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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. 


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