Sunday, April 14, 2013

Kale & Mushroom Stuffed Shells

There is a recipe for tofu ricotta in Artisan Vegan Cheese. It has non-dairy yogurt added for creaminess. There is also an almond ricotta recipe, but I didn't have enough almonds for that recipe. I sauteed some onion, garlic, kale, and portabella mushrooms to mix with the tofu ricotta. I used the Italian veggie marinara from Victoria Vegan Sauces. It was still marked down a little at Fiesta. I could see chunks of artichokes through the glass, so I blended it to make it smooth. I even bought some Daiya mozzarella to sprinkle on top! Yum!
 photo 7d06241e-c134-4b4b-a40c-c9d2d45b3681_zpsa6f946ec.jpg  photo d9ea7a8d-7182-4f86-a71c-89f319a6c923_zps840ea7b4.jpg

No comments:

Post a Comment