PASTA AND GNOCCHI | 149 LIOR’S STUFFED CANNELONI WITH SPINACH AND CASHEW CHEESE TOMATO SAUCE* 5 peeled tomatoes 1 tsp paprika 2 tsp chopped basil 1 tsp dried oregano ½ tsp garlic, crushed ½ tsp dried thyme Soup powder to taste ¼ tsp mustard 1 heaped tsp strawberry jam Salt and pepper 2 Tbs chopped parsley 1 packet cannelloni TOMATO SAUCE Place the tomatoes in hot water for a few seconds until the skin peels off easily. Scoop out the indented part. Cut and place in blender together with all the other ingredients, except the parsley and blend well. Chop the parsley and add to tomato mixture. FILLING 1 medium onion Olive oil ¼ tsp nutmeg ¼ tsp white pepper ½ tsp soup powder Salt and pepper 3 garlic cloves, crushed 120g frozen spinach, defrosted and drained 250g cashew cream (see below) / small container white vegan cheese Dice the onion and sauté in olive oil. Add the nutmeg, white pepper, soup powder, salt and pepper and fry until fragrant. Crush garlic and add. Add defrosted spinach and sauté until wilted and dried. Pour in the cashew cream (recipe below) and mix. Add a little water if mixture too thick.
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