Categories
ANIMAL-FREE MEAT ANIMAL-FREE MILK PRODUCTS FLOUR PASTA PICKLES TOFU TOMATOES TRADITIONAL FAVORITES

Baked Veg Cheese And Veal Cannelloni

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

Filling: Makes 4-1/2 cups 

12 oz. container Super Firm Sprouted Tofu Plus by Nasoya, rinsed, squeezed in tofu cloth to extract excess liquid

1 c. almost boiling water mixed with 1/2 c. TVP (Textured Vegetable Protein) till puffy, then drained in wire mesh strainer, while pushing hard against strainer with back of spoon to remove all liquid – I used Bob’s Red Mill brand

8 oz. pkg. Vegan Gourmet Mozzarella Shreds by Follow Your Heart

4 oz. container Follow Your Heart Parmesan – 1/2 used in the filling and 1/2 used to sprinkle on top of the dish before baking

2 t. salt

2 t. ground rosemary

2 t. garlic powder

1/2 t. ground nutmeg

1/4 t. ground allspice

fresh grind black pepper to taste

2 T. vegan yeast (also called nutritional yeast)

2 T. tapioca flour (only use that)

2 t. xanthan gum


1/2, 8 oz. container Tofutti Better Than Cream Cheese, plain

1 T. liquid smoke

1 T. Grade A maple syrup

2 T. extra virgin olive oil

salt and pepper to taste


Place squeezed tofu in food processor with TVP, mozzarella and parmesan. Process till mixture becomes crumbly .

Add salt, spices, herbs, vegan yeast, tapioca flour and xanthan gum. Process till smooth and mixture forms a ball. Transfer to large bowl.

In separate bowl combine cream cheese, liquid smoke, maple syrup and olive oil. Mix till smooth. Add to cheese/tofu mixture. Mix, mix, mix with strong, sturdy spoon till your arm hurts and all ingredients are evenly dispersed.

Salt and pepper to taste, then mix it again.


Sauce: Makes 3-1/3 cups 

28 oz. can petite diced tomatoes in liquid

12 oz. jar sweet red roasted peppers including liquid in jar, processed in food processor or blender till pulpy

1 T. liquid smoke

2 t. garlic powder

1 t. mild Hungarian paprika

1/2-1 t. dried oregano, crushed

1/4 t. ground allspice

1/4 c. tomato paste

2 T. Thrive algae oil

1 T. extra virgin olive oil

2 T. Grade A maple syrup

1 t. Celtic salt

black pepper grind

light sprinkling of red cayenne pepper


Combine all sauce ingredients in large saucepan. Stir well, partially cover, and cook at slow boil for 30 – 45 minutes till sauce achieves desired thickness.

Adjust seasoning and/or salt and pepper to taste.


1 box dried manicotti pasta tubes, cooked in large amount salted, boiling water till tender, drained and rinsed under cool water ( 14 tubes to a box)


Assembly:

Use a 9 x 13 inch and an 8 x 8 inch baking dishes. Spread bottom of dishes thinly and evenly with tomato sauce.

Slit each pasta tube up side, open flat. Spoon a liberal amount of filling across center in log formation. Wrap flaps overlapping each other, then place flap side down into dish.

It’s easier to slit them all open, then fill them all.

Top evenly with sauce.

Sprinkle evenly with 1/2 of the parmesan cheese.

Cover tightly with aluminum foil.

Bake in preheated 350 degree oven for 35 minutes or till very hot and bubbly.

Remove foil. Bake another 5 minutes, then remove from oven. Let set for about 5 minutes before serving.

No accompaniments needed, unless you’re entertaining, or unless you really want a salad. I never do. Not with special dishes like this one. I want only the star of the banquet.

Notes: You’ll have a little leftover filling. Put it on some grilled sub rolls with veggies and oil and vinegar or veg mayo.


Categories
PICKLES SAFFRON SALAD & DRESSING

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING

Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.

Makes 3-3/4 cups

Categories
FOOD PREP GINGER PICKLES

PICKLED GINGER STICKS

Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too.

Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. Make pickled ginger sticks.

Peel the ginger, cut the tiny little nubs off and use for whatever you want to use them for, then cut into thin planks, then thin sticks.

Place the sticks in a jar and cover with vinegar. This time I used a red wine vinegar; maybe next time I won’t have any so I’ll use a different vinegar. Refrigerate. Mine kept a couple of months before it was gone – because I used it all. Beyond that I don’t know.

The first time I did this, I thought that perhaps the ginger would lose some its flavor by marinating in the vinegar. Not so. If anything the vinegar augments the flavor and the heat of the fresh ginger. It also maintains its crispness – another plus.

Use in salads, sauces and stir-fries.






 

Categories
BEANS- LEGUMES COOKING WITH LARGE CANS/bags PICKLES SOUP SOY BACON BITS

PICKLE POT BEANS

PICKLE POT BEANS

Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs!

Makes about 15 cups

Categories
HOW TO MAKE PEPPERS PICKLES

How To Make: PICKLED ROASTED YELLOW PEPPERS

ROASTED YELLOW PEPPERS PICKLED

PICKLED ROASTED YELLOW PEPPERS

Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious!

Pickles about 20 jumbo yellow peppers

Categories
FOOD PREP PICKLES

PICKLE FAN GARNISHES – HOW TO MAKE

PICKLE FAN GARNISHES – HOW TO MAKE