It took me a little bit of time to finally sit down and write this article because I wanted it to be perfect. This topic has become highly important to me – even though I think it was always here hidden somewhere in the […]
Month: August 2017
Artichokes… One of my favourite vegetables and surprisingly for me, so unfamous. It take its origin from the Mediterranean region, which is probably why it is so common to me who was born and raised 10 min from the Mediterranean sea, and unknown to almost […]
Spinach and ricotta cannelloni was one of our favourite vegetarian meal before we went vegan. And as much as I like the homemade nachos vegan cheese, I couldn’t imagine it to fit in this kind of dish.
So I preferred staying away from it … Until tofu. I mean tofu !!!! This is just one of the most amazing thing given to vegan, you can just cook it any way you can possibly think of and it’ll do the trick. Here, tofu replacing ricotta is absolutely incredible, you will find the same creaminess and tastiness that you used to have, without any cruelty ! Enjoy <3
Also, feel free to use this ricotta recipe for any recipe that call for real ricotta, it will be just perfect !
Vegan and gluten-free spinach & ricotta cannelloni
Creamy, tasty, and light, everything you want from cannelloni !
This is the kind of dish I like to make a bit more so we have some for the following day. So the amounts are for 2 people, for 2 dinner or 1 dinner and lunch boxes. Feel free to cut in half if you only want it for 1 meal. For the big eaters out there (ya know what am talking 'bout!) I would recommend making a little salad on the side.
- 1 Tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 block firm/hard tofu drained
- 1/4 cup lemon juice fresh is better
- 2 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- salt to taste (I put 1/2 tsp)
For the tomato sauce
- 700 ml passata jar or 2 cans of diced tomatoes blended
- 1 tsp brown sugar
- 1 1/2 tsp dried herbs (I use oregano, basil, thyme and rosemary)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the cannelloni
- 1 Tbsp olive oil
- 1/2 onion chopped
- 2 garlic cloves minced
- 150 g baby spinash 4 big handfuls
- 1 small handful of fresh basil
- 14/16 cannelloni noodles I use the gluten-free San Remo)
If you haven't done it yet, wrap you tofu in a tea towel, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.
Preheat your oven to 180 C degrees.
Start with the tomato sauce : in a large skillet, add all ingredients and let it simmer gently for 15 min or until you finish the other steps.
For the ricotta : In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent.
In your food processor, add the tofu broke into 4 pieces, the onions & garlic and all the remaining seasonings. Blend until smooth, don't forget to scrape the sides half way through. If needed add a bit of water to make it creamier. Reserve your ricotta in the fridge.
In a frying pan, heat the last Tbsp of oil over medium heat and add the half onion and the two garlic cloves. Cook until soft and translucent. Reduce the heat, throw in the spinach and cover. Cook until the spinach has wilted, stirring every minute. Be careful, it will be quite quick.
Put the spinach/onion/garlic in the food processor, then add the ricotta and most of the basil (keep some for garnish). Pulse a couple of times, until the ricotta is fully spotted with green.
Check if you need to cook your cannelloni first, mine were ready to go.
In your oven dish pour 1/4 of your tomato sauce.
With a tea spoon, fill the cannelloni in with the ricotta mixture then place them in your oven dish on a single layer. Repeat until you don't have anymore ricotta.
Cover the cannelloni with the rest of the sauce. Make sure to cover them well, you'll want as much sauce as possible everywhere as this is what will cook your pasta.
Bake for 30/35 min until the cannelloni are cooked through. You can check with a knife.
Remove from oven and garnish with left over basil leaves. Serves hot. Reheat very well.
Print Vegan creamy cauliflower garlic soup A yummy, thick and creamy soup that will warm up your heart. Course Soup Cuisine gluten free, vegan Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 Author Amandine Ingredients 1/2 head cauliflower […]
Vegan and Gluten-Free Tabbouleh
This is a very popular summer dish in France which is originally a middle eastern salad. It is accidentally vegan so will make things easier when you'll take it to your next family lunch or BBQ with friends. It's refreshing, very tasteful and I still haven't met anyone who doesn't love it !
It is suppose to be made with bulgur, in France we do it with couscous, but in order to make in gluten-free I am using quinoa, you can also use amaranth.
- 1 cup uncooked quinoa
- 1/2 cup green onions finely chopped
- 1/2 cup cilantro* finely chopped
- 1/2 cup mint* finely chopped
- 1/2 cup cucumber in very small cubes
- 1/2 cup tomatoes* in very small cubes
- 1/4 cup celery in very small cubes
- 2 Tbsp olive oil
- 1 juice of a lemon
- Salt and pepper to taste
Cook your quinoa according to the instructions on your packaging. Once cooked let it sit for 5 min and run cold water over it to cool it down.
Chopped and cut all the other ingredients from green onions to celery and put them in a large bowl.
Add the cold quinoa.
Add the oil, the lemon juice and salt & pepper and mix gently.
Allow to sit for at least 1h in the fridge before eating so that all the different flavours can reveal themselves.
* cilantro and mint : I love my tabbouleh to be very flavorsome so I use a loose (not packed ) 1/2 cup of each but feel free to adjust this.
*tomatoes: use your favourite ones, I use cherry tomatoes.
Print Vegan “tuna” chickpea Use to make sandwiches, tartines or just to add to your Buddha bowl, it’s delicious, easy and so filling. Course lunch, Main Course, Salad Cuisine gluten free, vegan Prep Time 10 minutes Servings 2 people Author Amandine Ingredients 1 can […]
Vegan and Gluten-Free Stuffed Vegetables
Filling, hearty, delicious stuffed vegetables full of good thing and low fat.
You don't need big tomatoes and peppers, only wide enough to be able to fill them up. You can either use a normal size courgettes and stuff it or like I did, a very small one that you'll use just for the stuffing.
- 1 1/2 cup cooked rice
- 2 red peppers
- 2 tomatoes
- 1 small courgette finely chopped
- 1 Tbsp olive oil
- 1 onion finely sliced
- 2 garlic cloves very finely chopped
- 1 celeri stalk finely chopped
- 2 Tbsp tomato paste
- 1 Tbsp nutritional yeast or more to taste
- 1/4 tsp of each, dried oregano and basil
- 1/4 tsp of each paprika and cumin optional
- salt and pepper to taste
Preheat your oven at 200 degrees C. Cook your rice.
Cut the tops of the peppers and tomatoes, these will be the lids. Scoop out the pepper seeds and discard. Scoop out the flesh of the tomatoes and save in a small bowl, try to keep as much juice as possible.
Diced and chopped all your vegetables, tomato flesh, onions and garlic, the smallest possible.
In a frying pan, heat up the olive oil and saute the onion and garlic for a couple of minutes. Then add celeri, courgette and tomato flesh. Cook for 3min then add the tomato paste. Cook for another couple of minutes. You only want them just soften and well mix together.
In a bowl, add the cooked rice, the mixed vegetables and the remaining ingredients and mix.
Put the tomatoes and red peppers in an oven dish. Fill them up with the mixture.
Then close them back with their lids.
Cover the dish with foil and put in the oven for 30 min. Remove the foil and cook for another 15 min or until peppers are cooked through.
Print Vegan Gluten-Free Pancakes The same fluffy, delicious pancakes that your mum used to make you on Sunday mornings, but gluten and cruelty free ! So even more yummy ! Course Breakfast Cuisine gluten free, vegan Prep Time 10 minutes Cook Time 10 minutes […]