Stuffed Shells

I made vegan stuffed shells, based on a few recipes I read, but mostly based on pulling some ideas out of my ass. They turned out yummy, but I made the mistake of cooking them in the oven for too long – mostly because I used brown rice pasta shells, and was too impatient to wait for them to cook in the boiling water on the stove top – so I stuck them in the oven instead for a long time causing the tofu/spinach mixture that was initially very yummy to become rather not-as-yummy.

Before going into the oven, I sprinkled a bit of nutritional yeast on top and then loaded it with spaghetti sauce.


Out of the oven, steaming hot.

Next time I will cook the shells all the way through, and then only stick the dish in the oven for 5 minutes at the most.

No recipe, but the ingredients were:

  • 1 jar organic fat-free sugar-free spaghetti sauce, pureed (Whole Foods is the only place in the world that I have found a spaghetti sauce that doesn’t have oil, sugar and is completely organic).
  • 1 8 oz. box Tinkyada brown rice stuffed shells

And in the filling:

  •  1 lb extra firm tofu
  •  1 lb spinach
  •  2 cloves garlic
  •  tahini
  •  a tiny bit of nutritional yeast

We can make the sauce using a stand mixer attachment. You will be able to make the filling and the sauce quickly in the stand mixer.

I’ll be making this again soon, perhaps with a little more spinach, a little less tofu, and a little less cooking time.  Yummy!

Banana Bread

I loosely followed this recipe with variations to make it healthier. I just tested a piece and it is moist, lightly sweet, and delicious. I don’t bake very often and try to avoid whole wheat flours in general, but the occasional exception is fine. I used whole spelled to this bread. It is lighter than whole wheat.


Here’s the recipe that I adapted:


  • 1/2 cup agave nectar
  • 1/2 unsweetened applesauce
  • 3 very ripe bananas, mashed well
  • 2 cups whole-spelled flour
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened plain soy milk, mixed with 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla (I probably would have used a whole teaspoon, but I ran out)
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon salt


  1. Sift together flour, baking soda, salt, and spices.
  2. Mash the bananas and add all the wet ingredients.
  3. Add the wet ingredients to the dry. Mix well. Pour batter into the pan. I used a 9×5 loaf pan, and as you can see it rose beautifully. Baked in the oven at 275-300 for at least an hour and a half. (I prefer to bake banana bread at longer and lower temps – I think this is what helped the bread come out so moist).
  4. Oh, I also threw in a couple spoonfuls of raw unsweetened cocoa bean nibbles. It gives the bread a nice little crunch. Yes, baking with really expensive raw cocoa beans is kind of stupid.
  5. This is really easy to make and quite delicious, I encourage you to try it. Of course, you can use sugar or maple syrup instead of agave nectar, and regular flour instead of whole spelled – but why would you?  If you have any doubts feel free to contact us here. 🙂