I am not one to press my recent vegetarianism onto my family members. If they choose to embrace it - all the better! I've mentioned it previously, but tofu and temphe scare me. I'm not looking to recreate meat flavors or even textures, so fake bacon doesn't make it on my grocery list.
I've had a success with silken tofu previously. Making my banana bread disguised with tofu. It was delicious. But that's about as far as I went. I didn't want to tarnish the tofu name in my house!
Last night I surprised myself even with how good this meal turned out! Yet again, I searched Pinterest for interesting and new dinner ideas. I spotted Eat, Live, Run's tofu stuffed shells and knew I had to make it. I love every recipe I have made from hers - I only use her boyfriend approved black bean burger recipe now! It's that good.
I could have sworn my mom told me that I wouldn't convert her. That we better pick up some ricotta at the store. So I did. And that's where stuffed shells two ways comes into play. I couldn't even tell you which one I loved better. It was that good.
Spinach and Sun Dried Tomato Stuffed Shells
Modified from Eat, Live, Run
1 package of firm tofu - make sure you get firm
1 bag of fresh spinach - she uses frozen
3 cloves of garlic - she uses 2
2 tablespoons of olive oil
1 tablespoon oregano
1/4 - 1/3 cup chopped sun dried tomatoes
1 teaspoon salt
1 box of large shells
marinara sauce of your choice
Saute your spinach in a tablespoon of olive oil and your garlic cloves (minced). Once your spinach has wilted, add to a food processor with the remaining spices (olive oil, salt, oregano, sun dried tomatoes). Drain and dry your tofu block with a paper towel. Crumble into the food processor. Pulse until combined and it mimics the consistency of ricotta cheese. Add your mixture to a storage bag and set aside. Cook your pasta until al dente (has a tiny bite). Drain and once cool enough to handle, cut a corner of your bag and start stuffing your shells! Place face down in a sprayed (cooking spray) baking dish. Cover with your marinara and sprinkle with Parmesan cheese (optional). Bake covered (tin foil) for 30 minutes in a 350 degree oven.
Roasted Red Pepper and Ricotta Stuffed Shells
1 cup part skim ricotta cheese
1 cup roasted red pepper spread - I use TJ's
Mix equal parts of spread and ricotta cheese and stuff those al dente shells! Directions for cooking are identical to above. I covered mine in low fat Alfredo sauce :)
Snip the corner of your bag for easy stuffing!
Stuff the shells with your mixture!
Make sure you place the open side down :)
Pre-oven. One box of shells was enough for both recipes!
After the oven. All nice and bubbly :)
I have also been enjoying a seasonal tasting breakfast. Vanilla yogurt with honey, cinnamon, apple and peaches.
On the note of fall, I have been loving the recent weather change. Fall is my favorite weather for clothing and accessories. Here is what I have been wearing lately!
Dress - H&M ($18)
Belt - For Love 21 ($2.50)
Brown Boots - DSW ($100)
Michael Kors Watch - Birthday present :)
Houndstooth Cropped Jacket - H&M ($40)
Skinny Jeans - Arden B
Black Velvet Peep Toe Flats
Sweater Dress - H&M ($25)
Brown Boots - above
Brown Belt - above
Knee High Socks - target
What are all of you wearing and loving this fall?!