Happy Friday! I am so excited for the weekend! For starters, I am married to a sexy man and it is his birthday. So I need to bust out some of my baking skills and make him something delicious! Also going to hit up the beach which I always love! I'm also pretty excited that LA is getting a new drive thru, all vegan restaurant! Definitely going to visit them and taste test! What are your plans for the weekend?
The winner of the Bee Free Honee giveaway was chosen today at random through Random.org, and the winner is KATHY HESTER. Please contact me with your mailing information and I will mail this right out to you! You will love it!
So you are in for a treat! My stuffed shells will most definitely be a hit with your veggie and non veggie friends and family! They are so delicious, very satisfying, healthy, and for you Mom's and Dad's, they re really kid friendly! I know because not only did my kids thoroughly love making and stuffing the shells all by themselves, but they loved eating them too! It is so important to include children in the kitchen while cooking to give them skills in making and preparing healthy food! It will help them develop healthy habits and learn to enjoy preparing good meals, plus, I have found that if they help prepare the meal, they are much more likely to want to eat it and try all of the spinach and veggies they put in. For the pasta sauce, you can definitely take the shortcut route and just buy your favorite vegan store bought brand. But its pretty easy to just whip up a sauce in the blender. Either way!
I hope you all have a wonderful weekend!
with Sun-dried Tomato Tofu Ricotta, Spinach, and Garlic and Herb Tomato Sauce
Makes about 25 Jumbo shells
Step 1: Sun-dried Tomato Tofu Ricotta with Spinach:
1 Pkg. Organic Extra Firm Tofu, drained and crumbled
Juice of 1 lemon
1 clove garlic, minced
3 sun-dried tomatoes, chopped
3 Tbsp. fresh basil
3 Tbsp. Italian parsley
2 Tbsp. Nutritional yeast flakes
1/4 tsp. onion powder
1/4 tsp dried oregano
3/4 tsp salt
3/4 tsp ume plum vinegar, or red wine vinegar
fresh cracked pepper
1 Tbsp. olive oil
8 ounces organic frozen spinach, thawed. Squeeze as much water out of the spinach as possible.
In a large bowl, crumble the tofu up. Add all other ingredients and mix well to incorporate. Set aside.
Step 2: Garlic and Herb Tomato sauce
1 29-ounce can Organic Tomato puree (I used Muir Glen)
3/4/ cup vegetable broth (look for no salt added)
2 Tbsp. olive oil
3 cloves of garlic
2 tsp. ume plum vinegar or red wine vinegar
2 tsp. dried oregano
3/4 tsp. salt
1/2 tsp onion powder
1/4 tsp dried rosemary
1/8 tsp dried thyme
1/4 tsp. dried red pepper flakes (add 1/2 tsp if you like more heat)
fresh cracked pepper
In a Vitamix or regular blender add all ingredients. Blend for just a minute until incorporated and mixed well. Set aside.
Step 3: Cook the jumbo shells
Using a very large soup pot, cook the shells until they are very Al Dente. Think of it as under cooking them slightly. You don''t want the noodles to get too soft or it will be really hard to work with them and stuff them. Once they are cooked to very Al Dente, drain the noodles. Rinse briefly with cold water to prevent them from sticking together.
kids love to help stuff the shells!
Step 4: Stuff the Shells