THESE RECIPES WERE MISTAKENLY DELETED FROM MY WEBSITE SO I AM RE-POSTING HERE ON THIS BLOG,sorry for the mix up.
Manicotti from scratch..serves 4-6
1 cup slightly beaten eggs
1 cup milk
1 cup all purpose flour ( if using wholewheat add an extra 1/4 cup milk)
1 tbsp sunflower seed oil
Whisk to blend in then allow to rest for a minimum of 3 hours or better still over night in a cool place.
Using small skillets 7 inches across..pour oil in and let it get smoking hot.
then pour out the oil into a jug and add 1/8 cup batter and swirl around to make a pancake quickly flip when lightly golden DO NOT BROWN...KEEP WARM AND FLEXIBLE BETWEEN COTTON TOWELS
Filling:
3 cups kale.. leaves and tender ribs steamed..and allowed to cool, then wrung in a cotton towel to remove any moisture
3 cups diced( 1/4 inch) yams either sauteed with 1 1/2 cups onions OR steamed and allowed to cool, drain..
3-4 cups own made marinara sauce ( see this site for gallon recipe also on webpage
3 pounds/6 cups Ricotta cheese
3 large eggs beaten
1 cup chopped parsley
1 cup grated Parmesan cheese
Mix together thoroughly ...adding the vegetables to the mixed eggs and cheese
PREHEAT OVEN 350F
Stuff the pancakes with this vegetable cheese filling...roll up like enchiladas.
In a large rectangular pan, lightly greased with olive oil or butter.
pour 2-3 cups tomato sauce to make 1/4 inch deep base.
Lay the manicotti in the tomato sauce seam side down..to make a single layer.
Cover this layer with more sauce, and make a second layer..DO NOT MAKE A THIRD LAYER.
Cover the entire pan now with tomato sauce and bake
30-40 Mins until the manicotti puff up.
remove from oven and wait 10 mins before serving as contents need to settle
Vegan Raisin Hob Goblins makes 24-30 depending on taste testers
1 tbsp vanilla extract
1 cup sunflower seed oil
1 cup mollasses
4 cups sunflower seeds
3 1/2 -4 cups whole wheat flour
1 cup raisins
Preheat oven 350F
Mix all the ingredients together, adding the flour last, to a good cookie dough texture (the amount of flour used depends on humidity of area).
Allow dough to rest 20 mins then roll out to 1/4 thick
cut into 1 1/2 inch shapes or Halloween shapes and bake
15-20 mins until edges are brown
Cool on a wire and decorate with (frosting optional)
these are a nicer/healthier version of the original
Waffle Iron Brownies
1/2 cup butter
1/4 cup unsweetened cocoa
3/4 cup brown sugar
2 large eggs well beaten
1 tbsp water
1 1/4 cups all purpose flour ( if using whole wheat add 3 extra tbsp water)
1/4 tsp salt
2/3 cup chopped nuts
powdered sugar to dust (optional)
preheat waffle iron ( if a control, to medium)
Melt butter in a heavy bottomed pan.
remove form heat and add the cocoa powder, blend with a wooden spoon.
Add sugar, eggs, water and salt, and stir in the flour
Add the nuts ( might also use raisins)
Mix thoroughly...pour into greased waffle mold and close lid ( allowing 3 tbsp per rectangular waffle..you judge yourself with the size of your iron)..close lid and they should be ready in 1-2mins. They are done when they no longer stick to the waffle iron..let cool and serve at room temp...These are great with whipped cream or ice cream
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