Cook shells in boiling water until just tender. Drain and set aside.
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.
Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.
Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal.
3 tablespoons organic sesame, extra virgin coconut oil or Organic Red Palm Oil
2 cups sliced organic summer squash, in half moons
2 cups coarsely chopped organic bok choy
Heat oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors. Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow. Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.
Leslie Cerier ~ The Organic Gourmet Chef has shared her culinary passion and knowledge of healthy eating to an international audience for over 30 years. Leslie is an internationally known chef, active health coach, author of 6 books, cooking instructor with a focus on local, seasonal, organic, gluten-free, vegetarian and vegan dishes.
Visit Leslie's website for more of her healthy and delicious recipes, cooking tips and to learn more about her workshops and how she can help you eat healthy! www.lesliecerier.com