it should come as no surprise to you guys that autumn is my favourite time of year. it definitely lends itself to all five of the senses; the sound of leaves crunching under your shoes, the sensation of a soft sweater rubbing against your skin. the smells of cinnamon pine-cones and baked goods- seeing leaves change colours before your very eyes. and finally, comes taste. there are so many incredible foods that autumn brings; fresh baked bread, warm, hearty soups, crispy apple pie, pumpkin flavoured coffee- believe me, i could go on and on. autumn makes people seek warmth, through over-sized, plush clothing, and warm food. well, this recipe is like a warm, soft sweater for your mouth.
these stuffed shells are incredibly easy, flavourful, and hearty. with tangy sauteed spinach, pressed garlic and plenty of seasonings folded into fluffy gobs of tofu ricotta, and a zesty marinara sauce, i think this recipe definitely has the potential to become and autumn / winter favourite for you all; i know it has for me.
the ingredient list is simple, and these only take around 45 minutes to an hour to come together. making for the perfect autumn or winter meal, the recipe is as follows;
for the tofu ricotta…
1 package of firm tofu, pressed,
2 tablespoons of vegan cream cheese* (such as tofutti brand),
¼ teaspoon of lemon juice,
2 cloves of garlic, pressed,
3 tablespoons of nutritional yeast,
1 teaspoon (or more) of salt,
a dash of black pepper,
for the sauteed spinach…
1 bag of baby spinach,
1 clove of garlic, pressed,
1 teaspoon of olive oil,
salt and pepper to taste,
for the pasta sauce…
1 larger sized jar of your favourite pasta sauce will do just fine, (i used victoria brand white linen marinara, it is out of this world)
for the shells…
i just used a box of barilla jumbo shells. they have an incredible bite and cook up perfectly, legitimately EVERY time.
vegan parmesan* (such as follow your heart),
red pepper flakes*,
the first thing your going to want to do is preheat your oven to 375 fahrenheit. next, get a pot large enough for all of your shells up to a rolling boil. then, carefully drop in your shells and let those boil up until soft.
while your jumbo shells are boiling, in a skillet heat up you olive oil, and add in your pressed garlic, baby spinach, and salt and pepper. toss this combination about until the spinach is *slightly* wilted, as it’ll cook down further in the oven.
after that’s done, check your shells and if they’re soft to the touch, drain them and blast them with a little bit of cold water, as assembly is hands on and i don’t want you to get burned!
while those are cooling down a bit further, in a food processor, add all of your tofu ricotta ingredients and blitz away until the mixture is fluffy and creamy.
in a mixing bowl, transfer over your tofu ricotta and sauteed spinach and gently fold the two into one another.
once that’s done, you’re going to take as much or as little of the tofu ricotta / spinach mixture and just press it right on into the shells. i usually take large gobs of filling, press it in, and then gently fold the shells closed over it.
once all of your shells are stuffed, in a baking dish of your choosing, line the dish neatly with your stuffed shells. if you have any ricotta left you can drop dollops on-top of the shells, or save it for something else, like another pasta bake, or spreading over crispy baked french bread.
pour over the sauce of your choosing and bake until the edges of the shells are crispy, so for about 20 minutes.
once they’re done, remove from the oven, let them cool for a little bit and enjoy!
i REALLY hope you guys make these, and if you do, that you enjoy them as much as i do. they’re a staple in my home, because only a few shells fill you up, and these definitely make for killer left overs, as the flavours just settle more over night. thanks for looking! if you take any photos, make sure to upload them to instagram and tag me in them! i love seeing your guys’ posts! *all ingredients with an asterisk next to them are completely optional
How did you guys spend your valentines day? With the people you love? With the food you love? haha yep…priorities.
I tend not to take part in many ‘hallmark’ holidays. Me and my boyfriend make an effort to enjoy every day together and go out for dinners when we want to etc. so last night we stayed in, made dinner together and most importantly ate some cake.
It wasn’t heart shaped, and it wasn’t strawberry filled…but for me, carrot cake is a good cake any day of the week, any time of year.
Heres a super simple low fat recipe I threw together for us, and for you.
the crust is dates and mulberries on half (my side)
the other half is dates, cashews, pecans and mulberries (his side)
its a day about compromise right?? haha
once your crust is pressed down grate carrots and add them to your food processor with about 5-10 medjool dates, cinnamon, nutmeg, and a handful of raisins.
pulse until combined with a few raisin chunks
add half this mix to your pie pan!
next I added a layer of nutmeg banana 'icecream’, simply two bananas with a fair amount of nutmeg and a few raisins
I poured this layer on and let it set in the freezer while I showered, the shower is optional but let it set for presentation reasons
next I added the other half of the carrot mixture
on top you could add a cashew based 'icing’ or stick with the lower fat option like me and use banana, young coconut, and vanilla.
Store in freezer and place in fridge before eating :)
Some times all I crave is a simple bowl filled with some of my favourite fruits, a good book and some vegan hot chocolate👌🏻 my parents blessed me with a huge box of peaches, apples and pears, But they are going bad faster than I can eat them! And me being someone who doesn’t really like to eat fruits as a meal I have no idea what to do with them! So if you have any recipes or any suggestions on what I should do with all these wonderful fresh fruits please feel free to share☺️
I get so much enjoyment out of creating and eating these colourful salads,with each bite, I instantly feel my cells regenerating themselves. Very lucky my mum just took me grocery shopping. I haven’t had Spanish onion is so long, what a difference they bring to any food! Yum. Okay, for this salad you will need:
About 12 cherry tomatoes
3 asparagus stems/ 6 if they’re small
1 zucchini - peeled into ribbons
Big handful of baby spinach
A few Dutch baby carrots
¼ Spanish onion
Small handful of snow peas
Broad bean flowers
A little cinnamon
Oh and some spring onion!
Cut your orange in half, peel rind off and cut just one half and slice into about 5mm thick, set aside- the other half you will use as your dressing.
Wash your vegetables, I hardly cut anything making this salad, except for the zucchini and onion, all you need to do is stem the asparagus and top and tail the snow peas.
To assemble, choose a plate you love, and just starting layering. Perhaps a little spinach on the bottom with spring onion and zucchini ribbons and snow peas, layer with more spinach and orange segments, stick asparagus in the salad all around the plate, place carrots to one side, scatter tomatoes and radishes. Top with broad bean flowers, squeezed orange juice, pepper and a sprinkle of cinnamon.
Enjoy eating the rainbow !!