Cook Vegan — September 2017

MANICOTTI FLORENTINE

WITH CASHEW RICOTTA

These ‘cheesy’ stuffed cylinders are filled
with cashew ricotta and spinach and
topped with zesty marinara.

Serves: 7 (2 shells per person)

For the Cashew Ricotta:
• 535g (3½ cups) raw cashews soaked
for at least 4 hours or overnight
• 235ml (1 cup) water
• 115ml (½ cup) lemon juice
• 1 tsp lemon zest
• 1 tsp minced garlic
• 1 large pinch onion powder
• 40g (1 cup) nutritional yeast
• 1½ tsp salt
• 4 tbsp flax meal
• 4 tbsp vegan grated parmesan, plus
extra for garnish
• 450g (2 cups) package of frozen
chopped spinach, thawed and drained
with water squeezed out

For the Manicotti Florentine:
• 200g (1 cup) box of manicotti shells

•   770g (3 cups) good quality vegan

marinara sauce

•   Fresh basil or flat leaf parsley, for

garnish

For the cashew ricotta:

1 Mix all ingredients except the flax meal,

parmesan, and spinach in a high-powered

blender like a Vita-Mix until creamy. You

might have to add a little more water if the

mixture feels too dry and stop occasionally

to scrape the sides while blending. It should

be about the consistency of a thick muffin

batter.

2 Put the cheese mixture into a bowl and

fold in flax meal, parmesan, and spinach

until fully incorporated. Set aside. The

mixture will thicken up a bit as it sits.

For the Manicotti Florentine:

1 Preheat oven to 200°C (Gas Mark 6,

400°F).

2 Boil manicotti shells according to

package directions.

3 Remove manicotti shells carefully and set

on flat surface until cool enough to handle.

4 Put the Cashew Ricotta mixture into a

pastry bag or a plastic bag with the tip cut

off. Hold the shells and fill with the mixture.

5 Spread a light coating of sauce into the

bottom of a 33 x 22 cm (13 x 9-inch) baking

dish to prevent pasta from sticking.

6 Place the shells side by side in the baking

dish and pour the remaining sauce over the

top.

7 Cover the pan with foil and cook for 30

minutes.

8 Remove from oven and let cook for about

10 minutes. Sprinkle with vegan parmesan

and fresh basil or flat leaf parsley.

• Recipe and image from The Forty-Year-Old Vegan: 75
  Recipes to Make You Leaner, Cleaner an Greener in the
  Second-Half of Life by Sandra and Susan Sellani. For
  more information visit them on Facebook @40YOV

Per 100g

Calories 227, Fat 15g, Saturates 3.0g,

Carbohydrates 14g, Sugars 3.7g, Protein 8.6g,

Salt 0.61g

Vegancheese