shove it down your pie hole.

Veggie Scotch Eggs

I made these! 

I remember when my mum and dad would slave over these before hosting dinner parties. They always went over well, but I wasn’t sure they’d be as good as I remember. Turns out the veggie option is way better. The beans add something that greatly improves the taste. Please don’t tell my folks ;)

Speaking of which…. This recipe is actually quite simple, and please feel free to add or subtract as you see fit. For example, you can leave out the ground round and it will be just as tasty. If you do, just add a bit of garlic, paprika and maybe turmeric or chipotle. 

Check it out:

Mash 1 can of Kidney beans. 

Add 1/2 of 1 pack, Yves ground round (mexican).

Mix in 1/2 Cup, Nutritional yeast

Finally, add a Pinch of salt.

Remove shells from 4 soft or hard boiled eggs

Place 1/4 of your mix on a piece of saran wrap. Spread out thinly and place egg in middle. Pull all corners of saran wrap up and over the egg, creating a shell with your mixture, around the egg. Repeat with all eggs. Don’t waste the saran!! It can be reused. 

Now! 

Dredge in flour

Followed by milk.

Then in equal portions of: breadcrumbs, cornmeal, nutritional yeast. 

Repeat. 

Fry in oil until brown. Be very careful - they’re fragile. And boiling hot. 

Oh, I almost forgot the “most secret awesome amazing life-time achievement award for easiest sauce” recipe. Thank me later. This one is a serious crowd pleaser.  

SAUCE

1 part, ranch

3 parts, salsa

blend.

Please feel free to send me a message if you have ideas for meals you’d like to see on my blog. 

Til next time,

Dave.

The Hunt For Kiev (Divan Intervention)

When it comes to food, I don’t miss much. As a vegetarian, you tend to forget about the meat products you used to eat. Plain and simple. Plus, for a lot of people, they never really liked meat to begin with. But to each their own. No judgment here, either way. 

Now, to be clear… I don’t miss meat. But nothing excites me more than experimenting in the kitchen. And a lot of my creativity comes from products that already exist. Segue! 

I recently saw Chicken Kiev in the freezer department of my local grocery store, and decided to give it a try. 

Over the next little while, I’m going to experiment with new “Kiev-like” recipes that I create in this oft-twisted head of mine. The results will be posted here and, hopefully, we can decide on a winning Kiev recipe, together. 

I’m going to try and get taste testers as well.  Not that it’s hard to convince people to eat my delicious creations. I’m more concerned about saving portions because I’m a pig and will more than likely inhale these experiments within minutes of them being cooked. 

Also, I’d like to note that I will in no way recreate Kiev. instead I am simply honing my skills by challenging myself to create a vegetarian dish that resembles what Kiev is supposed to be. Example: Kiev is typically garlic. I’m using a thick cheese roux and broccoli. Also, my first experiment looked like an egg roll. So, shut-upa-yo-mouth!

First up? Yuba Skins!

YUBA SKIN KIEV

I find it utterly shocking that I haven’t been able to find these pre-made…yet. 

Yuba Skin is basically tofu skin. 

To put it simply, simmer pure soy milk and pull off that top layer of skin that forms. 

As I had no Yuba guy in the city (ROSS CORDER HELP ME OUT), I had to create them myself.

YUBA SKINS:

I simmered PURE Soy Milk (ingredients: Water/Soy Beans) and in 7 minutes, the skin started to appear. 

I grazed a knife along the edge and peeled it out with two chopsticks on either end. 

You can watch a tutorial online. But I’m not posting pictures because all of mine ended up looking like zombie skin (And let’s be honest, nobody needs to see that).

Once I had 5 or 6 skins laid out, I stacked them, dropped some filling inside, and Rolled it shut. Then breaded it lightly in breadcrumbs and fried in vegetable oil for 3 minutes a side. Voila!! DELICIOUS!

Now, I will be using the same filling for most/all of the experiments, and am posting it here for you now, so you can take notes. Yay! 

