Vegan Ravioli


Quick! I need a way to stream every football game in the country on any screen in my house legally and for free.


We have officially been cable-free people for three months.


For the most part I feel like we are happier, dumber people. We’ve saved a ton of money and know nothing about what’s going on in the real world. It’s so dope.


Until my husband remembered it’s football season and I remembered I am the Seahawks number one fan! We are in a serious predicament here. I cannot not dress Topanga and I up in our matching jerseys and prance around the house screaming at the television. I just won’t do it. Our other option is to post up at the local Buffalo Wild Wings and bribe the bartenders to put all of the screens on the games we want also kicking out all other patrons. But I’d have to pack my own snacks and that involves a lot of advanced planning. I suppose we could break down and buy some sort of football package, but I prefer the weekly bi-weekly agony and complaining.


Until then, we will refresh ESPN’s homepage while bingeing Queer Eye.



Time: 2 hours (prep _ cooking) | Serves: 3-4


  • 2 cups of all-purpose flour
  • 1/2 cup of whole wheat flour
  • 1 block of extra firm tofu, water drained
  • 1/2 cup of roasted, unsalted sunflower seeds
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon
  • 3 tbsp. of garlic, minced
  • 1/4 cup of nutritional yeast
  • 4 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Basil, for serving

How to:

  • In a large bowl, combine flours + a pinch of S, stir
  • Make a well in the center + add 3/4 cup of water + 3 tbsp. of olive oil, stir until you got a doughy thang
  • It’ll likely be a lil dry, so go on with your bad self, add another 1/4 cup of water, combine well
  • Once you have a dough ball, put on a floured surface + begin to knead for a full 10 minutes
  • Place back in a bowl, cover with plastic wrap + refrigerate for an hour
  • Meanwhile, pulse sunflower seeds in a food processor
  • Add tofu, process until combined with seeds
  • Pour all of that in a bowl + add remaining olive oil + lemon zest + lemon juice + garlic + nutritional yeast + crushed red pepper + some S+P, combine well
  • Remove pasta dough from refrigerator + cut in half
  • Take one half, roll out on a floured surface until a nice + thin rectangle, about 1/8 inch thick
  • With the long side of the dough facing you, use a lil cookie scoop + scoop some tofu ricotta onto one section + repeat until you fill up a lil row
  • Fold dough in half over the tofu ricotta + press gently around the ricotta to form lil squares
  • Wet your fingers + pinch the edges all together
  • Using a pizza cutter, cut your lil guys, making sure to continue pinching the edges to tuck away all the filling + place on a plate
  • Repeat with the other dough half
  • Bring a pot of salted water to a boil
  • Cook 3-4 at a time until raviolis pop to the top, about 3 minutes
  • Serve hot with basil + your favorite tomato sauce – here’s mine – sans the cheese
  • Rub saucy raviolis on face like a luxurious mask + draw yourself a bubble bath + nibble on the lil guys while you relax, you deserve it


Recipe from Thug Kitchen!


Baked Spinach Ravioli

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Apartment living is …. cozy. There are some positives. For example, it only take 5 minutes to heat or cool the place. About 3 to deep clean all surfaces, floors, & crevices. & I can see if an intruder is present from any & all vantage points.

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Negatives: There is only one walk way to the kitchen & I almost have to turn sideways to maneuver through. SHARING A CLOSET WITH A BOY SO GROSS. & the worst of all – our pathetic excuse for a kitchen.

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There are approximately two counters. Or squares that act as counters. I don’t have enough space for my pots & pans so I have some stacked under various Cheez-Its & tortilla chip bags in the pantry. Oh & two adult humans can’t fit comfortably at the same time. It’s nice, really.

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I’m not complaining. One day we’ll look back & remember all the romantic nights we drank $2.50 wine & swayed (it’s not dancing if you don’t have room to twirl) to melancholy indie music.

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But because I am so full of talent, I am still able to create masterpieces in my shoebox of a kitchen.


Time: 1 hour (prep + cooking) | Serves: 4


  • 1 package of wonton wrappers
  • 2 cups of fresh spinach, chopped
  • 1 1/2 cups of ricotta cheese
  • 1 cup of parmesan cheese, grated
  • 2 eggs
  • 1 cup of italian breadcrumbs
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of dried basil leaves
  • 1/2 tsp. of italian seasoning
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Basil, for serving
  • Tomato sauce, for serving

How to:

  • In a bowl, combine spinach + ricotta + half the parmesan + S+P
  • Take a wrapper + scoop some of the mix onto it
  • Take another wrapper + pinch together tightly
  • Repeat until you’ve used all the cheese or all of the wrappers
  • Add the ravioli to boiling water 2 at a time, boil for about 3-4 minutes
  • Set aside
  • Preheat oven to 425 degrees
  • In a bowl, whisk the eggs
  • In another bowl, combine breadcrumbs + rest of the parmesan + crushed red pepper + dried basil + italian seasoning + S+P
  • Dredge ravioli in eggs + breadcrumbs, lay on a parchment paper lined baking sheet
  • Drizzle ravioli with olive oil
  • Bake for 15-17 minutes or until golden brown
  • Serve with extra parmesan + basil + tomato sauce for dipping
  • You’ll thank me profusely later