Miriam Sorrell's Blog, page 8
May 5, 2017
Vegan Steak
Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week. I’m kicking off with a delicious vegan steak, so here goes ! Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.
This is a truly epic vegan steak flambé – juicy, succulent, and totally delicious. It’s an absolute winner for anyone wishing to woo the sceptics, and we were literally blown away by it ourselves. I decided to have some extra fun with this, and flambé it – which took it to another dimension. I suggest serving it with my Peppered Cognac Sauce – see recipe on YouTube.
Incidentally, the idea to flambé this steak was very much a last-minute inspiration – so I would not advise using a Teflon pan as I did, but use a good old stainless steel skillet pan.
Links for hard to come-by ingredients in this recipe :
Soya Chunks (textured vegetable protein) :
US
UK
Beetroot Powder :
UK
Vital Wheat Gluten :
US
UK
Mushroom Powder :
US
UK
Psyllium husks :
US
UK
Nutritional Yeast :
US
UK
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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March 28, 2017
Vegan Ramen
This ramen is delicious. Feel free to make some changes with the veggies, such as substituting zucchini, red peppers, or whatever takes your fancy. It’s a great meal in itself and ideal on a cold winter’s day. Full of flavour and wonderful texture, this will mark a ‘must-stay’ dish year after year. It is also a feast for the eyes. Play some soothing music and light a candle, your ramen will do the rest . . .
INGREDIENTS
peanut, sesame or coconut oil
2 Portobello mushrooms (stems removed), chopped lengthways
1½ inches fresh chopped and minced garlic
½ cup sweetcorn
2 spring onions, chopped, for garnishing
2 Tbsp light miso (dissolve this in ½ cup of water)
2 Tbsp soya sauce
2 tsp dark brown sugar or coconut sugar
2 tsp nutritional yeast
2 cloves garlic, halved or whole
1/8th tsp Chinese five spice (optional)
½ tsp chilli flakes
(sriracha for squeezing on top of the garnish)
red baby chillies, for decoration
1 cup bamboo shoots (optional)
2 cups fresh baby spinach – or use pre-thawed frozen
2 ounces ramen noodles of your choice (cook these separately, then run cold water on them, and have them on standby for adding to the dish)
1 cup firm silken tofu, chopped into squares, or 1 cup of vegan chicken (I sometimes use the vegan Quorn chicken pieces for this – again, both of these are optional)
4 cups warm or hot water (more if needed – check with the taste)
Note : if you like the broth hot, add sriracha, if you prefer it cooked ‘hot’, add 1 tsp ground chilli powder.
METHOD
Fry the mushrooms in the oil, then add the miso, soya sauce, garlic, ginger, and the 5 spice, and mix almost continuously until the mushrooms are thoroughly cooked. Be sure to lower the heat so as not to burn your mixture.
Now add the remaining ingredients (I like to add the water, one cup at a time every 5 minutes or so) except for the spinach, noodles, sriracha and the spring onions. Allow to simmer for 5-10 minutes.
Now add the spinach until it wilts, but remains a bright green colour.
Serve the broth in a large deep bowl with a nice portion of the noodles – garnish with the spring onions and a little more chilli flakes. Enjoy with a topping of sriracha and have the soya sauce to hand too.
Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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March 1, 2017
Supreme Vegan ‘Chicken’ & Spinach Curry
available from here
I tried out this curry after I made and enjoyed my hot chana masala. I made just a couple of changes and the recipe I created yielded a superb curry which I will make many times over.
INGREDIENTS
2 cups of vegan ‘chicken’ pieces (I used the VBites brand)
1 large red onion, roughly chopped
1 large red chilli, roughly chopped
2 inches fresh ginger, roughly chopped
4 cloves garlic, cut in half
¼ tsp cumin seed
1 tsp panch puren (available from here in the US or here in the UK)
¼ tsp mango powder (available from here in the US or here in the UK)
1/8 tsp black salt (available from here in the US or here in the UK)
1 tsp agave syrup
1/8 tsp cinnamon
a pinch of clove powder
1/8 tsp asafetida (available from here in the US or here in the UK)
¼ tsp ground black pepper
¼ tsp cardamom powder
1 to 2 bay leaves
1 Tbsp tomato puree
3 cups raw baby spinach leaves or 3-4 frozen spinach cubes (thawed)
2 tsp coriander finely chopped
vegetable ghee for cooking, or 4 Tbsp olive oil
salt to taste
METHOD
First process the onion, garlic, ginger and chilli in your food processor (link) – when it’s broken down into small pieces, remove into a bowl.
