Spinach & tofu stuffed pasta shells

Well I am still in limbo of a kitchen. BLAH! Its been an experience to have no kitchen sink, counter or cupboards. Basically I have a stove and a side board that holds all the important stuff. ( the popcorn popper is VERY IMPORTANT!) I am suppose to get the kitchen by the 5th of May, we will see. It feels like I have never had a kitchen in this house. I am not complaining...well okay maybe a little :P This pregnant lady is sick of lugging dishes up stairs and washing in the bath tub that is for sure. Anyhow I am super excited because I know when the kitchen finally gets here, I will be in heaven!!

Mark it on your calendars the Halifax crafters fair April 30th-May 1. Lots of cool things made by local artists! Its the week before mothers day, so bring mom and grandma!!

I recently came across the Daiya cheese at my local grocery store. Geesh I felt like I was living in the dark ages, with all the great recipes out there using it. I was so stoked to finally get to try it.  The only complaint I really have is that it has no nutritional value at all, but it is pretty tasty for vegan cheese :)

Spinach & tofu stuffed pasta shells

1 box of pasta shells- cooked according to package

Filling


1 block of tofu-crumbled
1 package of frozen chopped spinach- defrosted and drained
1 cup of Daiya mozzarella 
1/4 cup nutritional yeast
1 tbsp dried oregano
1 tbsp  dried basil
 2 tbsp olive oil
1 onion- small diced
4 -6 mushrooms- sliced
2 tbsp red wine vinegar
sea salt
freshly ground pepper


In a bowl combine tofu and spinach add yeast and herbs and stir.
With a pan saute onions and mushrooms in olive oil, deglaze with red wine vinegar.
Add onion and mushroom to tofu mixture. Season with sea salt and pepper.
Be generous with the salt!


Once shells are cooked stuff with filling. On a baking pan add about 1 1/2 cups worth of tomato sauce. Place shells on top and cook for 30 minutes at 350. When serving add heated tomato sauce to the top.

Spinach & Berry smoothie

This is great for kids who don't eat leafy greens! Mine in particular. I never thought about blending spinach into a smoothie, but it WORKS, and they love it!  I would of added a banana, but didn't have any.

I eye balled it, added everything you see in the picture, with about 1 1/2 cups of almond milk and 2 tbsp maple syrup.   

Buy organic greens whenever you can.

Spanakopita and Tomato Salad

When I was a kid I never liked spinach (or squash). Funny... when you become an adult your taste change. Now I love the stuff, I don't think there is a vegetable I don't enjoy eating. This is a simple recipe, that involves using tofu in replace of the feta. I read the other day in one of my cookbooks, that tofu is not bread, its more like flour, which I thought was a great way to describe it to the tofu-haters out there in the world. It needs to be seasoned and cooked!

My beau loves tomatoes. That is way I think I have about 40 of them growing in my basement :P I think he is more excited about them then I am. The tomato seeds are from Saltspring Seed Comapany, he bought me a bunch of different kinds in hopes that we would have a tomato farm!
This is his favorite salad, very simple and delicious.

On a plate arrange the tomatoes, thinly sliced red onion, with chopped fresh parsley. Drizzled with olive oil and balsamic vinegar, sprinkled with sea salt and freshly ground pepper.

On to the spankopita....

Phyllo dough ( read the ingredients, some brands are not vegan)
3 tbsp olive oil
1 onion- small diced
3 cloves garlic-minced
1/2 block tofu- crumbled
6 mushrooms- sliced and chopped
1 box frozen chopped spinach- (squeezed to get all the water out, you want it dry)
1/4 tsp nutmeg
2 tsp dried dill
1/4 cup nutritional yeast
1/2 lemon-juiced
sea salt
freshly ground pepper
pasty brush, with a small bowl of olive oil

In a saute pan heat oil, add onion saute for 4-5 minutes until onion is soft, add garlic, continue sauteing for 2-3 minutes, add crumbled tofu. Stir around until tofu is soft, add mushrooms and cook until soft.
Add the spinach, un-clump it in the pan, stirring it up to incorporate it in with the tofu.
Add the seasonings.Taste. Remove from heat and let cool.

On a dry surface, roll out the phyllo dough. Using 1 sheet at a time, brush it with oil. Layering until you have 4 sheets brushed with olive oil. Scoop the spinach mixture onto the phyllo. Roll up, or if you fell like getting creative you can try different rolling techniques. Close up the end and place roll on a parchment paper lined pan. Brush the top of the roll with olive oil and bake at 400 degree oven for 25 minutes or until golden.