i was so freakin’ excited for tonights dinner! i’m combining my one of my favorite things -pasta, with an under appreciated vegetable in my kitchen-beets! i chose this recipe first and foremost because of the beautiful photo (recipe here), and the “blue ribbon” rating. also, the recipe is super simplistic, relying on the beets, ricotta, and the poppy seed butter to be the stars of the show. i did make some of the filling with carrots because i wasn’t sure how big the beets were supposed to be, and they came with the greens attached so i couldn’t weigh them. but none the less, i kept the beets and carrots separate, and now my dinner plate looks like a rainbow. fantastic! i used leftover tofu ricotta from last night’s pizza, and subbed earth balance for butter.
my one cheat? wonton wrappers.
as you know, i am a HUGE fan of rolling my own pasta but i couldn’t find the time tonight. i get my wonton/potsticker wrappers from united noodle, and they have over 15 different brands to choose from. out of all the choices, only 2 were vegan, so double check the ingredients for eggs. let them thaw, if needed, overnight in the fridge before using.
i served these beautiful gems with garlic-lemon broccoli florets and the beet greens. i blanched them before sauteing in a few tablespoons of garlic oil and lemon zest.
also, in lieu of using a parmesan alternative, i mixed roughly 2 parts breadcrumbs, 1 part ground pecans, a few pinches salt, and a few pinches nutritional yeast together with a few tablespoons of oil and toasted it before sprinkling over the finished plate.
the whole thing was so much better than i’d even anticipated! the beets were perfectly sweet with barely- lemony ricotta, and was accented just enough by the poppy seed “butter”. i thought it would have been mostly for looks, but after the first bite it’s subtlety had me hooked! these paired wonderfully with the lemony garlic greens, all tied together with the pecan crumbs! the pecan crumbs deserve accolades all their own, and i almost regret not measuring the ratios! the carrot version really let the flavor if the ricotta shine through, and almost enhanced what cheesy-ness it had. although, after eating a plain ricotta one, i’ve decided that this batch was more like cream cheese-tangy. must have been the raw cashew/lemon juice combo.