cabbage rolls with sunflower seed ricotta

source: https://www.hotforfoodblog.com/recipes/2023/10/04/cabbage-rolls-with-sunflower-seed-ricotta/

This recipe for cabbage rolls with sunflower seed ricotta comes from a fabulous new cookbook by Ashley Madden. Plant-Based Delicious is her second cookbook featuring a delicious collection of gluten-free and oil-free recipes! That’s why I wanted to share this with you. Cause y’all ask me to make recipes with those restrictions and I’m just not the expert at it. Thank goodness for Ashley’s new cookbook!

Plant-Based Delicious has a whole chapter of cozy casseroles and skillets, pasta and noodles, soups and stews, and irresistible desserts! I’m intrigued by this recipe because of the tofu, mushroom, and sunflower seed ricotta filling and because I’ve never made cabbage rolls before. I’m not even sure if I’ve eaten vegan ones either! They came out super delicious and while they might not photograph the best, they taste impeccable. I used a store-bought marinara but Ashley does have a homemade version in the cookbook too.

I happen to love the Trader Joe’s brand roasted garlic marinara. It’s cheap and so tasty! I used to buy Rao’s devoutly but it’s just too expensive! To prepare this recipe you need a whole head of green cabbage. I found the task of carefully removing the whole leaves a little tedious. In the end, it doesn’t much matter if they tear a little because once rolled and baked in all the sauce you can’t even tell what’s going on in there! I suggest watching my video tutorial below before diving into make this recipe.

cabbage rolls with sunflower seed ricotta

Ingredients

cabbage rolls and filling

1 (14oz / 400g) brick extra firm tofu13 to 15 large green cabbage leaves1 to 2 tbsp olive oil (or use only water for oil-free)1 C finely chopped white or yellow onion1/2 C sundried tomatoes (not the kind packed in oil), soaked in water for 15 minutes8oz / 225g white or button mushrooms, thinly sliced2 1/2 C store-bought marinara

sunflower seed ricotta

3/4 C raw sunflower seeds (soaked for 20 minutes in hot water)3 tbsp lemon juice3 garlic cloves, crushed and peeled2 tsp dried oregano1 to 1 1/2 tsp chili powder (adjust to taste)1/4 tsp red chili flakes (optional)1/2 tsp sea salt1/2 C water

Instructions

To make the cabbage rolls, first press the tofu in either a tofu press or by wrapping it in a clean towel and placing it on a level surface. Lay a cutting board on the tofu and something heavy on top, such as a cookbook or some cans of beans. Press for 20 minutes. Then unwrap the tofu and it's ready to use. I actually placed the brick in a nut milk bag and squeezed out the excess liquid while crumbling it in the bag. You can then crumble the tofu with your hands into a large mixing bowl.To prepare the cabbage leaves it's best to break the leaves from the stem or the bottom of the cabbage instead of peeling from the top. To blanch and shock the cabbage leaves, bring a large pot of water to a boil and fill a large bowl with ice water. Submerge two cabbage leaves at a time in the boiling water for 2 to 3 minutes or until they're flexible. Tougher leaves will need to be boiled a little longer. Remove the leaves from the pot using tongs, submerge in the ice water and let them hang out for a minute. Then remove the leaves from the water and pat them dry with a clean tea towel. I even dried the leaves further by running them through a salad spinner after blanching and shocking them. Remove the hard stem and veining that runs up the cabbage leaf by cutting a narrow V in the base of the leaf. If any leaves tear in the process of blanching or rolling, simply patch up the torn area with an extra leaf you've prepared. To make the filling heat a large sauce pan or cast iron pan over medium-high heat and saute the onions with a few tablespoons of water or with 1 tablespoon of olive oil. Cook for 7 to 10 minutes or until softened. Meanwhile drain the sundried tomatoes from the soaking water and chop them.Add mushrooms and sundried tomatoes to the pan and continue to cook, sirring occasoinally for 3 to 5 minutes or until the mushrooms shrink and release their juices. Darin any excess liquid from the pan and transfer this mixture to the bowl of crumbled tofu and mix together.To make the ricotta, drain the sunflower seeds from the water, then rinse and drain well. Add them to a high-powered blender along with lemon juice, garlic, oregano, chili powder, chili flakes (if using), sea salt, and water. Blend on high speed until the mixture is as smooth as possible. Scoop the ricotta mixture into the bowl of veggies and tofu and stir to combine well.Preheat the oven to 425°F. To assemble, spread 1 cup of marinara over the bottom of an 11 x 8-inch glass baking dish. Place a rounded 1/3 cup of the filling across the center of each cabbage roll. Starting at the V shape's end, pull the V together, roll the cabbage leaf over the filling once, fold in the sides, and roll forward away from you into a nice bundle, like a burrito. Place the roll seam side down in the baking dish. Repeat for each cabbage leaf and place the rolls side by side in rows in the dish. Spoon remaining marinara on top of the cabbage rolls.Cover the dish with aluminum foil and bake for 25 minutes, then uncover and bake another 25 minutes or until the sauce is bubbling. Remove the dish from the oven and let the rolls rest for 5 to 10 minutes before serving.

The post cabbage rolls with sunflower seed ricotta appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna