Tag: comfort food

Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

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By using beans as the main ingredient in the sauce, you get a hint of hummus taste, extra fibre and protein, and a hearty, satisfying taste. The filling is infinitely adaptable — and amazing with mashed butternut squash and spinach, too.

pasta 1

Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

For the pasta:
1 8oz (226 g) box whole grain jumbo shells (I recommend Tinkyada)
Salted water, for boiling

For the filling:
1 (350 g) package extra-firm tofu, squeezed of excess moisture
Zest of 1 lemon
2 tablespoon large-flaked nutritional yeast
1/2 cup packed sundried tomatoes, chopped (I use no-salt added, sulphite-free ones)
Boiling water for the tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cups finely chopped kale, packed
1 cup crimini mushrooms, chopped
2 1/2 teaspoons Italian seasoning
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the sauce:
1 bulb roasted garlic (this is listed first in the instructions)
1 can (398 ml) organic, no-salt added navy beans (about 1 1/2 cups) (I like Eden’s)
1 lemon, juiced (use the same lemon you used for the zest)
Freshly ground black pepper
2 tablespoons roasted cashew butter
2 tablespoons roasted tahini
1 tablespoon large-flaked nutritional yeast
1 tablespoon extra-virgin olive oil
Fine sea or Himalayan salt to taste
Water from the soaked sundried tomatoes (see instructions)

To roast the garlic, preheat the oven to 425 degrees F (230 degrees C). Thinly slice the top of the whole garlic bulb, exposing the cloves. Wrap in foil. Bake until soft, about 45 minutes.

Bring a large saucepan of salted water to a boil. Prepare pasta according to package directions.

While the noodles are cooking, prepare the filling. Crumble the tofu in a large bowl. Stir in the zest and nutritional yeast. Heat the oil in a large skillet. Add the onions, cook until softened. Add the kale, mushrooms and Italian seasoning. Drain the tomatoes, reserving the liquid. Add the mixture to the tofu, along with the sundried tomatoes. Mix to combine. Season with salt and pepper.

Meanwhile, put all of the sauce ingredients in a food processor. Use only half of the garlic and half of the lemon. Whizz until smooth. Add additional garlic, lemon, salt, pepper and nutritional yeast to taste. Set aside. (I use the whole bulb and whole lemon, although different sizes may be according to taste). Use the sundried tomato water to thin to a sauce consistency.

Once the noodles are cooked al dente, drain well. Assemble them in a 9×13 glass baking dish. Divide the mixture in the noodles. Top with the sauce. Cover with foil and bake at 350°F (180°C) for 30 minutes. Let stand 10 minutes before serving.

Vegan Fettucine Alfredo

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Coconut milk replaces traditional heavy cream in this veganized variation. Not a coconut lover? Not to worry, the coconut is dominated (in a good way) by the roasted garlic.

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Vegan Fettuccine Alfredo

1 tablespoon extra-virgin olive oil
1 shallot, minced
1 (14oz.) can full fat coconut milk, refrigerated at least 24 hours
1 tablespoon nutritional yeast
1/4 teaspoon  ground nutmeg
1 bulb roasted garlic*
Fresh ground pepper and salt to taste
1 lb (454g) fettuccine, cooked

In a medium skillet, heat the olive oil. Add shallot, letting cook until softened. Open the can of the coconut milk, and skim the thick cream from top, saving the thin liquid on the bottom for another use (smoothie?). Add the cream, nutritional yeast, and nutmeg to the skillet. Squeeze garlic from the bulb onto a cutting board and mash it a bit with a fork. Add it to skillet, mix well, and season with fresh ground pepper and salt to taste. Toss with the fettuccine and garnish with parsley.

*To roast the garlic, slice a thin layer from the top of a bulb and wrap in foil. Bake in a 425 degree F oven for about 45 minutes until softened, then squeeze out the creamy cloves.

Mexican Mushroom Mole with Cilantro Lime Rice

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I realize that it isn’t the most authentic, but it certainly fits the bill for a mole-inspired dish. Based on an original, but with local-to-me ingredients, this sauce this version includes mushrooms as the main event and is served alongside a rice that plays up the right flavors. If you can make authentic mole, please come over for dinner.

mole and rice

Mexican Mushroom Mole with Cilantro Lime Rice

For the mole:
1/2 cup almonds, chopped
2 corn tortillas, torn into pieces (I use homemade)
2 tablespoons sesame seeds
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Sea or Himalayan salt
2 tablespoons coconut oil (not virgin)
1 large onion, chopped
4 garlic cloves, minced
5 cups (about 2 1/2 lbs) sliced cremini mushrooms
4 large portabello mushrooms, chopped
2 large red bell peppers, chopped
1/3 cup raisins
1 (28oz/796mL) can diced tomatoes
2 tablespoons dark unsweetened cocoa powder
About 1 cup water

In a large skillet over medium heat, put the almonds, tortilla pieces, and sesame seeds. Toast until fragrant and starting to brown, about 2 minutes, careful not to burn the ingredients. Remove the skillet from the stovetop and allow the ingredients to cool to room temperature. Once cool, scrape the almond mixture into a food processor. Add the chili powder, cinnamon, coriander, cumin, cloves, and a few pinches of salt. Pulse until the mixture if finely group.

Put the skillet back on the stovetop and heat the oil on medium heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and cook for about 1 minute, until fragrant. Stir in the mushrooms and peppers. Continue to cook until the mushrooms and peppers are soft, about 8 minutes. Add the raisins and tomatoes. Stir to combine.

Add the cocoa powder and about half of the water to the mushroom mixture. Mix well, then stir in the rest of the water. Turn to high heat and bring the mixture to a boil, then reduce to low heat and simmer for 8 to 10 minutes, until thickened, adding extra water if the mixture becomes too thick.

For the rice:
2 cups long grain brown rice
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper (optional)
Zest of 1 lime
Juice of 2 limes
Handful of fresh cilantro, chopped
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Rinse the rice with cool water until the water runs clear. Put the rice, cumin, onion powder, coriander, oregano, a generous pinch of salt, and a few grinds of black pepper in a saucepan, along with the required water on the package’s directions. Cook as directed. When it is finished, stir in the lime zest, lime juice, and cilantro, adding salt and pepper to taste.