Vegan Stuffed Shells

Before my dairy free days one of my  favorite meals was stuffed shells. I would always order it when we ate at Italian restaurants, and after I got married I started making it at home quite often. It's been about 5 years since I last had this dish and I have really missed it. I made it last night for dinner using an old recipe but subbing tofu for ricotta and omitting the egg.  My oldest daughter, my youngest daughter, and I loved it.  My husband doesn't like tofu at all under any circumstances so it wasn't one of his favorite meals but he said it was a really good substitute for the real thing. My 5 year old... well she's 5.  And she hates spinach. But she did eat around the spinach so that's a dinner win.

Vegan Stuffed Shells:

1 package extra firm tofu, drained and pressed

1 bag frozen spinach, thawed and drained well

1 box jumbo pasta shells

Olive Oil

1 Tablespoon nutritional yeast ( to add cheese flavor)

3 cloves garlic

Basil

Thyme

Oregano

Salt and Pepper to taste

1 jar of your favorite spaghetti sauce- I used Bertolli Tomato and Basil

Directions:

 Press your tofu to get all the extra water out.  I wrap it in paper towels first then place it on a plate and put my cast iron skillet and a heavy cookbook on it.  Works like a charm!

While that is left to sit for a few minutes, cook the shells according to the directions on the box and defrost the spinach.  Make sure to squeeze as much of the water out of the spinach as you can.  When the noodles are cooked drain them and set  aside to cool a bit.

Make your "cheese" filling.  In a food processor add your tofu and pulse a couple of times.  

Add 1 tablespoon nutritional yeast, 3 cloves of garlic, 1-2 tablespoons of olive oil and process until it has a ricotta like consistency.  Add more olive oil if needed.  

Why yes, that is a box of Pops in the background.  

Add in your spices- basil, oregano, and thyme ( I love thyme and add it to so many things). Pulse to combine them.  Add in your spinach.  I added the entire bag because I happen to really love spinach.  You could add just half a bag and it would be plenty.  Last, add salt and pepper to taste. Pulse to combine all the ingredients.  Once it's the consistency you want, it's ready to go.

Coat the bottom of a large casserole dish with your pasta sauce.  Stuff each shell with about a tablespoon     ( or a little more) of the filling.  Lay them open side up in the pan.  Once they are all stuffed pour the remaining sauce over top of the shells.

Bake at 350F for about 20 minutes.

Dinner was the stuffed shells, oven roasted green beans, and a dairy free french bread, which will be included in my Friday Favorites post.  My oldest daughter had seconds, and my toddler cleaned her plate.  I guess this can be called a kid friendly meal, especially great for dairy free kids.  And it's totally vegan.  I can't wait for leftovers for lunch!

Creamy ( And Still Dairy Free) Lasagna

This isn't your typical Italian, or even American, lasagna. This one, my friends, is unlike any you've had, unless you been to South Africa. Our good friend Morne, who is from Johannesburg, South Africa, made it for dinner one night while he was staying with us back in February. The original recipe has a cream sauce that you make out of milk, butter, and flour instead of using ricotta cheese. When Morne made it for me he made the sauce with soy milk and dairy free margarine. I could not believe it when I took the first bite- it was the creamy lasagna I had been missing so much!

Our friend Morne with his youngest daughter, and my husband Dave with Sam.

What makes it different from the styles of lasagna we are all used to is that there is no ricotta or mozzarella cheese- you make a cream sauce instead. I happen to love this because I never was a huge fan of ricotta cheese. The meat sauce has chutney mixed in so it has a slightly sweeter flavor that cuts the garlic and brings out more of a beef flavor. Their chutney is not like our chutney- it's made specifically to go with meat so it really enhances the flavor of dishes like this.

Ingredients:
1 medium white onion, sliced thin
dry red wine
2lbs ground beef (they call it mince)
garlic salt
Dried Italian herbs (oregano, basil, thyme)
Mrs. Balls chutney
2 cans diced tomatoes
fresh garlic, minced
Tomato paste
Chutney
ready to use lasagna noodles (they are so much easier)
Fresh Herbs- oregano, thyme, basil (if desired)



White sauce:
Butter- ½ cup melted
Soy milk
1/2 cup Flour



Directions:
Preheat oven to 350 degrees. Spray lasagna pan with non-stick spray.
1.Heat a large heavy pot on medium heat. DO NOT ADD OIL. There is no oil in this recipe. Once the pot is heated, add the onions.


Keep the heat on medium to low and let the onions cook and caramelize on their own. Once they start to brown, add the red wine- roughly a 1/2 cup.


2. Let the onions cook down, and then add the ground beef. I also added the minced garlic at this point as well. Cook the beef through, draining the excess fat once cooked.


3.Add the canned tomatoes, chutney (I added roughly 1/2 cup but I love chutney- you can add less if you like), dried Italian herbs, tomato paste. Let the sauce simmer on low while you make the cream sauce.


4. Melt 1/2 cup dairy free margarine in a sauce pan.


5. Add 1/2 cup flour slowly to make a roux.



6.Slowly whisk in soy milk ( unsweetened) until the sauce is the consistency you desire. I also added a few shakes of garlic salt to cut the sweetness of the soy milk.



7. Let the cream sauce come to a gentle boil, whisking constantly.

8. Once both sauces are done, build your lasagna- put a thin layer of the tomato sauce on the bottom of the dish, then your lasagna noodles, topped with more sauce, then the cream sauce, and lasagna noodles. Repeat for one more layer. Sprinkle fresh herbs on top.



9.Bake in a 350 degree oven for about 20 minutes or until bubbling.


**You can get Mrs. Balls chutney either online, or at The World Market.**

While I was making this I had two little helpers in the kitchen and I just had to get a picture:

(The TJ's bag holds toys and books for Abby while she's in her highchair)



Huge thanks to Morne and Rochelle Vermeulen for sharing this recipe with us!

One of the most comforting foods- Spaghetti and Meat Sauce

One of my most favorite meals is spaghetti and meat sauce. It's one of my favorite winter time meals because it's so hearty and can stand alone. Nothing beats a nice big bowl of pasta and meat sauce, coupled with some good quality crusty bread and a glass of red wine.
However, if it's done badly, i.e. too watery or not meaty enough, it's just plain bad. There is nothing worse than a puddle of watery tomato water under a pile of pasta. It's just gross. That's why I really don't like bottled sauces.
Over the years I've worked on my recipe and I've gotten it to the point that when I make it, my children get so excited for dinner, and my husband absolutely loves it.

It's super simple, but there are a few tricks to make sure it comes out just right. And there's no measuring.

Ingredients:
1lb lean ground beef
2 cans plain tomato sauce
1 small can tomato paste
1 can petite diced tomatoes
1/2 can water
1 green pepper chopped
1 onion, chopped
2-3 cloves garlic (or garlic powder)
chopped fresh mushrooms or canned mushrooms (optional)
2 bay leaves
dried basil
dried oregano
dried thyme
1-2 Tbsp sugar




Method:
Brown beef in pot on stove
Meanwhile, chopped green pepper, onion, and garlic and set aside.
When meat is browned, drain the fat. I use a baster to do this. Usually I drain and rinse the beef, but I have found that just taking some of the fat out and not rinsing makes for a more meaty flavor.



Add veggies and let cook for 2-3 minutes.
Add 2 cans of tomato sauce, 1/2 cans of water, diced tomatoes, tomato paste. Stir well.
Add the spices- basil, oregano, thyme, bay leaves, salt, pepper, and finally sugar. Sugar is the key as it cuts the acid.



Stir well, and let simmer on low on the stove for 3-4 hours, stirring occasionally.