Skip to main content

VeganMoFo: Stuffed Shells 2 Ways

This is the final installment of food porn from the recent vegan feast. I gave you the scoop on those yummy little crostinis; then, I told you about the suggestion from HippieMom, Spinach Artichoke Dip; there was even a guest blog by ChefMom on her delicious Autumn Panzanella Salad, and now on to FroBoy's request: stuffed shells.

I've made these little guys before and they were amazing, but the one thing that made these guys better than the original recipe was BandMan's Bomb Spaghetti Sauce. Seriously, that jazz is so groovy, I literally find myself eating it with a spoon when I find some in the fridge. Yeah it's that good.

After the music (thanks Sun Blood Stories) and the feasting was over, I found quite a bit of Autumn Panzanella Salad extras, minus the fried bread chunks because someone picked them all out. There weren't a lot of leftovers because the salad wasn't anything less than amazingly earth shattering, but because ChefMom always cooks enough to feed a LARGE army, which is perfectly rad with me because cool dishes like this emerge from the leftovers.

In the same book but on another page: BandMan loves cashew cream sauce, and anytime I get a chance to make a dish using it, I take it (I like to make him happy).

from r to l: Traditional Stuffed Shells and Fall Stuffed Shells



 
Traditional Stuffed Shells:
1 box of large shells, cooked and cooled
Ricotta Cheeze
Spaghetti Sauce
  1. Preheat the oven to 350
  2. Pour a thin layer of spaghetti sauce in the bottom of a baking dish
  3. Stuff each shell with ricotta cheeze and them up on top of the sauce
  4. Top each shell with some more and spaghetti sauce and pop them in the oven until heated throughout.
Fall Stuffed Shells:
1 box of large shells, cooked and cooled
leftover Panzanella Salad, or butternut squash, roasted
Cashew Cream Sauce
  1. Preheat the oven to 350
  2. Use your blender to puree your leftover panzanella salad (adding non-dairy milk as needed to thin)
  3. Stuff each shell with pureed butternut
  4. Bake until heated throughout.
  5. Top with freshly heated cashew cream sauce.  

Served with a light side salad dressed with leftover citrus dressing



And on a final note: A BIG thank you to everyone who came for the music and feasting. I know we all had a great time! Triple hugs go to Sun Blood Stories for rocking the house, as usual. Your music is sexy. 


    Comments

    Popular posts from this blog

    Swimming Rama

    Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
    Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
    Back to Vegan MoFo:I'll be…

    Fried Peach Pasta Salad w/fresh mangoes & blueberries

    But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

    This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


    The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

    Fysh and Chips

    Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
    When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…