Luckily though, my filling and sauce I made turned out perfectly so I just used those to created a two-sauce pasta dish.
What was to be a filling for my ravioli and became a sauce is eggplant, mushroom and caramelized onion that is equally and just as amazing as a sauce as it would be a ravioli filling. The sauce that was meant for the ravioli was made with roasted beets, walnuts and roasted garlic. So instead of not putting up a post this week I bring you two alternative sauces to traditional tomato sauce that will delight everyone. Both are also lovely ways to encourage picky eaters to get more vegetables into their diets whilst not looking anything like vegetables or tasting much like them either. It also brightens up the plate, particularly the beet sauce that is gorgeous pink/red coloured. These sauces are also great to store in the freezer to be used at anytime.
I will continue to experiment with a ravioli recipe and hope to create something that will not fall apart or cook improperly. In the meantime I will stick to the store bought stuff.
3-4 Large mushrooms, I use brown crimini mushrooms, chopped
1/2 Medium eggplant, cubed
1 Small onion, sliced thinly
1 Tbsp nutritional yeast
1/4 Cup water or vegetable broth
3. Cook onions over medium with 1 Tbsp olive oil until browned or cook longer to caramelize the onions. I chose this option and cooked them for about half an hour. Set aside to cool
4. Combine all other ingredients in a blender/food processor and blend to smooth. Set to side.
5. Combine eggplant and 2 tbsp on baking sheet. Bake for 45 minutes or until eggplant is soft. Take out and cover with tinfoil to steam the skin off.
6. Once cooled peel skin off eggplant and place flesh in the blender with the mushroom mixture and also add the onions. Blend up until smooth.
7. Heat up in pot and pour over pasta, potatoes, quinoa, rice, etc. Sauce can be stored in refrigerator for about a week or in freezer for a couple of months.
Beet and Roasted Garlic Sauce
1 Medium beet, cubed1 Small bulb of garlic, with bottom root area removed to expose some flesh
2 Cloves garlic, diced
1/2 Cup walnuts, chopped
1/4 Cup plus 2 tbsp olive oil
2-3 Tbsp rice milk or other alternative milk or water
Salt and Pepper
1. Preheat oven to 375 degrees.
2. Place beets on a baking tray and the garlic bulb in one corner of tray, exposed skin up. Drizzle 1 tbsp olive oil over the beets and 1 tbsp olive oil over and into the garlic bulb. Cook for 45 minutes. Remove and set aside to cook.
3. Once cooled, peel the skin off the beets and transfer the peeled pieces to a blender/food processor. Squeeze the baked garlic out of theirs skins into the blender.
4. Add remaining ingredients and blend until smooth.
5. Transfer to a pot and heat up to serve over pasta or cool before transferring to a container to store in refrigerator or freezer. Will last 1 week in refrigerator or 3 months in freezer.