Recipie:
Cook 100g caneloni-pasta until al dente.
Roast 1/3 of zucchini and a half red onion with some salt, pepper and olive oil in a 200-degree oven for 15 minutes.
Mix the zucchini together with some vegan cream until a good consistency. Taste!
Mix a handfull of baby spinach, a few leaves of parsley, 1 clove of garlic, sunflower seed/pine nuts/pumpkin seeds, olive oil, salt, pepper and possibly some basil. Add more olive oil untill the right pesto-consistency is achived.
Place one layer of pasta in an ovenproof dish. Spread some spinach pesto on the pasta. Then place some zucchini crème on the pesto. Add another layer of pasta, pesto and zucchini and the last pasta. Place a few dollops of crème and pesto on top and sprinkle some pine nuts over it.
Place in a 200-degree oven to warm and brown.
Below are some pictures of my food this past few days:
This wook is the same as Hanna did thursday. The differences are that I used other noodles and I skipped the touffu. I liked it alot!
This morning I tryed oat-ghurt vanilla. It was okey but I do prefer the blueberry soyghurt by "carlshamn"!
I made a spicy applecake this afternoon that me and my family are going to try soon, hopefully it's good and I will post picture and recipie soon! - agnes
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