I cannot find who posted these! :( I have spent literally 3 hours!
But I must save them here, with their pics and everything, to have.
Stuffed Shells
These vegan stuffed shells are made from simple ingredients but don’t fall short on creamy, cheesy flavor! Perfect for a special occasion or holiday meal.
Ingredients
For the Stuffed Shells:
- 8 oz jumbo pasta shells (gluten-free or regular)
- Vegan Ricotta, below
- ½ cup (13 g) loosely packed fresh basil, chopped
- 25 ounce (700 g) jar pasta/marinara sauce of choice
- 1/4 – 1/2 cup dairy-free parmesan (optional)
For the Vegan Ricotta:
- 1 block organic firm or extra firm tofu
- 1 cup cashews, soaked for at least 4 hours
- 2 tablespoons nutritional yeast
- 3–5 cloves of garlic
- Juice of 1 small lemon
- ½ teaspoon lemon zest (about ½ small lemon)
- 2 teaspoons Italian seasoning blend
- 1 tsp pink himalayan or sea salt
- Freshly ground black pepper, to taste
Instructions
Stuffed Shells
These vegan stuffed shells are made from simple ingredients but don’t fall short on creamy, cheesy flavor! Perfect for a special occasion or holiday meal.
Ingredients
For the Stuffed Shells:
- 8 oz jumbo pasta shells (gluten-free or regular)
- Vegan Ricotta, below
- ½ cup (13 g) loosely packed fresh basil, chopped
- 25 ounce (700 g) jar pasta/marinara sauce of choice
- 1/4 – 1/2 cup dairy-free parmesan (optional)
For the Vegan Ricotta:
- 1 block organic firm or extra firm tofu
- 1 cup cashews, soaked for at least 4 hours
- 2 tablespoons nutritional yeast
- 3–5 cloves of garlic
- Juice of 1 small lemon
- ½ teaspoon lemon zest (about ½ small lemon)
- 2 teaspoons Italian seasoning blend
- 1 tsp pink himalayan or sea salt
- Freshly ground black pepper, to taste
Instructions
- Soak the cashews for at least 4 hours
- Pre-heat the oven to 375F.
- Par-cook the pasta: most jumbo shell packages will have cooking instructions for stuffed shells, but if not, cut the cooking time of the pasta in half, then add two minutes. Make sure to cook the shells in a large pot with plenty of (salted) water and stir occasionally to prevent sticking. Once the noodles have finished cooking, carefully drain them and rinse with cold water, then lie each shell out on a clean baking tray to prevent sticking.
- Make the Ricotta: by adding all ingredients to a food processor and processing until smooth and creamy, 45 to 60 seconds. Transfer the ricotta to a bowl and fold in the freshly chopped basil, reserving a few leaves to sprinkle on top after the shells bake.
- Stuff the Shells: add 1 cup of marinara sauce to the base of a 9 x 13″ pan and spread it around evenly with a spatula. Use a spoon, cookie dough scoop, or piping bag to fill each shell, gently close it, then place it cut side-up in the pan. The amount of ricotta needed will vary on the size of the shell; I used gluten-free shells and used around 2 tablespoons for each shell.
- Cover the shells with the remaining marinara and parmesan cheese, if using, then bake in the middle rack of the oven for 30 to 35 minutes, until browned and bubbly. Top with additional fresh basil, then serve warm.
- Soak the cashews for at least 4 hours
- Pre-heat the oven to 375F.
- Par-cook the pasta: most jumbo shell packages will have cooking instructions for stuffed shells, but if not, cut the cooking time of the pasta in half, then add two minutes. Make sure to cook the shells in a large pot with plenty of (salted) water and stir occasionally to prevent sticking. Once the noodles have finished cooking, carefully drain them and rinse with cold water, then lie each shell out on a clean baking tray to prevent sticking.
- Make the Ricotta: by adding all ingredients to a food processor and processing until smooth and creamy, 45 to 60 seconds. Transfer the ricotta to a bowl and fold in the freshly chopped basil, reserving a few leaves to sprinkle on top after the shells bake.
- Stuff the Shells: add 1 cup of marinara sauce to the base of a 9 x 13″ pan and spread it around evenly with a spatula. Use a spoon, cookie dough scoop, or piping bag to fill each shell, gently close it, then place it cut side-up in the pan. The amount of ricotta needed will vary on the size of the shell; I used gluten-free shells and used around 2 tablespoons for each shell.
- Cover the shells with the remaining marinara and parmesan cheese, if using, then bake in the middle rack of the oven for 30 to 35 minutes, until browned and bubbly. Top with additional fresh basil, then serve warm.
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2. Coconut Curry Red Lentil Soup
One of my favorite easy meals courtesy of my BFF Mrs InstantPot! Coconut Curry Red Lentil Soup. (But do on Stovetop)
1 onion, diced
2 garlic cloves, minced
1-2 T curry
1-2 tsp ground coriander
1.5 C red lentils
4 C low sodium veggie broth
1 15 Oz can diced tomatoes
1 can light coconut milk
2 T tomato paste
1 T minced fresh ginger (I use frozen)
Lots of sliced spinach (fresh or frozen)
Red pepper flakes if desired
Salt & pepper if desired (I never add)
I throw everything except fresh spinach in the InstantPot and cook on high for 6 minutes, natural pressure release. If spinach is frozen, I throw it in with the rest at the beginning. After it is done, I add the fresh spinach and let the heat cook it. Original recipe is 1-2 handfuls, but TBH, I use an entire big box…..
Garnish with chopped cilantro. I also serve over roasted butternut squash or steamed broccoli/cauliflower medley.
