Don’t put off ’til tomorrow what you SHOULD do today!

Tofu Ricotta Manicotti

I do not like manicotti, I really don’t like tomato sauce (except my own), and I don’t like cheese with the exception of smoked Gruyere. So to say that I was not looking forward to the Tofu Ricotta Manicotti assignment is an understatement. But after several days of putting it off, I realized that there have been times in my life where I had to cook things I didn’t like and there will be more…so suck it up. More…

I do not like manicotti, I really don’t like tomato sauce (except my own), and I don’t like cheese with the exception of smoked Gruyere. So to say that I was not looking forward to the Tofu Ricotta Manicotti assignment is an understatement. But after several days of putting it off, I realized that there have been times in my life where I had to cook things I didn’t like and there will be more…so suck it up.

Once I got past my own mental block, I realized that it was not all bad; I was getting to practice my pasta-making skills, got to try a tomato sauce recipe, and use up some cashew bechemel sauce I had left over–and who knows, maybe I will like this vegan version. But because I waited so long, I am getting stressed as there is still so much to do before the class ends. So without further ado, I chose to make single-serve manicotti dishes and grated some veg cheese over the top once out of the oven. I also exchanged the spinach for peas; and it turned out to be a fresh pop and nice textural contrast to the tofu ricotta.

Tofu Ricotta Manicotti

This dish was not one of my favorites, but that is no big surprise, it tastes like the original. So for some, that is great. And while I will not be making this recipe anytime in the near future, I at least know that I have a vegan comfort food dish in my back pocket should I need it. And I am finally done with the pasta unit. Not a moment too soon!

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