Archive for August, 2013

Spinach Almond Thyme Raviolis

I made this spinach almond thyme raviolis few weeks ago. When we had a dinner with our friends Ben and Sebastian. Joining the company of those two guys is always great.

They both like my way of cooking. So it's easy for me to spoil them with my food.

For this dinner we made the avocado ice cream for dessert.

Here is the recipe for the main course of our dinner, Spinach Almond Thyme Raviolis. 


Spinach Almond Thyme Raviolis

(4 Servings, about 20 raviolis)

Vegan Pasta Dough

200g (1,5 cup) semolina flour (semola di grano duro)
100 ml (½ cup + 2 tablespoons) water

Spinach Almond Thyme Stuffing

1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon oil
2 cups chopped spinach
2/3 cup roasted almonds, grinded
½ cup baby leaf spinach, finely chopped
½ tablespoon fresh thyme leafs, finely chopped
½ tablespoon chickpea flour
1 tablespoon olive oil
2 tablespoons water
2 tablespoons soy or rice cream
1/2 teaspoon sea salt
Black pepper
½ teaspoon lemon juice
1 pinch nut meg
½ teaspoon maple syrup
2 tablespoons soy cream

Tomato Sage Butter

20 sage leafs
1 cup (about 3) tomatoes, peeled, diced without the cores
1 tablespoon margarine or olive oil
¼ teaspoon fleur de sel (sea salt)

Black pepper

How to

Vegan Pasta Dough

Knead semolina flour and water till the dough has a soft and smooth texture (like a stress ball).

Cover with plastic wrap. Rest for 1 hour in the fridge.

Cut dough in eight equal pieces.

Roll out with a pasta machine or a rolling pin.

Arrange five teaspoons balls of almond thyme stuffing allover a dough sheet.

Brush soy cream between the gaps. Cover lightly with another dough sheet.

Press the dough sheets together.

Make sure that there isn’t too much air around the stuffing.

Cut in 5 equal pieces and set on a dishtowel.

Repeat the Stuffing process 3 times.

Boil water for the pasta and add 2 tablespoons salt. Reduce the heat.

Cook the ravioli in two or three parts.

When the raviolis swim on the top. Cook them for further two minutes.

Lift out raviolis with a sifter spoon.

Drain the ravioli before you put them in warm tomato butter.

Garnish with the fried sage leafs.

Spinache Almond Thyme Stuffing

Heat Oil, sauté onions, garlic, spinach, and season with salt and pepper.

Combine with all other ingredients. Set aside to cool down.

Tomato Sage Butter

Melt margarine in a pan. Add oil and fry sage leafs, season with fleur de sel and pepper. Put sage leaves out of the pan.

Put the tomato dices into the hot pan, sauté and season them with olive oil, salt and pepper.


Lemon Poppyseed Cookies

These lemon poppyseed cookies are for those who love my lemon poppyseed cupcake form my LaminEATs cookbook. The cookies are crispy outside and soft inside and they taste like Summer!

Lemon Poppyseed Cookies

(12 Cookies)

Cookie Dough

  • 1/4 cup coconut oil, melted
  • 1,5 tablespoon soy yoghurt
  • 1/2 tablespoon lemon or lime juice
  • 1 tablespoon lemon or lime zests
  • 1/3 cup sugar
  • 1/2 tablespoon vanilla bean sugar
  • 1/4 cup cashew nuts, grinded
  • 3/4 cup spelt flour
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 tablespoons poppyseeds

Cookie Cover

  • 2 tablespoons sugar
  • 2 tablespoons icing sugar

How to
Combine flour, chickpea flour, cornstarch, baking powder, baking soda, poppyseeds, lemon zests, brown sugar, vanilla bean sugar and salt.

Mix the melted coconut oil, lemon juice and soy yoghurt.

Add the liquid ingredients to the dry ones and mix them well until it is a solid dough.

Rest the dough for 30-60 minutes in the fridge.

Combine sugar and icing sugar for the cookie cover.

Preheat the oven to 180°C.

Make 12 dough balls, walnut sized.

Cover the lemon poppyseed cookies balls in the sugar mixture.


Prepare a baking sheet with baking paper.

Put 9 to 12 dough pieces on the baking sheet with enough space inbetween.

Flatten the dough with your fingers or a tablespoon. Till you double the diameter of the cookie dough balls.

Bake them for 10-12 minutes on air circulation.

Rest the hot lemon poppyseed cookies for 5 minutes on the backing sheet to cool down. Then lift them on a cooling rack.