Healthy Cannaloni

• KALE WITH CASHEW CREAM SAUCE
• 2 large bunches of kale, tough stems and center ribs removed
• 1/2 cup raw cashews or 1/4 cup raw cashew butter
• 1 cup hemp, soy or almond milk
• 1/4 cup onion flakes
• 1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning (optional)
• CANNALONI
• 1/2 Box Cannelloni Shells- preferrably wheat or spinach
• 1 can Tomato Sauce
• 2 TBS Onion Flakes
• 2 TBS VegiZest or Mrs. Dash Table Blend salt substitute
• 1 TBS Black Strap Molassas
• 1/2 TBS Garlic Powder
• Soy Parmesan (optional)

1. Steam the kale for 15 minutes or until tender. Meanwhile blend the cashews, milk, onion flakes, and VegiZest in a food processor or high powered blender until smooth and creamy. When the kale is done, press it with paper towels to remove any excess water, chop, and mix with the sauce.
2. Follow the directions on the box to make the cannaloni shells. While the shells are cooking, make the red sauce. Mix Tomato Sauce, onion flakes, VegiZest, garlic powder and Black Strap Molassas together... add water or more of other ingredients to suit your own tastes. Once the cannelloni shells are cooked, remove carefully and place on waxed paper--allow them to cool until you can pick them up. Fill the shells with the Kale with Cream Sauce and place in a glass casserole dish that has been lightly covered with olive oil. Pour the red sauce over the cannelloni and cover with foil. Bake for 20-30 minutes on 325 degrees. Grate soy parmesan as a topping if desired.

cream sauce, bunches of kale, cashews, hemp, onion flakes, dr, cannaloni, cannelloni, tomato sauce, onion, vegizest, black strap, garlic

Taken from www.epicurious.com/recipes/member/views/healthy-cannaloni-50169104 (may not work)