These recipes can be made with pasta with or without gluten, as desired.
Cannelloni vegan
Here I prepared cannelloni but since I never find any special cannelloni pasta, I just had lasagna pasta, which I brewed with water and then rolled.
Ingredients for a great dish
- 250 lasagna pasta
- 2 large leeks
- 1 onion
- 100 g smoked tofu
- 200 g silky tofu
White sauce
- 100 g cashews (soak them if possible for 2 hours)
- 25 g of cornstarch
- 120 ml unsweetened milk
- 2 tbsp. malted yeast
- 1 C. coffee powder garlic
- 1/2 nutmeg (if not powdered)
- Salt and pepper
- 1 C. tablespoon of olive oil
Preparation
- Cut the leeks in julienne and mince the onions
- Sauté in a little olive oil
- Cut the smoked tofu into small pieces and add them to the pan and simmer over medium heat for about ten minutes, if necessary add a little water to prevent it from catching.
- Once the leeks are cooked, add the silky tofu, salt, pepper and mix everything
- Let go back a few minutes
- Preheat the course to 210 ° C, T7
- Meanwhile, make the sauce: mix all ingredients to obtain a homogeneous mixture and pour the mixture into a saucepan.
- Pour the mixture into a saucepan, start over high heat while stirring constantly with a spatula. When the mixture begins to set, lower the heat and continue mixing until a fairly thick texture is obtained. Adjust the seasoning if necessary
- Precede one by one your lasagna leaves in a large pot of water so that they are malleable
- Oil a large baking dish and place the leek/tofu mixture on a sheet of lasagna and roll it. Repeat the process and align the cannelloni in the dish.
- Pour the white sauce on top, it must cover everything well
- Bake for 30 to 40 minutes
- Once cooked, remove the dish from the oven and sprinkle with malted yeast. You can also grate a carrot to give a little freshness. Serve with a small salad
Chana Dal pasta (SG)
Another recipe with the ingredients of the cupboard. For several months, a colleague from Lorelei had brought us Dahl special lenses from her trip to India but I did not know anything about this type of lentils and I had never cooked them yet. When I learned about it, I discovered that it was actually Indian chickpeas. Personally I would call it broken chickpeas. They are small, sweet and tasty, it has nothing to do with lentils or chickpeas as we know them!
I do not know if it’s easy to find in specialty grocery stores but if you do not find them, you can replace them with coral lentils.
It made me want to make a recipe with Indian flavors, far from the traditional Italian pasta dishes but also add an Asian touch using vermicelli rice 🙂
Ingredients for 3-4 people
- 1 large zucchini (500 g)
- 1 simian onion (or medium onion)
- 1 red pepper
- 1 tomato
- 1 mango
- 200 g of Chana Dal Indian lentils (or coral lentils)
- 150 g of rice vermicelli
- 1 can of coconut milk
- Garlic powder
- the juice of a lemon
- Spices: 1 tbsp. fenugreek, 1 tbsp. turmeric, 1 pinch of ginger, 1 pinch of curry, 1 pinch of pepper
- 2 tbsp. tamari (salted soy sauce)
- Parsley
- Water
Preparation
- Cook for 10 minutes in the self-cooking Indian lentils with 400 ml of water, the mixture of spice and garlic powder (1)
- Cut the vegetables into pieces (except the mango) and add the vegetables in the saucepan once the lentils are cooked (2)
- Cook again 5 minutes
- Then add the coconut milk, the tamari, the rice vermicelli and let it cover for 5 minutes without annealing in “Keep warm” mode.
- Cut the mango into pieces and place the raw pieces on a plate.
- Serve the mixture and add the juice of the lemon and parsley
Notes:
(1) If you do not use a cooker, soak the Indian lentils 1 hour before cooking and cook for 20 minutes. If you use coral lentils, you can cook them normally in the pan 5-10 minutes.
(2) If you do not use a cooker you can simmer your vegetables normally in a large Dutch oven and mix all the ingredients for 15-20 minutes.
Lasagna with summer vegetables and lentils Beluga
I love to make lasagna, I think it’s a super simple dish, family and allows you to have leftovers for the next day (or not …).
Here I made lasagna with seasonal vegetables so eggplant, zucchini, tomatoes but when winter comes you can change the recipe to include winter vegetables: squash, sweet potato, leeks, spinach, etc …
Good-by cons sorry I have not yet found the magic formula to make a beautiful picture lasagna haha! But promised they are delicious.
Ingredients for 4 persons
- 160 g of lasagne leaves (or 8 leaves) (with or without gluten)
- 50 g of beluga (1) lentils (or green lentils)
- 1 simian onion
- 2 medium tomatoes
- 1 small eggplant
- 1 small zucchini
- 100 g of Paris mushrooms
- 1 garlic
- 200 g of tomato sauce (passata or house)
- Herbs of Provence
For bechamel sauce
- 430 ml of soya milk
- 1 garlic
- 1 C. tamari coffee
- 1 C. coffee powdered nutmeg
- 3 c. malted yeast
- 2 tbsp. tablespoon of olive oil
- 50 g cornstarch (or 2 tablespoons tapioca flour) (2)
Preparation
- Cook Beluga Lenses
- Preheat the course 210 ° C – T7
- Mince onion and garlic and sauté in a little olive oil
- Cut the tomato, zucchini, eggplant into pieces and add to the pan. Brown a few minutes
- Mince the mushrooms and add them to the pan
- Cover the mixture with tomato sauce passata, herbes de Provence and simmer for about 10 minutes, covered
- Meanwhile, prepare the bechamel sauce. In a blender, put all the ingredients and mix to obtain a homogeneous mixture
- Pour the mixture into a saucepan, start over high heat while stirring constantly with a spatula. When the mixture begins to set, lower the heat and continue mixing until you have a thick texture of béchamel. Adjust the seasoning if necessary
- Take a baking dish and oil it. Add the first layer of vegetables and a bit of bechamel and add the lasagne leaves. Renew the operation until there are no more ingredients and finish with a layer of bechamel
- Bake for 30 to 40 minutes. Halfway through baking, you can brush the top with a little olive oil to give it a crispy side
Notes:
(1) The Beluga lens is considered as the caviar of the lenses, it is small round, and black and has a high content of proteins, vitamins, and minerals.
(2) Normally I always use tapioca flour for my creams or vegetable cheeses but I can not find any more at this time so I propose here an alternative with corn starch.
