Vegan Zucchini Alfredo Stuffed Shells with Veggie Marinara

Yield: 8 shells or 4 main dish servings (if served with a salad)

In celebration of finally being able to chew again following oral surgery, I offer you these tasty and fun little boats of goodness...enjoy!

My mom, a wonderful cook always on the lookout for her next favorite recipe, used to make a zucchini, Swiss cheese and torn bread filling that I adored. She would stuff it between the meat and skin of a chicken breast before baking. As a vegetarian, I loved the filling on its own. As a vegan, I combine the grated zucchini with caraway seeds and a little of my ultra-creamy vegan Alfredo sauce to capture something of the same taste and texture as the melted Swiss cheese. Since everything is better with a member of the onion family, I also add a little sauteed shallot and garlic. I think you'll love these tender shells bursting with their nutritious green-flecked filling and nestled into my marinara sauce which is vibrant and vitamin-infused courtesy of pureed carrot and red bell pepper. But veggie phobic diners will never know.

10 jumbo dried pasta shells (you only need 8, but they sometimes split; if not, just slightly stretch zucchini mixture to fill all of them)
a handful of coarse sea or kosher salt

Filling:
4 small (6-7") zucchini
Coarse seal or kosher salt
1 tablespoon olive oil
4 shallots, peeled, halved, and sliced crosswise very thinly
2-4 cloves of garlic
Coarse sea or kosher salt to taste
1 teaspoon caraway seeds
1 tablespoon balsamic vinegar (I used my homemade balsamic reduction)
zest of 1/2-1 lemon
Vegan Alfredo Sauce (see recipe below)
Veggie Marinara Sauce, gently heated (see recipe below)

Garnish: dollops of Vegan Alfredo Sauce and fresh parsley sprigs

to insure that zucchini s not bitter, trim ends of each one, slice lengthwise, and lightly salt flesh. Let sit for 30 minutes, rinse, and pat dry.

Meanwhile, fill a large pot with water, salt generously?you want it to taste like ocean water?partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again.

While shells cook, heat oil in a large skillet over medium-high heat until shimmering. Add shallot and garlic and saute until softened. Add zucchini, salt and caraway seeds and saute, stirring frequently, until moisture is released and most of it has evaporated. Add vinegar and saute another minute. stirring. Remove from heat and stir in lemon zest.

To the zucchini mixture, add a few spoonfuls of Vegan Alfredo Sauce to form a creamy mixture that loosely holds its shape. (There will be enough sauce leftover for another dish.) Stuff each shell with approximately 2 tablespoons of filling. Spoon a layer of heated marinara sauce in the bottom of 4 individual serving dishes and nestle two of the stuffed shells gently into each one. Reserve a little marinara sauce, if desired, for decoratively drizzling over the top of the shells. (You will likely have a little extra sauce.) Cover and heat in a preheated 350 degree oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately with a tiny dollop of Vegan Alfredo Sauce and a sprig of fresh parsley on each shell.


Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don?t omit?they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don?t mind specks)
1 tablespoon olive oil
Salt to taste

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.


Veggie Marinara Sauce
Yield: approximately 4 cups

1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.