BROCCOLI & CHEESE ROUX:

3 T, Butter (or marg)

1/4 C, Flour

2 C, Soy Milk. 

1 C, Nutritional yeast

1 1/4 T, Turmeric

1 T, Paprika

1 t, Garlic

1 t, Mustard (fancy)

S&P

Cheese (unless you’re vegan)

1 stalk of broccoli, cut up into reasonably small chunks. 

Directions:

Heat butter in saucepan until melted. 

Add spices to flour and mix - then add to butter and stir until a paste has formed. 

Slowly add milk, whisking away. Once a decent texture has developed, add 1/2 C of Nutritional yeast and mustard. This may be enough for you. Taste it. Love it. Live it. If not, add the other 1/2 C of N.Yeast. It’s about cheesiness. You can also add 1/2 of real cheese (or daiya) if you want to bring out the real cheesy flavour. I did, but only because I’m trying to break the Guinness Record for most cheese consumed in a year without having MAJOR health problems. Not to boast, but i’m doing quite well. 

Now, remove from heat and add in raw broccoli. This sauce should be super thick. The reason i say that is because we have to stuff it into some kind of food pocket later, and if it’s drippy, you’ll be tossing chairs around from frustration. RIP kitchen stool. Cool sauce in the fridge until needed. Also, if you need a late night snack and want to hit rock bottom? Grab a spoon. That should do the trick. 

Here’s how the recipe turned out!

1) The texture was very tasty. The layers of Yuba were quite impressive and surprising on my pallet. because it was fried, the outer layer was nice and crispy, but there were still 5 layers underneath that were very chewy (in the best way possible). 

2) The Roux. This thing is epic. It’s thicker than my uncle Joe’s Scottish accent, and went very well with the Yuba. Very complimentary and stayed inside until cut. Which is what you look for in a good roux. 

3) Size. These things were the size of egg rolls. Great for a snack, or have a couple as a meal. 

4) The work. Making Yuba is painstaking. Waiting for skin to form is like watching paint dry. HOWEVER, I am convinced I can find these sheets, and when I do, i’ll be making this again for sure. 

5) Overall score. The work was tough, but the payout was worth it. I’m thinking 7.5/10. The amount of time it took to create the skin might be a bit too tedious for most people. But oh man, they were delicious. 

What do you think? Oh, and if you have a suggestion, please feel free to let me know. As my recently imprisoned male role model once told me, “Don’t be be an asshole.” Wise words. 

Next up? Seitan & Yuba. 

Another Vegan Day

People often think changing your diet means giving up on the foods you love, but that isn’t the case. Creativity in the Kitchen often leads to amazing meals that can include all of things you normally enjoy… just with a twist.

When I decided to go Vegan for the month, I knew I’d need to stock up on some of my favourite dairy treats; specifically cheese.

Now, there’s no way around it. Cheese is amazing. And the substitutes out there don’t quite cut it, yet. But Daiya is the closest, so I suggest you give it a try if you’re interested.

Yesterday I also made a Cashew Cheese which I will share later (final photos being taken today), and decided to use it to make grilled cheese (and salad) for lunch.

Now, I wanted to include some of my fav things because when you’re cooking, you’re in charge. Never forget that.

Carrot? Wanted it. Avocado? For days. BBQ protein? Totally Tofu. Cheese? I used Cashew AND Daiya. Forget about it. And most importantly, I can keep to my vegan challenge without sacrificing the things I love… cheese. 

A pal of mine did a veggie week challenge not long ago and realized that most restaurants are less than adequately prepared. Veggie Burger or Pad Thai. That’s it. But give yourself some credit and prepare a meal at home. I know he did, and thanks his lucky stars that he didn’t have to consume another dried out veggie patty from the pub. 

Get cooking, kids. And see what you can come up with.

Dave

GRILLED PB&J

WHY HAVE I NEVER THOUGHT OF THIS BEFORE.

Bread, PB, Jam, Grill. It’s so obvious to me now. Next time, I’m adding banana.  

B - Sprouts

Brussel Sprouts are actually pretty delicious. But a lot of people disagree. Whether or not that is genuine disinterest, or just fear; the end result is the same. They’re not eaten as much as they should be. 

Now, this is stupid. 

B-Sprouts are full of good stuff. Stuff you don’t care about but, well, let me put it this way… If you eat them, you will be healthier. Ta-daa!

