Two recipes in one week!
Not to mention two meatless recipes....
nice.
Behold:
VEGAN STUFFED SHELLS
(with a delightful tofu ricotta)
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saute mushrooms, onions, and garlic |
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puree tofu and spices |
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boil and drain shells |
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sh-mix |
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stuff und sauce und bake |
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burn toast, eat brucetta without it
Unlike the vegan meatloaf (which I happen to love and have made twice since), this was a huge carnivorous success. I tweaked the original recipe and added mushroom and onion to the filling. I'd definitely use the 'ricotta' in a lasagna or something again, it had a very subtle (if even existent) soy flavor....
Recipe found hereIngredients- 2 tablespoons olive oil
- 1.5 teaspoon salt
- 1 teaspoon oregano
- 16 ounces extra firm tofu
- 2 cloves garlic
- 1 tablespoon nutritional yeast
- 10 ounces frozen spinach, defrosted
- 1 box jumbo shells
- 1 jar of your favorite marinara sauce
Instructions- Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”.
- Add the defrosted spinach to the blended tofu mixture.
- Cook shells in boiling salted water until el dente. Drain
- Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
- Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!
Number of servings (yield): 6-8
live it, laugh it, love it- racha |
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