High Road: Manicotti Stuffed With Zucchini And Tofu Cheese

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* Exported from MasterCook *

 

Manicotti Stuffed With Zucchini And Tofu Cheese

 

Recipe By : The High Road to Health by Wagner and Spade, page 175

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons strong or mild cold-pressed olive oil

1/2 onion -- finely chopped

1/4 teaspoon marjoram

1 teaspoon basil

3 cloves garlic -- chopped

1/4 green pepper -- finely

chopped

6 mushrooms -- coarsely chopped

2 small zucchini -- or 1 large, diced

2 tablespoons fresh chopped parsley

1 1/2 cups fresh or canned tomatoes -- chopped

1/4 teaspoon pepper

salt -- to taste

1/2 pound firm Chinese tofu

drained and crumbled

1/2 pound Japanese tofu

1/2 teaspoon honey

1 clove garlic -- sliced

and soaked in 2 T olive oil

for 45 minutes

1/2 teaspoon salt

1 dash nutmeg

2 teaspoons lemon juice

12 manicotti shells -- up to 14

cooked al dente

3 cups tomato or pasta sauce

 

Serves six

 

1. In a large skillet heat the oil. Add the onion, marjoram, and

basil. Cook, covered, until the onion is tender. Add the 3 cloves of

garlic and cook for 1 minute more. Add the green pepper, mushrooms, and

zucchini, toss well, and cook, covered, for 5 minutes. Add the parsley,

tomatoes, pepper, paprika, and salt and cook, covered, for 10

minutes. Remove the cover and cook another 5 minutes. There should be no

liquid left in the bottom of the skillet.

 

2. Meanwhile, in a blender or food processor combine the tofu, honey,

garlic-olive oil (garlic removed and discarded), salt, nutmeg, and lemon

juice and blend until smooth. Stir into the vegetables.

 

3. Preheat the oven to 350F. Gently fill each shell with the tofu/

vegetable mixture. Lightly cover the bottom of a large baking dish with

tomato sauce. Set the manicotti shells side by side in the dish, seam side

up, and cover with sauce. Bake, covered, for 20 minutes. Remove the cover

and bake 15 minutes more.

 

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