Thunder and the Belly Button: GF Sweet Potato Tortellini with Creamy Pesto

The first day of September and Vegan MOFO 2013 arrived with a thunderous bang (or forty).  Without nature's enthusiastic jam session, however, I wouldn't have meandered all the way to the page 34 of NPR's latest news and the following article: "Tortellini, the Dumpling Inspired by Venus' Navel." You never knew what you were missing by not embracing the 4:30 a.m. storm alarm, did you?

Though it was mulling on the backburner for plotting and posting later this week, tortellini was not the original plan for today.  However, when the universe intervenes at the grocery store (or anywhere else for that matter), one had better pay attention.  Initial food plan for today nixed, I'd like to thank NPR, Venus, the peeping Italian tom, and stuff one often finds hanging on in garden pots, the freezer, or the pantry for today's inspiration

Sweet Potato Tortellini with Creamy Pesto and Fresh Tomatoes

(Also, Part I of "What one can of coconut milk can do for you!")

Serves 3-6 (Serving size: 8 tortellini, 3 T pesto)

• 1 large sweet potato that may have also been starting to peep (peeled and finely diced)
• Large bunch parsley (leaves and stems) and basil (leaves and stems, unless stems are browning and woody); total --  approx. 1.5 c loosely packed, equal parts or heavier on basil
• 4 cloves garlic, minced and sauteed in oil or water for 1-3 min. to release flavor
• 4 oz. cashew nut cheeze (found in depths of freezer, more exciting than lint)*
• 2 T oil, divided
• 2 T water 
• 1/3 c. light coconut milk or other unflavored non-dairy milk, divided (or as needed)
• 4 + depending on servings needed, divided into quarters,                                              Vietnamese Brown Rice Spring Roll Wrappers (I used Happy Pho.)
• Roughly chopped fresh tomatoes (I used cherry/pear from the garden!)
• 1/4 c. toasted pine nuts (To toast, put nuts in dry saute pan for approx. 5 min over med. heat)
• Salt 'n pepper to taste

*If no extra cheeze is hanging about, either substitute pine nuts listed here or omit altogether; in case of omission, add milk/water sparingly, as amounts listed won't be necessary.

1.  Preheat oven to 375 degrees.  Line pan with parchment paper.  Toss sweet potatoes with 1/2 T olive oil, and season with salt and pepper to your taste.  Roast for 40 min.  Turn after 20 min.  Check at 30 to avoid burning.  Set aside to cool.

2.  In Vitamix or other blender, combine herbs through 2 T coconut milk; blend to desired consistency. S 'n P.  Set aside.

 3.  In Vitamix or other blender, blend sweet potatoes into creamy consistency by adding coconut milk.

4. Fold rice paper in half to break; then break halves into quarters.  (Some shards may break away -- not to worry!).  Prepare according to package directions.

5. Place a half tablespoon of sweet potato filling approximately 1/4 in. from one straight edge of the softened wrap.  Fold bottom edge over filling and top edge over bottom; attempt navel shape (wrapping around finger is suggested in article, but I found the rice paper a bit sticky, so simply wrapping edges in worked pretty well!)

6.  Warm pesto and tortellini slightly in microwave or with pesto in pan over lowest heat.  Sprinkle with  tomatoes and pine nuts.  Serve and enjoy!

The amounts listed yielded three servings, and I still had leftover filling with which to either make additional tortellini (up to six servings) or repurpose.  Also, the recipe is easily amenable to allergen-based alterations.

And so, the day that started (21 hours ago now) with an audible bang, ended with edible one.  Frankly, I didn't know if these would work, but I am so happy to have found a lighter, low-fuss alternative to stuffed homemade pasta.  Thanks to NPR, the anonymous innkeeper, and Venus...for having such a culinarily inspirational belly button.