delicious dinner recipe (has tofu and nut.yeast)

[Guest guest]

Last night I made such a delicious dinner (totally from my head and in a

grove so I dont have the exact amounts but I'll give my best guess)

 

Stuffed Pasta Shells (it was so sexy we decided to have red wine with it)

 

list of ingredients:

jumbo shells (I used durum wheat semolina, i used about half the package)

onions (I used traderjoes frozen diced onions, about a handful)

firm " chinese " tofu (I used trader joes organic tofu)

onion powder

garlic (I used the dry granules)

basil (I used dried)

parsley (I used dried)

oregano (I used dried)

marjoram (I used dried)

bragg's liquid aminos

spinach (I used frozen chopped spinach, also trader joes, about half the

package)

nutrional yeast (gotta be yellow, I believe, if it is yellow then its redstar)

mushrooms (white mushrooms, about 5 mushrooms)

extra virgin olive oil

vinegar (I used organic brown rice vinegar)

 

How to:

boil water, and while shells are cooking

 

in frying pan (now I'm guessing on the amounts)

1/4 cup of diced onions (if you dont use frozen you can cook in a little

water)

package of tofu (just crumble with your hands and drop it in the pan)

spice it (to taste) with the onion powder, garlic granules, extra basil,

margoram, oregano, parsley, and maybe a 1/4-1tsp of liguid aminos (soy sauce

can be used instead)

table spoon nutritional yeast flakes and spinach (prolly fresh baby spinach

would work nice too)

a handful of mushrooms that you just crumble up to small pieces with your

hands

 

stir and cover, stir and cook

 

when shells are cooked spoon tofu mix into each one,

 

now make sauce (again I'm guessing on the amounts)I put it in an old

nutbutter jar w/lid so its easy to mix and save for later (but we ate it all

up)

 

about a 1 !/2 cups olive oil

1tblespoon braggs liquid aminos

1tsp garlic granules

1tblespoon basil

1tsp parsley

1tsp oregano

1/2 tsp margoram

1tblespoon nutrionional yeast

1tablespoom vinegar

 

shake it up and pour it on the stuffed shells, you may need to reheat, if you

bake it make sure its covered, I didn't reheat my shells so they were warm

but not piping hot, I loved the sauce being raw and just poured on before

eating, and the oilier the better in my opionion

 

feel free to adjust the amounts and ingrediants to your taste, I am not sure

of the amounts anyway, I just threw together some staples that I keep in my

kitchen and fridge.

 

the dinner looked and tasted so sexy, you might want wine and candles with

it! also I believe it took me about 1/2 hour to make (the most time

consuming thing was boiling water, defrosting the spinach in the pan and

stuffing the shells)

 

I'll make it again and freeze it, And next time I'll record the amount!

enjoy!!

kim aka mamatazz

[Guest guest]

I forgot one thing!

 

after you stuff the shells put on " nutritional yum yum " it is a paremson

cheese substute then cover it with olive oil sauces

 

how to make nutritional yum yum (my ds loves this stuff and even eats it

plain)

 

about 1 cup blanched almond slivers or flakes to 1 tablespoon nutrional yeast

 

(I always very the amounts and it always is good, if you blanch the almonds

your self make sure that they are dry other wise you can end up with the

consistency of amond butter rather than parmeson cheese)

 

If you have a small or medium size mason jar, the blade of the blender can go

directly on the jar (no blender pitcher to wash!!!)

 

store tightly covered in the refrigerator to prevent rancidity of the

blanched/chopped almond mixture

 

sorry to leave this very yummy condiment out!!!

 

kim aka mamatazz