#DISHOFTHEDAY / CANNELLONI RIPIENI ( RECIPE )

Ingredients:
Lasagna pasta 4 sheets
Tofu 50 gr
Walnuts 50 gr
Salt 7 gr
Garlic powder 10 gr
Water 1lt
Basil 50 gr
Nutritional yeast 20 gr
Cashews 30 gr (soaked for 1 hour)
Sweet potatoes 100 gr
Olive oil 30 gr
Amaranth 5gr

Kitchen utensils:
Pot medium
Pan medium
Blender
Big spoon
Soft spatula
Bowl
Colander
nonstick oven tray

Directions:

Take the pot, add the water and salt.
When is boiling add the lasagne sheets and cook for around 6 to 8 min (dipent of the brand). Move it every 2 minute.
Rebember to check time to time to do not overcook. All pasta has to be "al dente" means a bit hard into the core of it.

Use the colander to remove the hot water from the lasagne sheets Now take the bowl with cold water and submerge in the water the lasagne to stop and keep the right cooking point. That way will never become overcooked .

Take a pan add some oil when it got medium heat add the sweet potatoes chopped in tiny dices, add the garlic powder and cook until are golden and crispy.

Take the blender and add the cashews, walnuts and the basil, now blend until become grainy, then add the nutritional yeast, tofu, sweet potatoes already cooked and salt, blend all again until gets creamy.

Take each Lasagna sheet and cut in half now instead of regtangular are square sheets. Then take a big spoon of the walnuts mix and spread on one border of the Lasagna sheet, now is the moment to roll it. Repeat again you will have 8 stuffed cannelloni.

Take nonstick tray and place the cannelloni also put some oil on top and cook in the oven for 10 min at 180 degrees Celsius.

Serve adding some amaranth, olive oil, sesame seeds and more nutritional yeast on top.

CANNELLONI RIPIENI VEGAN DONE !!

Enjoy !

See you at the next happy vegan dish of the day.

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