This turmeric macaroni is flavourful and nutritious, high in protein and also, thanks to the turmeric, has anti-inflammatory properties. It’s important to use a high quality turmeric: we like this one.
We used Tesco’s free from macaroni as it’s one of the nicest we’ve found. It does have a tendency to stick together in the pan so stir frequently for the first few minutes of cooking if using this one.
Turmeric Macaroni Ingredients
Pasta of your choice, cooked to pack instructions. The sauce is enough for 500g.
half a cup of quinoa grain
half a cup of cashew nuts
a medium sweet potato, peeled and chopped
2 carrots, scraped and chopped
7 cloves of garlic
3 sticks of celery, chopped
3 cardamon pods
1 heaped teaspoon of turmeric
1 heaped teaspoon of cumin
and another heaped one of ground fenugreek
water to cover
salt if you like, but it really doesn’t need it
While your pasta is cooking, place all the other ingredients in a medium saucepan and cover well with water. Bring to the boil, then turn down to a simmer until the quinoa is cooked and sprouted and the vegetables are soft. Blend well until smooth then stir into the cooked, drained, pasta. Yum.
Kala Namak (black salt, tastes sulfurous like egg) to taste
a little olive oil
a box of fresh mushrooms, washed and sliced (or tinned ones)
a chopped red pepper
one small tin of sweetcorn
Preheat your oven to 200C/400F.
Grease a baking dish and place it in the oven to heat (frittata will cook more quickly).
Blend the tofu with the turmeric, gram flour and Kaka Namak.
Wash, slice and fry up the mushrooms and pepper in the olive oil.
Add the sweetcorn to the mix and stir until well heated through.
Combine the blended tofu mixture with the mushrooms and vegetables (in the cooking pan if big enough, or straight into the oven heated dish) and bake for at least half an hour or until the frittata/tortilla seems set through.
We served it with chips and salad above, but it is lovely on its own and also cold and sliced the next day.
Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)
salt to taste
Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) – roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!
Variation: Sesame roast potatoes – coat the potatoes in sunflower oil and plenty sesame seeds before roasting – this has a lovely flavour too.
3 green onions (scallions), including green part, sliced thinly
8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
PASTA: 1 package large manicotti tubes
SAUCE: About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.
Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.
Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.
Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.
If you liked this spinach tofu manicotti try some of our other festive recipes
Mushrooms in a rich creamy sauce topped with flaky puff pastry. This Mushroom Puff is perfect for Christmas or just about anytime at all!
Mushroom Puff Ingredients
A third of a cup/60g/2oz of vegan margarine
4 tablespoons of plain white flour
4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
3 cups of mushrooms, sliced
half a litre/500ml of soya milk
1 glass of white wine (or stock)
handful of chopped parsley
salt and pepper to taste
approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley.
Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice – a feast!