MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Florentine Style Manicotti
Categories: Pasta
Yield: 4 Servings

12 Manicotti tubes
2 tb Olive oil
1 lg Onion; minced
3 cl Garlic; minced
20 oz Frozen chopped spinach
- (2 pkg);
- cooked, well drained
1 ts Dried basil
1/4 ts Nutmeg; freshly grated
Salt
Black pepper; freshly ground
16 oz Firm tofu;
- drained & crumbled
1 tb Fresh lemon juice
3 c Bechamel sauce
1/2 c Walnuts; toasted; ground
1/2 c Dry bread crumbs
1/2 c Vegan mozzarella;
- shredded (optional)

Bring a large pot of salted water to a boil over high heat. Cook the
manicotti, stirring occasionally, until al dente. Drain and rinse
under cold running water, then set aside.

Heat 1 tb olive oil in a large skillet over medium heat. Add the
onion and cook until softened, about 5 minutes. Add the garlic and
cook 1 minute more.

Squeeze the spinach to remove as much liquid as possible and add to
the skillet. Add the basil, nutmeg, and salt & pepper to taste, and
cook for 5 minutes, stirring to blend the flavors.

Transfer the spinach mixture to a large bowl. Add the tofu and lemon
juice and stir to blend well. Add salt & pepper to taste and set
aside.

Preheat the oven to 350?F. Lightly oil a 9x13" baking dish. Spread a
layer of the sauce in the bottom of the dish. Using a teaspoon, fill
the manicotti with the tofu mixture until well packed. Arrange the
stuffed tubes in a single layer in the baking dish. Spoon the
remaining sauce over the manicotti.

In a small bowl, combine the walnuts, bread crumbs, and remaining 1 tb
olive oil with a fork. Sprinkle over the manicotti. Top with the vegan
cheese, if using, and cover with aluminum foil. Bake for 30 minutes,
then turn over and bake until the top is golden brown, about
10 minutes more. Let rest a few minutes, then serve.

Recipe by Vegan Planet by Robin Robertson

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--- Maximus/2 3.01
* Origin: Roon's BBS - Budapest, HUNGARY (2:371/52)