roast dinner last week I had roast pumpkin and slow cooked leek leftover. It was calling out for pasta. I initially thought to use up some of the packets of pasta shapes but then I remembered Little Vegan Bear's canneloni and a packet of cannelloni shells in the back of the cupboard. Sorted!
With most of the vegies prepared, it was an easy meal. Not too much fuss on a weekend of low energy. We didn't get out to the local festival with pedal powered cinema but we did get into the spirit of Earth Hour by recycling a lot of toilet rolls in a craft project!
Her dolly's latest best friend is a B2 toy from the Bananas in Pyjamas tv show. She has had the toy since we were given it free with a purchase when she was a baby. But this is the first time she has shown it any interest. I glued white ribbon on the blue felt to give the puppet that B2 look.
spinach and tofu ricotta canneloni. It gave the substance that I sometimes feel is missing in a spinach and cheese combination. I didn't have many mushrooms and I feel the walnuts could have been chopped more finely.
I am sending this dish to Ness at JibberJabberUK for the No Waste Food Challenge that is coordinated by Elizabeth's Kitchen Diary. Catherine at Cates Cates for her Anyone can Cook Fabulous Vegetarian Food challenge - which I am sneaking into the March theme of Non-Terrifying Tofu, with her blessing.
Previously on Green Gourmet Giraffe:
One year ago: Google Reader is closing... and I am not sure I am upset
Two years ago: Spinach crackers and hummus for a potluck
Three years ago: Nut roast renovation: raw and rescued
Four years ago: Apocalyptic Dreams, Hot Cross Buns and Banana Nutella Cake
Five years ago: Marvellous Mars Bar Slice
Six years ago: Exploring Quinoa Country
Pumpkin and tofu ricotta cannelloni
Adapted from Little Vegan Bear
Tomato and leek sauce:
drizzle of olive oil
I large leek, sliced
1 celery stalk, finely sliced
1 garlic clove, finely sliced
dash of smoked paprika and salt
2 x 400g tins diced tomatoes
1/2 cup cherry toms halved
1 tsp each seeded mustard, smoked paprika, salt, promite, maple syrup
Tofu ricotta and pumpkin filling:
300g medium tofu
3 cloves garlic, finely chopped
1 Tbsp olive oil
3 Tbsp lemon juice
1/2 cup nutritional yeast flakes
Salt and pepper (I used about 1 tsp salt which might be a tad too much)
3 cups finely chopped roasted pumpkin (with skins on is fine)
1/2 cup walnuts, chopped
Handful mushrooms (I only had two), finely chopped
Handful of basil (I didn't have this but it would be good)
200g dried cannelloni shells (or use fresh lasagne sheets)
Handful grated cheddar cheese (use vegan cheese or omit for vegan canneloni)
Sesame seeds and poppy seeds to sprinkle
To make tomato sauce, heat oil in a very large frypan and saute leek, celery
and celery with smoked paprika and salt for about 10 minutes. Cover and
gently cook for 30 to 40 minutes until leeks are soft and sweet. Add remaining ingredients and simmer for 10 minutes.
Make tofu ricotta and pumpkin filling while the tomato sauce cooks. Mash tofu in a bowl with a fork. Add remaining ingredients. Check seasoning (go easy on the salt at first).
Preheat oven to 200 C (or you could do 180 C if you know your oven is a powerful one unlike mine).
To assemble, scoop a little tomato sauce and spread on the bottom of a roasting dish. Fill each cannelloni shell with filling - I used the back of a teaspoon to shove it in until just overflowing. (Usually I would use fresh lasagna sheets, spread on some filling and roll up.) Once each cannelloni shell is filled, arrange on tomato sauce on roasting dish.
When finished filling, cover cannelloni shells with remaining tomato sauce. Sprinkle with grated cheese and seeds. Bake for 45 minutes. (Cover with foil if it is getting too crispy on top.) Best to let rest before serving. (I didn't so I can't say how long.)
On the stereo:
American Roots: a history of American folk music: Various Artists
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