I’m sitting here watching Lars and the Real Girl, waiting for my laundry to finish so I can begin packing for my trip to Denver tomorrow (!!) and decided that it was a good time to write a recipe post!
I recently moved and have decided that I need to spend more time cooking vegan in my brand new, beautiful kitchen. Tonight I made butternut squash ravioli with a dairy-free creamy basil sauce. AND YUM. The thing is though, I didn’t decide to start snapping photos to put up here till it was nearly finished, so please don’t expect the best quality!!! I won’t tease you any longer…
I started with this recipe from about.com because I wanted a cream sauce for my frozen Rising Moon Organics Butternut Squash Ravoli.
Rising Moon Organics Butternut Squash Ravioli
On to the sauce recipe!
Sauce Serves 6 to 8, Ravioli Serves 1 to 2
Prep Time: 10 minutes
Cook Time: 10 minutes
- 2 T. olive oil, divided
- 1/4 cup chopped onion
- 1 clove garlic, finely minced
- 1/2 cup chopped fresh basil
- 1 T. flour
- 2 cups dairy-free unsweetened soy
- 1/2 t. sea salt, plus more to taste
*The original recipe called for nutritional yeast, but (a) I didn’t have any and (b) I didn’t really know what it was. I now intend to buy some and try it in a few recipes.
1.In a small saucepan over medium-high heat, heat 1 T. of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion
The Chopping Board
is soft and fragrant, about 5-6 minutes. Add the fresh basil (hand picked off my back porch, thanks to the boyfriend’s mom!) and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside. I wish I had gotten a picture of the process, it looked delicious!
2. In the same saucepan, heat the remaining 1 T. of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the dairy-free soy or almond milk, stirring constantly, until the
Vegan Basil Cream Sauce
mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside. I’m not very good at this whole “thickening” part, and now my beautiful ceramic stove is incredibly dirty from the boil over. Be careful :]
3. In a blender [or food processor, like me], process the sliced almonds and walnuts until the mixture resembles very fine, powdery crumbs. Add the basil mixture and sea salt, and process until creamy. This I also didn’t do very well, and got a more textured mixture that I really enjoyed. Return to the saucepan and heat until desired temperature and
consistency, adding more soy milk or sea salt to taste.
When I was finishing up the sauce I began cooking the ravioli. Now, the Rising Moon Organics package is very specific about their cooking instruction…
Pillows of Butternut Squash
Make sure you bring your water to a rolling boil and lower heat before adding your frozen packets of yumminess. Cook for approximately 8 minutes, until they pillow up and float to the top.
FINALLY!! Drain the ravioli and top with your fresh, homemade vegan, basil cream sauce!
Butternut Squash in Vegan Basil Cream Sauce
And now my movie is over, and my laundry is finished and I have to get to cleaning the kitching, washing the dog, and packing my stuff!! 7am flight!