Wednesday, May 22, 2013

Vegan Manicotti!! Booyakasha Bitches!!!

Becoming a vegan is the best except when you are Italian and you live for cheese. Luckily the transition wasn't too terribly painful for me, but still there are days when I just want, nay, NEED some good ole Italian comfort food. I've tried a ton of different tofu ricotta recipes, but none of them were quite right so I set out to make the perfect mixture to evoke Sandy's classic cheese mixture. I'm proud to say I've succeeded. I swear no one will ever know this isn't ricotta. 
Serves 2 (doubles easily)

8 manicotti noodles

“Ricotta” Filling 
1 package super firm tofu, pressed*
2 cups frozen kale, defrosted and strained
2 tablespoons of lemon juice
1 teaspoon of garlic powder
1 teaspoon of salt
1/4 teaspoon of dried basil 
Preheat the oven to 375 degrees. Cook the noodles until they are mostly cooked, but still have a more crunch than al dente about 8 minutes. They will finish cooking in the oven, you don’t want soggy noodles. Heat the kale up and strain out all the extra water. In a food processor or blender mix all of the ricotta ingredients until it’s a smooth paste. 
Add a layer of sauce to the bottom of a baking dish.
Stuff noodles and place in dish.
Cover with sauce then bake for 25 minutes.
Eat up!!!!!!! Italian's are the shit!!
*Pressing the tofu is important for this dish, you don’t want any moisture from the tofu to ruin the consistency of the “ricotta” filling. So I wrap the tofu in a few layers of paper towels then a kitchen towel. I place a heavy pan on top of the tofu with a few heavy cans and let sit for 15-20 minutes. Presto!

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