Ricotta Cannelloni

Ricotta & Spinach Cannelloni

(family recipe)

Ingredients:

1 onion

½ red pepper

½ orange pepper

1 shredded (gratted) carrot

1 good handful of spinach

(all the veggies finely diced)

2 cloves of garlic, minced

1 container of ricotta

1 egg

Italian, oregano, fresh basil leaves, salt and pepper,

Nutmeg (a little bit)

1 box of Catelli express cannelloni

700ml jar of tomato sauce, any flavour

1 cup of water

Directions:

Sweat the onion in a frying pan

Add the garlic , carrot and peppers to the onion

Add and Wilt the spinach in the same frying pan

Steam and cover for 5 minutes

Once veggies are tender, let cool 5 minutes

Add the oregano, Italian, salt and pepper etc seasonings

In a bowl, add the ricotta, basil leaves(chopped), egg, nutmeg, and salt and pepper

Now that they’re cooled, mix veggies in with ricotta

Mix tomato sauce with 1 cup of water

In a 13 by 9 inch pan,  put about half of sauce mixture in the bottom

Grab a Ziploc bag, and cut off a corner

Put the ricotta mixture into the baggy and stuff each cannelloni

Lay cannelloni in sauce

Cover cannelloni with remainder of sauce

Cover dish with foil and bake at 350F for 45 minutes or until tender

Vegan Roasted Red Pepper Pasta

Vegan Roasted Red Pepper Pasta

(recipe from the minimalist baker)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Serves: 3-4

Ingredients

PASTA

 3 red bell peppers (~119 g each)

 2-3 Tbsp (30-45 ml) olive oil

2 shallots, finely chopped (~1/4 cup or 40 g) (i used 1 red onion instead)

4 cloves garlic, finely chopped (2 Tbsp or 12 g)

 Sea salt and ground black pepper

1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk

 2 Tbsp (6 g) nutritional yeast

1.5 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)

Pinch red pepper flake (optional, for heat)

12 ounces (340 g) gluten free linguini or spaghetti noodles (or other noodle of choice)

FOR SERVING optional

Vegan parmesan cheese

Finely chopped fresh parsley or basil

Instructions

Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 

minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set

 aside.

Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set 

aside.

While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3

 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and

 pepper and stir. Remove from heat and set aside.

Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, 

nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.

Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or 

nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have 

much flavor - so be generous with your seasonings.

Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, 

reduce heat to low and continue simmering.

Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a 

touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.

 Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.

Nutrition Information

Serving size: 1/4 of the recipe Calories: 487 Fat: 14g Saturated fat: 2.3g Carbohydrates: 75g Sugar: 4g Sodium: 365mg Fiber: 10g Protein: 14g

Portobello Mushroom Burger

Portobello Mushroom Burger

(recipes from foodiecrush & pepinyourstep)

 

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

servings: 2

Ingredients:

2 large portobello mushrooms

1/8 cup balsamic vinegar

1 tbsp olive oil

 ½ tsp dried parsley

 ½ tbsp minced garlic

salt and pepper

1 red bell pepper, sliced into ¼ inch rings

½ red onion, peeled and sliced into ¼ inch rings

large handful of fresh spinach

Avocado Aoli

Extra virgin olive oil

kosher salt and freshly ground black pepper

1 avocado, peeled and pitted

3 cloves garlic, peeled

1 tbsp olive oil

¼ cup flat leaf parsley leaves

¼ cup cilantro leaves

juice of 1 lemon

pinch of red chili flakes

1 teaspoon red wine vinegar

2 pieces flatbread pitas or 2 soft burger buns

Smoked mozzarella cheese, optional

Instructions

Preheat oven at 450F

Rinse mushroom caps, remove the stems and place face up in a shallow dish

In a small bowl, mix the balsamic vinegar, olive oil, dried parsley, garlic, salt and pepper

Pour the mixture over the caps and let sit for 15 minutes

Add the mushroom caps and place the cookie sheet in the top/middle rack

Bake for 10 minutes, flip the "burgers" and grill for another 5-7 minutes

Once the burgers are cooked, let them set to soak up the flavour.

Meanwhile, add a drizzle of olive oil to the red bell pepper and red onion and season

with kosher salt and freshly ground black pepper. Heat a large non stick skillet on medium heat and cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned.

Spoon the avocado into a blender or food processor with the garlic, olive oil, parsley, cilantro, lemon juice red wine vinegar and chili flakes. Season with a pinch of kosher salt and freshly ground black pepper. Blend for 30 seconds to 1 minute.

Warm the buns or flatbread on the grill or grill pan. Slather the avocado mixture on the bottom bun or piece of flatbread then layer with the mushroom cap, half of the spinach, red bell pepper and onions. Top with the bun and serve.

