Lobster Ravioli from Gino’s Restaurant in Bay Ridge, Brooklyn.
I eat. I cook. I travel. And I blog about it.
I’ve been following this vegan blog called hipsterfood for a few weeks now. I’m not a vegan, but because of my lactose intolerance, many of their non-dairy recipes and ideas are quite useful. After looking through the site and admiring their amazing food pictures, I came upon a lasagna recipe which uses a make-your-own vegan cashew cheese as a ricotta substitute. I just had to make this.
I’ve been a bit apprehensive about buying vegan commercial cheeses, as I tend to think of them as processed foods and I don’t know if they taste good. Finding this cashew cheese recipe was just a godsend. It is so easy to make with just a few simple “whole” ingredients and all you need is a food processor or blender. The cashew cheese by itself taste just like hummus. In the lasagna, it really did mimic ricotta cheese. It is so delicious.
My parents loved the lasagna. I also added sweet sausage, mushrooms, black beans, oregano to my lasagna. I will definitely make this again.
Check out hipsterfood’s blog for the cashew cheese and lasagna recipes.
Homemade Fresh Pasta
3.5 Cups of All Purpose Flour
Dash of Salt (optional)
Drizzle of Oil (optional)
Pour the flour onto a clean counter and make a well in the center. Add the eggs in the well and mix. Incorporate flour and slowly knead into a ball. Set aside covered in damp towel for 20 minutes. Working in small batches, roll out dough into thin sheets with a rolling pin, a wine bottle, or pasta machine if you have one. Cut your pasta into desired strips, shapes, and sizes. Cook pasta in a pot of boiling water. Add a pinch of salt to flavor the water and a drizzle of oil to avoid the pasta from sticking to each other. Usually, fresh pasta cooks for about 2-3 minute; but I recommend doing a taste test as some of our pasta were pretty thick and we had to cook it longer. Serve with your favorite pasta sauce. This recipe can serve 5-6 people.
Otto Enoteca Pizzeria by Mario Batali
Otto’s griddle cooked pizzas comes with unique toppings. Vongole pizza comes with “clams” still in the shell. Fried egg over pizza and potato is also a first. Everything was too salty though.
1 5th Ave. (at 8th Street) New York, NY 10003 http://www.ottopizzeria.com/