Heat up the oil in a casserole, and then fry the onion, garlic, ginger and chilli mixture, and stir frequently. Then add the spices and mix through well. After a couple of minutes, add the tomato puree and a little more oil as it will be absorbed.
Now add the ‘chicken’ pieces and cover. Simmer for 20 minutes until they absorb the spice mix. Now add the water and cover – simmer gently for 10 more minutes, and add the spinach leaves or if using frozen the thawed spinach and chopped coriander. Uncover and allow to simmer for a further 10 minutes or until it has thickened nicely.
Serve with homemade chapatis and/or rice, and your favourite chutney. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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The post Supreme Vegan ‘Chicken’ & Spinach Curry appeared first on Mouthwatering Vegan Recipes™.
Chana Masala ‘Chicken’ & Spinach Curry
available from here
I tried out this curry after I made and enjoyed my hot chana masala. I made just a couple of changes and the recipe I created yielded a superb curry which I will make many times over.
INGREDIENTS
2 cups of vegan ‘chicken’ pieces (I used the VBites brand)
1 large red onion, roughly chopped
1 large red chilli, roughly chopped
2 inches fresh ginger, roughly chopped
4 cloves garlic, cut in half
¼ tsp cumin seed
1 tsp panch puren (available from here in the US or here in the UK)
¼ tsp mango powder (available from here in the US or here in the UK)
1/8 tsp black salt (available from here in the US or here in the UK)
1 tsp agave syrup
1/8 tsp cinnamon
a pinch of clove powder
1/8 tsp asafetida (available from here in the US or here in the UK)
¼ tsp ground black pepper
¼ tsp cardamom powder
1 to 2 bay leaves
1 Tbsp tomato puree
3 cups raw baby spinach leaves or 3-4 frozen spinach cubes (thawed)
2 tsp coriander finely chopped
vegetable ghee for cooking, or 4 Tbsp olive oil
salt to taste
METHOD
First process the onion, garlic, ginger and chilli in your food processor (link) – when it’s broken down into small pieces, remove into a bowl.
Heat up the oil in a casserole, and then fry the onion, garlic, ginger and chilli mixture, and stir frequently. Then add the spices and mix through well. After a couple of minutes, add the tomato puree and a little more oil as it will be absorbed.
Now add the ‘chicken’ pieces and cover. Simmer for 20 minutes until they absorb the spice mix. Now add the water and cover – simmer gently for 10 more minutes, and add the spinach leaves or if using frozen the thawed spinach and chopped coriander. Uncover and allow to simmer for a further 10 minutes or until it has thickened nicely.
Serve with homemade chapatis and/or rice, and your favourite chutney. Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
The post Chana Masala ‘Chicken’ & Spinach Curry appeared first on Mouthwatering Vegan Recipes™.
February 2, 2017
Special Juicy Gluten-Free Breakfast Bars
Summer is hot in Malta, and it’s easy to wake up drained from the daytime’s heat, so during the forthcoming months, I like to know that I can just trail downstairs to the kitchen table, pull out a homemade juicy breakfast bar, pour a glass of freezing cold fresh cashew or almond milk, sit down and contemplate the day ahead, without any stress or pressure. These bars are energy boosters and packed with flavour and lots of fibre as well as vitamins, the mouthfeel is simply amazing. Feel free to experiment with your favourite ingredients – these bars are so very convenient and dare I say it, ‘child friendly’ and ever so more-ish ! Making them a great snack for any time of the day, as well as breakfast treat, picnic snack, beach, after gym snack you name it !
INGREDIENTS
1½ cups mixed nuts – I used brazils, raw almonds, pistachios
2 Tbsp chia seeds
1 Tbsp poppy seeds
4 Tbsp sunflower seeds
2 Tbsp raw sesame seeds
4 Tbsp flaxseeds
3 Tbsp raw pumpkin seeds
2 Tbsp cranberries
4 Tbsp sultanas
1 tsp ground ginger
½ tsp ground turmeric
½ tsp ground cinnamon
the juice of an orange
the zest of an orange
2 ripe mashed bananas
2 Tbsp maple syrup
1½ cups gluten free porridge oats
2 Tbsp oat bran
2 Tbsp grated dark chocolate
2 cups hot water (for porridge, plus extra)
a pinch of salt
2 Tbsp psyllium husks
METHOD
Place the oats in a saucepan with the water, stir and heat. Continue to mix until the mixture thickens nicely – it must be gooey and thick, but not a ball ! Cover and set aside.
Meanwhile, place your nuts, seeds and remaining ingredients, except for any liquids, the fruits and the chocolate, in your food processor. Process until they break down – for about a minute or less – add in the fruit, blitz for a few seconds, add the banana mix, and then sweeten a little with your maple syrup (always taste to check).
