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Manicotti

I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.

Layout all your ingredients for easier assembly.DSC_0047

Roll out sheets of pasta dough. Cut into 5×6 pieces.

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Spoon Ricotta onto pasta sheets. Roll.

Preheat oven to 425 degrees.

Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.

Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.

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Bake for 20-30 minutes.

Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.

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Posted on 3 Comments

Fresh Pasta Dough – Vegan/GF/ WFPB

There is nothing like fresh pasta. I have made gluten-free pasta before (Homemade Pasta) (Homemade pasta – Nut Free), but they had used eggs. This recipe is gluten-free and vegan. I am pretty excited about this recipe. I hope you enjoy it as much as we do.

Add tofu turmeric and salt to food processor. Process until creamy and smooth. Add flour 1/2 cup at a time and process.

Remove from food processor and form into a ball. Wrap tight in plastic wrap and let rest in the refrigerator for at least 30 minutes. You can even store it in the refrigerator overnight.

Note: If you do store dough in the refrigerator overnight, make sure you take the dough out of the refrigerator at least 30 minutes before you begin to work with the dough.

Cut dough pieces into quarters and use pasta roller according to manufacturer’s directions.