I had been holding onto this recipe for veggie cannelloni for a while but it wasn’t vegan and it wasn’t even close to healthy but there recently came a time when I didn’t want healthy. Something to do with the cold weather, wearing long johns under your clothes, and wearing pants with an elastic waist will put you in the mood. Rich’s favorite dishes are Italian so I decided to buckle up and create a vegan version.
The recipe called for no-cook lasagna noodles but I had some in my cupboard so I went with those. I’m pretty sure you could use that pasta that looks like enormous sea shells too for this.
When the noodles were cooking I stir fried the following with some olive oil on medium heat:
- 2 cloves of garlic
- 1/4 cup of frozen corn (go with more if you have it!)
- 1 zucchini chopped
- 1 onion chopped
- 5 sage leaves
- A few sprigs of Rosemary
- 1 cup of green chard chopped up
Once the onions were nice and translucent I put them on the cooked lasagna noodles with some vegan ricotta cheese, which is a recipe I got from the Plum Cookbook.
Itis so easy, simply add this to your blender (this isn’t her exact recipe, this is her recipe combined with what I had in my cupboard):
- 1 pack firm tofu
- 1 tsp dried basil
- 1 clove of chopped garlic
- dash of salt and pepper
- 1/4 cup of olive oil
- 2 tsp agave nectar
- Juice of 1/2 lemon
- 2 tbsp fresh basil