Stuffed Shells (WFPBNO)

These shells are amazing. I've made these at least 3 times in the last 4 weeks. They reheat easily in the toaster oven. This makes more than fit in my casserole that fits into the toaster oven. I just store the extra shells in a container of water and the extra filling in a separate container. You can make some of the components in advance so that you don't have everything to do at the last minute. These are so good they are worth every bit of effort. 

• 1 box jumbo shells, I used 25 shells, not the entire box
• 1 sweet potato, peeled cut into 3/4 inch cubes

Cashew Cream

• 1 1/2 cups raw cashews soaked at least 4 hours or boiled for 15 minutes
• 1 heaping tablespoon minced garlic (I bought pre-minced)
• 2 tablespoons lemon juice
• 1/2 cup room temperature water (or more until it's the consistency you want)

Prep your sweet potato and get it on a parchment covered sheet pan in a 350F preheated oven. Cook sweet potato for about 25 minutes until it's tender. Set aside. Also, get your water on to boil the pasta. Then add the cashew cream ingredients to a high speed blender.

Blend adding more water if needed and scraping down the sides of the blender so you have a nice cream to add to the filling.

Tofu Ricotta

• 16 ounce package extra firm tofu, pressed
• 2 cups chopped spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

To a large bowl add all the ingredients for the tofu ricotta including the tofu that has been crumbled.

Stir this mixture well.

Add the cashew cream and cooked sweet potatoes. Give it a good stir.

Cook pasta according to package directions minus 1 minute. They are going to be baked so don't overcook them. Once they are done run under cold water to stop the cooking process and lay on a kitchen towel to slightly dry.

In the bottom of a 2 quart baking dish add enough marinara to coat the bottom so the pasta doesn't stick.

Stuff the shells with the mixture you've created with the cashew cream, tofu ricotta and potato. Place the shells face up and cover with the remainder of the marinara. Cover the dish with parchment paper and then foil and bake at 350 for 30 minutes.

Once they are ready serve up with a side salad and/or your favorite vegan garlic bread.

Enjoy!!!!

Pasta Puttanesca (WFPBNO)

This delicious pasta dish uses a store-bought Marinara sauce and then adds capers, olives, etc to amp up the flavors. I found this Marinara sauce at Aldi's with 0 fat added and no added sugars. It is inexpensive and tasty and complies with the WFPBNO way of eating. If you don't like olives you can leave them out and maybe use a few more capers. 

• 1 sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 2 tablespoons red wine (I use Pinto Noir)
• 1 tablespoon balsamic vinegar
• 1 jar fat-free Marinara sauce (mine was 23 ounces)
• 2 tablespoons Italian seasoning
• 1/3 cup capers
• 1/2 cup kalamata olives, pitted (I used whole but halves would work too)
• 1 can hearts of palm drained and chopped
• 2 handfuls fresh baby spinach, roughly chopped
• 1 teaspoon red pepper flakes
• 1 box pasta (I used spaghetti noodles)

Start a large pot of water to cook your pasta in. In a medium saucepan add onion, garlic, red wine and vinegar. Cook, stirring frequently for about 5 minutes. 

Add the Marinara sauce and Italian seasoning. Cook for 5 more minutes.

Add the remaining ingredients, except the pasta, heat through. I covered and simmer on medium low while the pasta cooked.

Drain the pasta and serve with the sauce over it. I garnished with nutritional yeast.

Enjoy!!!