Soy, tomato and bell pepper filling for crepes and cannelloni

As a vegetarian person I like the use of soy - vegetarians need their proteines too. This filling goes as well for crêpes as cannelloni. If you want to make the tomato flavour stronger, add more passata (=tomato puree).

Ingredients (x 4-5 crêpes):
140 g grinded tofu (soy)
1 onion
1 clove garlic
2 small tomatoes
½ bell pepper
1 egg
100 g ricotta
80 g tomato puree
70 g cheese
a few tablespoons Béchamel sauce
salt
pepper
olive oil

Preparation:
Fry the minced onion and garlic in olive oil. Add the grinded soy. Add a cup of water. Keep the heat pretty high. Cut the bell pepper into small pieces and add it into the pan. Pour in the tomato puree. Cut the tomatoes into slices and add them on the pan too. Add salt and pepper and let it cook until it becomes pretty condensed. Knead the filling with an egg, cheese cu into small pieces, ricotta and some tablespoons of Béchamel. Fill your crêpes or cannelloni with this filling.

Here are the crêpes I made this time. After I had filled them I still let them heat up in the microwave. I like to serve them with some plain salad.

Béchamel sauce in the microwave

I found out about a quick and less nerve-breaking way to prepare besciamella than the traditional way! That is, al microonde! I recommend it to everybody, for the next time you make lasagne or what ever. For me the end result was without lumps.

Ingredients:
250 ml milk
20 g butter
20 g flour
nutmeg
salt

Preparation:
Let the butter melt in a small container in the microwave for 30 seconds, in 800 watts. Mix the flour into it and cook it in the microwave for 20 seconds more. Then pour the milk on it and cook in the microwave for a minute. Take it out. If you find any lumps with a fork, try to destroy them. Add nutmeg and salt, mix and cook for another minute. Mix once again and cook it for another 30 seconds. Use in the cooking you need it in.