Spinach & Ricotta Cannelloni (Vegetarian)

Ingredients

Ingredients - Sauce (You need a fuckton of it!)
2 tbsp olive oil
1 onion, diced
4 garlic cloves, or as much as your heart desires
1 bay leaf
1/2 tsp each dried thyme and oregano
1/3 cup tomato paste
800g canned crushed tomato
2 cups chicken stock, low sodium (See Note)
1/3 cup booze, preferably dry white wine
3/4 tsp salt
1 & 1/2 tsp sugar
1/3 tsp black pepper
2/3 cup basil leaves


Ingredients - Filling
250g frozen chopped spinach, thawed
500g full fat ricotta
1/3 cup grated parmesan
1 cup grated cheese
1 egg
1 large garlic clove, crushed
1/8 tsp nutmeg powder (or sprinkling of fresh grated nutmeg)
1/2 tsp salt
1/2 tsp pepper

**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.


Ingredients - Other
250g  or 18 – 22 dried cannelloni tubes 

1/3 cup parmesan, shredded

1 & 1/4 cups Mozzarella, shredded
More basil and parmesan, for garnish

Method

Sauce
Saute garlic, onion, bay leaf, thyme and oregano for 3 – 4 minutes 

Add tomato paste and cook for 1 minute
Add wine, increase heat to high and let it simmer rapidly until mostly evaporated
Add tomatoes, stock, sugar, salt and pepper. 

Stir then simmer on medium low for 20 minutes.

Blitz 

Remove bay leaf then blitz with a stick blender until smooth. 

Simmer for 1 more minute then remove from the stove
Stir in basil then cover to keep warm until required.

Filling
Squeeze liquid out of spinach.
Mix Filling ingredients 

Assemble & Bake
Preheat oven to 180°C (160°C fan).
Choose a baking pan which will comfortably fit about 20 cannelloni 
Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). 

Pipe the filling into the tubes.
Place cannelloni in baking dish. 

Pour over remaining Sauce, covering all the tubes.
Bake covered with foil - without cheese - for 30 minutes.

Cheese it! 

Remove foil, scatter over parmesan then mozzarella. 

Return to oven for 15 minutes until cheese is melted.
Serve, garnished with extra parmesan and basil if desired.

Stolen & adapted from Recipetineats.com

Tom Yum Soup (Vegan)

Easy Vegan Tom Yum Soup

Stolen & adapted from Lovingitvegan.com

Ingredients
2 tsp coconut oil
1/2 onion, diced
1 tbsp garlic, diced
1 tbsp ginger, minced
2 tsp Thai red curry paste
3 cups or 720ml vegetable or chicken stock
400g can of diced tomato
400ml of Canned coconut cream, unsweetened
2 stalks lemongrass, sliced through stalk & bashed
2 kaffir lime leaves
2 tbsp soy sauce
2 tbsp fresh lime juice
3 cups shiitake mushrooms, sliced (or button mushrooms, halved)
1 tbsp coconut sugar
1 cup or 150g cherry tomatoes, sliced in half
450g Extra Firm tofu, cubed
Coriander, garnish

**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.

Utilise a herb infuser for removal of the non-digestible herbs.

Keep leftovers stored in the fridge where they will stay good for around 5 days.

Method

Cut lemongrass stalks in half, so you have 4 halves.

Bash the lemongrass stalks with a rolling pin to release their flavour.

Add the lemongrass, kaffir lime leaves to herb infuser.

Add some coconut oil & saute onion, garlic, ginger & curry paste.

Add in some vegetable stock along with a can of chopped tomatoes and a can of coconut cream along with your herb infuser.
Bring to the boil and simmer for 5 minutes.

Then you can remove the herb infuser and carry on with the rest of the dish.
Add in some soy sauce, lime juice and mushrooms. 

Boil and cook for around 3 minutes.

Reduce to simmer 

Add in some coconut sugar, sliced cherry tomatoes and tofu.

Simmer for around 5 minutes.
Garnish with coriander


Nutrition
Serving: 1Serve

Calories: 461kcal

Carbohydrates: 28.4g

Protein: 19.1g

Fat: 31.2g

Saturated Fat: 20.8g

Sodium: 1362mg

Fiber: 5.3g

ugar: 13.7g