Now in a very large bowl stir in the two mixtures together (don’t worry if you’ve added one ingredient before the other, the point is that you have got the lot in and are incorporating them together in one large bowl) – mix these well and then spoon the mixture into a large oven dish (I used a tray measuring around 12” x 12”, 1” deep), lined with greaseproof paper, and distribute as evenly as possible. Then be sure to score them first before putting them in tie oven. I sometimes add a little bit of coconut sugar on the top before baking to achieve that slight caramelised flavour for a breakfast super treat !
Bake in the oven on 375°F /190°C for under an hour, and keep your eyes on them lest they burn – in the event that they cook before, bring them out and let them cool down for 15 minutes before you GENTLY turn them around and bake on their other side for a further 15 minutes !
After the bars cool down on a wire rack, cut individually and place in an airtight container, refrigerate and you’re good for the following week.
Enjoy !
Tip/Note : Be sure to grease whatever dish you will use, otherwise they’ll get stuck.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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November 21, 2016
Vegan Blue Cheese
This is my attempt to create proper Vegan Blue Cheese – this one is over 6 weeks old. A typical dairy blue cheese is inoculated with mold spores of PENICILLIUM ROQUEFORTI. I have carefully studied the procedure, and although it needs perfecting, it’s pretty awesome (a little tweaking left for complete perfection !)
The recipe will be released in due course.
Miriam Sorrell Mouthwatering Vegan Recipes
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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October 27, 2016
Zucchini Long Boats Stuffed with Spicy Beans
Stuffed vegetables have always been a huge favourite of mine, and I have to admit I was inspired in the early days by my mother who frequently stuffed them Greek style (Yemistes), and by my vegetarian father-in-law who used to cook a lot of Rose Elliott’s recipes – very well, I might add. However, I must also admit I have been served my fair share of really poor stuffed veggies over the years – half-cooked aubergines with a dried up nut filling and no sauce, etc. – I think you get the picture. In other words, for stuffed veggies to really work, you need to be sure you’ve got the right flavour balance, that the filling is moist enough, and most of all, that the tastes really hit the mark. I hope I’ve achieved it with this dish !
INGREDIENTS FOR THE STUFFING
1 cup vegan mince of your choice
extra virgin olive oil
salt to taste
1 Tbsp nutritional yeast
2 Tbsp Spice Maniac mix (available from The Spice Maniac Shop)
¼ cup crushed roasted nuts of your choice (I used peanuts)
½ tsp turmeric powder
the filling of 3 zucchini (see below for method)
4 cloves garlic, finely chopped
1 white onion, finely chopped
1 cup pre-cooked or tinned cannellini beans
¾ tsp aniseed powder
the zest of a lemon
¼ tsp asafoetida
2 tsp light miso
around 2 Tbsp water
INGREDIENTS FOR THE VEGGIES
4 zucchini/courgettes, cut horizontally, and using a teaspoon, the filling scooped out and set aside
1 yellow/red/orange bell pepper (yes, I know it’s not in the title) cut it in half horizontally in readiness for stuffing (remove seeds with your hands)
1 medium sized red onion, halved and cut into rings
fresh parsley or coriander, to garnish
a few drizzles of olive oil, prior to baking
3 or so red chillies, cut julienne
METHOD FOR THE FILLING AND ASSEMBLING
Having scraped out the filling from the zucchini, and set aside, it’s time to make the filling.
Heat up your oil, and add the onions and garlic – mix until transparent, then add the spices, mix well, and add the remaining ingredients. Use half the nuts at this point and reserve the rest for the garnish before baking – do not add the water yet, and mix well again.
Finally, when all has been incorporated, add the water. Taste for seasoning and then allow to cool down.
Heat your oven to 180 degrees. 355ºF (180ºC).
Lay out your zucchini and pepper ‘shells’ in a suitable oven tray, and using a teaspoon, carefully spoon on the stuffing – evenly filling all your veggies.
Drizzle olive oil on top, and make sure your chillies are placed in between the veggies as per the picture – add your onion here and there, and finish off with a sprinkle of the nuts and garnish with your parsley.
Cover with foil and bake in the oven for 45 minutes, or until the courgette/zucchini slightly softens.
Serve with my ‘Super Umami Manic Potatoes’ – still to make, but the ingredients for that recipe will be a mixture of white potatoes and sweet potatoes, rubbed in a mixture of my Spice Maniac mix (failing that 1 tsp chilli powder and 1 tsp nutritional yeast), olive oil and sea salt – then bake until golden !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
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September 1, 2016
Vegan Greek-Style Roast “Lamb” (Kleftiko)
Kleftiko literally means “in the style of the klephts”, and traditionally this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen.
