Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

A low fat pasta that makes a great vegetarian main dish. The original recipe lists 1-1/4 cups marinara sauce and 4 cups (packed) fresh spinach leaves. I made a basic tomato sauce (3 tomatoes, 1 onion, 1 garlic clove, oregano, basil, salt and pepper) and used 2 cups of frozen spinach and it was fantastic!

Ingredients:
16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce

Directions:

1. Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.

3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.

4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

Source: http://www.forkknifeswoon.com/food-drink/main-dishes/2013/05/spinach-and-ricotta-stuffed-shells/

Wild Mushroom Lentil Burgers with Cashew Garlic Sauce

lentilburger

An amazing recipie for veggie burgers, highly recommended!

Ingredients:
1 cup beluga lentils
Knob of ghee or coconut oil
1 red onion, sliced
Couple pinches sea salt
2 cups / 175g mixed wild mushrooms, sliced (shiitake, oyster, chanterelle…)
5 cloves garlic, minced
3 tablespoons fresh rosemary
1 tablespoon fresh thyme
2 tablespoons tamari
½ cup / 80g sunflower seeds
15 kalamata olives
2 tablespoons olive oil
1 tablespoons Dijon mustard
Freshly cracked black pepper

Directions:
1. Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain if there is any water left.

2. In a frying pan heat a knob of ghee or coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook for a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.

3. In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, olive oil, and plenty of cracked black pepper. Pulse to blend. You may need to help this process by stirring once in a while. Avoid adding too much liquid – the mixture should be really thick. Season to taste.

4. Pit and roughly chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).

5. Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.

6. You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.

Frying pan: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side. Serve.

Oven: Cook burgers in a 375°F/ 190°C oven for 15-20 minutes, flipping halfway through bake time.

7. Serve burgers open-faced on a slice of whole grain sourdough toast, or in a high-vibe pita. Garnish with anything you like! I used Cashew Garlic Sauce, pickled onions (recipe here), and a pile of greens.

Cashew Garlic Sauce:
½ cup raw cashews, soaked for at least 4 hours
Scant ½ cup water
1 small clove garlic (start with just ½)
2 tablespoons extra virgin olive oil
4 teaspoons freshly squeezed lemon juice
2 tablespoons chives
½ teaspoon sea salt
Squirt honey or maple syrup

Directions:
1. Soak cashews for at least 4 hours, up to 12. Drain and rinse well.
2. Add cashews to a food processor or blender, which ever is the most powerful. Add ½ clove garlic, all other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste and add the other half clove of garlic if desired.

Source: http://www.mynewroots.org/site/2012/11/wild-mushroom-lentil-burgers-with-cashew-garlic-sauce-at-whole-living/