You can see that I’ve scored and salted it well. If you salt it well and then squeeze out the extra moisture before cooking, you won’t have the texture problem. It was always a little slimy-textured to me. I’ve never been a fan of eggplant because I never really understood how to cook it correctly. Follow the steps in the recipe card and (hopefully) it will go easy enough for you too! I’ve made it so many times though that I think I’ve perfected how to do it from start to finish. This is a recipe that I consider a little crazy complicated with multiple steps. If you haven’t checked out their website you really should as a great recipe resource! My friend massaged that recipe and gave it to me and then I massaged it further. She was inspired by this recipe on Minimalist Baker. It really meant a lot that she cared enough to want to share a dish with me that I could enjoy. When we are vegan, it is easy to feel like we are missing out on so many of the food-sharing social activities at work and with friends. I first tried these stuffed shells when a (non-vegan) work friend was so excited to have found this recipe that she made it and brought it in to work for me to try out! I’m sure you can understand how touched I was by her thoughtfulness. These Stuffed Shells with (Vegan) Ricotta Cheese are of course vegan, oil free, plant-based, and can be gluten-free if you are able to source gluten-free shells. Tofu, eggplant, and nutritional yeast make for a convincing creamy ricotta “cheese”. When I first started eating plant-based, I thought I was going to have to say good-bye to some of my favorites… like “cheesy” pastas.
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