Vegan Spinach Pesto Stuffed Shells

These were *amazing*

Start with homemade tomato sauce w/ vegan Italian sausage:

• 1 package Upton's Naturals Italian Sausage style seitan
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley

I saute the seitan with the onions & garlic, browning the seitan a bit. The rest of the ingredients- the crushed tomatoes, tomato paste, tomato sauce, water, sugar, seasonings, salt, pepper, and parsley (if you have it) go in the crock pot. When the seitan/onions/garlic is done, add that to the crock pot and turn on low for 6-8 hours (while you're at work.)

Corn-free note- I've been using Eden Organics for canned tomatoes and beans because their canned stuff is completely free of citric acid, which may or may not be corn.

OK, so once your sauce is done, make the spinach pesto ricotta filling (adapted from the Veganomicon):

• 1 lb extra firm or firm tofu
• 2 tsp lemon juice
• 2-4 cloves garlic, pressed or minced
• 1/4 tsp salt
• ground pepper
• 1/2 cup minced basil leaves
• 1/4 cup pinenuts
• 2 T olive oil
• 2-3 cups baby spinach

I used my Cuisinart, and simply blended everything together, putting in the spinach last. Set aside (you can even make ahead of time and refrigerate it.

Cook up some pasta shells- the ones I used were actually brown rice shells, and I used them because the other brands at the store had lots of potential corn ingredients- various vitamin additives to the flour that are completely unnecessary. These were very good, tasted just like regular pasta. And the packaging promises you can't overcook them. But, they take about 20 minutes to cook.

After you cook your shells, spread a layer of sauce on the bottom of your pan, stuff each one with ricotta filling, and then pour more sauce on top of the shells (I think I used about 2/3 of the sauce.) Bake for 30 minutes at 350F.

Enjoy!!

Garden tomatoes for dinner

Garden tomatoes
Originally uploaded by zombie amelia

This year I grew four heirloom tomato plants from seed (I don't know which varieties they are, since the seed package was assorted heirloom tomatoes), and even though I can't enjoy tomatoes fresh anymore due to my allergies, I like to cook with them.

Tonight's dinner was a variation on something I make frequently- seitan with vegetables on pasta or rice topped with a little goat cheese.

This version started with a small garden onion, minced, sauted in olive oil with two cloves garlic, pressed. Add salt and pepper to your liking. Cook until the onions are clear and starting to brown. Add the crumbled seitan (this one was a tasty new variety we were trying, Upton's Italian sausage variety, which crumbled nicely.)

Saute the seitan with the onions for a few minutes, then add 10-12 sliced white mushrooms (or brown, I had white.) Mix and cook on medium heat until the seitan starts to brown and stick to the pan. You may have to add more olive oil as you stir. Add some chopped fresh basil (5-6 leaves) and a handful of pine nuts.

At this point, you should add the pasta to that pot of water you started boiling a while ago... I used angel hair, but you could use any number of things. This had a nice Italian thing going, so I went with that. Add the chopped tomatoes, there were 4 here, chopped coarsely, and cook with the seitan mixture until the pasta is done, about 5-6 minutes. The tomatoes should have just started breaking down and releasing their juices, but not be too soft and mushy. I like to cook them just until they start to break down because this is the freshest I can eat them.

Serve the seitan over the pasta and top with grated sharp cheddar goat cheese. Enjoy!