Sunday, December 8, 2019

Spinach and Chickpea Stuffed Shells

After I went vegan, I tried to make stuffed shells with a tofu ricotta because one of the YouTube vegans swore up and down that it was the most amazing stuff ever and you couldn't even tell the difference between tofu and ricotta.

She was wrong.

It was terrible.

So I've been skeptical about trying anyone else's ricotta substitutes, let alone a recipe like stuffed shells that highlights said ricotta substitutes, but then I stumbled across a 6-year-old recipe from some dude named Andrew Olson and I figured it was worth the risk:

This recipe makes the filling out of chickpeas, cashews, and spinach--all things I'm willing to eat on their own (tofu, not so much). So this afternoon I took the leap and made the shells.

People. They were incredible.

Oh my god.

Look at 'em:

Look at 'em some more:

They're yummy, they're filling, they're healthy, and they're not a total pain in the ass to make. In fact, you could probably do all the prep in advance, freeze a tray of these, and just stick them in the oven when you're ready to eat.

My only complaint is that the filling seems a bit gritty, but I think that's my blender's fault more than anything else. Next time I might blend the filling in shifts to see if that helps, but even if it doesn't, I will still make this on the regular because DAMN is it delicious.

Monday, December 2, 2019

Vegan Pumpkin Pie is My Superpower

Dear citizens of the Internet:

I am writing to you at this time, fully interrupting your holiday merriment and whatnot, to inform you that I am--100% confirmed--a vegan goddess. Yes, you read that right. My vegan awesomeness has officially transcended this dimension and become supernatural, otherworldy, and downright magical.

I have made a vegan pumpkin pie. And it. was. BOMB.

I swear. I didn't know this was possible. If I had known this was possible, I would have made one a long time ago. I would have...I dunno...attempted world domination or something, because in a universe where I can make a vegan pumpkin pie that is EXACTLY as phenomenal as traditional pumpkin pie, anything is within my reach. I am an unstoppable diva, and I defy you to prove anything different.

(Please don't prove anything different. I deserve this high.)

Look at this pie in all its poorly-photographed majesty:

I know. It's a little ugly, but just think of it as one of those evolutionary self-protection things. The pie thinks if it looks cracked and lopsided, no one will want to eat it.

Well the joke's on that pie, because it is completely irresistible and delicious.

I am mind boggled.

Or, I would be, if I weren't a goddess.

If you would like to replicate this luxurious, heavenly, perfect pie at home, you can find the recipe from Lisa, aka The Viet Vegan: I followed the suggestion in the comments to whip the aquafaba with sugar before folding it into the pumpkin mix, and I think it really helped the texture. But even without that, I would drink this batter with a straw. It's that amazing.

You may now return to your regularly scheduled holiday festivities. I'll be over here with my pie.