Well, in spite of my having seen my Greek Cypriot father prepare kleftiko many times in his restaurants, my vegan version thankfully involves no animal cruelty, yet contains all the essence of pleasure to be found in this iconic Greek dish. And, by the way, many other similar dishes can be found in my recent book ‘YASOU’, which is full of Greek and Middle Eastern vegan delights !
INGREDIENTS
2 cups wheat gluten – or Orgran make a gluten free alternative, available in the UK from here, or in the US from here (expensive on the US site unfortunately – maybe cheaper to order from the UK link)
1 tsp garlic
1 tsp onion powder
1 tsp dried mint
¼ cup nutritional yeast
1 tsp sea salt
1 tsp beetroot powder
½ tsp ground white pepper
2 Tbsp olive oil
2 Tbsp soya sauce
1 tsp tahini
1 cup water
1 full tsp miso paste
EXTRA – a couple of cloves of garlic chopped into pieces, but large enough to handle with your fingers.
METHOD
Place dried ingredients in a large bowl and mix. Then add the wet ingredients, and spoon the lot in to your food processor, which you should set up with a plastic blade (not the metal one). Process for 1 minute until incorporated, then spoon out on to a clean surface, knead for a couple of minutes – add a tiny bit more flour if needed -and shape into your meat-free ‘lamb’ joint.
Now stick the pieces of garlic into the vegan joint and bring your broth to a boil (see recipe for broth below).
INGREDIENTS FOR THE SIMMERING BROTH
6 cups spring water
2 Tbsp dark soya sauce
1 Tbsp vegetable granules
a few sprigs of fresh sage leaves
a few sprigs of rosemary
1 cup dry wine of your choice (I used red)
METHOD FOR THE BROTH
Place all the ingredients in a large casserole, and bring to a boil. When it reaches boiling point, gently place the vegan joint in it, cover and lower heat. Boil for 40 minutes, and turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix.
MIX FOR ADDING TO THE JOINT IN THE BAKING DISH
salt to taste
½ cup olive oil
1 tsp date syrup
peppercorns
2 Tbsp soya sauce
1 tsp miso
fresh mint
1 tsp dried oregano
he juice of half a lemon
Place the ingredients in a food blender and blend until smooth – use the mixture for the joint.
EXTRAS
1 large onion chopped
lemon wedges from 1 lemon
4-5 potatoes cut into wedges – pre-boil for 15 minutes just to get them started
3-4 rosemary sprigs
peppercorns
parchment/grease proof paper
2 bulbs garlic, cut lengthways
METHOD AND ASSEMBLING THE DISH
Heat your oven to 355ºF (180ºC). Now, in a large oven dish place the joint on top of your parchment paper to separate it from the potatoes etc. Place the garlic halves in the corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards. Now put some chopped garlic, mint and peppercorns on the joint and spoon the joint-mix on to the joint.
Place the chopped onions at the base of your dish, then surround them with tomato wedges around the edges of your dish. And now add the potato wedges on top of the onions.
Drizzle on olive oil and lemon juice and some salt.
Spoon on more of the joint mix only on the joint. Place sprigs of rosemary around the dish, place the dish in the oven for one and a half hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour. You will need to continue adding the joint mix sauce every 20 minutes to create a denser but flavoursome exterior.
Serve with a Greek salad, some hot pitta bread and a little wine – raise your glasses and enjoy !
Yassas !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
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The post Vegan Greek-Style Roast “Lamb” (Kleftiko) appeared first on Mouthwatering Vegan Recipes™.
Vegan Greek-Style Roast ‘Lamb’ (Kleftiko)
Kleftiko literally means “in the style of the klephts”, and traditionally this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen.
Well, in spite of my having seen my Greek Cypriot father prepare kleftiko many times in his restaurants, my vegan version thankfully involves no animal cruelty, yet contains all the essence of pleasure to be found in this iconic Greek dish. And, by the way, many other similar dishes can be found in my recent book ‘YASOU’, which is full of Greek and Middle Eastern vegan delights !
INGREDIENTS
2 cups wheat gluten
1 tsp garlic
1 tsp onion powder
1 tsp dried mint
¼ cup nutritional yeast
1 tsp sea salt
1 tsp beetroot powder
½ tsp ground white pepper
2 Tbsp olive oil
2 Tbsp soya sauce
1 tsp tahini
1 cup water
1 full tsp miso paste
EXTRA – a couple of cloves of garlic chopped into pieces, but large enough to handle with your fingers.
