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:
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:
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.
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.
