Butternut & Hazelnut Pie

Posted on by Loryn Vegan Lunch & Dinners

  • 1 butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg equivalent with egg Re placer
  • 1 cup fresh bread crumbs
  • 1 frozen 9-inch whole wheat pie crust (in pie pan)

Preheat oven to 400°F. Roast butternut squash with olive oil, salt and pepper for about 20 mins.

Cook onion in olive oil, stirring often, until browned, 7 to 9 minutes.

Mix together roasted squash, cooked onion, hazelnuts, egg replacer, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

 

RECIPE ADAPTED FROM:  http://wholefoodsmarket.com/recipes/2102

Review:  Tasty, but a bit dry… Next time I would skip the pie crust and bake other ingredients as a side dish/casserole.  Also would experiment with some additional seasoning.

VEGAN Home-made Pumpkin Ravioli with Hazelnut Cream Sauce

Posted on by Loryn Vegan Lunch & Dinners

Home-made Pumpkin Ravioli with Hazelnut Cream Sauce

Pasta:

  • 2 Cups Flour
  • 2/3 Cup Water
  • ½ tsp salt
  • 1 T olive oil

Mix all ingredients together until dough comes together in a ball.  Kneed on floured surface until smooth. Cover and let rest for 10 minutes.  Roll out into sheets (or use hand crank pasta machine – Pull off small chuck (about 1/8th of ball) flour well and run through on 1st /largest setting, re-flour, fold into thirds and run through the 2nd setting, repeat until the desired thickness – we use #5 on our machine) if it’s too thin then the fillings seems to seep out.  Once in strip and desired thickness, cut into squares, fill with pumpkin filling and fold, be sure to press together edges well so filling doesn’t escape.  Place on flat floured surface until ready to cook – DO NOT stack on top of each other or they will stick and rip.   Once ready to cook, place 5 or 6 raviolis into boiling water. Wait until raviolis start to float (about 30 secs) and take out of water with slotted spoon.

Filling:

  • 1 large Carrots
  • 1 small onion
  • 1 cloves garlic, minced
  • 1 Tbs vegan margarine or oil
  • 1 16 oz can pureed pumpkin
  • Salt & pepper to taste
  • 1tsp coriander
  • 1 tsp allspice
  • 1 Tbs Maple syrup

In a medium pot, cook carrot, onion, garlic, salt, pepper coriander and allspice  in margarine until soft.  Then, add pumpkin puree and maple syrup.  Cook on low heat for a few minutes or until ready to use.

Sauce:

  • 2 Cups Soy Milk
  • 1 Cup toasted, chopped hazelnuts
  • 3 cloves garlic, minced
  • Dash white pepper
  • Dash cayenne pepper

Combine all ingredients in small pan and bring to a boil.  Lower heat and simmer for 10 mins.  Transfer to food processer or blender and blend until smooth.  Return to pan and keep warm on med-low heat.  If not thick enough bring back to a boil until thickened.

 

Also – These are seriously DELICIOUS!!!!!