A brief note about measurement: I believe that people go a bit mad sometimes with measuring things to the very gram, and that it’s more important to get a feel for the amount of each ingredient and how they interact with one another, which is why I work in cups (the American measurement; you can buy a cup set in most homeware stores if you’re not in the US or do conversions if you need to) wherever possible. I like to use fresh ingredients to make nutritious and tasty food whose sole purpose is nourishment.
(OBT) means Optional But Tasty.
Except for the lasagne and canneloni recipes, you can substitute the pasta for broccoli or cauliflower in any of these, if you need to eat more veg, or if you’re totally off processed foods. With the exception of the actual pasta itself, none of my pasta recipes contain gluten, so if you’re gluten free, usually you can replace your pasta with gluten free pasta (or broccoli) and follow the rest of the recipe as normal. I’ve not seen gluten free canneloni but you can pre-cook gluten free lasagne sheets and roll them up if you would like to try out this canneloni recipe and you’re GF.
Kale, spinach and cream “cheese” canneloni
You will need (all food ingredients are per person, scale the dish to fit):
A glass oven proof dish: Choose the smallest dish that fits all the tubes in, otherwise you will end up with a LOT of sauce and not much canneloni.
Four canneloni tubes per person;
1/2 cup of spinach;
1/2 cup of kale;
2 tablespoons of vegan cream cheese per person;
1/2 carton of tomato passata;
Grated vegan hard cheese;
OBT: Basil and garlic (to taste);
1. Boil the spinach and kale until it’s very soft. Drain and set aside.
2. Heat the cream cheese in a small non-stick pan (ideally) and stir in the spinach and kale. Add more cream cheese if needed.
3. Stuff the uncooked canneloni tubes full of the spinach and kale mixture, and put them in the glass oven-proof dish.
4. Mix the garlic and basil into the passata and pour the passata over the canneloni tubes.
5. Sprinkle grated cheese over the top of the food to cover the passata and the tubes.
6. Put in the centre of the oven at 150 degrees C or gas mark 5 for 35-45 minutes.
7. Remove and serve; don’t cut the canneloni to serve them if you can help it or the filling might come out.