I have a moderately strong imagination I mostly use to subconsciously create surreal dreams at night and to entertain myself during my tube rides in London. In the underground I can read or look at people pretending I am indifferent, however, most of the time I entertain myself by fantasizing about pretty much everything.
But I am not so deranged to have an Ally McBeal alike flight of fancy. I’ve got my limits. For example I can’t push my imagination so far to perceive a world without Italian food. In this world, in this life, pizza and pasta make perfectly sense to me.
There was a time when I thought consuming meat and diary products would be the only way to feed a human being. Lack of imagination? Maybe more a matter of lack of information. Nowadays, there are more and more products designed to comply with vegetarian/vegan needs and these tasty ravioli I got from Mozzarisella are an excellence example. Tasty, organic and animal fat -free ravioli with a filling of spinach and a by-product of germinated brown rice instead of cheese.
Maybe because I am so accustomed with the Mediterranean diet with its moderate meat intake, I don’t miss pork or beef.
Ok, writing a blog post in support of vegetarianism is not the most popular thing to day after Thanksgiving, when we find more turkey leftovers on our tables than birds alive in the nature (it was Halloween when I wrote that Halloween kinda foods are not so cool, right? I might have a thing for counter-trends). Think about it, it is not just food. Excessive meat consumption involves issues linked to health, human welfare, animal welfare and environmental risks.
Gosh, this post is taking a turn for the worst: sounds like I am predicating against meat eaters today. I am not, though. I am actually surrounded by meat eaters and none of my friends are vegetarians. I don’t like them less because they eat meat. But probably, we still get on pretty well because we share a big passion for pasta :).
What is your favorite vegetarian/vegan recipe?
Vegan Ravioli with Tomato and Pepper Sauce
- 250 gr Vegan Ravioli I used Ravioriselli sold by Mozzarisella
- 2 red peppers
- 1 garlic clove
- 4-5 savoy cabbage leaves
- 1 tin tomato
- 3 tablespoons olive oil
- salt and pepper
- Cut the peppers finely in pieces and cabbage leaves in stripes.
- In a pan heat olive oil over medium heat. Add garlic and cook stirring frequently until slightly browned about 2-3 minutes.
- Reduce heat to medium, add peppers and cabbage and stir fry about 2 minutes. Add tomatoes, salt and pepper. Increase heat and bring sauce to simmer.
- Meantime in a medium pot bring water to boil on high heat. When water starts bubbling, add the ravioli, stir and let them cook for about 3 minutes. Pour the ravioli into the strainer to drain.
- Add the ravioli to the pan where the sauce is simmering and gently stir to amalgamate all the ingredients making sure not to "break" the pasta. Serve immediately.