cannelloni

- VEGE, vegan optional

I got this from my mum, who never uses a recipe or makes the same thing twice, but here's the basic meal that's quick and easy, but can be adapted to be a bit fancier.

ingredients:
-1 pack frozen spinach
-1 container of vegan cream cheese (or milky cream cheese or ricotta or something)
- 1 heaped teaspoon of garlic
- 1 teaspoon of vegetable salt/stock
-1 pack of cannelloni pasta
-1 jar of tomato pasta sauce
oil
method:
thaw the spinach in the microwave. On a frypan, heat the garlic in oil, then add spinach, stock and cream cheese. Once warm and evenly mixed, remove from heat and stuff into the pasta (this can either be done with a spoon, or by filling a freezer bag with the spinach mixture, then cutting a small hole in the corner of the bag and squeezing the mixture into the pasta - both are as messy as each other).
pour a small amount of pasta sauce into the bottom of a casserole dish and line the filled pasta shells in the dish. then cover with more tomato sauce and place in the oven. my oven doesn't really work, but i think it's about 200 degrees C for about 45 minutes.

variations:
-broccoli, carrot or zucchini can be chopped/mashed and added to the mixture.
-cover the top of the dish with cheese or creamy white sauce (flour and milk/soy milk heated).

Rocket, Pinenut, Parmesan Salad

~VEG, (Vegan if suitable parmesan substitute can be found)
~Apparently originally an Italian salad.


Easy to make, popular, multi-textured salad. Great as a side for something with lots of carbohydrates in it, although we had it here last week with mock-chicken from the asian grocer on the side. Ingredient quantities are a bit fiddly, feel free to add more or less of anything there.

INGREDIENTS:

• A packet of wild/baby rocket, washed.
• 80g or so of pinenuts
• 100g or so real parmesan cheese (in a block, not the crumbs)
• splash (1:1 ratio) of extra virgin olive oil, and balsamic vinegar.

Wash the rocket, put it in a bowl. Splash equal quantities of oil and vinegar over the top, and toss through. You're aiming to have a bit of the dressing on all the leaves, without too much pooling at the bottom.

Using a small pan on moderate to high heat, toast your pinenuts. They burn quickly, so keep an eye out and toss them about the pan regularly.

Using a vegetable peeler, shave little strips of parmesan onto the leaves. you're aiming for quite small strips, so feel free to crumble them a little. Add the toasted pinenuts. Toss well, serve.

Potato Erbensuppe (Pea & Tater Soup)
~VEGE, Opt Vegan (omit/replace cream)
This recipe makes a big soothing pot of filling potato-based soup. If you don't like peas, you could substitute for roast pumpkin, or a tin of campbells creamy mushroom. Either way, it's awesome with crusty fresh bread.

INGREDIENTS:

• 60g (or just a good-sized knob) of margarine/butter/nuttelex type product.
• 60-80g spring onion/leek, diced finely
• 3-4 sticks celery, diced finely.
• opt - tiny amt minced garlic.
  
• 4-5 large potatoes, peeled and cubed
• 3 cups vege stock
• 2 1/4 cups extra water
• 250g/2cups froz. peas
• opt. 1/3 cup cream (80ml)
• ground salt and cracked pepper to taste.

METHOD

1.Melt butter in large pot. Add finely diced spring onion, celery, and 1/4 tsp garlic (if using). Stir about on a low heat until coated in butter. Cover, and leave on low heat until vegetables have softened. Meanwhile, prepare stock according to packet directions, and peel/dice potato.

Add potato, stock and water. Bring to boil. Reduce heat and simmer apx 20 minutes, or until potato softened.

Add peas, cook until tender (abt 6 minutes)

Process soup using a blender or barmix. Return to heat, add cream (if using, not required), stir until hot, serve.