Creamy Stuffed Poblanos

After my recipe featuring how much I love tofu “ricotta”, I thought I would highlight a similarly made filling in a completely new way. Here it features the stronger flavors of tahini, mustard, and smoked paprika, pairing well with the spiciness of poblano peppers.

Creamy Stuffed Poblanos2

Creamy Stuffed Poblanos

2 hot poblano peppers, cut in half length-wise and seeded
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
1 teaspoon (5mL) extra-virgin olive oil
1/2 medium yellow onion, chopped
1 cup (240mL) packed finely chopped kale
1 medium carrot, grated
1 clove garlic
175g/6oz extra-firm tofu
Juice from half a lemon
1 tablespoon (15ml) roasted tahini paste
1 1/2 teaspoons (7mL) stone ground mustard
1/4 teaspoon (3mL) smoked paprika

Set the oven to broil. Lightly oil a baking sheet. Put the poblanos on the prepared pan. Sprinkle with salt and pepper. Broil, about 5 minutes per side, until they just start to blister and become tender. Remove, and set the oven to 425 degrees F.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and carrot and cook, about 5 minutes, until softened. Add the kale and garlic and cook until wilted the kale is wilted, about 2 minutes. Remove from heat.

Put the onion mixture, tofu lemon juice, tahini, mustard, paprika, and a generous pinch of salt in the food processor. Process until well combined and nearly smooth, scraping down the sides if necessary. Adjust salt and pepper to taste.

Spoon the mixture into the peppers. Portobello mushrooms. Bake until heated through and the topping of the filling is browned and firm to the touch, about 20 minutes. Serve warm.

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Tofu, Corn, and Hemp Seed Veggie Boats

Developed for a back-to-school article, these veggie boats were created with kids in mind. Kids, we know, are budding architects, and building their own lunch keeps them interested, so keeping these unassembled let’s them have some fun with their lunch.

Stuffed Tomatoes with Fresh Corn and Hempseeds

Tofu, Corn, and Hemp Seed Stuffed Veggie Boats

Creamy Tofu Filling:
1 (350g/12.3oz) package extra-firm tofu, squeezed of excess moisture
1/3 cup nutritional yeast flakes
1/4 cup fresh basil, lightly packed
2 to 4 tablespoons freshly squeezed lemon juice
2 tablespoons roasted tahini
1 clove garlic
Sea or Himalayan salt to taste
Freshly ground pepper to taste

For Assembly
Fresh tomatoes, innards removed
Mini fresh peppers, innards removed
Fresh corn, sliced right off the cob
Hemp seeds

To make the creamy tofu filling, put the tofu, nutritional yeast flakes, basil, 2 tablespoons of the lemon juice, the tahini, and garlic clove in the food processor. Process until smooth. Season with salt and pepper to taste, adding lemon juice if desired.

Depending on your child’s appetite, hollow out tomatoes and peppers and put in a container. Put some of the filling in a separate container. Mix together corn and hemp seeds in a third container. Pack the ingredients in the lunch box with a small spoon for assembly.

Stuffed Tomatoes and Peppers with Creamy Tofu, Fresh Corn, and Hempseeds 2

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

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.