Vegan Recipe Collection Over 800 Vegan Recipes

middle. Pour the chile tofu mixture into the hollow and add the salt. With a fork, first mix the salt into the
tofu mixture and then gradually draw in the flour from the edge, incorporating it little by little until a paste
begins to form. Then use both hand to gather the remaining flour together and work it into the dough.
Work in as much of the flour as you can; there will be a few little straggly pieces of dough and a little
flour that does not get worked in. Wash your hands to remove dough. Scrape up the excess dough
pieces and flour sticking to the board with a pastry scraper or knife and sift them through a strainer so
that flour falls back onto the board. Discard the pieces caught in the strainer. Knead, working in the last
bit of flour, with vigorous rhythmic motions for 5 –10 minutes, or until the dough has a firm, slightly elastic
consistency, is not sticky, and has become smooth and pliable. Cover with plastic wrap and let rest for
about 1 hour at room temperature before making ravioli.
White Bean and Garlic Sauce
1 1/2 cups navy beans or northern beans, soaked or 2 15oz cans, drained and rinsed
salt
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2 tbsp extra virgin olive oil
2 onions, finely chopped (making 2 cups)
8 garlic cloves thinly sliced
5 sprigs fresh sage
handful of fresh thyme sprigs
1 bay leaf
2 tsp lemon juice
freshly ground black pepper
drain the soaked beans. Cover with 6 cups of water and pressure cook for about 8 minutes for the navy
beans or 10 minutes for the great northern beans. Season with salt to taste. Let the beans sit in the
cooking liquid for a few minutes to absorb the salt. Drain the beans, reserving the cooking liquid.
Or, on the stovetop, simmer the beans in 8 cups of water, partially covered for about 1 1/2 hours or until
the beans are soft. Season with salt to taste. Let the beans sit in the cooking liquid for a few minutes to
absorb the salt. Drain the beans, reserving the cooking liquid.
Warm the olive oil in a medium saucepan. Add the onions and cook over medium-low heat for about 7
minutes, or until the onions are softened and starting to brown. Add the garlic and cook for a few more
minutes, until fragrant. Add the cooked beans and 2 1/2 cups of the bean cooking liquid (if you are using
canned beans, add 2 1/2 cups water).
Tie the herbs together with a cotton string and add to the pot along with the bay leaf. Cover, bring to a
boil over medium heat, reduce the heat and simmer, partially covered for 15 minutes to allow the flavours
to marry. Add the lemon juice and salt and pepper to taste. Remove the bay leaf and tied herbs. Serve as
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