Tortelloni, Cremini Mushrooms, Roasted Broccoli and Cauliflower

Dinner 4/13

Tortelloni

Cremini Mushrooms

Roasted Broccoli and Cauliflower

Tortelloni are like tortellini, only bigger and stuffed with ricotta (a crumbled block of extra-firm tofu mixed with salt, pepper, nutritional yeast to taste) and cooked baby spinach (with shallots and garlic). The twist was that we used round wonton wrappers as the dough -- it worked like a charm! They were dropped in boiling, salted water and finished by rolling around in a pan of soy margarine and parsley. This may be our new favorite pasta dish... ;)



The tortelloni were served on a bed of sliced cremini mushrooms (pan-fried 7-8 minutes with olive oil, pepper, and a splash of tamari at the end of cooking) along side Roasted Broccoli and Cauliflower (tossed with olive oil, salt, pepper, roasted at 450F for 15 minutes).

Tags: tortelloni, wonton, tofu, spinach, broccoli, cauliflower, mushrooms, vegan, food, dinner, tofu666