{"id":46360,"date":"2018-01-19T00:36:38","date_gmt":"2018-01-19T05:36:38","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46360"},"modified":"2018-01-19T00:36:38","modified_gmt":"2018-01-19T05:36:38","slug":"stuffed-shells%e3%82%b9%e3%82%bf%e3%83%83%e3%83%95%e3%83%89%e3%82%b7%e3%82%a7%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46360&lang=en","title":{"rendered":"Stuffed Shells
\u30b9\u30bf\u30c3\u30d5\u30c9\u30b7\u30a7\u30eb"},"content":{"rendered":"

\"\"<\/p>\n

I was thinking about making something totally different.<\/p>\n

But that didn’t happen for so many reasons, and it ended up like this.<\/p>\n

\"\"<\/p>\n

But I didn’t complain.<\/p>\n

\"\"<\/p>\n

This is what they looked like when the shells were stuffed.<\/p>\n

Can you tell what was inside?<\/p>\n

\"\"<\/p>\n

Well, the filling was a mixture of different things, but one of the main ingredients was this, Renkon lotus, which was finely minced.<\/p>\n

Renkon lotus along with tofu together created an interesting texture and flavor, and initially I wasn’t sure, but I actually really liked it.<\/p>\n

Renkon lotus kept the filling lighter than what I would have typically used, like nuts.<\/p>\n

\"\"<\/p>\n

Making stuffed shells was actually my first experience, and I really enjoyed the process.<\/p>\n

\"\"<\/p>\n

This was what it looked like before going into the oven.<\/p>\n

\"\"<\/p>\n

Then later I decided to put some V cheese from Punk Rawk Labs<\/a>, which is a local vegan cheese maker, and then baked a little more.<\/p>\n

\"\"<\/p>\n

These were tasty when just out of the oven, but they seemed to taste even better the next day when I took some to work and re-heated in the microwave oven.<\/p>\n

Since my first attempt was a success, I’ll definitely make stuffed shells again.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was thinking about making something totally different. But that didn’t happen for so many reasons, and it ended up like this. But I didn’t complain. This is what they looked like when the shells were stuffed. Can you tell what was inside? Well, the filling was a mixture of different things, but one of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,25,20,28,29],"tags":[],"class_list":["post-46360","post","type-post","status-publish","format-standard","hentry","category-starches","category-root-vegetable","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46360"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46360\/revisions"}],"predecessor-version":[{"id":46373,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46360\/revisions\/46373"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}