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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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Tofu Ricotta

Tofu Ricotta can be used as a filling for lasagna, manicotti or as a topping for pizza. You can make a double batch and  freeze part of it for when you need it again. That way you have part of the work already done.

This particular recipe has steamed spinach in it. However, you could leave it out if you so choose. My thought is to try to get greens in my meals as often as I can.

  • 1 block of firm tofu, 14 oz., crumbled
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 1/2 tbsp shallot, minced
  • 1/4 tsp nutmeg, freshly grated
  • 1 lemon, zested – safe half of the lemon for juice
  • 1/2 lemon, juiced
  • 2 tsp garlic, minced
  • 3 c baby spinach, steamed, drained well, chopped

In a large bowl mix together: tofu, tahini, nutritional yeast, shallot, nutmeg, lemon zest and juice. Thoroughly mix tofu.

Add spinach to tofu mixture and  stir until well combined.

The mixture should hold together well, but not too wet.