Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 cup marsala, or a good sherry or madiera or a sweetish white wine
1 cup vegetarian stock
1 bay leaf
salt and pepper to taste
lemon wedges
Method
Dredge the chunks in the flour. In a heavy non-stick skillet, heat the olive oil over a medium-high heat.
Brown the chunks in the oil.
Add the marsala, broth, and bay leaf, cover and simmer over medium low heat for about 5 minutes,
adding a little water as needed to keep from sticking. You should have a nice sauce, not too thin. If it’s
taking too long to reduce the sauce, uncover the pan and raise the heat a little but watch it carefully.
Sprinkle with salt and pepper to taste. Serve with lemon wedges to squeeze over the scaloppini.
Vegan Homemade Pasta For Ravioli
1 2/3 cup unbleached white flour or 1 cup unbleached white flour and 2/3 cup whole wheat flour
1/2 cup chick-pea flour or full fat-soy flour
2/3 cup water
1 tbsp olive oil
1/2 to 3/4 tsp salt
Method
Mix the flour, chick pea or soy flour and salt in a medium sized bowl. Pour in the water and stir with a
fork until the dough comes together in a ball. Knead the dough on a lightly floured surface for about 10
minutes or until the dough is smooth. Place the dough in a plastic bag and let it rest for at least 10
minutes.
Divide the dough into eighths keep the portions you aren’t working with in the plastic bag. Roll each
piece out on a floured surface until it is about 1/16thof an inch thick, flouring as you go to prevent
sticking. If you like, hang the rolled out portions of dough over the backs of chairs or on a pasta rack to
dry 5 – 10 minutes. This makes the pasta easier to cut.
Cut the lengths of rolled out dough into 2 1/2 inch wide strips and cut 2 1/2 inch squares with a ravioli
stamp, cookie cutter or pasta or pastry cutter.
Place a heaping teaspoon of filling in the centre of half the squares. To seal, brush water around the
edges of the filled dough squares and cover with the remaining squares. Don’t overfill and make sure the
no filling gets into the seal on the edges or it may break open when cooking. seal with fork times, a pastry
wheel or a fluted pasta cutter.
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