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!

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






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


Breaded Mushrooms


Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown, great appetizer to start that tasty meal. Delicious and really simple to make!

8oz mushrooms (stalks removed)
3 tablespoons Parmesan cheese (freshly grated)
4 tablespoons white breadcrumbs (dried)
pinch of garlic salt
pinch of ground black pepper
1 tablespoon flat leaf parsley (freshly chopped)

1. Start by preheating the oven to 475°F then lightly grease a nonstick baking tray.
2. Gently wipe the mushrooms with damp kitchen paper and set aside for later.
3. Combine the cheese with the breadcrumbs, add the garlic salt and black pepper.
4. Roll the mushrooms in the cheese mixture, and set on the greased baking tray.
5. Finish by baking in the oven for about 8–10 minutes or until golden browned and then serve.

Source: http://notecook.com/side-dishes/breaded-mushroom-recipe-2/

Wild Mushroom Lentil Burgers with Cashew Garlic Sauce


An amazing recipie for veggie burgers, highly recommended!

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

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

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/