Kale and Cheese Stuffed Cannelloni

Vegetarian, gluten-free

Ingredients

Pasta mix

  • 2 cups of pea flour
  • 1/2 cup of your favorite gluten free flour mix
  • 2 eggs
  • 1 tsp salt
  • 2/3 of a cup of water

Stuffing

  • 1 cup of cooked white beans
  • 5 garlic cloves
  • 100g light goat cheese
  • 1 cup kale
  • 2 tbs of soy sauce (gluten-free)
  • 2 tbs olive oil
  • 1 small tomato

Directions

Making the Pasta

  1. In a big bowl mix the flours together along with the salt.
  2. Break both eggs and try to mix the eggs and flours together until they become sand-like in texture.
  3. Make a mound with the mixture in the middle of the bowl, then make a hole in the middle of the mound and pour the water in there.
  4. Mix until it becomes a dough like texture.
  5. Take a bit of extra flour and spread some out on the table to help you handle the dough.
  6. Put the dough down on the flour and roll it around.
  7. Cut the ball in two and then with a rolling pin, roll one of the pieces to a flat square no more than 5mm thick.
  8. Cut each square into 16 even squares (4 x 4).

Putting it all together

  1. Blend all the stuffing ingredients together.
  2. In all of your pasta squares, spoon a teaspoon of stuffing down the middle in a line and then roll it up to finish up your cannelloni.
  3. Boil water in a large pot with 1 teaspoon of salt and 1 teaspoon of olive oil. When the water is boiling, put the first bunch of your cannelloni in the hot water and let cook for 8-10 minutes. When it`s cooked, remove your cannelloni and cook the other half.
  4. Put a few of your tasty cannelloni on a plate and sprinkle a bit of olive oil and salt on top. You can add some fresh herbs to decorate your plate and add a bit of taste too.

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She was the fastest 800 meter runner in Quebec for many consecutive years, she also competed at national level Canadian games. Since switching from Track to Spartan Race in 2010, she came to conquer 65 races until 2013. Sharing the podium 45 times, from which she finished in 1st position around 20 times. 2014 was used to recover from the many inflicted injuries, an inescapable reality for intense Spartan racers. Rose-Marie Jarry became La Chef after graduating from a prestigious culinary school in Montreal (ITHQ). Gastronomy is the art of sharing food that people enjoy. Rose-Marie Jarry, La Chef, reflects her appreciation of that art by adding her wild touch to it. Gastronomy in her cuisine is lifted by an abundance of healthiness and freshness, competing to reach new grounds for your taste buds. La Chef is also a specialist for her clientele that requires tasty recipes covering for food sensitivities or intolerances, and allergies. A very important part of Rose-Marie’s life is the endless affection she shares with animals. She is extremely concerned about how animals are treated and exploited for commercial gains. This also give her motivation to have a more natural, and vegan way to approach food. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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