Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




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