Monday, March 30, 2009

Adventures in Vegetarianism

When I went to visit my Family in Arizona a few weeks ago, I went on a mini veggie diet. Both my sisters are vegetarians and they swear it is why their tummies are flat. I think they sold their souls to the devil, but ....who am I to say. Anyway, I didn't mind the 'no meat' at all. On Sunday, I did have some chicken cordon bleu tho and I ended up being sick all night and into the next day. I think my body really liked the 'no meat' and was telling me in a 'not so gentle' way that it preferred the veggies. I haven't had meat since then. I am not Vegan, I don't think I could live without cheese, but I don't do meat. For now.
That all being said, I have been having fun experimenting with some Vegetarian recipes for the last two weeks. My Sister and Mother shared their recipe for Eggplant parmesan and it turned out pretty good. I still don't like eggplant tho.
Tonight, my son Jared and I attempted another veggie recipe that I wanted to share with you all.
Roast Sweet Potato Ravioli
1 lb 2 oz orange sweet potato, cut into large pieces (I used two jars of my sliced sweet potatoes from last summer)
1/4 cup Olive oil (didn't use this at all)
5-1/2 oz ricotta (used two cups since I was doubling the recipe)
1 tblsp fresh chopped basil (used dried Rosemary blend from Pampered Chef) (( I think the basil would have been better))
2 tblsp grated parmesan (used dry from the fridge)
1 clove garlic, crushed (used garlic from the jar in the fridge)
2 packets egg won ton wrappers (actually used these!)
1-3/4 oz butter (used about 6 tablespoons)
4 spring onions (scallions), sliced on the diagonal (used dehydrated onions...1/4 cup or so)
10-1/2 oz cream (used 4 cans evaporated milk)
baby bail leaves to serve (didn't use these either)

1. in the original recipe, they put the sweet potatoes in the oven with olive oil drizzled over them and roasted them. Since I already had soft sweet potatoes, I skipped that part.
2. mix the mashed sweet potates with the ricotta, parmesan, basil and garlic and mix til smooth.
3. cover won ton wrappers with a damp tea towel (used damp paper towel). Place 2 level teaspoons of the sweet potato mixture into the center of one wrapper and brush the edges with a little water. Top with another wrapper. Place onto a bakingtray lined with baking paper and cover with a tea towel. (we just sprayed a large plate with PAM, put a layer of finished won tons on it and covered it with a wet paper towel.) Makes about 60 won ton raviolis.
4. melt the butter in a frying pan. Add the spring onion(dried onion) and garlic and cook over medium heat for 2 minute. Add the cream bring to the boil, then reduce the heat and simmer for 4-5 minutes or until the cream has reduced and thickened. Keep warm. (we.....melted the butter with the onions and garlic, added about 4 tablespoons of whole wheat flour, then added the 4 cans of milk and the rosemary and stirred and cooked til it thickened)
5. Bring a large saucepan of water to the boil. Cook the ravioli in batches for 2-4 minutes or until tender. Drain, then divide among serving plates. Ladle the hot sauce over the top, garnish with basil leaves (didn't do that) and serve immediately.
The kids liked it okay, but we all agree it was a bit sweet and that basil probably would have been a bit better than the rosemary.
I just thought this was a fun way to make ravioli! I had never made it before because I was afraid it would be too much work. The won ton wrappers made it go really fast!
Give it a try!

2 comments:

Cali said...

I have been such a blog slacker! But I went veggie too! I'm going over a month now. I wanted to go vegan but I live in a small town and I can't do it plus I love cheese! I love it! I have some great recipes. I need to update my blog and share. We should share recipes! YAY!

Michelle Tweedy said...

Wow! I have to say that I have never considered going veggie. Kudos to you for listening to your body!