My parents came over again today to help with some work going on at our house. Â Which of course means I cook some vegan delights! Â I decided on a very light dessert, seeing as we had a double layer chocolate fudge cake two days ago.
First up was Spinach and Tofu Ricotta Cannelloni, posted by Caeli over at Little Vegan Bear. Â I made the sauce and filling last night to make things easier today. Â I haven’t had cannelloni in years so I was very happy with this tasty vegan version! Â The filling contains tofu, mushrooms, walnut and spinach (plus other flavours) and was very easy to make. Â The stuffing-the-tubes bit was the most time consuming part but really, it was only ten minutes. Â Put the radio on, rock out to a few Poison songs, deny you did that, and you’re done. Â Hey did you know that Rikki Rockett, the drummer from Poison (AS IF YOU DIDN’T KNOW) is vegan? Â Anyway, I topped my cannelloni with grated frozen Cheezley:
My second dish was the Creamy Potato and Leek Casserole posted over at James&Matt. I had a leek in the fridge for about, oooh, as long as you can have a leek before it starts sporting mould. Â I screwed it up a bit though. Â I used less potatoes and used a smaller baking dish but I think I misread the liquid ingredient amounts and didn’t compensate properly. Â Although the casserole on top was all nice and thick, the potatoes were swimming in a sea of watery liquid. My silken tofu was also really watery which probably didn’t help. Next time I will adjust properly, because this dish was deliciousÂ and I’d like to make it again Â 😀
I also made a simple salad with mixed salad greens, tomato, toasted walnuts and the Effortless Anytime Balsamic Vinaigrette from The Oh She Glows Cookbook.
For dessert, I wanted something as light and refreshing as possible so I opted for fruit with some kind of fancy pants element. Â I chose the Winter Citrus Salad from The Oh She Glows Cookbook. Â Fresh mint leaves and (raw in my case) sugar are whizzed up and sprinkled over sliced oranges and grapefruit. Â I added strawberries. Â I’ve never made mint sugar before, it’s so incredibly tasty for something so incredibly simple:
I gave someÂ cannelloni and potato leek casserole to my sister and brother in law. Â They said they tried to leave some for tomorrow’s dinner but caved in and ate it all tonight instead. Â So there you go, thumbs up all ’round from myÂ family!