Wednesday, 9 May 2007

Vegan Spinach and "Ricotta" Cannelloni

I made this to take to Cam's parent's house on Monday ('twere a public holiday in BrisVegas).

The recipe basically comes from Nonna's Italian Kitchen - the spinach and ricotta filling with Isa's pizza sauce from VWAV (is there anything I can't put that sauce in - it's very versatile).

Here's the before photo:

Uncooked cannelloni

And the after (cooked photo):

Cooked Cannelloni

It was REALLY tasty - I can't believe I hadn't thought of making this before. Anyway, if you have about two hours free, you should try this.

On other matters, I'm (Amy) trying to get some work done on my thesis - it's going okay, but I really need to pull my finger out (and the PPK forums are way too distracting). Um, everything else is good I guess. It's Mother's Day this weekend, and I'm involved in the AU Cookie swap (I organised it on PPK), so I expect to do a fair bit of baking this weekend.

I'm not quite sure what kind of cupcakes to make for Mother's Day. I was thinking the margarita cupcakes, but my nephews (they're all under the age of six) will be there. I want to try something other than the chocolate ones with peanut butter icing (it's like eating a tub of solidified oil - a tasty tub of solidified oil).

Expect cupcake and cookie pictures on the weekend. It's an RDO for me on Friday, so I'll be procrastinating as usual. I have plans to make lasagne, but I've posted a picture of that tastiness already....

1 comment:

Theresa said...

Yum, canneloni. Try mixing walnuts in with the spinach and tofu filling, it makes it taste really rich and good.

I do mine with a mushroom cream sauce, which is probably way fatty, but it's only for special occasions!