I at my burger with bullseye BBQ sauce, chipotle mayo, the cooked pepper and onion, tomatos, spinach and the avocado aoli.

Buffalo Chickpea Veggie Burgers

Buffalo Chickpea Veggie Burgers
(recipe from peas and crayons)

yields 4

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Ingredients

•                1 + 1/2 cup old-fashioned rolled oats (not instant)

•                1 (15 oz) can of chickpeas, drained + rinsed

•                1 jalapeño pepper

•                1/3 cup diced/minced bell pepper

•                1/3 cup diced/minced onion

•                1/2 cup shredded carrot, chopped

•                1-2 TBSP green onion, chopped

•                1/2 TBSP oil (avocado or olive) plus extra to cook the burgers in

•                1/4 cup TBSP Frank’s Red Hot t sauce, or equivalent

•                1/2 tsp garlic powder

•                1/2 tsp red pepper flakes

•                1/4 tsp dried oregano

•                1/4 tsp salt

•                1 egg or flax egg (1 TBSP ground flax + 3 TBSP water)

•                FOR THE SLAW

•                1 heaping cup cabbage, finely chopped/shredded

•                1/2 a fresh jalapeño, sliced thin

•                a drizzle of avocado (or olive) oil

•                splash of white wine vinegar

•                a pinch of salt

•                AVOCADO SMASH:

•                1 ripe avocado

•                1/4 tsp garlic powder

•                salt and pepper, to taste

•                TOPPINGS + EXTRAS (choose your favorites)

•                Burger buns

•                Leafy greens of your choice

•                Frank’s Red Hot sauce or Buffalo Sauce for drizzling

•                Ranch Dressing

•                Cheddar cheese

Plus add any veggies +/or toppings that float your boat - have fun with it!

Directions:

Combine oats and chickpeas in a food processor and pulse a few times to roughly chop the

chickpeas and oats. Mixture should look slightly chopped but not be paste-like or wet/mushy.

Set aside and grab those veggies!

Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less heat, remove them entirely.

If you haven't already, dice/mince your bell pepper, onion, and carrot, and green onion.

Sauté onion, peppers, and carrot in your favorite healthy oil until tender.

Season with Frank's Red Hot sauce (or buffalo sauce equivalent) then add garlic powder, red pepper flakes, oregano, and salt.

Add the freshly sauteed veggies to your chickpea mixture, then add your egg or flax egg.

Stir to fully incorporate and roll mixture into four balls.

To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.

To help the burgers set, cover and refrigerate as you prep your buns or (lettuce wraps!) and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.

READY TO EAT?

Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!

Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.

A tip for perfectly shaped veggie burgers: While sizzling away in the skillet, I nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!

Slather your buns with extra hot/buffalo sauce to taste, pile them high with lettuce, and top each burger with slaw, cheddar, and any and all of your favorite burger toppings. You can even lightly toast the burgers on the pan after you cook your veggie burgers - it's a tad awesome! Enjoy!

TIP: I ate these burgers with just the patty, bread, and avocado smash and they were great!

I also ran out of buns and had it as a wrap the next day, with a pita, avocado smash and a tomato, and it was even better than the burger! ;)

Caramelized Cauliflower & Mushroom Casserole

Caramelized Cauliflower & Mushroom Casserole
(recipe from the iron you)

Ingredients

Serves 6

1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped

1 medium cauliflower head, washed, trimmed, cored and cut into florets

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 ½ tablespoons olive oil

1 tablespoon coarse sea salt

½ teaspoon fine grain sea salt

ground pepper

2 large free-range organic eggs

⅓ cup / 1.5 oz / 42 grams dubliner (or sharp cheddar cheese), shredded

½ cup / 5 oz / 140 gr Greek yogurt (or sour cream)

⅓ cup / 0.6 oz / 16 gr Parmesan cheese, grated

handful fresh parsley leaves, chopped

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.

Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.

In the meantime, in a large skillet over medium-high heat saute’ the mushrooms in ½ tablespoon of olive oil sprinkled with a couple of pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 to 5 minutes until translucent. Stir in the garlic, cook for another minute and remove from the heat.

When the cauliflower is ready, add to the skillet and stir until combined.

In a large bowl combine eggs, cheese and Greek yogurt. Add cauliflower mushroom mixture, stir until well combined and turn out into your prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.

Lower oven temperature to 350°F (175°C).

Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges.

Sprinkle with chopped fresh parsley before serving.

Nutrition facts

One serving yields 165 calories, 7.85 grams of fat, 11.5 grams of carbs and 11.2 grams of protein.