Tofu Vege bake with Pomegranate molasses and prunes

This photo doesn't do this meal justice, but it was so good that i thought i better take an image and post it. I guess if your not into tofu you could replace it with chicken.

Tofu Vege bake with Pomegranate molasses and prunes

Chop pumpkin, potato, parsnip, leek, carrot in to 2cm cubes

Place in a deep enamelled cast iron pan with some olive oil and mix together

Begin cooking with lid off for 15mins

Mean while

Cut tofu block in to 2-3cm cubes place in a bowl

Add finely chop 1-2 garlic cloves

Sprinkle with Tamari and a good lathering of Pomegranate molasses

Mix and marinate for 10mins

Take cooking pan out of the oven

Add a handful of prunes, sour berries (sorry i don't know the name), pumpkin and sunflower seeds

Mix tofu and vegies together and bake with the lid off 45 – 60mins approx at 180. allow vegies to brown and mix every 20mins or so.

Chop silver beet in to pieces about 2cm

10 mins before ready remove pan from oven place silver beet on the top of the vegies and return to oven with lid on to cook through.

Serve with cous cous

Cabbage, Parsley, Ricotta Cannelloni

Once a week we get an amazing box of local and seasonal organic vegies and fruit. Its always a bit of a mystery what's in the box which makes for part of the fun. While eating seasonally makes good environmental and health sense it means you need to be creative with your cooking or it starts to get a little bit repetitive. I like to experiment and on a whim i will throw things together. The next couple of posts are recipes that i have either adapted to what's in my fridge or i have made them up. They require you to intuit quantities and timing a little as they have not been tested, let me know if you have any success or failures with them. p.s because i am trying to get the kids to eat them the flavours a simple - you could try adding chilli or anchovies to the cannelloni stuffing if you like.

Cabbage, parsley and ricotta Cannelloni

One box of Cannelloni tubes

Finely cut ¼ of a green cabbage and steam

Finely chop onion and lightly brown in olive oil

Add one finely chopped clove of garlic

In a bowl bring cabbage and onion mix together

Add ¾ cup finely chopped parsley and one egg

1- 1 ½ cups of crumbled ricotta Salt and pepper to taste

Tomato sauce

One onion finely chopped One clove or two of garlic finely chopped

Tin of tomatoes chopped 2 tblespoons of tomato paste plus tin of water or one bottle of Passata

In a pot brown onion in olive oil add garlic

Add tomatoes tins + paste or sauce

Salt and pepper and dried or fresh oregano for flavour

Cook till sauce thickens slightly say 20 mins

While sauce is cooking fill Cannelloni tubes with vege mix

Place in a heavy bottomed (cast iron) pan and cover with tomato sauce

place lid or tinfoil over the top and cook 30 -40mins till pasta tubes are soft. You may need to add a little bit of water if the sauce is drying out too much.