Vegan Recipe Collection Over 800 Vegan Recipes

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Preheat the oven to 350F. cut the squash in half from stem to bottom and place cut side down on a
parchment covered baking sheet. Bake for about 45 minutes, or until tender. Let the squash cool for a
few minutes, then remove and discard the seeds. Scoop the flesh into a bowl and mash with a fork.
Measure out 2 cups mashed squash, reserving any extra.
Warm the oil in a medium skillet. Add the onions and sauté until they are browned, about 10 minutes.
Add the pecans and sauté for a few minutes more, add the squash, mixing until it is heated through. Stir in
the sage, and season with salt and pepper to taste. Remove from the heat.
Roll out dough into 2 equal sheets and score a grid of 2 inch squares with a ruler and pastry cutter. Put
equal, well-rounded amount of each of the squares. Brush a little water along the edges of the squares in
case the dough starts to dry out. Lay the second sheet over the first and press down around the mounds
to seal the edges. Cut out the squares with a pastry wheel using the ruler to help guide you. Lay the
raviolis on a lightly floured tray.
Make the White Bean and Garlic Sauce (see below)
Bring a large skillet filled 2 inches of water to a simmer. Add the raviolis and cook for 3-5 minutes
depending on the dryness of the your pasta.
Use a slotted spoon to gently lift the raviolis out of the water. Drain briefly for a moment, then serve
immediately, covered with White Bean and Garlic Sauce
Red Chile Pasta Dough
1 ancho or guajillo chile
1 pasilla or New Mexican chile (or just use another ancho chile)
1 tsp annatto seeds (optional)
2 tbsp extra virgin olive oil
1/4 lb silken tofu
2 cups unbleached flour
1/2 tsp salt
Remove the stems and seeds from the dried chiles and place in a bowl. Pour boiling water over the
chillies and let sit for 10-15 minutes, or until they are softened.
Meanwhile, if you are using the annatto seeds, heat them with the oil in a small saucepan just until the oil
is warm and has turned orange. Strain the oil, discarding the seeds.
Place the softened chiles and 2 tbsp of the chile soaking liquid, the oil and the tofu in the blender and
blend until smooth.
Sift the flour onto a work surface (a large wooden board is good) in a mound and make a hollow in the
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