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onion tomatoes bay leaf basil salt frozen spinach onion garlic nutmeg cashews lemon juice onion nutritional yeast Tahini garlic water cannelloni whole almond nutritional yeast salt garlic
Viewed: 30 - Published at: 4 years agoIngredients
- 1/2 onion, diced
- 28 ounces canned chopped tomatoes
- 1 bay leaf
- 1 teaspoon dried basil and oregano
- 1/4 teaspoon salt and pepper
- 9 ounces frozen spinach
- 1/2 onion, diced
- 1 garlic clove
- 1/4 teaspoon nutmeg
- 1 cup cashews, soaked in water overnight
- 3 tablespoons lemon juice (juice from one lemon)
- 1 tablespoon finely chopped onion (or 1 tsp onion powder)
- 1 tablespoon nutritional yeast
- 1 teaspoon tahini
- 1 garlic clove
- 1/4 cup water
- 10 -12 cannelloni tubes
- 1/2 cup whole almond
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
Method
- Saute the diced onion in a little olive oil for a few minutes. Add the tomatoes, herbs and spices (add(omit according to your preference), stir and let simmer for 20- 30 minutes until sauce thickens.
- Saute the other half of the onion in a little olive oil for a few minutes, then add the spinach, garlic and nutmeg. Heat until spinach melts and any excess water/moisture cooks away. Should only take about 10 minutes, so remove and allow to cool a little while sauce is still cooking.
- While the sauce and spinach are cooking, prepare the cashew ricotta. Drain and rinse the soaked cashews and pour them and all the other ricotta ingredients into a blender. Mix until smooth.
- Spread a little olive oil on the bottom of a ovenproof pan. Combine the spinach and ricotta and mix well. Fill a piping bag or a plastic bag with the ricotta/spinach mix and squeeze into the cannelloni tubes, placing each tube in the pan when filled. You should be able to fill ca 10 - 12 tubes.
- Pour the thickened tomato sauce over cannelloni, spread some fresh basil leaves on top, and finally top with the almond parmesan.
- To make almond parmesan - food process almonds, 1/4 c nutritional yeast, 1 t salt and 1 t garlic powder. Sprinkle on top.
- Cook in oven at 375° F(190° C) for about 30 minutes (follow the instructions on the cannelloni package). Check from time to time and cover with foil if the cheese starts to burn.
