Stuffed Shells

Vegan Ricotta stuffed shells

* 1 19-oz pkg firm tofu, drained

* ½ cup raw cashews, soaked

* ¼ cup nutritional yeast

* 1 lemon, peeled and quartered

* 1 tbsp granulated onion

* 1 tbsp granulated garlic

* 2 sweet onions, peeled and sliced

* 1 handful FRESH basil

* 1 handful FRESH oregano

* 2 quarts homemade marinara sauce or fave oil-free jar sauce

* 1 pkg large pasta shells

1. Preheat oven to 325

2. Examine the shells. If most of them are open and fill-able there is no need to pre-cook them. If not, pre-cook them until they’re just soft enough to open without breaking

3. Line bottom of baking dish with sliced onion; randomly sprinkle with a little bit of sauce. No need to cover the entire area with sauce. The onions will caramelize & keep everything from sticking while adding flavor to the dish

4. Combine tofu, cashews, nooch, lemon, granulated onion & garlic in food processor and process until smooth

5. Add fresh herbs and pulse to combine but not purée

6. Pour filling into piping bag or plastic food storage bag, snip end of bag and fill shells with filling

7. Place shells in a single layer in baking dish, cover with remaining sauce, cover tightly and bake as follows:

• Pre-cooked shells 30 minutes

• Uncooked shells 45-60 until done to your liking

Red Lentil Bolognese

Here’s another quick and easy weeknight meal. Red lentils cook quickly compared to other legumes. Just be sure NOT to add salt to the cooking liquid lest they take hours to cook instead of minutes. Ask me how I know.


  • 2 cups red lentils, well rinsed
  • 2.5 cups water
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fennel seed
  • 1/2 – 1 cup dry red wine
  • FRESH basil
  • FRESH oregano
  • FRESH parsley
  • 28 oz can diced tomatoes
  • 28 oz can tomato purée
  • Method
  • Recipe note: If the canned tomato products contain salt, pre-cook lentils in water until tender. Do not drain, then proceed as follows:
    1. Toss everything EXCEPT FRESH HERBS into a 5 quart pressure cooker and process on LOW pressure for 30 minutes. NPR
      Add herbs, stir well to combine
      Serve over your fave pasta (shown with gluten-free rice pasta) or over a baked potato or in a bowl with a side of your fave crusty bread

    Thai Coconut Curry

    Thai Coconut Curry is quick, easy and delish

    Water-sauté chunky-cut veg of choice until tender-crisp or done to your liking. In this batch I used Bok Choy, red bell pepper, carrot, celery, mushroom and green onions

    Add 1/2 – 1 cup water, 1 cup coconut milk, 2 tbsp red Thai Curry paste and stir until well combined; cook until heated through

    Serve over rice or rice noodles

    What I ate today • 7/24/18

    Green leaf lettuce salad

    Sesame bowl

    Sesame Noodle Bowl

    Serves 2


    • 2 oz rice noodles
    • 2 zucchini, spiralized
    • 2 large or 4 small carrots, spiralized
    • Optional garnish: sliced scallion (aka green onion)


    • 1 small red skinned potato, cooked and cooled
    • 1/8-1/4 tsp ground ginger
    • 2-3 peeled garlic cloves
    • 2 tbsp soy sauce or liquid aminos or coconut aminos
    • 3 tbsp rice vinegar
    • 1-2 tbsp sesame seeds
    • 1 tablespoon maple syrup
    • 1/4 peeled lime
    • Optional: 1/8 tsp red pepper flakes


    1. Prepare rice noodles per package directions, drain and set aside in colander or bowl

    2. While noodles cook, combine sauce ingredients in blender and process until smooth

    3. Add sauce to empty noodle pot, add veg and toss to coat, cooking briefly over medium heat to just barely heat through

    4. Add cooked noodles to veg, toss well, plate, add garnish and serve

    Recipe note

    Serves well as a cold dish

    Pineapple + Maine blueberries

    California blend