Spinach and Ricotta Cannelloni

brie , cheese , classic , comfort-food , delicious , featured , italian , pasta-bake , ricotta , veggie , yummy

Say Cheese!

Mmm mm mm – spinach and ricotta is a classic combo which makes my mouth water every time 😋 And I finally found cannelloni tubes in our local supermarket so I’ve been desperate to make this!

I took inspiration from a several different online recipes so this one is a bit of a mish-mash, but truly yum!

Have a go and let me know what you think! The recipe below serves two people and takes just under an hour from start to finish.

Ingredients

Cannelloni filling:

  • 250g ricotta
  • 120g spinach, wilted and water squeezed out, chopped
  • 1 egg
  • 1/6 cup parmesan
  • 1/2 cup of grated cheddar (or any other cheese you like!)
  • 1 garlic clove finely chopped
  • Salt and pepper
  • Freshly grated nutmeg, just a sprinkle

Tomato sauce:

  • 1 can chopped tomatoes
  • Handful of basil, chopped
  • 1 red onion
  • 2 cloves garlic
  • 1/2 tbsp red wine vinegar
  • 2 tsp…

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Creamy Spinach Enchiladas

cheese, cheesy, delicious, enchiladas, food, recipe, vegetarian enchiladas

Sweet 'n Savory Therapy

Ingredients

  • 1 tablespoon margarine or butter (we used butter)
  • ½ cup sliced green onions
  • 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
  • 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
  • ½ cup sour cream
  • 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
  • 12 (6-inch) corn tortillas, heated
  • 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
  • Additional sliced green onions, if desired (we used them)

Directions

  1. Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet…

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Easy Vegan Curry

Healthy, Recipe, Vegan

Just Like Heaven

It’s January. It’s cold. It’s tempting to order takeaway every night but it’s too soon to give up on those healthy new years resolutions. Well this recipe is perfect-warming, healthy, easy to prepare and delicious. It’s even suitable for those of us who are braving Veganuary (or full time vegans for that matter). This recipe is designed for the cooking novice and is easily adaptable, use whichever vegetables you have or like, and it tastes just as good or better the next day, so it’s great for lunchboxes. Give it a go and let me know how you find it.

Ingredients:(serves 4)

  • 1 sweet potato
  • 1/2 medium butternut squash
  • 1 small red or brown onion
  • 1/2 red pepper 1/2 yellow pepper
  • 1 clove chopped garlic
  • 1 medium chilli, chopped (optional)
  • 400ml can coconut milk
  • 1 tablespoon curry paste
  • 1 tablespoon olive oil

  1. Heat the olive oil in a large frying…

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Cornmeal Waffles

breakfast, cornmeal, cornmeal waffles, food, vegan, vegan waffles, waffles

A Dork With a Fork

Adapted from Thug Kitchen

  • 2 cups non-dairy milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons coconut oil
  • Avocado cooking spray

Heat up waffle iron.

Mix together milk and vinegar/lemon juice in a small glass and set aside. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt and cinnamon until they are all combined. Make a crater in the center and add the milk mixture and melted coconut oil. Whisk everything together until there are no more dry spots and only a few lumps.

Coat the plates of the preheated waffle iron with avocado cooking spray. Pour in batter and cook until golden.

Cool and store in freezer. Toast to re-heat and enjoy again.

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Vegetarian Barley Soup

Gluten Free, Recipe, Vegan, Vegetarian

Live With Syd

I LOVE soup. I could eat soup anywhere, anytime, any season. But, unfortunately, there are some drawbacks to my love for soup.

1) Soup has a TON of sodium

The amount of sodium most soups have is quite alarming. If you haven’t taken a look at the quantities on a canned soup label…brace yourself. Thankfully, if you make it yourself you can control the sodium levels. With the availability of low sodium broth and the ability to control your salt proportions, homemade soup is always the healthier option.

2) Vegetarian soup is not always available

More often than not, soup options at restaurants are not vegetarian. Even if it doesn’t have meat in it, the broth is usually chicken.

This vegetarian barley soup is delicious, packed with protein, and filling.

Processed with VSCO with c1 presetGive it a try and let me know what you think!

Ingredients:

  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk…

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VEGAN GUMBO

olive oil, flour, onion, green pepper, celery stalk, garlic, okra, crushed tomatoes, vegetable stock, mushrooms, thyme, cayenne pepper, bay leaves, chickpeas, kidney beans, white beans, brown lentils, dark miso paste, salt, ground pepper, Brown rice, fresh parsley,

Vegan Overload

5 min Prep Time

55 min Cook Time

1 hr Total Time

Servings 4

Ingredients

¼ cup olive oil

¼ cup flour

1 medium onion, diced

1 small green pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

2 cups (200 grams) okra, sliced

1 can (400 grams / 14 oz) crushed tomatoes

2 ½ – 3 ½ cups vegetable stock

10 button mushrooms, quartered

½ teaspoon thyme

½ teaspoon cayenne pepper (or more to taste)

2 bay leaves

2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)

1 tablespoon dark miso paste

½ teaspoon salt (or to taste)

Freshly ground pepper

Brown rice, to serve

A small handful of fresh parsley, for garnish (optional)

Instructions

Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches…

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Schezwan Fried Rice

Ingredients: 2 cups 3/4 th Cooked Long Grain Rice 1/4 cup french Beans Chopped 1/4 cup Carrot, Chopped 1/4 cup Cabbage, Chopped 1 tbsp Chopped Celery (Optional) 1/4 Chopped Spring Greens 1 tsp Soy Sauce 2 tbsp Oil salt to Taste 2 tbsp Schezwan Sauce

Method: – Cook the rice till they are 3/4th done and allow it to cool completely. – Once the vegetables are cut, heat oil in a wok on a high flame. – Once the oil is hot, add chopped celery along with other chopped vegetables. – Add salt to taste and give it a toss on high flame. – Allow it to cook for a minute. – Add rice along with soy sauce and schezwan sauce. Give it a toss. – Top it with chopped spring greens. – Simple, easy and delicious Schezwan Fried Rice is ready to be served!