(festive music)
- All right, so I love pasta.
I love cheese.
So I thought I would kind of combine
the two things I've been
experimenting with a lot
and show you guys how to
make just like a super
easy, delicious, affordable pasta
that you're probably not making at home,
because you haven't seen it a lot,
and you don't really think about it.
So I'm gonna put it in your mind,
so that you can make it at
home, 'cause it's delicious.
I'm gonna show you guys
how to do stuffed shells
with a homemade vegan ricotta and spinach.
Just (kissing sound).
Mamma mia!
(laughs)
So lame.
I'm Candice, the Edge Veg.
If you're new here, hi, hello.
Welcome to dad joke central.
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I make new videos every
Tuesdays and Thursdays
at four o'clock.
So this is just like a
deconstructed lasagna
with some homemade ricotta.
So I can show you how to make
homemade ricotta from scratch,
and it's super cheap,
so you don't have to go out
and buy the expensive one
that's like artisanal.
And we have a bunch of
really cheap ingredients
and a lot that you already have at home in
your pantry.
Your pan-tray.
I don't know why I said
it like that, apparently
I'm Maury or Rose today.
All right the first thing I'm going to
show you how to make is
just a really easy, vegan
ricotta or "ricotta".
So I have pressed this tofu like
all day
and it gets really nice and dry,
and it just crumbles and
you get the consistency
that you want for the
for the ricotta, so
I'm just gonna add most
of these ingredients
just to this food processor, and
it's done.
It's so easy, it's delicious.
Other than the olive oil, there really is
no fat in this ricotta itself.
So I'm just breaking it up into little
chunks to help the food processor break it
down.
You don't need a food
processor, you can you know
smoosh it and do this with your hands too,
but I really really like
the texture that you get
with the food processor.
To that I'm going to add some olive oil,
this helps with mouth feel to get it nice
and creamy and rich.
To get the umami flavor for the cheese,
I'm going to add some white miso.
Then to help flavor it...
Along, flavor it up, we
have some garlic powder
and some salt.
And again, for that
tang, some lemon juice.
And, I'm just going to turn that on.
(food processor whirring)
So at this point you can go in, you can
check the texture.
This is about the texture that you want,
so the texture is good but you wanna go in
and test it or taste it for, well, taste.
Ricotta is a very neutral flavored cheese
it's not like overly salty or anything,
not like overly briney.
I think it could use a
little bit more salt, so
I'm going to add a little bit more salt.
But the creaminess is definitely there, so
if you do find that you want some extra
creaminess, you can always add some
unsweetened soymilk.
'Cause, depending on what you're making
sometimes you want more of like a liquidy
ricotta, so you can add
a little bit of that.
(food processor whirring)
I'm just gonna add about a tablespoon.
(food processor whirring)
All right, so that is
just your basic, vegan
ricotta.
Because of the recipe that we are makin,
I'm going to do some add-ins.
So I have some chopped
basil, and I have some
chopped spinach, and I'm going to
add in both of these.
Just to add some greens,
we always want greens in our life.
So it's already chopped,
but this will just help
mix it in with no effort whatsoever.
So I just kind of eyeballed this, it's
about a quarter cup of each,
and then I'm saving some for garnish.
And then, I'm just going to pulse this in.
(food processor pulsing)
That's how easy it is to
make spinach and basil
ricotta.
All we have to do is...
Assemble it.
I've already gone ahead and boiled
some shells,
so you can just buy the
large shells from the
grocery store they're like,
two dollars for a box.
You only need like, depending on the size
of your family, like 15 or 16 of them.
And use whatever tomato
sauce is your favorite,
whatever is the cheapest
that you like, you can
use like the Primo or
whatever the other brands are.
Ragu or whatever.
This is just the one that
I had in my cupboard.
I'm just gonna slide...
slide, I'm gonna pour
some of that in there,
and just really coat
the entire bottom of this thing.
All right so I'm just going to open up
each little shell, and stuff some ricotta,
ricotta.
Ricotta, in there,
and then stick it
into your pan.
You can use like a casserole dish
or a baking dish.
You can actually also
use this if you are into
baking like homemade
ravioli, that's always
a nice thing to do for people.
Then drizzle some tomato
sauce over the top,
then add the remaining
basil and spinach that
I saved for garnish.
We're going to pop it
into the oven, covered,
for about 25 minutes.
All right, I'm going to
cover this, and throw it
into the oven for about 25 minutes.
All right so these guys
were in the oven for
25 minutes, covered, I took the cover off
and put them back in for about 10 minutes,
and now I'm just sprinkling
them with a little
bit of basil, little bit of spinach,
and then they're ready to serve.
I like to go in with some
extra sauce, obviously.
Top it.
And then you can always go in
and top it with more greens.
(festive music)
There you have it, we have delicious,
easy, cheap, ricotta-stuffed pasta shells.
Mmmm, they're perfect.
They're so good.
You're gonna love them,
if you have a family,
they'll love them.
If you don't have a
family, eat the entire pan
yourself, it's worth it.
I'm Edgy Veg, if you're new here,
hit that subscribe button.
If you like these videos, give this video
a big thumbs up.
Let me know in the comment section below,
what video you wanna see next.
Okay bye.
Mmm.
Get out of my kitchen.
