On a cold rainy day I crave warm tasty comfort food. The first thing that comes to mind is a grilled cheese and tomato soup. Oh yeah. And while my taste buds crave the bread and cheese, my digestive system does not. So I decided to soup up my tomato soup so it can stand as a hearty meal on its own. This vegan soup is made with tomatoes, carrots, cauliflower, celery, leeks, coconut milk and my kale beet green almond walnut pesto. Creamy. Nutritious. Warm. Rich. Satisfying.
Earlier this summer, I had dinner with one of my good friends back home in New York City who loves good food and knows good Italian. He took me to Via Carota where I indulged in the most perfectly cooked tortelli with nettle and ricotta in a simple butter sauce topped with parmigiano-reggiano. It was divine – my mouth still waters thinking about it. I will never be able to make pasta as perfectly fresh and aldente as that – and nor should I. Perfecting such an art would take an unnecessary amount of time and would require me to eat pasta daily (why would I not take advantage of such a talent if I had it). Instead, I can be a connoisseur of pasta and eat it sparingly because finding such exquisitely made pasta is not easy and often expensive unless you are lucky enough to know of a fine Italian home cook. Does it mean that I must be left to salivate over my dreams of such fine cooking until I can experience it again? For me, the answer lies in being able to create something similar that is healthy, nourishing, fulfilling that can be eaten often without guilt or regret. So I made a pasta-less ravioli using a zucchini wrapper and I made this two ways : with and without dairy, because sometimes this girl loves a bite of cheese. I stuffed it with a mix of leafy greens and either real ricotta cheese or one made from cashews, and topped with a sage infused ghee based butter sauce and topped with walnuts and either parm or dairy-free cashew nut parm.
The Purposeful Kitchen 