Pumpkin Sage Ravioli with Browned Butter Pecans (plus a look at the KitchenAid Ravioli Maker Attachment)

Ravioli is one of those dishes that I eat maybe a few times a year, but I could honestly eat once a week with all of the possibility of variations.

KitchenAid and Sears Canada sent me this ravioli attachment, available for purchase here, to give it a go and show people some of the things it’s capable of. The recipe I used is straight out of the KitchenAid mixer instructional book—I played it safe for my first time—with minor tweaks to the recipe. I found for the dough, I needed to knead it a lot more than was called for, and also needed to add a small amount of extra water to help loosen it up and make it pliable. The filling didn’t need any adjustment, though I did stick it in the fridge while to dough was resting to firm it up. Feel free to experiment with your own recipes though, have fun with it!

If I have one piece of advice for you for making ravioli, it’s to read through everything first and have patience. If you’re a pasta novice like me, look at a YouTube video or two to see what dough is supposed to look like. Make sure you’re going through the instructions slowly to avoid mistakes that end up wasting ingredients (i.e.- turn the handle slowly, make the dough firm and workable, avoid clogging in the bottom of the attachment). For this batch, not all of my pieces and sheets worked out. There was some bursting, flattening, squishing, etc., and that’s going to all be a part of the process.

Pumpkin Sage Ravioli with Browned Butter Pecans



Serves 4-6 peoples


  • 2 ½ cups all-purpose flour, plus more for rolling
  • 4 large eggs
  • 1 tsp. kosher salt


  • 1 can (15 oz) pumpkin
  • 1/4 cup packed brown sugar
  • 1 tsp. ground sage
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. round nutmeg
  • 6 tbsp. chopped pecans
  • 6 tbsp. salted butter


Place flour, eggs and salt in the bowl of a stand mixer. Using the paddle attachment, set to speed 2 and mix for 60 seconds. Switch to the dough hook, and while keeping it at speed 2, knead for 2 and a half minutes. Remove from the mixer and knead by hand for 4 or 5 minutes, wetting your hands as needed to loosen the dough. Cover with plastic wrap and set aside to make filling.

In a large bowl, mix together pumpkin, brown sugar, sage, salt, pepper and nutmeg. Mix thoroughly with a spoon and set aside.

Separate the dough into 4 sections. Using whatever method you use like, whether it be with a rolling pin or pasta roller, roll out one section of the dough into a nearly paper-thin layer. If using a pasta roller, it helps to run it through the machine a few times to get rid of any air bubbles. I set mine to setting number 4. Keep your remaining pieces covered in plastic wrap to keep them from drying out.

Following the instructions, place the ravioli attachment on your stand mixer. Fold pasta sheet in half. To insert the pasta sheet into the ravioli attachment, insert the folded end between the forming rollers. Rotate the handle one quarter of a turn to feed the pasta sheet into the attachment. Separate the two loose ends of the pasta sheet and drape each end over the smooth metal rollers. Insert the hopper accordingly, and fill with a small amount of filling to begin. Turn the handle slowly, checking that the ravioli strips are feeding freely through the bottom of the attachment. Add more filling as needed to the hopper. Place finished ravioli sheet on a lightly floured surface and allow to dry for at least 10 minutes. Repeat with remaining ingredients.

Pumpkin Sage Ravioli with Browned Butter Pecans

Slowly cook butter on lowest heat setting until a caramel aroma rises from the pan; stir often. Meanwhile, roast pecans at 350 degrees F for 5 minutes. Set aside.

To cook pasta, break the ravioli pieces apart by gently tearing. Boil for 3-4 minutes in rapidly boiling until tender. Serve with hot browned butter and toasted pecans. Store any leftovers in an airtight container in the fridge for up to 5 days. Note: You can leave some of the pasta dry + uncooked, and place it in a freezer-safe bag for safe freezing.

Pumpkin Sage Ravioli with Browned Butter Pecans


Simple Vegetable Pot Pie

This was my first time making a pot pie, so be gentle.

