It’s Fall and time for all pumpkin everything! This sweet ans savory dish is easier to make than you’d expect and taste even better the next day. Leftovers for the best! So get some shells and get to stuffing!
The recipe is in four parts:
The shells, tofu ricotta, pumpkin filling, and sage cream.
1Tablespoonof cornstarch mixed with 1 Tablespoon warm water
1Tablespoonof lemon juice
Pepper to tatse
For The Pumpkin Filling
1/16teaspoonof ground cloves
1teaspoonof maple syrup
1/2teaspoonof smoked paprika
For the Sage Cream
1cupof cashews soaked and drained (soaked at least 2 hours)
3/4cupof non dairy milk
1Tablespoonof miso paste
3/4teaspoonof garlic powder
1/4cupof fresh sage, roughly chopped
Cook shells until done, drain and set aside
For the Tofu Ricotta You're tofu should be pressed, meaning you have gotten out as much water as you can. This can be done by gently squeezing it then wrapping it in paper towels or dish towels with a book on top for 30 minutes. Or just squeeze out what ya can and move on!
Add all tofu ricotta ingredients together, combine and set aside. This is tofu, crumbled up with your hands, cornstarch and water, salt, basil, oregano, nutritional yeast, lemon juice, and pepper.
For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, salt, nutmeg, cloves, maple syrup, and smoked paprika.
Fill shells with tofu ricotta and pumpkin fillings then put in the over for 15 minutes at 350° While that cooks, make your sage cream.
For the Sage Cashew Cream blend until smooth all it's ingredients and set aside. This is the soaked and drained cashews, milk, miso, garlic power, and fresh sage.
Once shells are done, drizzle with Sage Cashew Cream and...