Thursday, May 22, 2014

Spinach Manicotti with White Walnut Sauce

If you are looking for a novel presentation for manicotti, you will want to try the "Spinach Manicotti with White Walnut Sauce" (page 228). The filling ingredients may be quite familiar, a tofu-based ricotta cheese mixed with spinach and shallots. But what makes this recipe different is the unique sauce, consisting of ground walnuts, more tofu, nutritional yeast, and soymilk. The closest I can come to describing this is to compare it to an Alfredo style sauce, but really, it is quite unique and stands on its own. Once the manicotti are cooked, stuffed, and covered with the sauce and breadcrumbs, they are baked in the oven until hot and lightly browned. This dish is quite rich, and you might find one or two manicotti per serving is enough to satisfy.
Keeping it "McDougall Friendly" checklist:

ü  Omit the olive oil when sautéing the shallots. Instead, use a non-stick pan and/or water, sherry, or light broth as a sauté liquid.

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