Recipe: Vegan Vegetable Manicotti

I've had some discussions over the past few days with vegan mamas who are chefs to omnivorous families. One of the frustrations moms have shared with me is their kids tend to want "regular" dinners (which I take to mean "not vegan").

Now, Sexy Vegan Mama does the lion's share of the cooking around these parts, and she sure as Shiitake isn't going to cook meat, dairy or eggs. However, I can and do modify "regular" favorites from my non-vegan past to prepare for my family. Sometimes, the result is disastrous, and sometimes, it's whiz-bang awesome.

I made a fairly good manicotti a few years ago,, but I either lost the recipe or didn't write it down in the first place - two illustrations of my organizational abilities that are each as likely as the other.

So I tried again last night.

Of the 14 stuffed manicotti tubes, Mr. Wright snarfed down six and Pepper and GirlWonder each made a point of saying, "These are really good!" I'll forgive them their tone of surprise.

Live and learn... I wrote down the recipe this time!

This recipe is also perfect for another group of moms who've been crossing my path lately - those who want to try including tofu in family meals, but are worried their kids (or husbands!) won't eat it or feel the prospect of cooking it is daunting. All the fear of cooking tofu is alleviated in this recipe because it's simply crumbled and mixed into the stuffing, and your kids will never know it's in there. Although manicotti takes a bit of preparation, it's a great starter recipe for the tofu-curious!

Sexy Vegan Mama’s Vegan Vegetable Manicotti

Ingredients:

1 – 8 oz. package manicotti shells

1 lb firm tofu
1 – 8 oz. tub vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1 – 8 oz. package vegan mozzarella-style shreds (I use Daiya Deliciously Dairy Free)
1 large carrot, grated
1 – 5 oz. can sliced water chestnuts, finely chopped
1 c. fresh broccoli, finely chopped
1 c. fresh spinach leaves, finely chopped (*see tip, below)
1 handful fresh cilantro leaves, chopped (I use an herb mill)
1 t. garlic powder
1/2 t. ground nutmeg
1/4 t. black pepper
1/2 T. dried sweet basil

1 – 26 oz. can prepared pasta sauce (or, you know, make your own if you have time – I rarely do)

Optional:

Fresh spinach leaves and cilantro sprigs for garnish


Directions:

Preheat oven to 350 degrees.

Drain the tofu, then use the back of a wide spoon to mash the block into small “curds.”

Add vegan cream cheese and mozzarella shreds, mixing thoroughly. Stir in grated carrot, chopped water chestnuts, broccoli, spinach...

...and cilantro.

Add garlic powder, nutmeg, black pepper and basil and mix well.

Prepare manicotti shells according to directions on package. Rinse with cold water and drain.

Using a narrow spoon or pastry bag (without a decorator’s tip), fill both ends of manicotti shells with tofu filling. Don’t stuff or cram the filling into the pasta tube, as it will only burst during cooking and make you cry when your manicotti turns out ugly.

Lightly coat the bottom of a casserole dish with a bit of pasta sauce, then place filled manicotti in the pan with a bit of space between each one.

Side note: Is there actually a casserole dish made that easily accommodates all 14 manicotti shells? I always have to use my 9” x 13” in tandem with my 9.5” square!

Use remaining sauce to cover stuffed manicotti, ensuring all edges of the pasta are coated in sauce to prevent drying while baking.

Cover casserole dishes with foil and bake for 35 minutes. Let stand for about five minutes before serving.

Makes 14 stuffed manicotti tubes.

*Tip for chopping spinach: Stack spinach leaves, largest on the bottom. Gently roll the leaves, then cut the roll into quarters lengthwise, then slice the long stips into small bits.

"Like" Sexy Vegan Mama on Facebook!

I Hope Jesus has a Sense of Humor

When GirlWonder's fifth-grade teacher informed us that our darling was an excellent student but had a habit of "blurting" out of turn, I wasn't surprised. In fact, I am pretty sure where she gets it.

I harnessed my dubious talents of blurting and having a general lack of decorum at a very young age. In fact, I skipped the third grade due to said talent. "I can't have her in my classroom another day," an exasperated Mrs. P complained to the principal and my mother. "She talks out of turn, blurting out answers. True, they're correct answers, but... I just think perhaps she isn't challenged enough."

Two weeks later, in Mrs. I's fourth-grade classroom, I spent recess inside, listening to her chastise me for correcting her in front of the class. "Perhaps you are, indeed, very familiar with Roman numerals. Perhaps the example that I posted on the board was, in fact, incorrect. However, in the future, you will call it to my attention privately, and not blurt it out in front of the entire class."

Well, sheesh. I was only looking out for the best interests of my fellow students. I mean, what kind of an education could they be expected to receive if I couldn't correct the errors of our teacher?

My high school English teacher actually removed me from the classroom for the duration of my senior year. "I feel that perhaps my class isn't challenging you enough," he sighed. "Perhaps you would benefit from an honors class of sorts... Go write a book. Check in with me at the end of the year." He didn't fool me. He just wanted to remove my loudly-stated ideas from the classroom.

In college, a radical feminist professor threatened to fail me after I suggested - out loud, of course, and at the most improper time - that perhaps, as women, we might get our point across in a more diplomatic manner than shoving our demands down the throats of the entire male population.

True, these individuals held the keys to my educational success in their chalk-dusted hands, but it never really occurred to me to be afraid of ruffling feathers with my lack of propriety.

Jesus, though, is another matter. He holds my very salvation (along with "the whole world") in His hands.

Does Jesus make a note on my report card when I ask, in the middle of a sermon, if the land of milk and honey allows vegans? I'm seriously concerned about this. I mean, the Bible makes it sound like it's all that, but really? Milk and honey? Could it be any more un-vegan? What if I get to the land of milk and honey and find there is, in fact, no soy milk and no stevia? What am I going to do then?

And communion! I've screwed up communion so many times, I can't quite believe that it's not going on my permanent record. Sometimes, when my church forgets to order communion wafers, they substitute butter crackers or shortbread. On more than one occasion, I've piously placed the sacrament in my mouth, only to spit it out when I realized I just put a morsel of butter or egg-filled cookie in my mouth.

"What do I do?" I've asked my pastor. "I spit out the body of Christ! That can't be good, right? I mean, I'm a vegan on principle, and I don't think Jesus wants me to compromise my principles, but He can't be too impressed with me spitting out His body, right?"

I mean, really, what WOULD Jesus do?

Or, more appropriately, what would a vegan Jesus do? "The bread I'll multiply... But the fish? Really kid? Do you have any tempeh? Tofu?"