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!!!!

Black Bean Burgers (WFPBNO)

This is a recipe by Dr. Michael Greger & Robin Robertson. It's on the web so no copyright issues should be involved. I've made it before exactly as written and they are so delicious. However, today I didn't have any mushrooms and even though it only calls for 1/3 cup you should use them. They aid in the moisture content. Also be sure to only pulse because it can be easy for the bottom of the mixture to get too mixed and become pasty. These hold together so well and are so delicious. I served them on whole wheat burger buns for a filling and compliant meal. You won't be disappointed in this. I am posting my version below.

• 1 cup organic old-fashioned rolled oats
• 1/2 cup walnut pieces
• 1 1/4 inch piece fresh turmeric (or 1/4 teaspoon ground), grated
• 1/2 cup red onion, chopped
• 1 can 15-ounce salt-free black beans, rinsed and drained
• 2 tablespoons tahini
• 1 tablespoon ground flaxseeds
• 1 tablespoon nutritional yeast
• 1 teaspoon dried parsley (if you use fresh parsley use 1 tablespoon)
• 2 teaspoons white miso paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Preheat oven to 375. Pulse the oats, walnuts and turmeric in a food processor until finely ground.

Add onion, beans, tahini and flaxseeds and pulse until combined.

Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to see if the moisture content it well. It should stick together well. If too wet add more oats. If too dry add a tablespoon of water.

Transfer the mixture to a work surface and divide into four even portions. I made a long and just cut it in half and then cut each half in half again so they would be the same size.

Shape into a patty about 1/2-inich thick.

Bake on a parchment lined sheet about 25 minutes.

Make a sandwich with all of your favorite burger fixings.

Enjoy!!

Broccoli Crunch Salad (WFPBNO)

This is the second time I've whipped up this salad for lunch. It is so fresh, crunchy, full of color and flavor. If you aren't a fan of heat start with only 1 tablespoon of sriracha and taste the dressing before moving forward. We like the  heat so 2 tablespoons was perfect for us. As always, you can change up the vegetables you use, using what you like and have on hand. This recipe could be easily doubled and will stay fresh in the frig for 3-4 days. 

Salad:

• 3 1/2 cups chopped fresh broccoli florets
• 3/4 cup frozen, cooked shelled edamame
• 1/2 medium red onion, finely chopped (my onion was huge so I used about 1/4 of it)
• 1/2 red bell pepper, finely chopped
• 1 carrot, grated
• 1/4 cup dry roasted peanuts, chopped
• 1 scallion, slivered

In a large bowl add all of the prepared salad ingredients.

Toss well to combine the salad mixture.

Dressing:

• 1/4 cup tahini
• 2 tablespoons sriracha
• 1 tablespoon apple cider vinegar
• fresh ground black pepper to taste
• water

Add all of the dressing ingredients to a measuring cup and give it a good stir. Start adding water, 1 tablespoon at a time until it gets to the consistency you enjoy! I used 3 tablespoons.

Pour all of the dressing over the salad mix.

Toss to coat all the veggies with the dressing.

Serve for a light lunch or as a side dish.

Enjoy!!!