Happy Valentine’s Day, my stoney lovers!
This week I went ALL OUT. This romantic and easy dinner for two (or 8), was made with infused olive oil at every turn. The best part is I made the oil in my Instant Pot. For the full instructions on the infusion method make sure to subscribe to my YouTube channel because that video is coming next week.
For my infused dinner for two, I made stuffed shells with tofu “ricotta”, fresh mozzarella, and a nutty Parmigiano Reggiano. The sauce is an adaptation on a family recipe. For a salad, I tossed together some arugula, infused olive oil, a squeeze of lemon juice, and a sprinkle of the Parmigiano. And for dessert, I used that same infused olive oil to melt down some chocolate and cover a few strawberries.
If you’re wondering why I made tofu “ricotta” and still used real cheese, it’s because of farts. Sorry if that’s TMI, but it is true.
For the stuffed shells recipe, I actually just grabbed this recipe from Bon Appetit but replaced the ricotta and the marinara with the following recipes.
Tofu Ricotta Recipe
- 1- 14-ounce Block of Firm Tofu, drained but not pressed
- 2 tablespoons of Infused Olive Oil
- 1 clove Garlic (or 1 tsp of chopped garlic)
- 2 teaspoons of Nutritional Yeast
- Salt and Pepper to taste
- Optional: fresh herbs like parsley or oregano
Blend all of the ingredients in a food processor until broken up but not until it becomes a paste. It can also be done by hand or in a blender using a pulse setting.
Lo’s Marinara, Small Batch
- 1 28-ounce can of Peeled San Marzano Tomatoes, prefer without basil but with is ok too
- 1/4-1/2 diced Red Onion
- 4 cloves of Garlic or 1 heaping tbs of Chopped Garlic
- 2 tbs infused Olive Oil
- 1-2 tbs Dried Oregano*
- 1 tsp Red Pepper Flakes*
- 1/4 tsp salt*
* Add these to taste. Start with 1/4 tsp and work your way up to what you like
- Chop garlic and dice your onion.
- Place sauce pot on stovetop and begin heating your oil over medium heat. Once oil gets a bit of a sheen to it, add your onions and allow to cook for about 1 minute. As the onions begin to look tender, add your garlic. Continue to saute until the onions begin to look like frosted glass. Lower heat to simmer or low.
- Add in your full can of peeled tomatoes and begin adding your seasonings. The list above is more of a suggestion than hard and fast rules. So if you’ve never made a sauce like this before, I recommend adding your spices slowly until you find the right flavor for your tastes.
- Cover sauce and simmer on low for 30 minutes to 3 hours.
- Store in an airtight container and use within a week.