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tvp-stroganoff-tofu-ravioli recipe

Date: Wed, 27 Aug 1997 07:08:42 -0700
 From: "Michael M. Rosenblatt" (podtrst@isomedia.com)
 1 Cup reconstituted TVP or any Dixie Diner's 
 Chicken, or Turkey NOT
 1 TSP Dixie Diner's Beef NOT broth
 1 package FF Won Ton wraps (some have added fat, you need 
 to examine label)
 3/4 package Soy Deli LF Tofu or 1 Package extra Firm 
 LF Mori Nu Tofu
 1/2 chopped onion
 1 chopped tomato
 1/2 chopped green pepper
 4 TBS. Creme IT
 1/2 tsp granulated black pepper
 1/3 cup dried peppers (optional)
 2 TBS. Cheese NOT powder (or FF parmesan, or nutritional yeast flakes)
 Saute onions, tomato, green pepper, dried pepper, granulated black pepper
 in a pan. Keep heat fairly low and no pan spray is necessary if you use a
 non-stick pan. When it is almost done, and the tomatoes are slightly 
 cooked down, add the Creme IT and Cheese NOT. You may need to
 add some water to keep it reasonably runny.  Keep covered. Don't
 over cook. You can add other vegetables per your choice. 
 Put won ton on dry area of counter. If it gets wet it sticks 
 together and is hard to separate. Lay out one square 
 for each ravioli on ravioli maker. Ends will overlap. Press
 down form to make pouches in the ravioli.  Process tofu to
 make it cheese like in a food processor. If you don't have
 a ravioli maker you can just stuff the tofu into the wraps
 individually. You will need to moisten the tops to get them
 to stick closed after you stuff them with tofu.  Moisten the
 tops of the won ton before you apply them over the stuffed
 ravioli. Roll them with a pastry roller to seal. Cut each one
 out with a sharp knife. There will be some waste dough, but
 won tons are inexpensive. You can keep the dough on if you
 want, and it will shrink anyway. 
 Cooking ravioli:
 The first time you make it, there is a tendency to overcook.
 You can fry the ravioli in a non-stick pan for about two minutes
 on each side. You will need to spray the pan with Pam lightly if
 you do this. If you steam the ravioli, you will need to use a bamboo
 steamer, because it will stick to any other kind, since you didn't
 brush them with olive oil, like the Italian chefs do. If you boil them,
 don't leave them in for more than about two minutes each, same
 with steaming. Pan fried ravioli will be chewy. Some people adore
 them like that. Steamed or boiled ravioli will tend to stick together
 in a glutinous mass if you attempt to store them prior to serving,
 so you should probably try to make them just before serving, or
 line each layer with wax paper to put them in the fridge for later. 
 Serve stroganoff over about 4 ravioli. A slice or two of WW
 rye bread goes well to sop up sauce. This is a very m**ty
 dish. It will fool SAD eaters. The won ton has about 160 mgs
 sodium/4 slices. You can use your own dough to reduce the
 sodium, but making ravioli with your own dough is a time
 consuming process. I wouldn't add any salt to the stew. The
 Dixie Diner's products will give this a very rich, cheesy taste.
 If I didn't make this myself, I wouldn't believe it didn't have
 added fat. I would never eat this in a restaurant, because even
 if they made it the same way, I wouldn't believe them after tasting it!
 Prepared purchased ravioli has added fat. This is also wonderful
 served over gnocchi, which has no added fat. Don't overcook
 the gnocchi either. Serves about 4.
 kwvegan vegan