RECIPES

Shells with a creamy spinach filling

 

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16 jumbo shells
350 gr semi-firm tofu
2 cups of cooked white beans
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp nutmeg
225 gr frozen spinach, thawed and drained
28 oz strained tomatoes
2 tbsp olive oil
1/4 tsp chili flakes
1/4 cup minced fresh basil

Pre-heat over at 350 degrees

Cook your shells, drain and set aside

In a food processor, purée the tofu, beans, yeast, garlic, lemon zest, juice and nutmeg and add   1/4 of a cup of water. Mix until cream, it might need additional water depending.

In a bowl combine the tomate coulis, olive oil and chili flakes, mix and coat the bottom of a 9 x 13 pan or platter with 3/4 of the coulis

Stuff the jumbo shells with the filling and place on top of the tomatoe coulis and cover with the remaining sauce

Cover with parchment paper and bake for 40 minutes

Garnish with the basil and you’e set !

Cristina for Peas & Peace

 

 

 

 

 

HEALTH

Nutritional YEAST !!!

 

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It is common knowledge that Vegans run the risk of developing a vitamin B12 deficiency if they aren’t careful in sourcing it from the foods they consume, which should absolutely be taken seriously, as it can lead to anemia!.

 I have to however say that in the 20 years that I have been Vegan I have never had this problem, this without supplements and simply making sure that all meals include essential vitamins and minerals.

Fortunately, a vitamin B12 deficiency can easily be prevented, as it can be found in such food items as nutritional yeast ! 

 You can  sprinkle it onto your salads, your soups, or  any of your dishes for that matter. It has a nutty, cheesy  flavour that I melt over.

Look up my PARMESAN recipe, EASY and delicious !!! Let me know what you think

 

Cristina

 

 

 

Continue reading “Nutritional YEAST !!!”

RECIPES

PARMESAN

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Simply put all 4 ingredients in a small blender, if you prefer it grainier than mine, then just prolong the grinding to make a finer Parmesan

3/4 cup raw cashews
3 tbsp nutritional yeast
1/4 tsp sea salt (up to 3/4 if you prefer saltier)
3/4 stp garlic powder

Voila ! the entire process literally takes no more than 5 minutes, it is healthier as it does not have all the store bought preservatives and you save quite a bit of $

Keep refrigerated, although mine never lasts long as we use it as a pasta topping, salads, and my husband’s famous lasagna mmmmm

Enjoy !

Cristina