NomYourself Cookbook Review, Recipe + GIVEAWAY!
If you're a vegan and you have an instagram, you're probably already a huge fan of NomYourself, run by 20-something superstar-chef-in-the-making Mary Mattern. If you have no idea what I'm talking about, go check her out. This girl boss from Maryland started as an accidental vegan, starting by self-publishing her first cookbook two years ago and getting into being a private chef after that. She began getting more interested in creating delicious, gourmet vegan meals and started an instagram account to showcase them all. Her meals attracted stars from Ellie Goulding to Jeremy Piven, and now her account serves over 100,000 people! (I know. #LifeGoals) She's made friends with some of the greatest plant-based chefs on both sides of the country, toured as Ellie Goulding's personal chef, and continues to post mouth-watering dishes to her instagram account daily. She has created a worthy vegan empire on social media and I am honored to have received her NEW cookbook to review!
The cover features a smiling Mary holding a basket of veggies, and is a fun departure from a book cover with a meal on the front. It just exudes how rad she is and the cool girl personalty she conveys. With her tatted arms and cute baseball tees, she's not only a rockstar chef, she's a total babe - and her newest cookbook doesn't disappoint! I'm most excited to make the Snickerdoodle Banana Bites, Chipotle BBQ Quinoa Chili, and Southern Fried Buttermilk Tofu. Today though, we're sharing Mary's Cauliflower Ricotta Stuffed Shells. They're were easy to make and turned out super yummy! The cauliflower in the recipe breaks down to be the perfect ricotta substitution, and I was pleasantly surprised with how flavorful they were. We have plenty of leftovers that I'm pretty excited to reheat all week...if they last that long! The only substitution we made was replacing the garlic powder with 2 cloves of garlic, since we didn't have any. It would be a great dinner alongside a salad and some crusty bread, but was pretty damn good on its own, too.
Whether you're gonna make the shells now or not, be sure to scroll to the bottom of the post to enter to WIN your very own copy of the NEW NomYourself Cookbook!
But first, a note from Mary about this recipe:
Cauliflower has to be one of the most versatile vegetables out there. You can fry it, bake it, sauté it, boil it (if you want your whole house to smell like cauliflower), and I'm sure there are some preparations I'm leaving out. Cauliflower also makes one hell of a ricotta-like filling for baked stuffed pasta shells. If you're not a huge stuffed-shells fan, just replace this pasta with some ziti and bake some baked ziti instead. Remember, this is your kitchen. I'm just living on a shelf in it.
1 large head of cauliflower, chopped
2 tablespoons extra-virgin olive oil
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 bunch flat-leaf parsley, chopped
2 pinches of sea salt
1 12-oz jar tomato sauce OR about 1 1/2 cups homemade tomato sauce
1 12-oz package jumbo shells, cooked al dente
1. Preheat the oven to 400 degrees F.
2. In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, parsley and sea salt. Don't overblend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
3. Spread half of the tomato sauce on the bottom of an 8x8 glass baking dish.
4. Stuff the shells with the cauliflower mixture and pour the remaining sauce on top of the shells.
5. Bake for 15 minutes. Enjoy! Makes about 20 medium shells.
You made it! If you've got a stuffed shells in the oven, you're extra lucky. If you don't, treat yourself by entering to WIN your own copy of Mary's book in our giveaway! Don't wanna wait? We can't blame you! You can buy a copy here and should absolutely check out her instagram, which is regularly updated with some serious eats and fun candids. On the other hand, you could just enter to win below! Thanks again to Mary for writing this yummy cookbook and letting us review it for her AND give away a copy. She rocks. Entries open to US only please. Sorry, mates. Good luck!