| Low Calorie Oat Stuffed Manicotti (VEGETARIAN)
SHELLS:
1 cup of flour
Pinch of salt
4 eggs
1/2 cup of water
1/2 cup of milk
Place eggs, water, milk and salt in blender. Add flour. Blend well. Refrigerate for an hour or overnight. Fry chilled batter in crepe pans, keeping crepes thin. |
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FILLING:
1/4 cup of vegetable or olive oil
2 onions, finely chopped
1/2 pound of tofu in sm. cubes
1 cup of chopped fresh mushrooms
1 1/2 cup of steel-cut oats
1 3/4 - 2 1/4 cup of water
Saute the onions and mushrooms and tofu until onions begin to brown. Add oats and water. Cook stirring frequently for 20 minutes.
SAUCE:
2/3 cup of flour
2 cups of milk (soy milk or Rice Dream)
2 tablespoons of soy sauce
2 cups of water
1/2 teaspoon of sea salt
4 tablespoons of olive oil
2 teaspoons of dried crushed sage
1/2 teaspoon of thyme
1/2 teaspoon of marjoram
Pinch black pepper
Heat oil, add flour, stir often for 2 minutes. Remove from heat, allow to cool for several minutes. In separate bowl combine remaining ingredients. Whisk together with flour-oil. Bring to boil, simmer 10-15 minutes.
Wrap stuffing in shells and place in oiled baking pan that has a thin coating of sauce. Cover with foil and bake at 375ºF. for 45-50 minutes. Serve with a scoop of sauce.
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