Youtor
Spicy Creamy Cannelloni
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=cgz-idNlcgU
This spicy, creamy cannelloni is perfect for warming you up in the winter evenings, add it to your #veganuary recipe repertoire! • • If you like this, you'll love our cookbook! • http://bit.ly/BOSHCkBk • Ingredients: • Spiced Cream Cheese • 1.5 cups cashews (soaked) • 1/2 cup nut milk • 2 tbsp nutritional yeast • pinch salt • 1.5 tbsp sundried tomato oil • 2 large shallots, minced • 2 cloves garlic, minced • 1 Red Pepper • 2 Chillies1 cup sun dried tomatoes (finely chopped) • 8 cannelloni pasta tubes • Olive oil for greasing • 3 cups pre made tomato chilli sauce • 1/2 small block dairy free cheese (grated) • • Method: • 1 Put all the Ricotta Cheese ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese) • 2 Heat the sun-dried tomato oil in a small saucepan, fry the shallots and garlic until they're nicely cooked • 3 Throw the red pepper, chillies and sun-dried tomatoes into the frying pan and cook everything together • 4 Put the contents of that pan into the food processor pulse it in to the 'cheese' (make sure it's only MIXED not blended together - it should be cream with red streaks, not light red) • 5 Put the 'cheese' into a piping bag and pipe it into the tubes of cannelloni pasta so they're well packed • 6 Grease a lasagne dish and place the packed tubes of pasta neatly into it • 7 Pour the spicy tomato sauce over the cannelloni • 8 Cover with tin foil, put the dish in the oven and bake for 30 minutes at 180℃ • 9 Sprinkle on the grated cheese, then bake for a further 10 minutes. • 10 Take the dish out of the oven and serve the cannelloni with a side salad • BOSH!
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