Doing it Vegan with Ris and Jules is a series of YouTube videos with simple no fuss recipes. I’ve bought food from Rissy before, which I blogged about in my review Mrs Monagle’s Ethical Fine Foods.
There are a few things I love about the Ris and Jules videos. They’re from near-Melbourne, the recipes are really easy, and both Ris and Jules are laid back casual and funny. You can find their channel by searching YouTube for ‘doing it vegan with ris and jules’.
Because I loved the ravioli Rissy made when I ordered from her, that was the first Doing It Vegan recipe I tried (the roast pumpkin ravioli). I did my usual thing of starting a recipe then realising halfway through I don’t have enough of a key ingredient. This time, flour. But I had some spelt and the dough still turned okay. My lazy arse loves that the dough is all made in the food processor. For putting together the ravioli I did it by hand, after using a pasta dough roller machine thingy, because I don’t have a ravioli plate or special ravioli rolling pin. I do however have a ravioli cutter-sealer wheel which I used. I also made up my own cashew cheese and used the same dough to make tortellini. You can find this recipe in the roasted pumpkin ravioli video. To serve them, I coated some chopped fresh sage leaves in a little cornflour then fried in Nutellex to crisp them up.
The second recipe I made was from episode 1, the leek and mushroom pies in puff pastry. These were super simple and seasoned with salt, pepper and nooch. That’s all that’s needed. Loved these:
The eggplant parma was great, though I used my own cashew cheese (and too much of it). I love the walnut parmesan topping which is made with a little sesame oil. I ate most of it with a spoon:
These are easy, no fuss recipes that are great for beginners (even the ravioli).
I’ve made an extra batch of the pies and have them in the freezer, they cook beautifully from frozen.
I’m looking forward to seeing what Ris and Jules come up with next.