Regular readers may recall my dismay (read: irritation) at the tedium of creating a stock of wholesome Deceptively Delicious vegetable purees, so that they’re always on hand. When on earth would I use these purees? I wondered.
Well, perhaps I’ve been overly influenced by author Seinfeld, but I’ve recently found myself going stir crazy — that is, stirring veggie purees into everything. My latest victim, er, creation, was stuffed shells from Lidia’s Italian-American Kitchen by Lidia Bastianich. (Do y’all know this book? It’s one of my faves.) Traditionally laced with loads of cheese, my healthier version featured a nonfat ricotta filling with frozen spinach (drained and squeezed), and *secret sneaky ingredient alert!* pureed cauliflower. The spicy tomato sauce got a big dollop of butternut squash puree.
While the sauce was a tiny bit sweeter than I usually prefer, the hidden veggies went totally undetected. As an added bonus, the pureed cauliflower in the ricotta filling helped bind everything together, making it light and fluffy.