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class="content__text" 🎃😍 VEGAN RICOTTA STUFFED SHELLS w/ creamy pumpkin sauce by @alexafuelednaturally . Recipe: Serves 5-6 people Ingredients: 25 uncooked pasta shells (or gf shells) 1 (14 ounce) package of firm tofu 1 cup raw almonds 1/2 tsp salt 4 tbsp nutritional yeast 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/4 tsp pepper 3 cups chopped spinach 1/2 cup unsweetened almond milk CREAMY PUMPKIN SAUCE 1 small sugar pie pumpkin or butternut squash 1/4 cup raw cashews 1 cup unsweetened almond milk 1/2 cup watered 1 tsp salt 1/2 tsp pepper 1/4 cup nutritional yeast 1 1/2 tbsp tomato paste 1 tsp garlic powder Method: 1.Preheat oven to 400 degrees F. 2. Cook the pasta according to the package directions, drain and set aside. 3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes. RICOTTA: 1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes. 2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel. 3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. 4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain. 5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed. 6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down. 7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed

February 26, 2020