Cannelloni with chard leaves
Ingredients: 12 chard leaves, 500g ricotta, grated cheese or cream cheese, or vegan cheese to taste, nutmeg, salt, pepper, rosemary, cherry tomatoes, olive oil.
Procedure: blanch the chard leaf. Mix the ricotta with the cheese and seasonings. Place the filling on the stretched chard leaf and assemble. Sauté the tomatoes with the rosemary in a little olive oil. Place the cannelloni in a bowl and put the tomatoes as a sauce on top. Bake until golden.
Cannelloni with lentil dough
Ingredients: 1 cup of cooked lentils, 2 cups of water, 1/2 tsp of salt, Herbs, 1 tsp of leavening powder
Procedure: process until a smooth paste is left, with the consistency of pancake batter or a little thicker, Cook in a pancake pan on both sides.
Fill with what you like. Assemble the cannelloni, place sauce on top and serve.
Ingredients: 1 egg, 2 egg whites, -1/4 cup of almond drink or milk, -1/3 cup of skim milk powder, 1 tablespoon of ground flax, pinch of salt
Stuffed: minced garlic, 1 minced onion, 1 bundle of spinach, 1 tbsp of skimmed spreadable cheese, skimmed string cheese. Tomato sauce and cheese
Procedure: for the crepes, blend all the ingredients and cook in a pan. For the filling, sauté garlic and onion. mix with spinach and other ingredients. Fill the crepes, place the sauce and bring to the oven to gratin.