So, instead of forcing these bite sized treats down your throat - here’s how to make them taste good enough to eat. 

Ingredients:
2 cups of B-Sprouts
Paprika
Salt
Pepper
Lime&Lemon juice

Directions: 
Steam your B-Sprouts forever. Like, 15 minutes. They’re going to turn the greenest green you’ve ever seen. Take that sight in.
Once that’s done, heat a pan on medium. Chop off the bottom nubs (hehehe, nubs) then toss with a healthy squirt of both your lemon and lime juice.
Your B-Sprouts will be all citrusy. They’re already better than Christmas. Now, wave your salt and pepper shaker over your pan and pull out your paprika. Grab a teaspoon and shake over your B-Sprouts. I think the fire-red colour is cool, so continue tossing until everything looks like my picture up there. Not too red, but red enough. 

Serve these on the side of your main dish. Or, be like Mike and eat them on their own. 

Egg-Baked-Avocado with asparagus

Hey pals. 

I saw a picture on Tumblr a few weeks ago that was basically an egg baked into an avocado. Let’s just say that food-porn is an understatement. After I went away to the cottage last weekend, we made a million delicious thing (including the infamous quinoa wraps & deep friend avo) - but I couldn’t stop thinking about that picture.

So I went to bed early last night, got up with the sun this morning, & decided to test out a new recipe. My typical Saturday morning thoughts are a little more simple. Get breakfast, make it greasy, go back to bed. Gatorade. Repeat.

This on the other hand, takes a bit of patience. So hang in there, kiddo.  

Ingredients:

1 egg for 1 avocado
2 tbls Milk (I used soy) per egg
S&P as needed 
Some chopped up veggies (I used green pepper, garlic, and spinach) 
- 
2 spears of asparagus (bottom inch removed) per avocado
Garlic
Lemon 
Salt

Directions! 

Hey Hey now! Take a knife and cut a teardrop out of your avo (then scoop it out). Obviously after you’ve cut it in half. 
Mix your egg, milk, veggies. As if you were about to make scramble.
Carefully spoon your mix into the teardrop (emo much?) and toss it in the over for 30-40 minutes at 400 degrees. 
I know this takes a while but whatever. Totally worth it. It’s egg baked avocado, yo.
Now, boil your asparagus for a few minutes until tender and super green.
Toss in a pan with your garlic, lemon juice (and maybe oil if you’re down).
Oh, I also tossed a few hashbrowns in the oven because I love potatoes.  

Anyway, keep checking on your avo-eggs. Once they’re done - eat them. Maybe you want to add cheese too? I made two servings (for my roomie and I), but ate them both. Luckily I’m full and she’s going out for lunch so it’s no biggie.

I’d like to dedicate this post to the avocado. 

Dave 

Quinoa Breakfast Wraps

How delicious does this sound?
I used to make these all of the time at my old place but forgot they existed until this past weekend. Jer and I whipped these up for our final morning at the cottage, and both agreed that they were unbelievable (especially because they were so easy). 

The ingredients are simple, the outcome is dangerously good, and the ability to switch things up makes these wraps perfect for anybody. In fact, you could make a ton of this stuff, keep it in your fridge, and simply spoon some out onto a wrap every morning for a week. In fact, in a few weeks, I’m going to see just how many people I can satisfy with this recipe. I’ll let you know the results (i’m hoping 20+). 

Quinoa is super healthy for you, so don’t be naive. Go buy some, cook it up, and then write me a really nice email thanking me for posting this recipe. Remember; Manners first. 

Okay okay okay. Let’s blog. 

Ingredients:

1 tbls, Paprika
1 tsp, Cumin
1 tsp, Garlic powder (you can use real)
1 tsp, Onion powder (you can use real)
Juice of 1/2 lime
1 cup, Quinoa
2 cups, broth
1/4 cup, Nutritional Yeast (optional for vegans to substitute cheese)
1 can, Organic beans of your choice (I used Pinto, but black beans work too)
Whole wheat wraps
Lettuce, Avocado, Salsa, Green onion, other toppings of your choice…  

Directions:

Gently toast the Quinoa in a heated pan for 5 minutes. 
Add broth and continue cooking. As water starts to evaporate, add spices, Nutritional Yeast and beans.
Continue stirring as Quinoa needs a little love and attention. It’s needy like that.
Cut up your lettuce, veggies, etc.  
Once water has completely evaporated, add the lime juice (add more if needed), spoon into wrap, add your toppings and eat up.

