I have to say, first up, how much better I feel since making the shift to not eating meat. My body feels cleaner and lighter and guilt free. I know it’s not for everyone, but for me it’s good, and we might even save some money eating this way.
Last night I made spinach and ricotta dumplings in tomato sauce and it was a knockout.
It is a 2 part recipe, but you could easily use a store-bought jar of Passata and just make the dumplings.
SPINACH AND RICOTTA DUMPLINGS IN TOMATO SAUCE (serves 4 adults)
Spinach and ricotta dumplings
- 500 g of frozen spinach (thawed and chopped finely)
- 350 g ricotta cheese
- 5 oz parmesan cheese
- 3 or 4 eggs
- dash of nutmeg
- 5 oz plain flour (and some more for rolling the balls in)
- salt and pepper to taste.
Combine all ingredients and mix really well. Put the mixture in the fridge for 1 hour to firm up (you really do need to so this)
In the meantime make a tomato sauce (or open your jar of passata)
- 3 cloves of garlic sliced thinly
- 2 cans of chopped tomatoes
- 1tsp salt
- 1 tsp sugar
- olive oil
- torn basil leaves
Fry garlic in olive oil until soft, add cans of tomatoes, salt and sugar and cook over moderate heat until sauce has reduced by 1/3. Continue if you like it really thick. When sauce is how you like it add a decent slug of olive oil (believe me it makes all the difference) and tip into baking (or serving) dish
After one hour has passed – take your prepared mix out of the fridge. Roll into small balls – about the size of a macadamia nut. It is easier to do this if you dust the bench with flour as the mixture is a bit sticky. The dumplings seem to hold their shape better if you do this.
Boil a pot of salted water and drop the balls into the water. They are cooked when they rise to the surface (approx 2 minutes). Remove them as they rise with a slotted spoon and drop them into your sauce. Try not to overcrowd the pot with balls cooking – they don’t take long, and it’s kind of fun watching them bob to the surface as you go. Drop 10 in, remove 5, drop another 5 etc..
Put in the oven for 10 minutes to reheat a little. Cover with breadcrumbs and parmesan if you like. I think you could even prepare it earlier in the day and reheat when you are ready – which is what I’m doing for lunch today.
Thumbs up from every member of my family – even the ones who don’t like ‘green’ foods. Filling, low carb, healthy and vego. 🙂
edited to add: The reheat was fab – I added some home rolled Labne (blogging that next week) and chilli dukkah to spice it up a bit. Delish!