The filling was way more than I thought it would be so I ended up with two pies’ worth (and only one pie crust). I was having a bit of a nervous breakdown because it was overflowing, the pie crust wasn’t sealing, and the mood was overall pissy. Pastry has a history of being difficult. I wasn’t having any of it. That being said, I was also up at my cottage, missing some ingredients, and hadn’t read any recipe the whole way through (cardinal sin #1 in cooking), so it was my own fault.

This is such a great recipe for the holidays because it’s easy as hell and serves a lot of people. If you’re not having any parties though, it heats up nicely as leftovers for lunch. I find it’s nice to eat this alongside something fresh, even if it’s just some chopped up cucumber, to have a good balance.

Simple Vegetable Pot Pie


Makes TWO pies (don’t follow in my stupid footsteps…explanation above)

  • 4 frozen pie shells—if you’re a pastry whiz, or if you’re feeling ambitious, you can make your own and adjust the instruction accordingly
  • 2 tbsp. avocado oil or extra virgin olive oil
  • 1 red onion, diced
  • 1 (8oz) package of white mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 3-4 cups chopped + peeled potatoes
  • 2 stalks celery, thinly sliced
  • 2 cups cauliflower florets (broken into small, non-invasive pieces)
  • 1 cup fresh green beans, trimmed and cut into 1/2-inch pieces
  • 3 cups vegetable broth
  • Salt and pepper to taste
  • 3 tbsp. cornstarch
  • 2 tbsp. soy sauce


Preheat oven to 425 degrees F.

In a large saucepan, heat oil and add onion, mushrooms, and garlic. Cook until aromatic, about 3-5 minutes. Add in carrots, potatoes and celery, stirring to ensure everything is well combined. Proceed to add cauliflower, green beans, and broth. Bring to a boil, semi-covered, then turn down the heat to medium-low and simmer for about 7 minutes. Add salt and pepper to taste.

In a small bowl mix together cornstarch, soy sauce, and 1/4 cup water until the corn starch dissolves. Stir this mixture into the pot with the rest of your veggies; cook until thickened, about 4-6 minutes.

Pour half of your veggie mixture into a pie shell—don’t fill it any further than 3/4 of the way full. Place another pie shell on top and press down on the edges to seal the sides. Cut 2-3 lines on top of the shell to let steam escape. Bake on a cookie sheet (to catch any spills and make taking it out later easier) for 30 minutes, or until golden brown.


  • Some people in the comments of the original recipe said that they used 1/2 the filling at the time of cooking, and freezed the other half for later use.
  • If you don’t want to make 2 pies, you can make one giant pie in an 11×7 baking dish and roll out some puff pastry overtop.
  • I know this was mentioned in cooking instructions, but do not overfill the pie crust. It will make your life not very fun.

Simple Vegetable Pot Pie

Asian Marinated Portobello Mushrooms

These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them.

You can put these sliced up in a rice bowl, on an open-faced sandwich and on the side of a big dinner wiith heavier, richer taste. What I like to do is to stuff them with a mix of tofu and whatever veggies I have in the fridge that day. Feel free to play around with the fillings yourself, this recipe is very adaptable and flexible.

I specified to use low-sodium because it’s not really necessary to have the extra salt in there; if you need to use regular, it won’t ruin your dish but just be aware there’s that extra added sodium. I originally wrote this recipe for the CBC but thought my readers (YOU!) would enjoy is as well. Marinated Mushroom

Asian Marinated Portobello Mushrooms


  • 4 portobello mushrooms, stems removed
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 3 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 1 tsp. fresh lime juice
  • 2 green onions, finely sliced


Place mushrooms in a large container with a tight-fitting lid. In a separate bowl, whisk together remaining ingredients.Add sauce to mushrooms, close the lid firmly and shake until all mushrooms are well coated.
Allow them to marinate for a minimum of three hours, shaking occasionally. When ready to serve, grill on high heat with the lid of the barbecue closed for 10-15 minutes, flipping once.Asian Marinated Portobello Mushrooms

The mushrooms will reduce in size and you will see their juices begin to escape. Slice them into thin strips or keep them whole — you can serve them hot or cold.

Asian Marinated Portobello Mushrooms

Honey, Walnut and Oat Cookies

Initially for this post, I was going to make apple cider cookies. Sounds good, right? I did a quick Google search to see if others had done it (link titles told me they did) and like the lazy cook I am, I thought “Good enough!” and bought everything. Funny thing is, I didn’t read any of these recipes, which clearly use powdered cider mix, not actual apple cider. I’m not the brightest. On the other hand, I ended up throwing these together with the ingredients I did have and they were a huge hit in my house.

I posted this right before Halloween for a healthy snack alternative as opposed to all of the super high-sugar, artificial-everything treats. For more healthy snacking ideas, click here.

I especially like these cookies because of two reasons:

  1. Oats are the best.
  2. They aren’t overpowered with sweetness.

Store-bought cookies are almost always over-sweetened, and while I’m guilty of making some pretty sugar-packed ones myself, it’s nice to get away from that.

Honey, Walnut and Oat Cookies


Makes 15 cookies

  • 1/4 cup unsalted butter, softened
  • 1 1/2 tsp. vanilla extract
  • 1 egg at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tbsp. honey
  • 3/4 cup all-purpose flour
  • 1 cup large flake oats
  • 1/4 tsp. salt
  • 1/2 cup chopped walnuts
  • 1 tsp. orange zest

Preheat oven to 350 degrees F.

In a large mixing bowl, beat together butter, vanilla, egg, both sugars, and honey until well combined. In a separate bowl, sift together all remaining dry ingredients, excluding walnuts. Mix in the dry to the wet mix with a spoon, then stir in chopped walnut bits and zest.

Form teaspoon-sized dough balls and place on a greased cookie sheet. Dip a damp fork in leftover oats and press on top of a cookie to flatten; repeat with remaining dough balls.

Bake for 9-11 minutes until the edges are slightly brown and the middle is just done. Allow to cool for a few minutes and eat to your heart’s desire.

Honey, Walnut and Oat Cookies

Honey, Walnut and Oat Cookies

No-Campfire Banana Splits

Bonfires are the greatest, but if you don’t have access to one and want the amazing food that accompanies them (who doesn’t, really) then get on board the backyard BBQ train.

This is the easiest recipe, takes 5 minutes to prep and yields a great dessert. If you’re hosting any kind of get-together, these are great for flexible dietary preferences. Set it up ice cream sundae style with the toppings laid out on a table where people can dress their own banana—obviously you can put whatever toppings you want, I just put my suggestions in the ingredient list.

Be warned: the banana, when it comes out of the BBQ foil, is not the greatest-looking thing I’ve ever seen. Maybe a little too brown for fruit, you know? But it honestly tastes really good. Especially once you load up the ice cream—you won’t even notice.

I originally published this recipe to the CBC website.

No Campfire Banana Splits


Sereves 4

  • 4 large bananas
  • Aluminum foil
  • Assorted toppings: chopped chocolate, shredded coconut, pecan pieces, mini chocolate chips, fresh sliced fruit, peanut butter, etc.
  • 1 tub vanilla ice cream

Preheat the grill to medium heat, about 325 degrees F.

Slice the banana lengthwise, just enough to hold the toppings. Be careful not to cut all the way through or it will leak! Stuff in as many toppings as you want (or can fit), then carefully wrap the banana in aluminum foil so there are no holes.

Place on the grill and cook for six to eight minutes until the banana has softened.

Unwrap the foil (use it as your plate for less mess) and serve hot with a spoonful of ice cream.

No Campfire Banana Splits

200th Post {Recipe+ Cookbook Giveaway}

Hello lovely readers!

Welcome to The Vegetarian Ginger’s official 200th post. Along with it is coming a brand new recipe and my first ever cookbook giveaway! I know the past few months have been a little slower than usual, but I haven’t forgotten about you. I have a ton of recipe ideas, some product reviews, and lots more content coming soon. In the meantime, I’m hoping one lucky person can enjoy this awesome cookbook and keep on sending me recipes of your own!

