I have been busy moving the Vegan Cajuns across the country. We relocated from Cajun Country to the Pacific Northwest! We are enjoying Seattle, especially the weather that any Cajun would pay good money for in the month of August - 60s and 70s, breezy, beautiful, and sunny, sunny, sunny!
It's also nice to be in a place where good vegan cuisine is easy to find and people don't look at you like you have two heads if you don't eat meat! Supper tonight was a remake of an old Pampered Chef favorite, Brown Butter Tortellini.
"Brown Butter" Ravioli
20 oz vegan ravioli or tortellini (I used Rising Moon Organics Butternut Squash Vegan Ravioli)
1/4 cup vegan margarine (I used Earth Balance Buttery Sticks)
1 red bell pepper, diced
1 bunch fresh baby spinach (about 6 oz)
2 Tbsp nutritional yeast ("nooch")
2 links vegan sausage, sliced or broken apart (I used Field Roast Sage and Apple Sausage)
Cook ravioli according to package directions. Add spinach to a colander and drain ravioli over the spinach to slightly wilt it.
In a large skillet, melt margarine and toss in the nooch and whisk around. This gives a nuttiness that you would otherwise get browning regular dairy butter. Saute' sausage and red bell pepper until the sausage is browned and the pepper is just starting to soften. Add ravioli and spinach and toss, adding salt and pepper to taste.
Super quick recipe and VERY tasty!
