Kamut Ravioli Marinara Recipe
By Lena's Vegan Living
👩🍳Cook Time: 20 mins
2 cups whole grain Kamut
1 cup aquafaba liquid from canned chickpeas
¼ cup water
1 tsp Himalayan pink salt 1tsp
ALMOND SPINACH RICOTTA with SPINACH
1 ½ cup blanch almonds soaked for 6 hours and rinsed
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
Garlic powder to taste
Himalayan pink salt to taste
1 cup water
1 ½ baby spinach
3 tomatoes medium size
1 ½ sundried tomatoes oil free, soaked for 15min in two cups of water. Do not rinse
6 cloves of garlic cut in halves
Garlic powder to 1tsp
Dry basil 1tbs
Himalayan pink salt to taste
Cayenne pepper to taste
2 tbsp olive oil extra virgin
2Mix all ingredients in a bowl; you may add more water if needed, by adding 1tbs at the time, until you get the perfectly smooth texture.
3Kneel the dough on floured surface for couple of minutes and shape a ball.
4Wrap the ball in a plastic a place in a refrigerator for 30min.
5When ready, roll the dough on a well floured surface.
6By using a cutter, cut out a circle and fill with Almond Ricotta by using mini ice cream scoop.
7Apply little bit of water with your finger or brush around the edges, close the cutter and press down.
8Place each piece on floured surface.
9When ready, bring water to boil and carefully dip in each tortellini by using pasta spoon.
10Cook for 5 minutes and remove carefully again with pasta spoon.
11Serve Marinara or sauce of your choice.
12Top with vegan Parmesan and fresh herbs.
13ALMOND SPINACH RICOTTA
14Mince the spinach in a food processor by pressing the pulse button and transfer into a bowl.
15Blend all the remaining ingredients in a food processor until smooth.
16Transfer into a bowl with spinach and mix thoroughly.
17Adjust the taste, cover with lid or plastic warp and store into a refrigerator.
19Clean and dice the onion, garlic and tomatoes (you may peal the skin first if you wish).
20On a heated oil, sauté the onion for few seconds, add the garlic and stir until translucent.
21Add tomatoes with seasoning and stir thoroughly.
22Reduce the heat and cover with lid for 5 minutes.
23When ready, blend with sundried tomatoes in a food processor until smooth.
24Transfer to a pot and adjust the flavor.
25Heat it up before serving.
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Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.