I originally published this recipe on the CBC website, but thought it would be appropriate with sugar-loaded Halloween time fast approaching. Homemade soda is easy, healthy and fun to make. If you’re expecting it to taste like a can of orange pop, you’re going to be in for a shock. This syrup doesn’t have corn bi-products and buckets of sugar (plus the colour is maybe less neon), so the flavour does change.

Homemade Orange Soda

Homemade Orange Soda


  • 4 large oranges, to zest and juice
  • 1 large lime, to zest
  • 3/4 cup granulated sugar
  • 1/4 cup honey or agave nectar
  • 1 bottle of sparkling water
  • 4 citrus wedges, for garnish


Zest the oranges and lime thoroughly. Put the contents in a large pot. Pour the sugar and honey over the zest and stir.

Proceed to juice the oranges, either using a juicer or your hands, until you have about two cups of liquid. If you’re short of two cups use water to fill in the remaining amount. Bring the pot to a boil, then reduce the heat and simmer for 10 minutes until your mixture has noticeably lessened. Remove from heat and allow the mix to cool for roughly five minutes, stirring occasionally to help the process. Strain out all of the zest by using a fine sieve, adding the remaining syrup to a Mason jar with a tight lid. Discard the strained zest.

Cool the mixture in the fridge for two hours.

Once your syrup has chilled, it’s ready to be mixed with sparkling water. Use a general ratio of a quarter cup syrup for every cup of sparkling water. Serve this up in a pitcher full of ice and citrus slices, or serve in individual glasses at parties or for kids.

Homemade Orange Soda

Click here to enter GIVEAWAY

Flex Appeal Front Cover

Big thank you to Natasha Tsakiris at Fitzhenry & Whiteside for providing the cookbook for this giveaway. Flex Appeal is perfectly suited for my readers (you!) because it features recipes for vegetarians living amongst meat eaters. I decided to host my giveaway through a 3rd party site to make everything fair & unbiased. It’s easy:

  • Comment on this post for one entry
  • Follow @RonnieSheppard on Twitter for an extra optional entry
  • Visit The Vegetarian Ginger on Facebook for an extra optional entry


Thanks to everyone who has followed my cooking adventures so far, and I am suuuuper excited for the next 200.

Happy eating,


Habanero Lentils

Lentils are ugly, but delicious.

Since I’ve moved houses, my cooking situation has changed significantly. . You really don’t realize how many staples you need in a kitchen to make the basic things until you don’t have them.

My mom always makes stewed lentils and I’ve never been able to replicate them the exact same way. This time was pretty close, but I added in some habanero salsa to give it a nice kick. I agree that it’s cheap to call something “habanero” flavoured then only use a bi-product of that (like salsa *cough*) but I’ve got slim pickins right now so…that’s happening.

Habanero Lentils


Serves 4

  • 1 tsp. olive oil
  • 4 tbsp. habanero salsa
  • 1 medium-sized yellow onion, chopped
  • 1 small green pepper, chopped
  • 3 cloves garlic
  • 2 large carrots, chopped
  • 1/3 cup eggplant, cut into matchsticks
  • 1 1/2 cups brown lentils
  • 3/4 cup cherry tomatoes
  • Salt and ground black pepper to taste
  • 1 tsp. pickle juice


Heat oil in a medium-sized pot and add salsa. Stir until semi-evaporated, then add onion and green pepper. Cook until slightly softened then add garlic, carrots, eggplant and lentils. Cook 5-7 minutes until lentils are coated and vegetables are all softened.

Add water, then bring to a boil. Lower to a simmer then add tomatoes, salt, pepper and pickle juice. Cook for 25 minutes until lentils are cooked but still firm. Add more water if necessary until ready. Serve with whatever garnish you like—sour cream, chives, hot peppers, fresh pepper.

Habanero Lentils

Zucchini Quinoa Burgers

Hey there readers, long time no see.

