RE: Artichoke & Spinach Stuffed Shells -veganized version using tofu

[Guest guest]

Artichoke and Spinach Stuffed Shells

Categories: Pasta & Cousco

Yield: 6 Servings

 

1 0 oz frozen chopped spinach

-thawed

1 c frozen artichoke hearts

-thawed

12 jumbo pasta shells,uncooked

1 c lite/low fat firm tofu plus 1 Tbs - 1/4 cup nutritional yeast

 

2 T fresh basil,Chopped

1 T fresh parsley,Chopped

1/4 t salt

2 T lemon juice

1/3 c tofu nonfat sour cream*

2 cn no-salt-added stewed

-tomatoes,undrained and

2 T cornstarch

1 1/2 T fresh basil,Chopped

vegetable cooking spray

fresh basil sprigs,optional

 

How To Prepare:

 

1. Cook spinach and artichoke hearts according to package directions,

omitting salt; drain well. Set spinach aside. Chop artichoke hearts,

and set aside.

 

2. Cook pasta shells according to package directions, omitting salt and

fat; drain and set aside.

 

3. Position knife blade in food processor bowl; add spinach, tofu

mixture, and next 4 ingredients. Process 30 seconds or until smooth,

scraping sides of processor bowl once. Transfer to a bowl; stir in

artichokes and sour cream.

 

4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a

saucepan; stir well. Cook over medium heat until thickened, stirring

frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1

1/2-inch baking dish coated with cooking spray.

 

5. Spoon spinach mixture evenly into shells. Arrange shells in baking

dish. Pour remaining tomato mixture over shells. Bake, uncovered, at

350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs,

if desired.

 

Yield: 6 servings.

 

* Tofu Sour Cream

From “Vegan Vittles,” by Joanne Stepaniak

 

1 10.5-ounce package lite silken fofu (firm)

1 Tbs canola oil

2 tsp fresh lemon juice

2 tsp apple cider vinegar

1 tsp sweetener of choice

½ tsp salt

 

Blend in food processor or mixer until smooth and creamy

 

Keeps about 5 days.

 

 

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from Maida

 

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