Artichoke Ricotta Tortellini with Saffron Cream Sauce and Roasted Potatoes with Asparagus

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Artichoke Ricotta Tortellini with Saffron Cream Sauce ~ From Vegetate, Vegan Cooking $ Food Blog
“If your mother cooks Italian food, why should you go to a restaurant?”
Martin Scorsese

I have wanted to make this recipe for ages, but I held off because I am always a bit intimidated by the idea of making fresh pasta. It is easy to make the dough, but it can be time-consuming to make individual, filled pastas like ravioli and tortellini. Fresh tortellini has always been my favorite type of pasta though, so I finally relented. The cream sauce for this recipe also contains saffron, one of my favorite flavors!

Making these tortellini actually wasn’t difficult at all. It was kind of fun. We doubled the recipe and ended up making 200 tortellini, so we were able to freeze some to enjoy later.

The filling mainly consisted of artickoke hearts, garlic, white wine, and cashew cream. The sauce was a rich combination of shallots, white wine, cashew cream, saffron, and Earth Balance dairy-free butter.

Served tossed with fresh arugula and tomatoes, with a side of roasted potatoes and asparagus with smoked salt and pepper. From Tal Ronnen’s The Conscious Cook, page 164.

Tortellini Fact: Because of it’s shape, tortellini is also called “belly button” pasta.

Wasabi Plant Burger at The Plant Cafe

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Wasabi Burger at The Plant Cafe ~ From Vegetate, Vegan Cooking & Food Blog

“Yes, a cheeseburger and fries is probably my favourite meal. But I don’t eat ground beef anymore.”Eric Schlosser

Once in a while we actually go out to eat, ha ha! One of my favorite spots in San Francisco is The Plant Cafe. 99% of what they serve is organically-grown, and most items on the menu are vegan or can be made vegan. The Plant makes a really great veggie burger called, appropriately, the Plant Burger. Here’s a description of the Plant Burger from The Plant’s menu:

Plant Burger - Served with sides of mixed greens, roasted potatoes & pickles. All Plant burgers are topped with grilled onions, lettuce, tomato & vegan aioli on your choice of focaccia, whole wheat sourdough, or a bun. Patties are made in-house from lentils, mushrooms, beets, cashews & bulgar wheat.

I always order the Wasabi Plant Burger, which is topped with wasabi raspberry aioli and sauerkraut. Usually I order it on focaccia but I forgot this time and so it arrived on wholewheat sourdough, which was actually just as good. I enjoyed this with a Blue Bottle soy latte.

Hamburger Fact: The hamburger “debuted” in the US at the 1904 World’s Fair in St. Louis, Missouri.

Moroccan Vegetable Filo Pie (Bisteeya)

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Moroccan Vegetable Filo Pie (Bisteeya) ~ From Vegetate, Vegan Cooking and Food Blog

“In Morocco, it’s possible to see the Atlantic and the Mediterranean at the same time.”Tahar Ben Jelloun

This sweetly-savory pie recipe is in Terry Hope Romero’s great cookbook Vegan Eats World, page 256.

I enjoy anything made with filo dough, and the saffron and baharat spices listed in the recipe cried out to me to try this one! I was not disappointed. The filling was a creamy blend of cauliflower, chickpeas, and spices encased in a flaky filo pastry shell and topped with cinnamon, sliced almonds, and powdered sugar. This would be a pretty impressive dish to bring to your next vegan potluck! ;)

Saffron Fact: This flavorful and aromatic spice is native to Morocco.

Sweet and Sour Smoked Tofu

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Sweet and Sour Smoked Tofu ~ From Vegetate, Vegan Cooking & Food Blog

“A bird does not sing because it has an answer. It sings because it has a song.” — Chinese Proverb

I loooove good Chinese food and this Sweet and Sour Smoked Tofu recipe From Kathy Hester’s wonderful cookbook The Vegan Slow Cooker (page 118) delivered.

Brimming with smoky tofu, pineapple, bell peppers, onion, broccoli, and a thick sweet and sour glaze, this was just right for lunches this week. It was delicious served over brown rice.

Sweet and Sour Pork Fact: Sweet and Sour Pork originated in Canton in the 1700s. Why not try this smoked tofu version instead? It’s saturated fat and cholesterol-free, and pig-friendly. ;)

Baked Beet and Carrot Latkes

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Baked Beet and Carrot Latkes ~ From Vegetate, Vegan Cooking & Food Blog

“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” — Tom Robbins, Jitterbug Perfume

These savory little root vegetable latkes are from Annie & Dan Shannon’s Betty Goes Vegan, page 466. These were easy to prepare and ever so tasty. Made using beets, carrots, potatoes, and onions these are baked, not fried like latkes are typically prepared, which makes them that much healthier. We served them with Sour Dressing from Vegan Deli by Joanne Stepaniak, page 123, and a chopped chive garnish.

Latke Fact: The word “latke” itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning “patch.”