Tag Archives: pasta

Vegan cheesy spinach canneloni with tomato sauce

Hi. I made vegan canneloni for the first time. I’ve made heaps of pastries, tarts, pies, scrolls etc with a similar filling base  (varied) but never stuffed a pasta tube with it, smothered with sauce and baked it.

I must admit i didn’t really measure anything because i just threw it all together for dinner. It was so, so good that I’ll share the basics if you are interested.

 Filling
Fry onion and crushed garlic until golden. 

Crumble in block of firm tofu and fry.

Add lots of finely diced mushrooms (or processed).

Add teaspoon stock powder and season with salt and pepper.

Add soy milk

Add onion powder and garlic powder

Add cornflour water mix

Stir to thicken

Turn off heat.

in stick mixer/processor, chop fresh spinach (more than you think you need so that when you stir through the tofu mixture turns really green)

Mix through spinach. 

Add generous amount of nutritional yeast and stir through. The mixture will still thicken on standing.

In a saucepan stir a jar of bolognese and a bottle of passata together until warmed through.

Spray a lasagne dish with spray oil.

Put a layer of sauce on bottom in nice layer.

Fill cannelloni tubes with mixture and lay in single layer.

Cover with remaining sauce so generously covered.

Grate biocheese on top.

Oven cook for about 40 minutes. Cover with foil at start then remove for last 15 mins or so.

I served this with baby kale dressed with fig balsamic glaze and olive oil. Very tasty! Everyone loved it 🙂

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Easy, creamy, vegan tomato soup with pasta

Easy, creamy tomato soup.

Please note I’m a real home cook so with stuff like this I rarely use measurements so all is approximate and will taste good even if you have more of something etc…
Ingredients 

Small shell pasta 1/3 pkt

Small can condensed tomato soup (300 gm but 420 gm can also fine)

1 cup full fat soy milk

2 heaped tbsp Tofutti cream cheese

Dried italian herb mix

Small brown onion diced

Cup of frozen peas

1 or 2 cups green veges chopped (this version has leftover sauteed brocollini)

Olives
Optional:

Can of chickpeas or cannelini beans drained

Chopped fresh rosemary

Can crushed tomatoes
Method

1- In medium pot of salted boiling water cook pasta shells

2- in larger nonstick pot fry onion in a little vegetable oil until golden

3- add all other indredients plus 1 to 2 cans of water excluding pasta and peas.

4- when pasta 2/3 cooked, loosely drain and add to soup.

5- when pasta al dente, add peas and stir until defrosted.
Serve with garlic bread (preferably not burnt like mine). 
I’ve also served this with 1/2 a toasted biocheese wholemeal sandwich for each person.

Enjoy!

Creamy basil pasta sauce (vegan deliciousness)

This pasta sauce is so easy. Just process and stir through cooked pasta. This meal takes as long as the pasta takes to cook! This is a new weeknight dinner for us. Our whole family gobbled this and had seconds.

Ingredients
3 loose handfuls of raw cashews (not soaked)
1 bunch of basil
1/2 clove garlic
1/4 tsp sea salt
1/2 lime juiced + zest of whole lime
2 cm slice of vegusto mild aromatic vegan cheese
1/3 tub tofutti dairy free cream cheese
5 tbsp rice bran oil
4 tbsp water

Method
Place 500 gm dry pasta on to cook.
In a food processor, process cashews to fairly fine crumbs.
Add remaining ingredients, excluding water, about 1 tbsp oil and zest. Process until fairly smooth. Add zest and pulse briefly to combine.
With processor running on low, dribble in oil followed by slowly adding oil to emulsify the mixture.
Taste and adjust seasoning to taste.
Strain pasta, retaining a cup of hot cooking water. Return pasta to cooking pot.
Stir sauce through pasta gently to combine, adding cooking water to combine if required.
Serve with halved cherry tomato and a sprinkle of sesame seeds.
Yum!

I made a half batch for our family’s dinner and gave a jar of sauce to my brother because he’s a wonderful person. He’s a chef by trade and people rarely cook for him. I like to though. I added these preparation instructions with the jar.

Maybe you could make a batch to share with someone you value too?

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Easy lunch boxes for littlelies

One of the best tips I have read online about lunch preparation is to make the following day’s lunch while you are preparing today’s lunch. It doesn’t work every day but it certainly helps. When I am packing the insulated lunch bags at night, often most of the lunch is already prepared. Usually I have precook and frozen baked goods ready to pack. It saves time.

Tomorrow’s offering is a result of packing throughout the day whilst preparing meals for my little darlings.

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Mango, coconut and chia smoothies

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Corn crackers with vegan mayonnaise and cheese
Pasta and vegetable box
Tropical fruit box
Vegetable muffin with dairy free cream cheese.

The lunch bags will come home empty 🙂

Hope you have a lovely week xx

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