I’m still alive, I promise! The past month has been crazy for me, hence my one post in the past 4 weeks. I got a new job, moved out, and have essentially been out of town or running around like a crazy person ever since. But I am getting settled into both the new house and new job, and I can get back into my schedule for cooking and posting and actually talking to you.

This recipe was supposed to be posted in August, but since I didn’t end up having time I’m going to pretend like people are still on the hunt for good burger recipes in September. I’m hoping to get lots of content out there in the next couple of weeks annnnnd do a giveaway (first ever) so get ready.

Zucchini Quinoa Burger


Makes 6 burgers

  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup onion, finely chopped
  • 1 medium-sized zucchini, grated
  • 1/2 cup hemp seeds
  • 1/4 sunflower seeds
  • 1/2 tsp. each salt and pepper
  • 1 (540mL) can chickpeas, drained and rinsed
  • 1 cup cooked quinoa
  • 2 tbsp. old-fashioned mustard
  • 1 tbsp. lemon juice
  • 2 tbsp. fresh dill, chopped
  • 1 tsp. fresh thyme
  • 1/2 tsp. turmeric
  • 1 tsp. smoked paprika
  • 6 burger buns + your favourite toppings


Heat 1 tbsp. of the olive oil in a medium-sized skillet. Saute onion and garlic until softened. Add grated zucchini, and continue to cook mixture until well combined and some liquids have been evaporated. Season to taste with salt and pepper, then set aside.

Grind hemp seeds, sunflower seeds, salt and pepper in a food processor. Add quinoa, chickpeas, mustard, lemon, dill, thyme, turmeric and paprika. Pulse to combine, leaving some chunks for texture.

Transfer the processed mixture to a bowl. Add the zucchini mixture and mix with hands until everything is really well mixed together. Season one final time with salt and pepper to taste. Shape mixture into 6 patties and place in the fridge for 30 minutes, separated by wax paper to ensure nothing sticks.

Heat remaining oil on medium heat on a skillet. Add patties one or two at a time, cooking with a lid over the skillet. Cook 5-7 minutes on heat side until golden brown and firm. Place directly on bun, throw on your favourite condiments, and dig in.

Zucchini Quinoa Burger

One-Pot Brown Rice Paella

Before doing this recipe, I was looking up substitutions for saffron because of the high cost. Some people recommended turmeric and paprika for colour, but nobody had a solid solution for a replicate flavour. I sucked it up and bought saffron, and while it isn’t the highlighted taste in this dish, it definitely adds a unique element of its own. If you’re looking to go the frugal route, feel free to sub out the saffron, though traditional paella does have it.

I’ve been reaping the benefits of my garden closer to the end of the summer, and finally got a nice small harvest the other day (photo below). I managed to use the tomatoes in the paella, I’m throwing the swiss chard into a recipe for next week, and I’m undecided about the eggplant and zucchini. I’ve got an abundance of those so suggestions are very welcome!

Vegetable Garden August 2015

I used my new Circulon Jumbo Cooker and it was perfect for paella. Deep dish, non-stick and easy to load in a ton of veg without worrying about overflow. As a plus, it’s dishwasher safe so the one-pot dish becomes even easier.

I lightly adapted this recipe from The Kitchn. This recipe appealed to me because of the brown rice and my new found love for it. I just changed the cooking instructions a bit when making it so that it could all fit into one pot.

Brown Rice Paella


Serves 4 as a main course

  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • 4-5 cloves garlic, thinly sliced
  • 1 small red bell pepper, sliced
  • 1 small Romanian pepper, sliced (any other bell pepper will do)
  • 3/4 cups fresh cherry tomatoes, crushed
  • 2 tbsp. tomato paste
  • 1/2 tsp. hot paprika
  • Large pinch of saffron
  • 3/4 cup sliced artichoke hearts
  • 1 cup fresh green beans, trimmed and halved
  • 1 cup cooked chickpeas (I used canned)
  • 1 1/3 cups parboiled short-grain brown rice
  • 5 cups vegetable broth
  • 1/4 cup peas (I used frozen, fresh is even better)
  • 1/2 cup fresh parsley sprigs, broken apart


Heat the olive oil in a large skillet with plenty of room, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft on medium-low heat, 5-7 minutes. Turn up the heat a notch and mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads, and season generously with salt and black pepper. Let it cook for a few minutes until everything has has a change to lightly simmer and mingle.

