Andrew
There seems to be a bit of confuddlement about the difference between Vegetarians and Vegans. I get asked A LOT about this, and I regularly encounter people who incorrectly assume Vegetarians don’t eat dairy or eggs. It’s tough to define these terms in absolutes, since everyone determines their own values around food and defines their own behavior, but there are some general guidelines.
“Vegetarian” typically describes a person who abstains from consuming meat. Many vegetarians also exclude all other animal tissue byproducts such as the gelatin found in Jell-o and the rennet used as a firming agent in many cheeses. Generally, Vegetarians aim simply not to end the lives of animals in order to obtain their nutrients.
“Vegan” typically describes someone who abstains from the use of ALL animal products. This includes not only meat, bone and tissue, but also dairy, eggs, cheese, honey, leather and cosmetics that contain processed animal byproducts. Generally, Vegans aim not to harm or make use of animals in any way to obtain nutrients or material comfort.
With all that said, there’s a lot of grey area. For instance, some folks call themselves Vegetarians and still eat fish – that’s called a Pescatarian. Others pronounce their Veganism and then sneak bacon when no one is looking – I call this Baconfused.
While I’ve been a Vegetarian for a couple of years now, I’m not a full-blown Vegan by any stretch. However, I often enjoy cooking like a vegan. I challenge you to try out this creamy, cheesy, delicious fall recipe made entirely from plant-derived foods. It may not be a rookie cooking project, but the results are well worth the work.
Vegan Butternut Squash Ravioli & Cashew Cream Marinara
Here’s what you’ll need:
- A stove, a deep sauce pan and a large pot
- An oven or microwave
- A blender or food processor
Ingredients
Butternut Squash Ravioli
Cashew Cream Marinara
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Step 1: Soak cashews in water for at least an hour.
Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.
Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.
Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.
Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.
Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.
Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.
Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.
Step 10: ENJOY!!!
Have you explored the joys (or challenges) of cooking with dietary restrictions? Share your thoughts in the comment thread below!
- Butternut Squash Ravioli
- 1 Cup Butternut Squash – Cooked & Mashed
- ½ tsp. – Salt
- ½ tsp. – Black Pepper
- ½ tsp. – Cayenne Pepper
- 1 Tbsp. – Brown Sugar
- 1 Package – Round Potsticker or Wonton Wraps (found in the produce department)
- ½ Cup – Tofutti Better Than Cream Cheese – Plain
- ½ Cup – Daiya Mozzarella Style Shreds
- Cashew Cream Marinara
- 1 Cup – Raw Unsalted Cashews
- 1 Cup – Water
- 2 Tbsp. – Olive Oil
- ½ Medium Onion – Diced
- 4 Garlic Cloves – Minced
- 24 Oz. Jar – Full Circle Roasted Garlic Pasta Sauce
- Step 1: Soak cashews in water for at least an hour.
- Step 2: Cook squash until soft. Either roast in the oven at 350F for 60 minutes or microwave for 8 minutes, turning halfway through.
- Step 3: In a large bowl, combine squash, salt, black pepper, cayenne, brown sugar, Tofutti and Daiya. Stir thoroughly until color and texture are consistent.
- Step 4: Place a potsticker wrapper on a flat working surface. Dip a finger in water, and run along the edges of the wrapper until moist. Place one tsp. of filling into the center, then fold in half to make a half-moon shape. Press the edges to seal, and repeat with the remaining potsticker wrappers. Set uncooked ravioli aside and bring a large pot of water to a rolling boil.
- Step 5: Bring a deep skillet to medium heat. Add olive oil, then onions and garlic. Cook until they begin to soften and brown, around 5 minutes.
- Step 6: Using a food processor or blender, thoroughly blend the soaked cashews and water. Once smooth and creamy, add the sauteed onions and garlic.
- Step 7: Return cashew cream sauce to your hot pan and add the jar of pasta sauce. Stir until well mixed and continue to heat on low. Stir frequently and keep warm.
- Step 8: Gently add ravioli into boiling water until they float. I recommend adding no more than ten at a time, so they don’t stick together. With a slotted spoon, remove ravioli from water as soon as they begin to float.
- Step 9: Arrange ravioli on a plate with sauce. Get creative and make it visually pleasing. I recommend a sprinkling of Daiya and a touch of fresh parsley or basil.
- Step 10: ENJOY!!!
-Andrew
Senior Web Designer
Coborn’s, Inc.
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