Five stars

My present to my dear father on Father's day; a good vegan dinner. I made cannelloni, and if I can say so myself, they were a success. My family actually liked it too (even though my brother asked where the cheese and meat was). Dad gave it five out of five start, although parents have a tendency to be a bit less objective when it come to their kid's creation. Still, I'd give it a shot if I were you. Find someone you like and invite them for a nice dinner. Or you could just make it for you self and eat until you feel like exploding. It's your choice, but do try them.

For 4 lucky people:
The filling:
1 zucchini
Oil
Salt and pepper
70 g sun-dried tomatoes
Loads of basil*2
1/2 dl pumpkin seeds
1/2 package of chickpeas (about 150 g)
3 clove of garlic
1 red onion
1 can of crushed tomatoes (400-500 g)
1 tbsp. syrup
14 cannelloni tubes
30 g pine nuts

Heat the oven to 200 degrees. Slice the zucchini and place in an ovenproof dish with oil, salt and pepper (choose one that will fit all of your cannelloni, that way you minimize the amount of dishes). Roast in the oven for about 15 minutes, until soft. Meanwhile chop the onion and 2 of the cloves of garlic. Fry gently in a pan for 5 minutes. Add the crushed tomatoes and syrup. Let cook for ten minutes. Tear loads of basil into small pieces and add. When the zucchini is done, take is out and with a hand blender mix with, sun-dried tomatoes, a large bunch of basil, pumpkin seeds, chickpeas and the last clove of garlic. Mix until it's a smooth paste. Chop the mushrooms in small pieces, small enough to fit in your cannelloni tubes. Heat a pan with oil until really hot. Add the mushrooms and fry until golden. Mix the mushrooms with the paste and start filling the tubes. Place some tomato sauce in the bottom of the oven-proof dish, and place the tubes on top. Top of with rest of the tomato sauce and the pine nuts. Make sure all the pasta is covered. Cook in the oven for 30 minutes. Take out, serve and enjoy!