Sausage and Pesto Ricotta Manicotti

I've made this before but didn't take the time to get my photos together. So, this was an excellent reason to remake this dish. It is really good, although it does take a little prep time. I covered my manicotti in the sauce before cooking it since I had prepped my ingredients in advance and they were not hot. If your sausage is still warm you could bake this for just 10 minutes till bubbly and you wouldn't have to cover each piece of pasta totally. Since I cooked this for 30 minutes, to ensure it was nice and hot, my concern was that the pasta would dry out. 

Tofu Pesto Ricotta

• 1 block extra firm tofu
• 4 tablespoons Nutritional yeast
• 2 tablespoons lemon juice
• 1 heaping tablespoon minced garlic
• 1/3 - 1/2 a cup basil, fresh
• 3 tablespoons walnuts
• 1/2 teaspoon black pepper

Tempeh Sausage

• 1 8-ounce block tempeh
• 1 teaspoon basil, dried
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

For the Manicotti

• 1/2 box manicotti noodles
• 1 24-ounce jar traditional pasta sauce (look for no oil)
• vegan mozzarella for topping, optional

Make the pesto ricotta. squeeze the tofu over the sink to remove as much water as you can. Don't worry if it crumbles everything is going in the food processor. Add all ricotta ingredients.

Pulse until it all comes together, scraping down the sides as needed. Add to bowl and set aside.

Start your water for the boiling the noodles. Make the tempeh sausage. Crumble the tempeh into a non-stick skillet.  

Sauté for 4-5 minutes until it starts to brown. Stir occasionally but not to often as that slows browning.

Add the seasonings and toss to coat. Sauté for another minute or so. Remove from heat.

Preheat oven to 400F. Cook manicotti according to package directions. Add the ricotta to the sausage and stir to combine well. While The pasta cooks if you have a large baggie or a decorating bag you can use that to pipe the filling into each manicotti. If you don't you can use a small spoon or even your fingers.

Cover the bottom of your dish with pasta sauce.

Add the manicotti as you stuff them.

Cover with remaining pasta sauce.

Add the vegan mozzarella cheese if using.

Cover with parchment paper and then aluminum foil and bake at 400 for 30 minutes. You can see my comments at the top of the post. See my comments at the beginning of the post for more info on cook time.

Serve while it's good and hot with a side salad.

Enjoy!!!

Buffalo Broccoli (WFPBNO)

I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness. 

• 1 head broccoli, cut into florets
• 1 cup non-dairy milk, unsweetened, I used almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 cups Panko bread crumbs, vegan
• Frank's Buffalo Sauce

Chop the broccoli into bite sized florets. Preheat oven to 425F.

Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.

In a medium sized mixing bowl, stir in flour, cornstarch and salt. 

Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.

In a separate medium bowl add the panko.

Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space

Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.

Transfer to a serving bowl.

Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.

I served these with homemade mac and cheese for dinner.

Enjoy!

Ginger Garlic Miso Tahini Dressing (WFPBNO)

I'm always looking for new and delicious salad dressings. I saw this one on a blog but it used oil and I decided to try it without the oil and see how it would be. I think it turned out really good. I used it on a side salad for dinner and it was nice and refreshing. These are ingredients that I always have on hand and will definitely make this again.

• 1/3 cup tahini
• 1 heaping tablespoon freshly peeled and grated ginger
• 2 cloves garlic, finely minced
• 1 heaping teaspoon miso, I used light yellow
• 2 tablespoons coconut aminos
• 2 tablespoons roasted garlic rice vinegar
• 2 teaspoons maple syrup
• 1/4 cup water

In a half pint mason jar add all the ingredients, except water and stir well.

Make sure it's totally combined.

Add the water, stir well, add lid and shake, shake, shake it. Taste and if you desire you can adjust the flavor to your liking. Keep in the frig up to 7 days.

Enjoy!!!

Greek Cucumber Salad (WFPBNO)

This salad comes together so quickly you won't believe it takes under 20 minutes. This makes a yummy, quick lunch on a hot day like today. If you have vegan feta you can add some cubes or crumbs to this salad. Or, if you plan in advance you can make a tofu feta to add to it. I served this without the feta but I know it would make a nice addition. Be sure to drain and save the juice (aquafaba) from your canned beans.

• 1/4 cup aquafaba
• 2 tablespoons red wine vinegar
• 1/2 tablespoon dried oregano
• 1 cup red onion, thinly sliced
• 1/2 English cucumber, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pint cherry tomatoes (I didn't have a pint of home grown ones but used what I had)
• 1/3 cup pepperoncini, chopped
• 1/3 cup kalamata olives, seeded and halved
• 1 can (15 ounces) chickpeas, drained (save the liquid) and rinsed

In a large bowl, whish together the aquafaba, red wine vinegar, oregano. You can add a tad of salt but I wait and do that when I make my bowl. Add the red onions, toss to coat, let sit for a few minutes while you prep the other veggies.

Prepare all the other in ingredients and add to the dressing. Toss to coat. Add feta is using.

Serve with a light sprinkle of salt and some black pepper.

Enjoy!!!!

Cauliflower Bites (WFPBNO)

These cauliflower bites make a great snack or a meal when served with rice and other veggies. You could also do this with broccoli bites or a mixture of both. These have just a touch of heat from the red pepper flakes. I garnished them with chopped scallions and sesame seeds. I will be making these again, they were super simple and yummy! 

• 1/2 medium cauliflower, cut into bite sized pieces
• 1 tablespoon miso paste
• 1 1/2 tablespoons warm water
• 1 teaspoon garlic powder
• 1/2 tablespoon tomato sauce
• 2 teaspoons red pepper flakes
• 1/2 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1/2 tablespoon tapioca flour

Preheat oven to 350F. In a large bowl add the warm water and miso and stir until they are well combined.

Add the rest of the ingredients except for the cauliflower. Mix well.

Add the cauliflower bites.

Toss well being careful not to break up the cauliflower bites. But you want them well coated.

Place the cauliflower bites on a parchment lined baking sheet and bake for about 35 minutes. Watch them so they don't get overly brown. You do want crispy edges.

Serve garnished with scallions and sesame seeds. I served with rice and sautéed zucchini slices and sugar snap peas.

Enjoy!!