Today’s Vegan Mofo prompt is “far away” – if you dug straight down, where would you come out?
Italy is almost straight down from Berlin and that’s where I came out today with some conchiglioni ripieni or vegan pasta shells stuffed with tofu ricotta for lunch.
While Italian cuisine can be complicated and formal, each element relies on fresh, good quality ingredients. Even in complex sauces fresh vegetables shine through. These conchiglioni have a simple tofu-ricotta filling which is stuffed into pasta shells. My big red sauce – a sauce that contains tomatoes, but also onions, carrots, peppers, red lentils, and zucchini goes on top.
They are a little fussy and a great dish to potter around the kitchen to. Today was GG’s first day at kita / daycare and after I waved Dave and GG off I distracted myself by putting this together. For a small baby one or two of these would almost be a meal in itself – GG was happy to dive in with her little fork and ate about six or seven.
General Instructions and Tofu Ricotta Recipe:
Below is the recipe for tofu ricotta.
My big red sauce recipe is coming soon…I keep making it and tweaking it. In the meantime a regular marinara sauce will do.
For the actual conchiglioni ripieni: Boil a package of pasta shells for about five minutes less than package instructions. Be careful not to overcook. Make extra to allow for breakage. Simply fill the shells with tofu ricotta, place on baking dish, spoon some red sauce / marinara on top and bake for about 25 minutes at 180 °C. They smell delicious and my nose told me when they were done. Garnish with basil .
Note: I ended up adding more red sauce to our plates after taking the above photo: if making again I would put 1 to 2 cups of sauce or marinara sauce in the baking dish before adding the pasta shells.
- 1 yellow onion
- 3 cloves garlic
- 4 mushrooms (add more if desired: if using more than 6 sauté beforehand to reduce moisture content .
- 400g plain tofu, water lightly squeezed out
- ½ teaspoon freshly grated nutmeg
- Juice and zest of ½ lemon
- 1 tablespoon mellow white miso
- 1 tablespoon olive oil
- Approx five or six large leaves of greens such as spinach, kale or swiss chard, finely chopped
- Chop onion and garlic finely in a food processor.
- Add mushrooms and pulse until mushrooms are grated.
- Add all other ingredients except olive oil. Blend until almost smooth.
- Add olive oil and blend until smooth.
- Mix in greens and pulse briefly until incorporated but not puréed.
- Bake at 180°C for 25 minutes.