Tofu Ricotta Stuffed Pasta with creamy pumpkin sauce by @alexafuelednaturally. Ingredients:
25 uncooked jumbo pasta shells
1 (14 ounce) package of firm tofu
1 cup raw almonds
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp pepper
3 cups chopped spinach
1/2 cup unsweetened almond milk
CREAMY PUMPKIN SAUCE
1 small sugar pie pumpkin
1/4 cup raw cashews
1 cup unsweetened almond milk
1/2 cup filtered watered
1 tsp salt
1/2 tsp pepper
1/4 cup nutritional yeast
1 1/2 tbsp tomato paste
1 tsp garlic powder
1.Preheat oven to 400 degrees F.
2. Cook the pasta according to the package directions, drain and set aside.
3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes.
1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.
Recipe continued in comments! Follow us at @plantbased.recipes #veganpasta#vegancheese#vegandinner#veganfood#veganmeals#veganrecipe#veganrecipes#plantbased#plantbasedrecipes#vegan#plantbasedrecipe#recipes#recipe#vegandinner#tasty#easyveganrecipes
Lunch/Dinner Idea: Roasted garlic and rosemary hassleback potatoes in rich tomatoey sauce by 📸 @lucy_and_lentils ❤ via @vegangotgame#vegangotgame Recipe:
For the tomato sauce:
•1 white onion diced
•3 cloves garlic minced
•1 tin chopped tomatoes
•1 celery stalk chopped
•1 tbsp sage
•1 tsp rosemary
•1 tsp thyme
•1/2 cup water
•large pinch salt & pepper
•fry off the onion & celery in a little oil until softened, then add the minced garlic and fry for further 1 minute
•add the tinned tomatoes then add the dried herbs and water
•simmer for a few minutes then add a pinch of salt and pepper.
•taste test and add a little more herbs depending on preference. Enjoy!
3,2255717 hours ago
Quick and easy butter bean stew 🌱 ✨especially good in this weather 🥶 I like to make a big batch for a meal prep for the next few days. It goes with so many different things, rice, potatoes, salad, roasted vegetables, couscous SO MANY THINGS. Ingredients: red onions, lots of garlic, butter beans, tomatoes, spinach, fresh lemon, parsley, sweet paprika, extra virgin olive oil, salt and pepper. Such a simple recipe! Full recipe on my website and on YouTube for anyone interested ❤️🌱
2,6185418 January, 2019
Snack/Side Idea: Crispy and Cheesy Potato Wedges by 📸 @xanjuschx 🍟 via @vegangotgame#vegangotgame
Preheat oven to 200 degrees. Cut potatoes into wedges. In a large bowl combine 2-3 tbsp oil (for about 6 large potatoes), spices, 1tsp smoked pepper powder and 2tbsp nutritional yeast for the cheesy flavor. Add potato and mix well. Place potato wedges onto baking sheets and bake for about 35 minutes (flipped half way) until golden and crispy! Enjoy!
Roasted Veggies and Chickpeas on Rice Topped with Guacamole and Cilantro 🥑🥦 Dinner last night was simple yet delicious. Eating vegan or eating with your health in mind doesn’t have to be complicated. You don’t have to rock a Pinterest-worthy recipe every night. Just get a grain, some beans, and veggies and there’s so much you can create! 🌈
112 minutes ago
This Plate showed up on my FB memories today 2016 😋
I wish I remembered that brand of Pasta 😬
Hello #Tomato#Basil#speghetti 🍝
I had no idea that you you existed,
You so good 😍
PIZZA 🍕 FRIDAY 😍🙏. Spelt pizza dough with red bell pepper sauce, mushrooms 🍄, broccoli, onions, and olives 💚 🌱
This is actually the first pizza I’ve made since I got diagnosed with a histamine intolerance, and I was able to tolerate it very well. The red bell pepper sauce tastes amazing as a base and I haven’t missed the tomatoes at all 😃👏🏻. I’ll share the recipe with you as soon as my blog is online again 😊🙏. Of course you can top it with vegan cheese 🧀 if you like, but I prefer it simple and clean 😍. Have a wonderful and relaxed friday evening 💚.
Using up the remainder of the pasta sauce and M&S no meat meatballs into a delicious lunch 😋 As I said before, probably not going to get the meatballs again, but they were still good enough for me to enjoy 😊 And of course the pasta sauce was delicious 🤤