Today’s VeganMoFo prompt is:
7. Make/eat something inspired by a book or film
When I read this prompt, my thoughts immediately turned to Twilight. I know, I know. I’m such a twi-hard. I can’t help myself!
But then when I started thinking about the meals in the Twilight novels, the task suddenly seemed a bit more difficult than I anticipated. There’s steak, fish, that chicken that tasted rancid, and plenty of eggs. Not really something I could veganise. And then I remembered that pivotal scene at La Bella Italia, the Italian restaurant in Port Angeles where Edwards finally starts giving Bella some answers while she picks at her mushroom ravioli.
I picked the first thing I saw on the menu. “Um…I’ll have the mushroom ravioli.”
“And you?” She turned back to him with a smile.
“Nothing for me,” he said. Of course not.
I decided to Google to make sure there wasn’t any other enticing Twilight recipes that I could recreate, and I came across Love At First Bite: The Unofficial Twilight Cookbook. Which sounds like a fun idea for any twi-hard (like me). But then I read the reviews, and I honestly did not see one good review. I feel like I could do a better job of writing a Twilight cookbook, but seeing as so many of the recipes are not vegan at all I don’t know if that would be a great idea (vegan fish fry, or vegan marinaded steak, anyone?). Oh well, it was a fun idea for a few minutes!
Anyway, I’ve blogged a homemade ravioli recipe before, so I thought mushroom ravioli would be a pleasure to make. Fry up some mushrooms, onion and parsley. Roll out some pasta dough. Make some cute little ravioli. And make a creamy cashew leeky sauce to go with it. Sooo tasty. Now I just need Edward to ogle at while I eat it <3
- 2 cups button mushrooms
- 1 onion
- 1½ tbs olive oil
- 1½ cups wholemeal flour
- ⅔ cup water
- 1 tbs olive oil
- 1 small leek (about 1 cup when chopped)
- ¼ cup parsley
- 1 cup cashews, soaked overnight
- 1½ cups water
- 1½ tbs soy sauce
- 1½ tbs white wine vinegar
- Peel and destem the mushrooms, finely slice.
- Peel and finely dice the onion.
- Heat the oil over a low heat, add the mushrooms and onion.
- Cook, stirring frequently, over a low heat until golden, or about 15 minutes.
- Combine the dough ingredients until a smooth dough comes together (you may need to add more flour or water, depending on the moisture content of your flour).
- On a floured surface, roll out the dough as thin as you can (about 1-2mm). Dusting the dough with a little flour can help.
- Cut the dough into strips 4cm wide, then cut into pieces about 10cm long.
- Place a teaspoon of the filling on each dough piece.
- Fold the dough over the filling and press dough on each side to seal.
- Heat a saucepan of salted water until it comes to a rolling boil.
- Add the raviolis, a few at a time, and cook for a few minutes (wait until they float to the top, then wait an extra minute).
- Scoop the ravioli out and place on a plate, covered with an upturned bowl, while you cook the rest.
- Meanwhile, make the sauce by heating the oil in a frying pan.
- Add the leek and fry for a few minutes until it wilts.
- Add the parsley.
- Blend the cashews, water, soy sauce and vinegar until smooth, and stir through in the pan.
- Remove from the heat immediately.
- Stir the ravioli through the sauce.
- Serve immediately.
I’d love to hear from you…
- VeganMoFoers – what book/film inspired you for today’s prompt?
- Any other Twilight fans here?