Holiday Cooking: Great Recipes for Vegetarian/Vegan Dining!
Finding tasty recipes that work for special occasion meals is often hard for those who are vegetarian or vegan. Here is a great canneloni recipe that sounds super delish. While it takes a bit to put together, the time it spends in the oven baking gives you time to clean up, set the table, and have a glass of wine!
Two sources are featured here:
Explore Cuisine searches the globe to find organic, plant based foods that allow you to create delicious meals that your family and friends will love and gives them the goodness they deserve.
Their staff selects the finest organic ingredients from beans, lentils, rice and peas to provide you with more plant based protein and fiber than traditional pasta while being naturally gluten free and simple to prepare.
Ideal for lovers of pasta looking for a more nutritious alternative and for anyone seeking to reduce meat in their diet and replace with plant based protein.
Pumpkin Stuffed Green Lentil Cannelloni
Recipe Credit: Explore Cuisine
Prep time: 45 mins
Cook time: 55 mins
Total time: 1 hour 40 mins
Recipe type: Entree
Cuisine: Kosher / Vegan
Serves: 3-4 servings
For the Cashew Cream:
½ cup raw cashews,
1 cup water boiling water
1 clove garlic
2 tsp nutritional yeast
¼ tsp salt
6 sheets Explore Cuisine Organic Green Lentil Lasagne Noodles
2 cups prepared tomato sauce
1 t0 2 tsp red pepper flakes (to taste, optional)
For The Filling
15oz canned pumpkin
1 teaspoon nutritional yeast
1 tsp onion powder
1 tsp garlic powder
¼ to ½ tsp salt (to taste)
⅛ tsp black pepper
To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use.
In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
Assembling the dish
Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
Drizzle with the remaining cashew cream before serving. Serve warm
You don’t have to be hardcore vegan to get big benefits from eating more plants. And you don’t have to go cold-tofurkey, either. Eating more plants can simply be an easy change here. A meatless Monday there. It all adds up to make a difference. Our philosophy is simply more plants are better, however and whenever you can.
Pick your favorite meals a la carte or make it even easier on yourself with our meal packs. If you really want to up your healthy ante choose our healthy weight loss plans or juice cleanses. No matter what, you get flavorful and effortless.
I have reviewed Veestro on this blog! You can find the review here: https://la-story.com/2015/08/veestro-an-easy-tasty-way-to-get-into-eating-healthy-review-promo-code-fooddelivery/
So you have two resources to get started on eating more plant-based cuisine– and you have time to get some of these items by the time the new year starts. Along with that you have alternatives like Whole Foods, Sprouts and Lazy Acres.
Worth exploring for new types of cuisine to add to your menu!
Thanks to Explore Cuisine, Veestro and Julia Gelbart for all this information!!
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