This recipe is a pretty big deal because it's my favorite. And it's Matt's favorite too!! We get all giddy at the thought of stuffed shells and when they come out of the oven... Well, it's very exciting. This isn't something we have too often because the amount of basil needed to make the pesto is not always readily available – or affordable. BUT, as luck would have it, Matt came home with a whole grocery bag FULL of fresh basil. Apparently a friendly neighbor had a basil plant that was out of control and needed to be trimmed down. So, this meant only one thing- STUFFED SHELLS!!
I got the recipes for both the pesto and the basil-tofu ricotta filling from one of my old favorites,
Vegan With A Vengeance.
This is my mom's recipe, veganized. These little weenies are like gold and they are the perfect hors d' oeuvres for any occasion. I can honestly say that I have never met ANYONE who didn't LOVE these things. I'm telling you, this is a sure way to make lots and lots of friends. I was sooo happy the first time I made these with vegan ingredients and discovered that they are just as yummy - maybe even yummier - than the original version! This was another dish that I shared with my neighbors and they were devoured.
This is the first thing I've made from my new cookbook and let me tell you, these things knocked my socks off! The thought of a vegan omelet ever being a possibility (and a delicious one at that) was something I never imagined in my wildest dreams! This recipe makes me feel as though anything is possible. I was so excited about this that I wrapped up and omelet and ran it over to my neighbor to see what she thought. I started thinking maybe I just forgot what a cheesy omelet tastes like so I wanted to get the opinion of someone else. And guess what?? She liked them too!! She actually really enjoyed it and said that she couldn't even tell it was vegan. Can you even believe it?? AND, she had just had eggs for breakfast! Isa, I don't know how you do it, but you are AMAZING. And so are these yummy omelets.
