Tuesday, May 22, 2012

Vegan Mexican Stuffed Shells

Today we went to a pick your own blackberry farm. It was the first time myself, Aubrey, and my husband had ever been. We were at first shy and took a small bucket. We peeked around fruit only taking the biggest and shiniest pieces. Aubrey was even sensing the need to be polite. Until I said, taste one. That girl was sold. We ended up getting a bigger bucket because Aubrey ate them faster then we could pick em. Suddenly it was a race against time and we were picking any black ones that weren't mushy.
One plus I see about a trip like this, is having my child eat wholesome, organic produce at the peak of its freshness. It won't get any fresher then straight off the vine, my friends. However, she has always liked berries. It doesn't matter what kind. Honestly, they don't even have to be sweet, she will eat them anyways.
So I guess now I am going to tell you that I will be working on some vegan blackberry recipes. I am thinking a blackberry pie and some blackberry preserves. I also have been working on a lemon bar recipe. But I have yet to perfect it. What I did do was to make a scrumptious dinner this evening. And you get to see my recipe. I got the idea for the recipe from a fellow food blogger, A Way To His Heart. She and I have one thing in common, we both know that the way to a man is through his stomach. Her shells looked so good, I had to try them, but with a vegan spin.
Vegan Mexican Stuffed Shells.
Now this recipe makes tons, enough for two batches of shells. I only made one batch and am making enchiladas with the leftovers for tomorrow. Just know you can make 40 shells with this recipe and freeze one batch and eat the other.
1/2 yellow onion, diced
1/2 red bell pepper, diced
6 mushrooms, sliced
 1 celery stalk, diced
3 gloves garlic, minced
1 1/2 cups water
1/2 yellow squash, diced
1/2 zucchini, diced
1 ear of corn, kernels cut off
3/4 cup broccoli florets
1 cup pinto beans, cooked
1 small can diced green chiles
1 pound "meat" crumbles (Or you could use cooked lentils which taste just as good and cost alot less)
2 Tbsp chili powder
1 Tbsp cumin
20 - 40 jumbo pasta shells, boiled
1/4 pkg silken tofu
1/4 cup tofu sour cream
1 1/2 cup taco sauce
Salt and pepper to taste
Soy cheese
Green onions, olives, and tofu  sour cream to garnish

  • Saute onions, bell pepper, mushrooms, and celery til onion is translucent. Add garlic and cook another minute or two.
  • Add water, squash zucchini, corn, broccoli, beans, chiles, "meat", chili powder, cumin, and salt and pepper to taste. Let simmer 10 minutes or til squash is tender.
  • Preheat oven to 350 F and spread a layer  of taco sauce on the bottom of a 9 x 13 dish.
  • Boil pasta shells according to directions and drain.
  • Combine tofu and sour cream in a bowl and mix until smooth.
  • After meat mix is finished, take off heat and stir in sour cream mix. Spoon into shells and spread out in dish. Use remaining taco sauce and cover shells. Cover with foil and bake 30 minutes.
  • After 30 mins, remove foil and spread cheese over shells and bake another 15 mins or until cheese is melted.
  • Garnish with sour cream, green onions, and olives.
 Being vegan doesn't mean missing out on the "good" stuff. It means changing your opinion of the good stuff and allowing yourself to indulge in a way that doesn't negatively affect other living creatures. Enjoy!


  1. Glad to inspire :) Your daughter is a cutie!

  2. So cute! We are planning to pick strawberries in a few weeks, and I'm sure more will end up in Reli's belly than in the boxes!