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Preheat oven to 350. 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 you 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, 1/2 tsp salt, basil, oregano, nutritional yeast, lemon juice, and pepper.
For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, 1/2 tsp 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 degrees 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.
This recipe has the following nutrient totals:
Protein 26.8 g
Carbohydrates 108 g
Iron 0.20 mg
Fiber 15.5 g
Calcium 2.69 mg
(plus many more nutrients)
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