click here to follow on Facebook.
Garlic Herbed Scalloped Potatoes
- 1 large shallot, minced
- 1 tsp of each - sage, rosemary, thyme (preferably fresh, minced)
- 3 cloves garlic, minced
- 1/2 cup onion, chopped
- 2 cups non-dairy milk
- 3 TBS cornstarch
- 3 TBS vegan butter, such as Earth Balance
- 1 - 7 ounce package Follow Your Heart Smoked Gouda Slices, cut into cubes
- 5-6 red potatoes, sliced thinly
- Salt and pepper to taste
- Fresh chives, to garnish
- Preheat oven to 350 degrees fahrenheit.
- Arrange sliced potatoes in an oven safe dish or cast iron skillet, set aside.
- In a saucepan, heat butter over low heat. Once butter begins to melt, slowly stir in cornstarch, fresh herbs, and salt and pepper until smooth.
- Add onions, shallot, and garlic. Cook on low for another 2-3 minutes.
- Slowly add non-dairy milk and bring to a boil. Stir constantly until the sauce has thickened, about 3-5 minutes.
- Reduce heat to low and add in the cheese cubes, stirring until they have formed a creamy "cheese" sauce.
- Pour sauce over the sliced potatoes, cover and bake in preheated oven for 1 hour. Uncover and bake an additional 45 minutes (for extra crispiness and cheesy bubbliness, we broiled them the last five minutes).
- Serve warm garnished with fresh chives.
Butternut Squash Ravioli with Rosemary Cream Sauce
*If you don't want to make your own dough, you can purchase vegan friendly wonton wrappers!
- 1 cup + 6 TBS all purpose flour
- 1 cup + 6 TBS semolina flour
- 3/4 cup water + more as needed
- 1 tsp extra virgin olive oil
- 1/2 tsp finely ground sea salt
BUTTERNUT SQUASH FILLING
- 1 butternut squash, roasted and peeled
- 1 cup vegan ricotta cheese (we purchase vegan ricottas at Whole Foods. The brand is Kite Hill. If you can't find it at your local grocery store, you can purchase vegan cream cheese or you can make your own vegan ricotta - there are several recipes online)
- 1/2 cup vegan parmesan cheese
- 1 tsp fresh thyme, minced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Parsley, for garnishing
- Vegan parmesan, for garnishing
ROSEMARY CREAM SAUCE
- 2 TBS vegan butter
- 1 1/2 cups coconut cream or full fat coconut milk
- 1 "Not Chikn" or "Not Beef" bouillon (we purchase these at Sprouts. If you can't find either, 1 vegetable bouillon will work)
- 1-2 whole sprigs of Rosemary
- Salt and pepper to taste (because the bouillon cubes contain salt, don't usually add additional salt)
- Place dry ingredients in the mixing bowl of a stand mixer with dough hook attached. Add water and olive oil. Mix on medium speed until dough begins to form a ball. Stopping mixer from time to time to scrape down any dough stuck on the hook or sides of the bowl.
- If dough seems too dry, add a couple of drops of water at a time. If dough is too wet, add a pinch of flour at a time until it becomes more workable. Dough should not be sticky and should become smooth and workable after 6-8 minutes in the mixer.
- Once dough comes together, remove from bowl and form into a ball, lightly flour the surface. and allow to rest, covered with plastic wrap or a clean towel, for 10-20 minutes.
- On a floured work surface, use a sharp floured knife or a pastry cutter to divide your dough ball into 5 or 6 equal parts. Roughly form these cut pieces into discs, generously flouring each side. Pass your well floured dough disc through the roller part of your pasta maker, first of the thickest setting, then going down 1-2 notches at a time to your desired thickness.
- Add more flour in between rolling if needed. Once dough is rolled to desired thickness you are ready to cut the pasta. Thoroughly re-flour both sides of the sheet. Roll dough sheet through the cutting mechanism of your pasta maker. Add more flour in between rolling if needed. Once dough is rolled to desired thickness you are ready to cut the pasta. Thoroughly re-flour both sides of the sheet. Roll dough sheet through the cutting mechanism of your pasta maker, or roll by hand with a roller to about 1/8" thickness.
- Using a ravioli press or cookie cutter, cut pasta dough.
- Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal. If you're using wonton wrappers, make a mixture of 3 parts cornstarch to 1 part water as a seal for the ravioli.
- Boil fresh ravioli for 2-3 minutes, or until they float to the top. Boil wonton ravioli for about 5-6 minutes. Drain gently and toss in Rosemary cream sauce.
- Garnish with minced fresh parsley and vegan parmesan. Serve hot.
BUTTERNUT SQUASH FILLING:
- In a food processor, add cooked butternut squash, ricotta, parmesan cheese, thyme, and salt and pepper.
- Pulse until combined and mostly smooth.
ROSEMARY CREAM SAUCE:
- In a skillet on medium high heat, saute the full sprigs of rosemary in vegan butter until fragrant, about 5-6 minutes.
- Add cream and bouillon and bring to a boil. Once boiling, reduce heat and simmer for about 10 minutes so the flavors can infuse. Remove rosemary sprigs. Toss with butternut squash ravioli.