Creamy Stuffed Jumbo Shells with Soy Chorizo, Tofu and Veggies

I found this recipe on VegWeb.com and made it once before, I was revisiting recipes and made it again Tuesday night. Jack says I can make every week - LOL - it is really good. I had fresh spinach and tossed it in with the potatoes and carrots after I added the water to let it wilt instead of using frozen. You really should go get this recipe and give it a try.

It makes alot so have friends over or make a half a batch, or you could try freezing some for later.

Beef(less) Mole

So I found this recipe I ripped from a mag for Chicken Mole, I didn't have any faux chicken but I had Gardein Beefless Tips, so here is my rendition on the recipe. Be sure to cook up a big batch of your favorite rice to serve this over. This made a lot of gravy, you could probably use 2 packages of tips, although I only used one. (My pics are so great this time around... need to check the camera settings)

• 2 tablespoons canola oil
• 1 medium onion
• 6 garlic cloves, minced
• 1 tablespoon cocoa powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 cup smooth almond butter 
• 1 can fire-roasted tomatoes 
• 2 cups vegetable broth
• 1/4 teaspoon salt
• 1 slice of white bread, cubed small (I only had a left over Easter roll) 
• 1 package Gardein Beefless Tips
• Cooked rice

 

In a dutch oven, combine oil, onion, garlic, cocoa powder, cinnamon, red pepper flakes, cloves and black pepper.  Saute for 5 minutes.

Add the almond butter and mix until is melts into the other ingredients.  

 

Add tomatoes, broth, salt and bread, and bring it back to a simmer.  Cover the pot and cook for 12-15 minutes.

Add the beefless tips and cooked til they are done (about 5 minutes).

 Serve over rice with a tortilla and a glass of wine. If you had some guac it would make a good side dish. Enjoy!

Baked Penne

The original recipe called for ground turkey, I substituted LightLife Smart Round. My husband says I can make this any night of the week.  LOL -- Not all the pics are great but the dish is fantastic. Enjoy!

• 1 pound faux ground beef (use your fav)
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 1 can diced tomatoes
• 1 can Rotelle
• 1 can tomato paste
• 1 jar sliced mushrooms, undrained
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 1 pound penne, cooked (or your fav pasta shape)
• 1 package Daiya mozzarella shreds

Cook the first three ingredients in a large skillet over medium heat about 5 minutes. Let the veggies get a good start.

Stir in tomatoes and the next 7 ingredients (through the crushed red pepper); bring to a boil.  Reduce heat, simmer, stirring occasionally for 20 minutes.

This is when you should get that pasta going. Cook and drain.

Stir pasta and cheese into sauce. Spoon into a lightly greased 13 x 9 baking dish. Bake for 35 minutes at 350.

Enjoy! You can serve with a favorite salad, bread or fruit.

Off topic, on Tuesday morning we had to put our four-legged family member George down -somehow he slipped a disk during the night Monday - we went to bed all fine and woke up with George paralyzed in his hind quarters. He was such an awesome part of our family and will always remain in our hearts. RIP George!