GNOCCIES!
Simple, but SO delicious. With the correct sauce, just a winner dish.
I made this recipe gluten free. So please feel free to check on my recipe at the Gluten free section!
Just follow the link
anges-kitchen-veggieart.weebly.com/gluten-free-delights.html
Canneloni --- an all time favorite Italian dish!
This is a very simple recipe.
I made my own pasta dough, but feel free to use ready to use Cannelonis from the supermarkets.
For this 3 Cannelonis I used for the dough:
100g "00" plain flour
5 tbsp cold pressed olive oil
1 pinch of seasalt
approx. 100ml filtered water
extra flour for your working surface
Mix all ingredients together and knead to a soft and smooth dough.
You probably will need more flour to work the dough out.
When done, wrap into cling film foil and refrigerate for 1 hour.
Use a pasta machine to roll the dough - thats the easiest way to do it.
If you don't use a machine, just roll with a rolling pin. The dough should be approx. 2mm.
Cut 15 x 25 cm plates and cook for 3-5 min in salted boiling water. Remove from water and set aside.
For the Filling I used:
3 tbsp Vegan sour cream (whatever brand you like - I used homemade sour cream)
6 slices Tofutti Oven baked bacon
sliced Zucchini if you like
Seasalt for seasoning
For the Sauce I used:
1/2 an onion - chopped
1 big clove of garlic - grated
1 tin diced tomatoes (unsalted)
use the same tin and fill it with water
3-4 tbsp tomato paste
10 leafes fresh basil - chopped
1 tbsp dry Oregano
1 tsp dry Marjoran
3 Pimentos
1 tsp raw sugar
1/2 tsp curry powder
seasalt for seasoning
a generous splash cold pressed olive oil
Cheese topping:
I actually really love to use the Soy Cheese from Coles to make bakes and Pizza. The cheese itself straight from the package doesn't taste good, but used for bakes etc, for me, perfect. But you can use whatever vegan cheese you like.
I always grate the Soy Cheese and mix it with some seasalt, nutritional yeast flakes and some Oregano.
Preheat oven to 180C
Make the sauce. Heat some olive oil and start to fry the onion and garlic til slight golden. Add the diced tomatoes, spices and tomato paste. Stir well to combine. Have a taste and if you think something is missing, just add it.
Let the sauce simmer for 5 min, turn off the heat and set aside.
Spread the pasta plates with Soy Sour Cream, top with the bacon and fine sliced Zucchini.
Season with seasalt and wrap it like a pancake. Place into a baking dish.
Before you do, spread the bottom of your baking dish with a bit of the sauce. Place Canneloni and top with the rest of the sauce. Finish with the grated cheese and bake until golden brown.
Done!
Lentil & Mushroom Bolognese Lasagne
I saw a recipe for a Bolognese in Attila Hildmanns cooking book "Vegan for Fun". I actually ignored it, until I saw a recipe in a magazine for a Lasagne. I thought, give it a go. I cooked the Bolognese after my own recipe. I only replaced the soy mince with the lentils. And do you know what? I LOVE this sauce. Lentils really work great for a Bolognese and soon I will cook a Bolognese again and mix it with pasta. Anyway ... Lasagne!
I really was impressed with that dish and now it is time to give my recipe to you. It is actually not difficult to make.
I used:
3-5 cups cooked brown lentils, 5 big button mushrooms - cubed, 1 small onion - chopped, 1 big clove of garlic - grated, 1 carrot - grated, 1 big stalk of celery - grated, 1 veggie stock cube (beef style from Massels), 1 generous splash of dry red wine (I used Yalumba Shiraz), 1 bottle of passata tomato, 5 stalks fresh oregano - chopped, the green from the celery - chopped, 2 tsp dry oregano, 2 tsp dry mayoran, a couple of fesh basil leafes - chopped, 4 Pimento, a pinch of raw sugar, a pinch of salt, 1/2 tsp smoked paprika, 1 tsp Mandala curry powder, a splash of water, 1 tsp tomato paste, Olive oil, vegan cheese (I mixed Notzarella with Vegusto), roasted garlic + dry oregano to sprinkle on top.
Lentil & Mushroom Bolognese Lasagne
I saw a recipe for a Bolognese in Attila Hildmanns cooking book "Vegan for Fun". I actually ignored it, until I saw a recipe in a magazine for a Lasagne. I thought, give it a go. I cooked the Bolognese after my own recipe. I only replaced the soy mince with the lentils. And do you know what? I LOVE this sauce. Lentils really work great for a Bolognese and soon I will cook a Bolognese again and mix it with pasta. Anyway ... Lasagne!
I really was impressed with that dish and now it is time to give my recipe to you. It is actually not difficult to make.
I used:
3-5 cups cooked brown lentils, 5 big button mushrooms - cubed, 1 small onion - chopped, 1 big clove of garlic - grated, 1 carrot - grated, 1 big stalk of celery - grated, 1 veggie stock cube (beef style from Massels), 1 generous splash of dry red wine (I used Yalumba Shiraz), 1 bottle of passata tomato, 5 stalks fresh oregano - chopped, the green from the celery - chopped, 2 tsp dry oregano, 2 tsp dry mayoran, a couple of fesh basil leafes - chopped, 4 Pimento, a pinch of raw sugar, a pinch of salt, 1/2 tsp smoked paprika, 1 tsp Mandala curry powder, a splash of water, 1 tsp tomato paste, Olive oil, vegan cheese (I mixed Notzarella with Vegusto), roasted garlic + dry oregano to sprinkle on top.