Monday, July 24, 2006

vegan stuffed shells

i have to mention the stuffed shells i made last night, because they were such an unmitigated success, earning eight out of eight thumbs up. the recipe is from the ultimate uncheese cookbook (again), and while the shell filling doesn't completely duplicate the taste of ricotta and parmesan, it comes pretty close, and is amazingly delicious. i almost don't want to tell you how these are made, i just want to invite you over to my house and make them for you...

baked stuffed shells

16 jumbo pasta shells
6 cups tomato sauce
1/2 cup parmezano sprinkles (see below) or vegan parmesan
1 lb firm regular tofu, mashed
2/3 cup vegan mayonnaise
1 1/2 tablespoons minced fresh parsley
2 tsp dried basil
2 tsp onion powder
1 tsp garlic powder
salt and pepper

preheat oven to 350. cook pasta according to package directions, drain well. lightly oil a 9 X 13 baking dish.

in a large bowl, combine tofu, mayonnaise, herbs, and seasonings, and mash into paste. stuff about 2 tablespoons into each shell. spread a cup of tomato sauce in baking dish. arrange shells over sauce. spoon remaining sauce over the shells and sprinkle with parmezano sprinkles. bake until heated through, 30 to 45 minutes.

parmezano sprinkles:

1/2 c blanched almonds
2 tablespoons nutritional yeast flakes
1 to 2 teaspoons light or chickpea miso
1/4 tsp salt

put this in a food processor and process til fine.

note: do NOT be afraid, as i was, of the inclusion of mayo in this recipe! i live with two mayonnaise haters, and they didn't even notice it was there. fear not.

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