Feed Me Vegan Episode 8 – Mistress Ginger Cooks!

Chelsea and Ryan are two friends who I volunteer with at the Animal Rights Coalition. Ryan is responsible for getting me to go vegan, so I will forever be grateful that she came into my life. I hope you guys enjoy their cooking show as much as I do!

Feed Me Vegan is a program of Animal Rights Coalition’s Vegan University. Join Chelsea and Ryan for their eighth episode: Mistress Ginger Cooks!, when she makes Bodacious Tortelloni with Alfredo’s Sauce, and Iced Cocoa Cream. See below for links to the organization, recipes, and companies/products mentioned during the show! Show airs on NWCT – check their website for episodes and show times.

http://animalrightscoalition.com
http://animalrightscoalition.com/prog…
https://www.facebook.com/FeedMeVeganS…
Northwest Community Television: http://www.nwct.org/programming.aspx

Buy Mistress Ginger’s Cookbook with these recipes at (edited here for space requirements):
http://www.mistressgingercooks.com/co…
or find her on facebook at: https://www.facebook.com/mistressging…

Recipes:
Bodacious Tortelloni (Yields 30 tortelloni, 4 servings)
2 tablespoons Ener-G Egg Replacer
1 cup water
2 teaspoons extra-virgin olive oil
2 cups unbleached all-purpose flour, plus more for rolling the dough
½ teaspoon salt
1¼ cups Nottaricotta

Combine the egg replacer with ½ cup of the water in food processor and process until frothy, about 3 minutes. Add the oil and process for 30 seconds longer. Put flour and salt in a large bowl. Whisk until well combined. Add the egg replacer mixture and beat with an electric mixer until crumbly. Add the additional water, 1 tablespoon at a time, and mix until a dough begins to form. Add just enough water so that the dough sticks together.

With your hands, form the dough into two compact balls, dust with flour, wrap tightly in plastic wrap, and chill for at least 30 minutes. Once the dough is chilled, dust a countertop with flour. Roll one of the dough balls into a ⅛-inch- thick circle, adding flour to keep the dough from becoming sticky. Cut the rolled dough into 2½-inch squares. To form, put 2 teaspoons of Nottaricotta in the center of each square. Moisten edges of two adjoining sides of the square with a little water. Fold the other two sides over the Nottaricotta to join with the wet edges.

Press the edges down to firmly “glue” the sides together to form a triangular shape. Flip so that the glued side faces up. Pick up one tortelloni and place a finger on top of the bulbous filling-side of the triangle. With your other hand, wrap the corners of dough around your finger to meet one another. Moisten the end of one corner and adjoin it to the other corner. Press firmly to “glue” the corners together. And there you have it—one tortelloni.

When all 30 tortelloni have been rolled, bring a large pot of lightly salted water to a boil. Add half of the tortelloni to the pot of boiling water. Boil until fully cooked, tender but somewhat firm, about 7 minutes. Stir very gently just to be sure the tortelloni aren’t sticking to the bottom of the pot; they will float to the top of the water when done. Scoop them out of the water with a slotted spoon and transfer to a colander. Add the other half of the tortelloni to the pot, cook in the same way, and transfer to the colander when done.

Alfredo’s Sauce (Yields 1 cup – enough for your tortelloni!)
1 cup plain unsweetened nondairy milk
¼ cup raw cashews
½ teaspoon salt
½ teaspoon Dijon mustard
2 tablespoons vegan buttery spread
2 teaspoons minced garlic

Put the nondairy milk, cashews, salt, and mustard in a blender and process on high speed until smooth. Heat the vegan buttery spread in a large saucepan over medium-high heat. Add the garlic and cook, stirring constantly, about 2 minutes. Add the cashew mixture and cook, stirring constantly, until thickened, about 7 minutes. When your sauce is thick and creamy, remove it from the heat and pour it over your pasta.

Iced Cocoa Cream (Yields 4 servings)
1 cup mashed ripe bananas (about 2 bananas)
1 cup mashed ripe avocados (about 2 avocados)
1/4 cup unsweetened cocoa powder
3 tablespoons agave nectar
1/2 teaspoon vanilla extract

Put all the ingredients in a food processor. Process until well combined. Pour the mixture into a container and cover with a tightly sealed lid. Freeze for at least 3 hours until completely frozen. Before serving, let sit at room temperature to thaw slightly.

For Cocoa-Mint Dream: Add ½ teaspoon of peppermint extract before processing.

For Cocoa-Peanut Ripple: After processing the Iced Cocoa Cream, add ¼ cup of salted smooth peanut butter, 1 teaspoon at a time, and pulse until mixed but not fully blended.

For Cocoa-Raspberry Swirl: After processing the Iced Cocoa Cream, add ⅔ cup of fresh raspberries and pulse until mostly blended, leaving some small bits of berries.

Links to companies/products mentioned:
Bee Free Honee: https://www.beefreehonee.com/
Earth Balance: http://earthbalancenatural.com/

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.