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Ravioli has always been one of my most favourite foods, going back to my childhood when ate plenty of Chef Boyardee’s beef ravioli from a can (((shudder))).  Thank goodness that fluffy pillows of pasta with a creamy filling can be not just vegetarian but vegan.

Spoiler warning: I don’t have an original recipe for ravioli from scratch.  As much as I love preparing food, homemade ravioli from scratch wouldn’t be my favourite use of time in the kitchen, when there’s excellent frozen organic, vegan ravioli to be bought.  The brand is Rising Moon Organics and their Spinach Florentine ravioli is delicious!  They have other flavours of vegan organic frozen pastas though I have only come across the Spinach Florentine ravioli so far.  If you have more patience than I do and are up for making your own ravioli from scratch, I see Vegan Dad has a recipe here that looks great.

Tonight’s ravioli was a delicious meal by adding onions, spinach, mushrooms and broccoli and serving it with tomato sauce topped with fresh basil and my homemade Pumpkin Parmesan!  It gives a great “cheesy” taste and lovely texture to all kinds of pastas.

Pumpkin Parmesan

pumpkin seeds
nutritional yeast
sea salt

Measure equal amounts of pumpkin seeds and nutritional yeast (nooch).  Toast the pumpkin seeds by broiling in the oven for a few minutes or in a pan on the stove on medium heat; careful the seeds don’t burn.  Combine the seeds and nooch in a food processor until pulverized.  Add a dash of sea salt, to taste.

Note: The pumpkin seeds can be swapped for nuts (walnuts are great) but pumpkin seeds are awesome for the zinc and iron they contain and since I get plenty of nuts in my diet, this Parmesan is a great way to add in a seed I don’t eat as regularly.  Plus, being nut-free, I can use it in my kid’s lunches for school.

It would also make a great popcorn topping!

I am submitting my Pumpkin Parmesan to the Healthy Vegan Fridays and Wellness Weekend blog hops.