Vegan Stuffed Shell Pasta

Ingredients:

1 box jumbo pasta shells
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan chedder cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
3/4 Cup plain soy milk
2 tsp. Nutritional yeast
1/2 can artichoke hearts, diced
1 box frozen spinach
approx 1 cup meat substitute of your choice, diced

(Spices: Add for taste in sauce, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Prepare pasta, preheat oven to 400

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and soy milk

3.Remove mixture from blender, and transfer to medium mixing bowl

4. Add artichoke hearts, spinach, and meat substitute

5. Remove pasta from water, stuff shells with mixture and place into 9"x13" pan

5. Bake for 7-10 minutes, or until shells appear crips on the edges, and mixture is bubbling

Makes approx. 24 jumbo shells

Jalapeño Tortillas

Ingredients:
2 cups flour
1 tsp salt
3/4 tsp baking powder
1 tsp Onion powder
1 tsp Garlic powder
1/2 jalapeño, minced
Approx. 1/4 cup* Canola oil
Approx. 1/2 cup* warm water

*Recipe could take slightly more

Steps:

1. Combine flour, salt, onion powder, garlic powder and baking powder.

2. Add canola oil and jalapeños, use a fork to mix oil until small clumps are formed

3. Add water gradually

4. Knead on lightly floured surface (dough should not be sticky)

5. Let rest 15-20 minutes

6. Divide dough into small balls approx. 1.5 inches in diameter

7. Roll out on lightly floured surface

8. Cook in a hot, ungreased pan

Makes 10-12 small tortillas