Now that there is a bit of chill in the air it makes me feel like turning on the oven and making some yummy dishes. This is an easy way of making manicotti using lasagna noodles so that you don't have to try and squish your filling into a little tube.
Boil 1 lb of lasagna noodles, not quite al dente, just until pliable. Rinse well with cold water. I use Tinkyada brown rice noodles. I like the taste better than whole wheat and they are just as healthy since they are whole grain.
Tofu Ricotta filling
1 lb tofu (rinsed, drained, and mashed)
1/2 C soy cream ( recipe follows)
1 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tsp crushed dried basil
optional
1 cup steamed drained spinach
1/2 c daiya mozzarella
Mix everything together.
Soy Cream or Mayo
1 c unsweetened soy milk
1 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1 Tbs clear jell (modified food starch)
1/2 to 3/4 c olive oil
2 Tbs lemon juice
Blend the soy milk and seasonings together. Slowly drizzle in the olive oil until it thickens. Stir in the lemon juice. Sour cream keeps in the fridge a week.
This is a great multi purpose item. I use it as a mayo for salads, on sandwiches and with a little more lemon juice as a sour cream. The clear jell is optional but it works as a thickener allowing you to use less oil.
To assemble
Cover the bottom of your baking dish with tomato sauce about 1/2 in thick. Cut the lasagna noodles in half. Place about 2 T of filling on one end of the noodle and roll up, place in the dish. Continue until you run out, place snugly but don't squish them together. Drizzle with tomato sauce on top and a light drizzle of olive oil. Cover and bake at 375* for about 1/2 an hour. Optional- may sprinkle with Daiya cheese.