Fold in the green beans, artichoke slices, and chickpeas. Next, stir in the rice and vegetable broth. Bring to a boil and allow to heavily simmer for 35 minutes, or until the rice is tender and the liquid has just evaporated. Give it a stir every 10 minutes or so to ensure to rice burns along the bottom. A few minutes before the rice is fully cooked, mix in the peas. Sprinkle parsley evenly on top just before serving, and your paella is ready for the dinner table!

Keep any leftovers stored in an airtight container in the fridge for up to 4 days.

Full disclosure: Circulon offered me their Jumbo Cooker in exchange for a unique recipe post using their product.

Brown Rice Paella

Brown Rice Paella

Gluten-Free Zucchini Chocolate Chip Muffins

I’m done with all-purpose gluten-free flour. But…didn’t you just use it in this recipe? YES, fine. I did. And you know what? Even with fresh zucchini I grew myself, loads of cinnamon, sugar and chocolate chips, that grainy, unfortunately familiar texture was still there. That doesn’t mean all gluten-free baked goods taste this way, it’s just that the all-purpose store bought stuff has let me down.

Let’s be clear on something: I bake gluten-free items because my mom is intolerant. Not because I think it’s trendy, healthy, or anything like that, because it’s really not any healthier than a balanced glutenous diet. If you don’t have a reason to avoid gluten, I’d recommend using whole wheat flour for this recipe, or a mix of whole wheat and all-purpose. I know, Wheat Belly scared you, but you’ll be OK if you have a sandwich here and there.

That being said, if you do need to bake gluten-free, I’d say start making your own mixes. Brown rice flour seems to be consistent in flavour and texture. Same with oat flour—you can literally grind up oats to make your own and it works in all sorts of recipes. I like chickpea flour, but it has a tendency to dry out, so make sure you use that in recipes that are rich in moisture-boosting ingredients: bananas, yogurt, etc.

If you have a food processor with a grating attachment, you know the amazingness that is tossing in mass quantities of food and having it shred in seconds. If you don’t, get one (seriously) because grating food by hand is for chumps. Of all the kitchen tasks, grating is probably my least favourite. That, and putting away dishes.

I adapted this recipe from Gluten Free on a Shoestring.

Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins


Makes 12 muffins

  • 1 1/2 cups all-purpose gluten-free flour or a homemade blend of GF flours (see above)
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. fine grain salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 tsp. ground cinnamon
  • 3/4 cup milk chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 1/3 cups fresh zucchini, grated
  • 2 large eggs
  • 4 tbsp. vegetable oil
  • 2 tbsp. plain Greek yogurt
  • 1 tsp. pure vanilla extract


Preheat the oven to 350 degrees F. Grease a muffin tin tray, or place individual paper liners in each cup, and set aside.

In a large bowl, gently mix the flour, xanthan gum, salt, baking soda, baking powder and cinnamon. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside.

To the flour mixture, add the granulated sugar and brown sugar, and whisk to combine. Add 1 1/4 cups of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining zucchini, the eggs, oil, yogurt and vanilla in a blender, and pulse until well-blended and smooth. Create a well in the center of the bowl of dry ingredients, and add the wet ingredients to the mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scoop batter evenly into muffin tins, sprinkling the remaining chocolate chips on top.

Place the muffin tin in the oven and bake for about 30 minutes. Muffins are fully cooked with a toothpick can be inserted and removed without any visible batter on the end. Place on a metal wire rack to cool completely before storing.

Gluten Free Zucchini Muffins

Try not to let the chips burn like I did!

Try not to let the chips burn like I did!