Fried green tomatoes

Everyone loves a good fried vegetable right? Although it may not be the healthiest way to eat your veggies it is still delicious and sometimes that's all your looking for! Its the peak of gardening season and we have an abundance of tomato plants so I had to take advantage. If you or someone you know has tomatoes in their garden definitely use them!

Ingredients:

Unripe green tomatoes

1 cup of spelt flour

1 cup of almond milk

1 flax egg (1 tsp of flax mill mixed with 1 tsp of water)

salt and pepper

garlic powder

onion powder

Cajun seasoning

Grapeseed oil or frying oil of your choice

Directions:

1. In a large frying pan coat the bottom with oil about half an inch deep and set it on medium high heat

2. In a large mixing bowl add flour, milk, flax egg, salt, pepper, garlic, and onion powder, and Cajun seasonings. Mix thoroughly until you have a batter like consistency adjusting milk and flour as needed.

3. Dice tomatoes into slices of your choice and one at a time coat the tomatoes with the batter and set them in frying pan. Oil should be hot before you do this.

4. Fry for about 4 to 5 minutes on each side then set them on a plate covered with paper towel

5. Try not to eat the whole tray:)

I ended up dipping them in ketchup but I'm sure they would be just as delicious with hot sauce, cocktail sauce, or any sauce you prefer! Give them a go and let me know how you like them!
~Peace begins with your plate~

Stuffed Shells

If you are looking for a filling cheesy pasta look no further! These stuffed shells will definitely hit the spot. This is a heavy meal that will not leaving you missing anything! You will need a high speed blender to make the cheese.

Ingredients:

1 package of jumbo pasta shells

2 jars of spaghetti sauce of your choice

1 cup of raw cashews or sunflower seeds

1/2 cup of nutritional yeast

1 cup of almond milk or any non dairy milk

garlic

Italian seasoning

Mushrooms

1/2 yellow onion

1 red bell pepper

1 green bell pepper 

Spinach

Salt and pepper

Directions:

1. In a high speed blender add cashews, almond milk, nutritional yeast, Italian seasonings, salt, pepper and garlic and blend until you have a thick cream cheese consistency. If its too liquidy add more nutritional yeast and if its too thick add more almond milk.

2. Place into a mixing bowl and mix in a couple handfuls of chopped spinach.

3. In a large pot saute diced onion, bell peppers, and mushroom. Add more Italian seasonings, salt, pepper, and garlic. Cook on medium high heat until veggies are to your preference for me that's usually about 10 minutes.

4. Reduce heat to low and add both jars of tomato sauce. Stir everything thoroughly and let simmer on low while pasta cooks.

5. Boil jumbo shells and then drain, I usually give them a cold water rinse to make sure they don't stick together. 

6. Grab a baking dish that can hold a casserole and coat the bottom of the pan with the pasta sauce.

7. Using a spoon take the cashew cheese we made and stuff the shells with the mixture and then line them up in the baking dish.

8. Pour the rest of the sauce over the pasta and cover with foil then bake at 375 degrees for about 20 minutes.

9. Remove from oven and allow to cool down before serving.

I hope you enjoy this recipe! If you want to give it even more of a kick you could add some vegan Italian sausage or meatless crumbles into the pasta sauce. Every time I serve a dish with the cashew cheese no one can ever tell its vegan. Its great for lasagna and manicotti dishes as well. Let me know if you enjoyed this meal!

~Peace begins with your plate~