Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells with Miso Master Mellow White Miso

Stuffed Italian Shells


  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x

Description

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow White Miso and seasonings for the “Ricotta” cheese.


Ingredients

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Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.
  • Category: Main Dish
  • Cuisine: Italian

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Ume-Orange Dressing

Ume Orange Dressing with Emperor's Kitchen Umeboshi Vinegar

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Ume Orange Dressing with Emperor's Kitchen Umeboshi Vinegar

Ume-Orange Dressing


  • Author: Great Eastern Sun
  • Yield: 3 Cups 1x

Description

Enjoy this refreshing summer dressing on your favorite tossed salads or noodle salads.


Ingredients

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Instructions

  1. Blend first 5 ingredients until smooth.
  2. Mix in scallions or chives and chill about 30 minutes if possible.
  • Category: Dressings

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