I have just made this so incredibly easy to do. In fact, if you were to make this before going out Saturday night, your ‘stay in bed’ Sunday would be that much more impressive. Imagine taking a big bite from a healthy, tasty, wrap, as soon as you can stomach food. Cold crisp lettuce, warm quinoa and spicy salsa. It would melt your heart and cure what ails ya. No joke. Eggs are good, but they’ve got nothing on this wrap. 

Enjoy  

Dave.

CHARCOAL + MAPLE-WOOD SMOKED PIZZA

Yes. I get it. Every second post has something to do with pizza. 

I should have called my blog “Pizza Love Affair” - but I didn’t. So you get to deal with all of the different ways I try and create my fav food. 

Luckily, I’m at a cottage and have a sweet charcoal bbq at my disposal, meaning I’m cooking pizza on that bad boy. Fire FTW!

I know you’ll be near a BBQ sooner or later, so bookmark this one for later. Your friends will thank you. 

Oh, and if you don’t want to bbq it, just use this recipe to make dough and sauce from scratch. Easy peasy. 

Dough:

4 cups of white sifted flour

1 1/2 cups, plus 2 tbsp of water

2 tsp of salt

1/2 tsp of dry active yeast

Mix all ingredients by hand until dough forms. 

Leave for 1.5 hours, covered. Once done, make into smaller balls (one one large one if you want a giant pizza) and let rest for another 30. 

While this is going on… 

Sauce:

6 Roma tomatoes, diced

1/2 cup of tomato puree

1/2 white onion, diced

2 cloves of garlic

2 bay leaves

1 tbsp of smoked paprika

1 tbsp of ground pepper 

1 tsp of salt

2 tsp of chilli flakes

1 tsp of marjoram

1 tsp of sage

2 tbsp of italian blend herb paste (contains basil, oregano, rosemary, and thyme)

Sauté onions and garlic until soft. Add the tomatoes and tomato puree and cook until soft. Add all the spices and stir. Use a hand blender or standard blender to mix all ingredients. Then heat on medium low to allow sauce to thicken (the key difference between pizza and pasta sauce is that pizza sauce is much thicker).

Once the dough has risen, roll out into whatever size you’d like your pizza to be, remembering to use a little bit of flour on the bottom so it doesn’t stick.  Also, make sure you toss it in the air at least once, or else. I know you want to do it, and anyone that tells you not to, should be kicked out of your kitchen. Immediately. 

Now for the fun part.

Toppings:

We used spinach, onion, sundered tomato, mushrooms, smoked tofu and red peppers. But you can obviously use whatever you’d like. 

On our bbq, we warmed the charcoals and added small pieces of maple to really get a smokey flavour. This is unlike any pizza you will ever have in your life. The smokiness really punctuates all of the different toppings we chose and gave our crust a nice finish. 

Some tips, if you do use a bbq:

- Wrap your pizza sheet in tinfoil, and expect that you may have to throw it away after this experiment. We definitely ruined our pan. 

- Do not build a normal fire. Build a very small, modest flame. We also burnt our first pie because of this. 

- Do not put the lid on until the end. If you do, the top will cook much faster than the bottom, and nobody like an uncooked crust (or burnt toppings). 

- Try not to consume too much alcohol while doing this. It does make it much more entertaining but you get sloppy. See the points above. 

Next up, we’re making breakfast burritos with some quinoa. 

Heck ya, Cottage Life. 

Oh, and Jer (the dude who came up with this great idea), finally started his blog. 

You can check that out here.

Dave

Stuffed French Toast

This morning has been brilliant so far. 
The winter surroundings are peaceful and beautiful, and yet it’s only -1, meaning we can enjoy it without freezing to death.

