Cavatelli:
• 2 cups Semolina Flour
• 1 1/2 cups all purpose flour
• 1/2 cup MimicCreme (or Soy Creamer)
• 2 TBSP Nutritional Yeast
• Pinch Turmeric powder
• 1 tsp Lemon Zest
• 1 1/4 cups Vegan Ricotta and Artichoke Puree (Recipe Follows)
• 2 cups shelled English Peas
In a large bowl, combine all of the flours together well. Place 3/4 of the flour mixture into a separate large bowl. Make a well in the center of the flour. In a small bowl, combine the MimicCreme with the Nutritional Yeast and Turmeric, and whisk together until fully blended. Pour the "Ricotta" and Artichoke Puree, MimicCreme blend and Lemon Zest into the well in the flour.
Gradually work the mix together, adding more flour if necessary, making a soft but not but not sticky dough.
On a lightly floured surface, knead the dough until it's smooth. Let the dough rest at room temperature covered with plastic wrap for about 30 minutes.
Form dough into one large round ball, then cut the ball into quarters. Take one quarter at a time (while keeping the rest covered), and on a lightly floured surface, roll it out into a 1/4 inch thick rope. Cut the rope into 1/2 inch pieces. Gently press down on and flatten each piece, then roll the top downward so that it makes a tiny jelly-roll like shape.
Transfer to a lightly floured baking sheet and let dry at room temperature for 30 minutes.
Boil a large pot of salted of water, add pasta and peas, and cook 6-8 minutes. They'll float to the surface when they're done.
Drain well, then toss with a touch of olive oil. Combine with Vinaigrette Sauce and "prosciutto", and garnish with Vegan Parmesan (if desired).
Tofu Ricotta and Artichoke Puree
• 12 oz Super Firm Mori Nu Tofu
• 1 can Artichoke Hearts, drained well
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 2 1/2 TBSP Lemon Juice
• 1/2 tsp Garlic Powder
• 1 tsp Salt
• 1 TBSP Nutritional Yeast
• 1 tsp Sesame Seeds
• A few Walnuts, chopped
Place all ingredients in a food processor, and blend until the mixture forms a paste-like texture.
Heirloom Tomato Creme Vinaigrette
• 4 TBSP Extra Virgin Olive Oil
• 3 TBSP White Wine Vinegar
• 3 cloves Garlic, peeled
• 5 Heirloom Tomatoes (of your choosing), peeled
• 1/4 cup MimicCreme (or Soy Creamer)
• 1/2-1 TBSP Lemon Juice
• Salt and Pepper, to taste
Blend all ingredients together in a food processor until fully pureed. Taste for salt and pepper. Set aside.
Crispy Vegan Prosciutto
• 8 oz Super Firm Tofu, sliced paper thin
• 3 TBSP Soy Sauce
• 2 TBSP Mirin
• 5-6 drops Liquid Smoke
• 1/2 tsp Better Than Bouillon's No Beef Base dissolved in 1 TBSP water
• 1 tsp Sugar
• 1 tsp Fennel Seeds
• 1 whole Star Anise
• 4 whole Cloves, crushed
• Pinch of Chinese 5 Spice powder
Combine all of the above ingredients in a large, shallow dish. Allow to marinate for a few hours in the fridge.
Once you're ready to use, pre-heat oven to 375 degrees. Lightly grease a sheet pan with olive oil, then spread out pieces of tofu evenly. Allow to bake 4-7 minutes on each side, flipping once, until brown and crispy around the edges.