Reset, refresh, rejoice— Spring is HERE!! Here’s a dish that you will crave no matter what the season, inspired by loveandlemons.com and their stuffed shells recipe. Of course being the tweaker that I am, I made a few changes to make this recipe a bit healthier.
Here’s their recipe, I swapped:
- white pasta shells for brown rice pasta (better for digestion, brown rice pasta has more fiber than white pasta + it’s gluten-free)
- 1 cup greens for 2 cups (to boost the nutrients in this ridiculously tasty dish)
- cheese for nutritional yeast (filled with B vitamins, high in protein, amino acids, magnesium and folic acids, fat free, gluten-free)
You need:Vegan “ricotta”: (can be made ahead)
- 1.5 cups cashews soaked 30 minutes & drained (if you don’t have a Vitamix soak at least 3 hours)
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons umeboshi vinegar
- 1/4 cup water (just enough to get the blade going)
- salt, pepper to taste
- 1/2 cup crumbled firm tofu (crumble with your hands!)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups finely chopped raw kale and spinach, mixed
- handful of chopped fresh basil
- sea salt & black pepper, to taste
- 1 package brown rice pasta (we used Tinkyada Little Dreams)
- a few cups of your favorite marinara sauce
- drizzle of olive oil
- top with Nutritional Yeast
Preheat oven to 350.
In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
Scoop cashew cream into a large mixing bowl and add the crumbled tofu, oregano, red pepper flakes, kale, spinach, basil, and another few pinches of salt & pepper. Stir & taste.
Cook your pasta in salted water until al dente. Drain.
Prepare a baking dish with a good slathering of marinara at the bottom. Add pasta into the bowl with your “ricotta” mixture and stir it all around well.
Now scoop the mixture evenly into the baking dish. Top with a drizzle of olive oil. Bake for 25 minutes. Sprinkle nutritional yeast on last and serve hot. Yuuuuuuum!
Spinach is one of the richest sources of antioxidants. It promotes healing (I love that) and improves memory and mental function. Kale adds a dose of good-for-you vitamins, minerals, and fiber to your bod.