White Bean And Tofu Stuffed Shells Food

VEGAN STUFFED SHELLS WITH ROASTED EGGPLANT

Steps:

• FOR THE EGGPLANT: Sprinkle eggplant rounds with sea salt and place in a colander over the sink to let drain. After 10 minutes rinse lightly and then pat dry. Slice into quarters, place on a cookie sheet and toss in olive oil and sea salt. Broil for 5-10 minutes or until slightly browned and softened, tossing once or twice to ensure even roasting. Set aside.
• Next, bring a pot of water to a boil and add shells and a pinch of sea salt. Stir once and cook according to package instructions. Also, preheat oven to 375 degrees F (190 C).
• While the shells are cooking, add tofu to a food processor and pulse a couple times to break it up. Then add pesto, a healthy pinch of sea salt, dairy-free mozzarella shreds and mix until just combined. Taste a little and see if you need more salt or pesto. Then stir in roasted eggplant.
• Once the shells are done, drain and let cool slightly. Pour 1/2 cup red sauce in the bottom of a 10-inch cast iron or 8×8 pan (amounts as original recipe is written // adjust if altering batch size), then stuff shells with generous spoonfuls of filling.
• Arrange shells split side up in the pan and then top with remaining tomato sauce - they should be covered but not drowning. Bake for 35 minutes or until warm and bubbly. Serve immediately. These go great with Caesar salad, steamed broccoli and/or garlic bread.

WHITE BEAN WAFFLES

Steps:

• Preheat waffle iron.
• Drain and rinse the canned beans. In a small pot combine the beans, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt.
• Add the beans and their cooking liquid to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer's instructions.

WHITE BEAN AND TOFU STUFFED SHELLS

Steps:

• Preheat oven to 375*F.
• Place sundried tomatoes in a small bowl, cover with hot water.
• Cover and let stand 10 minutes.
• Drain well and chop.
• Place tofu in a food processor, and process until smooth.
• Spoon tofu onto several layers of heavy duty paper towels, and spread to 1/2" thickeness.
• Cover with additional paper towels, and let stand 5 minutes.
• Scrape pureed tofu into food processor using a rubber spatula.
• Add chopped sundried tomatoes, beans, mozzarella cheese, basil, Italian seasoning, pepper, and garlic; pulse until beans are coarsely chopped.
• Spread 1 cup of pasta sauce on bottom of a 13x9" baking dish coated with cooking spray.
• Spoon 1/4 cup tofu mixture into each pasta shell, and arrange shells in baking dish.
• Spoon remaining pasta sauce over shells, and sprinkle 1/2 cup mozzarella cheese and Paramesan cheese evenly over shells.
• Bake ate 375*F for 30 minutes or until mozzarella cheese begins to brown.
• Garnish with fresh basil, if desired.
• Yield: 7 servings (2 shells) Enjoy!
• Points-9.

TERRIFIC TOFU STUFFED SHELLS

Steps:

• Boil the pasta shells according to the directions on the package.
• When cooked, strain and place in cool water or on wax paper; set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan.
• Shred soy mozzarella cheese in a bowl (if not already shredded).
• Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired.
• Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands).
• Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff).
• Place the stuffed shells in the baking pan.
• Drizzle a little of the spaghetti sauce over each shell.
• Cover tightly with foil and bake for 25 to 30 minutes.
• Let rest for 5 minutes and serve.
• Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.