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Cavatelli ...

The Vegan Zombie Follow
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  • 4 years ago
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  • 376 likes
  • 127 comments
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Cavatelli
Nutty Cow Ricotta 1/2 cup http://www.nuttycow.com/
1/2 cup silken tofu
1 tbsp olive oil
1 tsp sea salt
2-3 cups unbleached white flour (add 1/2 cup at a time till you get a firm dough)

If you don't have Nutty Cow Cheese use the following.

1 package silken tofu
2 cloves garlic shredded
1 Tbs finely minced basil
1 Tbs lemon juice
1 Tbs olive oil
1 tsp sea salt
2 to 3 cups all-purpose white flour unbleached

1. In mixing bowl, add tofu, garlic, basil, lemon juice. Mix it up so tofu is all broken up.
2. Add to the mixing bowl the oil, salt and flour. Mix together.
3. Lightly flower countertop or cutting board and work dough until its firm.
4. Wrap in shrink wrap and place in refrigerator for 2 hours.
5. Cut into small manageable pieces and roll them out into small tubes. Cut them into small nuggets. Place nuggets one at a time at beginning of fork prongs and gently roll to tip of fork to form the cavatelli. You can also use a cavatelli machine if you have one.
6. Fill a baking sheet with cavatelli pieces and set aside in a cool dry place for 10 to 12 hours.
7. Bring pot of water to boil and add the cavatelli. Boil until they start to float to the top, about 8 to 10 min. Stir occasionally so they don't stick to the bottom.
8. Strain and add our tomato sauce to it.
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