Recipe #4 Spinach vegan-Ricotta cannelloni

This amazing recipe is from JAMIE; See for details his link
http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-and-ricotta-cannelloni

I gave it a twist, veganizing it; so here's my recipe for 4:

• Olive oil
• Hot paprika powder
• Dry oregano
• Dry nutmeg (optional)
• 1 stock cube
• 600 gr of baby spinach leaves
• 2 cans of 400 g chopped tomatoes
• salt and pepper
• 1 block silken tofu
• Mozzarella violife cheese, grated
• 12-15 cannelloni tubes
• 1 tablespoon of soy milk
• Nutritional yeast

In a wok add a bit of olive oil and place the baby spinach leaves on top. Season with salt, pepper and paprika. Let the spinach cook until the leaves stick to each other. Drain the water and oil. Chop the spinach and transfer to a bowl; 

Prepare the tofu: 
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.

Sauce: 

Blend the tomato cans with 2 tablespoons of dry oregano, salt, pepper and the stock cube. 

Now cover the cannellonis with the tomato sauce. Add grated violife cheese on top and 2-3 spoons of nutritional yeast. Let it cook in the oven around 30-35 minutes on 180oC.

Recipe #17 Spinach & Ricotta Lasagna

Similar to the cannelloni recipe

Shopping list

• Olive oil
• Hot paprika powder
• Dry oregano
• Powder garlic (optional)
• 250 gr of baby spinach leaves
• 2 cans of 400 g chopped tomatoes
• 1 block silken tofu
• Mozzarella violife cheese, grated
• 8-10 sheets of lasagna
• 1 tablespoon of soy milk
• Nutritional yeast

Method

In a wok add a bit of olive oil and place the baby spinach leaves on top. Season with salt, pepper and paprika. Let the spinach cook until the leaves stick to each other. Drain the water and oil. Chop the spinach and transfer to a bowl; 

Prepare the tofu: 
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.

Sauce: 

Blend the tomato cans with 2 tablespoons of dry oregano, salt, pepper and the stock cube. 

Get an oven proof dish. Place a bit of the tomato sauce and a layer of uncooked lasagna sheets. Then cover these with a layer of the spinach and 'ricotta'. Cover this with a layer of lasagna sheets. And another layer of spinach, another layer of pasta, a layer of tomato sauce. Finish this with another layer of lasagna sheets and cover them with the slices of mozarella style cheese. Use vegan parmesan to cover all the gaps in between the mozarella. (you can add chopped fresh basil or sprinkle dry oregano) 

Let it cook in the oven around 20-30 minutes on 180oC.

Always a winner

Recipe #7 Spinach and Ricotta Quiche

Shopping list

• 5 cups of uncooked baby spinach leaves
• 4 eggs
• Olive oil
• 1 puffy pastry ready made
• 1 package of ricotta cheese (250gr)
• some grated cheddar or mozzarella to cover
• 250gr double cream

Method 

In a medium bowl place the eggs, the cream, the ricotta, salt + pepper and oregano. Use a mixer to mix them well.

Heat a wok or a frying pan and add some olive oil. Place the spinach in and allow it to cook.

Place the pastry ( I like the puffy one with this quiche) in a quiche dish or oven proof tray, pierce the bottom of the pastry slightly with a fork.

Throw in the cooked spinach on the bottom, cover with the ricotta mixture and top it with grated cheddar or mozzarella.

Cook for around 30min on 180 C