In the fourth episode of our Midea Taste Tactics series, De Bruyne takes us to Italy.
To play a starring role in City’s midfield, you have to keep your energy levels up with some good home cooked food.
What better than cannelloni, stuffed with spinach and a vegan ricotta sauce made from cashews?
With the help of vegan food influencer Maya, De Bruyne shows you how you can make your own.
Previously in the series, John Stones has talked us through his favourite style of cake while Zack Steffen has shared the recipe to his salmon teriyaki dish.
Click on the video below to find out how to make De Bruyne‘s choice...
Recipe:
Vegan ricotta sauce for the filling:
- 250g cashews
- 150ml plant-based milk
- 150g vegan yoghurt
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- salt and pepper to taste
Spinach for the filling:
- 1 Tbsp oil for frying
- 1 onion
- 2 cloves of garlic
- 400g frozen spinach
- a handful of fresh basil
- salt and pepper to taste
Everything else:
- 250g cannelloni
- 600g tomato sauce
- salt and pepper to taste
- 1 Tsp dried basil
Instructions:
1. Firstly, soak the cashews in boiling water for 30 minutes. Then, drain and blend with a Midea hand blender with plant-based milk, vegan yoghurt, lemon juice, nutritional yeast and season to taste.
2. Defrost the spinach in the Midea air fryer.
3. Heat up some oil in a pan and fry chopped onion and garlic for a few minutes before adding the spinach and combining together.
4. Next, stir in a handful of fresh basil and season to taste. Add about two thirds of the vegan ricotta to the spinach and combine. Then, fill your cannelloni with the mixture, using either a spoon or a piping bag.
5. Heat the tomato sauce, adding oregano and salt and pepper to taste. Then, pour half of the sauce into a baking dish to cover the bottom. Place the cannelloni on top and then pour over the remaining tomato. Take the rest of the vegan ricotta sauce and add a few dollops on top.
6. Bake in the air fryer or in the oven at 180C/360F for 30-40mins.
