Everyone loves stuffed pasta shells smothered in marinara sauce. Though traditionally a vessel for cheese, these Kale Stuffed Shells with Marinara by Katie Koteen are stuffed with a creamy blend of white beans, sautéed kale and garlic for a healthier, lighter take on the traditional dish. Any white bean will work here, but we like cannellini beans for their ease of smashing. These shells also freeze quite nicely, making them ideal for a quick weeknight dinner. Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman
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This Pistachio Cake by Gabrielle St. Claire is amazing in every way. It has good-for-you ingredients like pistachios and spinach, is easy to make, and doesn’t require any fancy devices! With its subtle green color and almond glaze, it also looks absolutely beautiful!
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