METHOD
Place dried ingredients in a large bowl and mix. Then add the wet ingredients, and spoon the lot in to your food processor, which you should set up with a plastic blade (not the metal one). Process for 1 minute until incorporated, then spoon out on to a clean surface, knead for a couple of minutes – add a tiny bit more flour if needed -and shape into your meat-free ‘lamb’ joint.
Now stick the pieces of garlic into the vegan joint and bring your broth to a boil (see recipe for broth below).
INGREDIENTS FOR THE SIMMERING BROTH
6 cups spring water
2 Tbsp dark soya sauce
1 Tbsp vegetable granules
a few sprigs of fresh sage leaves
a few sprigs of rosemary
1 cup dry wine of your choice
METHOD FOR THE BROTH
Place all the ingredients in a large casserole, and bring to a boil. When it reaches boiling point, gently place the vegan joint in it, cover and lower heat. Boil for 40 minutes, and turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix.
MIX FOR ADDING TO THE JOINT IN THE BAKING DISH
salt to taste
½ cup olive oil
1 tsp date syrup
peppercorns
2 Tbsp soya sauce
1 tsp miso
fresh mint
1 tsp dried oregano
he juice of half a lemon
Place the ingredients in a food blender and blend until smooth – use the mixture for the joint.
EXTRAS
1 large onion chopped
lemon wedges from 1 lemon
4-5 potatoes cut into wedges – pre-boil for 15 minutes just to get them started
3-4 rosemary sprigs
peppercorns
parchment/grease proof paper
2 bulbs garlic, cut lengthways
METHOD AND ASSEMBLING THE DISH
Heat your oven to 355ºF (180ºC). Now, in a large oven dish place the joint on top of your parchment paper to separate it from the potatoes etc. Place the garlic halves in the corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards. Now put some chopped garlic, mint and peppercorns on the joint and spoon the joint-mix on to the joint.
Place the chopped onions at the base of your dish, then surround them with tomato wedges around the edges of your dish. And now add the potato wedges on top of the onions.
Drizzle on olive oil and lemon juice and some salt.
Spoon on more of the joint mix only on the joint. Place sprigs of rosemary around the dish, place the dish in the oven for one and a half hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour. You will need to continue adding the joint mix sauce every 20 minutes to create a denser but flavoursome exterior.
Serve with a Greek salad, some hot pitta bread and a little wine – raise your glasses and enjoy !
Yassas !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
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July 17, 2016
Pumpkin & Cashew Nut Ravioli in a Rich Piccante Sauce
Malta is lucky to have Daniel Mangion – I can only describe him as a pasta genius, but it doesn’t quite stop there. Not only is his pasta incredibly delicious, but he also makes vegan pasta with the most delightful and decadent plant-based fillings. Here we indulge in a Pumpkin & Cashew Cheese filling, and he really packs them up, so that when you boil them they come out perky and plumpy, just like ravioli should be. Full of flavour, and the perfect texture. They have now become a fortnightly regular treat in our household, and Zara my 9 year old is crazy over them. The sauce you make to complement such a delight must be of a high quality – that needn’t be complicated at all, on the contrary. Together a highly sophisticated culinary marriage emerges. Here is a slightly piccante sauce full of rich tones for you to enjoy !
Serves 2 to 3
INGREDIENTS
1 pack fresh vegan ravioli – I used Daniel’s fresh frozen Pumpkin & Cashew Cheese variety
3 to 4 Tbsp of extra virgin olive oil
4 cloves garlic, chopped
around 8 medium sized tomatoes or 350grams of good quality passata (Tomato purée) or tomato pulp
2 Tbsp tomato paste
1 tsp muscovado sugar
sea salt to taste
1 hot red chilli, finely chopped (adjust amount according to your taste)
METHOD
In a large pan heat up your oil, and fry your garlic (make sure you do not burn it). Next, stir in your tomato paste, and keep stirring for a couple of minutes, so that it releases its flavour into the oil.
Now add your tomato puree, and on a low heat allow it to simmer for 20 minutes covered, and a further 5 minutes uncovered.
Boil your pasta according to the packet’s instructions, then remove gently and place into a serving dish. Spoon on the sauce, and garnish with your favourite vegan cheese and parsley.
Oh the Joy !
For more information contact Gourmet Foods on +356 2744 5522, or find them on Facebook.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
The post Pumpkin & Cashew Nut Ravioli in a Rich Piccante Sauce appeared first on Mouthwatering Vegan Recipes™.
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