Presto Pesto and Pancakes!
Nutrition Tuesday is turning into Food Tuesday this week because I’m really excited to share my recipe from tonight’s dinner. I am tired out tonight and am having a hard time focusing writing a more informative post but don’t worry things will be back on track for next week. Okay so lets talk food; first lets rewind to last nights dinner. Last night the Hubz took over dinner and made VeganYumYum’s Easy Weekend Pancakes as part of the Cookbook Club.
With our pancakes we had a side of fruit (I was too full to eat my dates) and we topped our pancakes with a little almond butter, chocolate chips (for fun) and a homemade blue-raspberry sauce. Overall we thought the pancakes were good but they weren’t our favorite; we probably won’t make them again.
Dinner tonight was all about making a nice restaurant dinner at home. The Hubz and I have been trying to have more date nights in and I am loving it because that means more time in the kitchen; as the Hubz says “I have my groove back.” So tonight I decided to make a delicious Italian inspired meal of pesto manicotti, red wine and raspberry vanilla soygurt parfait.
Presto Pesto Manicotti
- 3 garlic cloves
- 1t salt
- 1/3 cup raw cashews
- 2T nooch
- 1 bunch of basil
- 1/3 C olive oil
- 1/4 C water
- In the bowl of a food processor place the garlic and salt; pulse 5-6 times.
- Add the cashews and nooch and pulse 5 times.
- Add the basil and process on low; steam the olive oil and then the water in through the feed tube.
- Remove from the food processor and set aside- don’t clean the food processor out though use it for your tofu ricotta!
Tofu Ricotta (make in the processor that has the pesto remains, you don’t want to miss out on any yummy goodness)
- 1 block extra firm tofu
- 2T nooch
- 1/3C almond milk
- 2 garlic cloves
- 1t salt
- 1/2t black pepper
- 1/3 cup shredded vegan cheese (optional)
- To the food processor add everything to the bowl and process on low until the tofu mixture is smooth.
10 manicotti shells (cook by directions)
1/2 cup shredded vegan cheese (optional)
In a 9×12 baking dish evenly spread a 1/4 cup of pesto on the bottom of the dish. Fill 10 cooked manicotti shells and place in the baking dish in one layer. Top with remaining pesto- spreading it evenly over the manicotti. Sprinkle with shredded vegan cheese, if using. Cover the baking dish with tin foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes. ENJOY!
Now I’m off to watch NCIS with the Hubz! Goodnight!