Lemon adds a hit of "something" to foods.
Limone Bietola Conchiglie Ripiene (Italian)
Serves 4
Preheat oven to 350F (175C)
12 large pasta shells
2 Tbs. (30 ml) olive oil
1/2 cup (125 ml) minced shallots
1 bunch organic Swiss chard, coarsely chopped
4 ounces (120 ml) organic mushrooms, chopped
1 pound (450 g) organic tofu, drained and crumbled
1/3 cup (80 ml) grated Parmesan cheese or dairy-free cheese
1 organic lemon juice and zest*
1/4 tsp. (1,25 ml) black pepper
Italian spices, dry basil, and parsley to taste
Italian spices, dry basil, and parsley to taste
3 cups (700 ml) organic tomato-based pesto sauce
1. Cook the shells in a large pot of salted boiling water. Stir occasionally until al dente. Set aside.
2. Sauté the shallots in a skillet with some oil, about 5 minutes.
3. Add the chard and mushrooms for 5 minutes. Transfer to a large bowl.
4. Add the tofu, cheese, lemon juice and zest, plus the spices . Mix well.
5. Stuff the filling into the shells until well packed.
6. Spread a layer of pasta sauce in the bottom of a baking dish.
7. Arrange the shells on top of the sauce and poor the remaining sauce over the shells.
8. Cove the dish with foil and bake for 30 minutes.
*Freeze a lemon and zest the whole lemon, not the seeds. Use as much as you like and save the rest in the freezer.
2. Sauté the shallots in a skillet with some oil, about 5 minutes.
3. Add the chard and mushrooms for 5 minutes. Transfer to a large bowl.
4. Add the tofu, cheese, lemon juice and zest, plus the spices . Mix well.
5. Stuff the filling into the shells until well packed.
6. Spread a layer of pasta sauce in the bottom of a baking dish.
7. Arrange the shells on top of the sauce and poor the remaining sauce over the shells.
8. Cove the dish with foil and bake for 30 minutes.
*Freeze a lemon and zest the whole lemon, not the seeds. Use as much as you like and save the rest in the freezer.
