one of my best friends, erin, challenged me.
i won.
results can be seen below.
asparagus stuffed manicotti w/ creamy cashew basil sauce
8 manicotti
2 cup raw cashews
3-4 cloves fresh garlic - minced
1/4 cup white wine
1/2 tsp nutmeg
1 cup fresh basil - chopped
2 large shallots - minced
olive oil
1 medium sized bunch asparagus - cut into 2 in. pieces
1 cup shredded tofu
1 tsp oregano
1 tbsp old bay seasoning
1/2 cup chopped raw walnuts
1 package cremini mushrooms
1 small yellow and red tomato - chopped
salt and pepper
heat oven to 375.
(if you have the time, let the cashews soak in hot water overnight. if not, try to let them soak for at least an hour before use, to get them softened up).
cook the manicotti noodles per the package directions. set aside until ready to stuff.
in a small saucepan, steam your asparagus until soft to the bite. approximately 4-6 minutes. remove from heat and immerse in cold water to stop the cooking.
shred your tofu and add it along with 2 tbsp minced garlic and 1 tbsp olive oil to a large skillet. add 2 tbsp old bay seasoning, 1 tsp oregano, salt and pepper. continue to cook until the tofu is a caramel color. add 1 cup chopped cremini mushrooms. cook for another 3-4 minutes. remove from heat. you can now add your asparagus and walnuts. mix together well.
in a medium skillet heat 1 tbsp olive oil. add the rest of your garlic and your shallots. heat for 3-5 minutes to bring flavors forward and soften the shallots.
in the meantime, use an immersion blender or food processor to cream your cashews. to do this, you will want to dump out the water the cashews have been sitting in and refill. use enough water to immerse the cashews, with a 1/2 in above. add this to the food processor or use the immersion blender and blend until milky and smooth. if it is too thick, add some more water. you want it to be a little milky because the cashew cream will thicken greatly upon adding heat.
you can now add your cashew milk to the skillet with the garlic and shallots. combine at a low to medium heat. as it thickens you can now add your white wine, nutmeg and basil. let cook until the flavors have melded together, approximately 6-8 minutes.
be sure to leave a little asparagus, mushrooms and basil for garnish.
it's time to stuff your manicotti.
stuff each one with the tofu/asparagus mixture. add a little of your cream sauce to the bottom of your casserole dish, so they won't stick. lay each one down. pour the cream sauce over the top. sprinkle a little more nutmeg, if you desire. reserve a little of the cream sauce to use once plated.
cover with foil and cook for 25-30 minutes.
garnish with the asparagus, mushrooms, basil and tomatoes.
serve with a pinot.
enjoy!
2 cup raw cashews
3-4 cloves fresh garlic - minced
1/4 cup white wine
1/2 tsp nutmeg
1 cup fresh basil - chopped
2 large shallots - minced
olive oil
1 medium sized bunch asparagus - cut into 2 in. pieces
1 cup shredded tofu
1 tsp oregano
1 tbsp old bay seasoning
1/2 cup chopped raw walnuts
1 package cremini mushrooms
1 small yellow and red tomato - chopped
salt and pepper
heat oven to 375.
(if you have the time, let the cashews soak in hot water overnight. if not, try to let them soak for at least an hour before use, to get them softened up).
cook the manicotti noodles per the package directions. set aside until ready to stuff.
in a small saucepan, steam your asparagus until soft to the bite. approximately 4-6 minutes. remove from heat and immerse in cold water to stop the cooking.
shred your tofu and add it along with 2 tbsp minced garlic and 1 tbsp olive oil to a large skillet. add 2 tbsp old bay seasoning, 1 tsp oregano, salt and pepper. continue to cook until the tofu is a caramel color. add 1 cup chopped cremini mushrooms. cook for another 3-4 minutes. remove from heat. you can now add your asparagus and walnuts. mix together well.
in a medium skillet heat 1 tbsp olive oil. add the rest of your garlic and your shallots. heat for 3-5 minutes to bring flavors forward and soften the shallots.
in the meantime, use an immersion blender or food processor to cream your cashews. to do this, you will want to dump out the water the cashews have been sitting in and refill. use enough water to immerse the cashews, with a 1/2 in above. add this to the food processor or use the immersion blender and blend until milky and smooth. if it is too thick, add some more water. you want it to be a little milky because the cashew cream will thicken greatly upon adding heat.
you can now add your cashew milk to the skillet with the garlic and shallots. combine at a low to medium heat. as it thickens you can now add your white wine, nutmeg and basil. let cook until the flavors have melded together, approximately 6-8 minutes.
be sure to leave a little asparagus, mushrooms and basil for garnish.
it's time to stuff your manicotti.
stuff each one with the tofu/asparagus mixture. add a little of your cream sauce to the bottom of your casserole dish, so they won't stick. lay each one down. pour the cream sauce over the top. sprinkle a little more nutmeg, if you desire. reserve a little of the cream sauce to use once plated.
cover with foil and cook for 25-30 minutes.
garnish with the asparagus, mushrooms, basil and tomatoes.
serve with a pinot.
enjoy!
Very artistic looking too
Posted by: David Wolfe Rawfoods | August 23, 2009 at 11:48 AM
Very sleek and elegant as well as tasty. Thanks for sharing. The manicotti must be scruptious! Thanks for sharing.
Posted by: Clotilde M. | July 23, 2009 at 05:41 PM
Oh. my. god!!!! You had me at manicotti...but with creamy cashew basil sauce too!!! This is amazing.
Posted by: Jennifer | June 24, 2009 at 01:43 PM