We had the privilege of cooking for Jer’s folks, Lisa and Larry Tompkins, who were happy to sit by the fire and read while we prepared our feast.

Instead of rubbing in how epic this weekend has been so far, let’s get right to the recipe, created by Jer and I. And as promised this morning, I have made it as easy as possible.

Ingredients (serves 4):

2 eggs each person
1 tsp, vanilla 
2 dash, cinnamon 
Brie 
Pears
Nice uncut loaf of bread
Butter for the pan
Maple Syrup for plating

Directions: 

Heat your frying pan and turn your oven on low (175).
Cut a slice of bread but not all the way. Leave a half inch uncut from the bottom. 
Now cut another slice all the way (just past the first cut) so you end up with two slices, attached at the bottom. 
Crack two eggs in a bowl with vanilla and cinnamon. Mix well. 
Fill your bread (kinda looks like a sandwich, but attached at the bottom) with thin pear slices and a few healthy slices of brie. 
Dredge carefully in mix and place on frying pan. Cook both sides as you would French Toast.
Now, place in oven and let cook slightly as you prepare the next piece. This ensures that if some mix soaked through the bread, it cooks before consuming. Not a big deal, but it adds to your overall experience when eating. 

Repeat this process as needed, for however many people you are cooking for. 
Garnish with butter & syrup, and serve with grapefruit. 

Next up, Jer and I are going to refill our beer supply, prep some quinoa for our wraps, make fresh pizza dough, and debate whether we want to make pasta or play pool and darts. You know My vote. 

Dave.

To The Cottage we go!

I’m getting out of Toronto for the weekend. 
My iPod is full, my onesie is packed, and my grocery list has been written. First stop, the Beer Store.  

Over the next 2 days, I’m going to be in the great white North (errrr, Northeast), cooking up a storm. You can expect some great recipes and pics. 

I’ll be doing some live tweeting (follow me here) and of course, updating this tumblr as I go. Oh, and if you’re on Instagram (or want to see my picks), you can follow me at DAVELOCKAB, or just click here.

Feel free to pop in at any time - or wait until I get back and get it all first hand. 

Rough Outline of the Recipes for this weekend:

Quinoa Breakfast Wraps
BBQ Charcoal Pizza
Kale Chips
other…..? 

Have a great weekend, y’all. 

HOW TO COOK TOFU: A Guide to your next meatless meal. 

Cold, crumbly, difficult, flavourless, watery, stupid. Tofu has many names. 
But delicious is an adjective people (read: meat eaters) often forget.

My pal Nick and I were talking last week and discussed getting together for a tofu cookout. Now this dude is great in the kitchen; he knows what’s up. But his expertise lies with meat - NOT with some of the meat substitutes like Tofu. So Nick, this one’s for you. I made Tofu Steaks (very basic stuff) and maybe I’ll do a few posts in the near future with some cray cray recipes.

Tofu wikipedia (Cuz reading is the new TV)

Today we’re going to play with Extra Firm Tofu. 
You can find it at most grocery stores. Make sure you get extra firm.

You’ll notice that the tofu has quite a bit of moisture. This is normal. Chill out.
Start by opening the package (OVER THE SINK) and draining any extra water.
Wrap in a cloth and toss your bible on top of it. Just kidding. Use something with a little more weight. Zing! 

Once the water has been pressed out of the tofu (5-10 mins), you’re ready to go.

In the meantime, you want to prepare a nice marinade. I’ll use the ingredients from the Tofu Steaks served at Fresh, since they’ve done a great job making a marinade that is simple and delicious. 

Ingredients:

2 tablespoons, ground coriander
1 tablespoon, Garlic Powder
1/2 cup, Tamari
2 cups, water 
*note: I also toss in one or two drops of liquid smoke, because I’m bad ass like that.

Mix all ingredients together. 

Now, back to that tofu.
It should be dry by now. What I’d like you to do is treat this Tofu with extra care. Picture it as if you were cutting Jello. And Don’t screw this up.
Get a super sharp knife and cut from top left to bottom right (remember when mum used to make us PB&J? Just like that).  Now turn them on the flat side and cut into 1 inch mini-traingles. Remember. Jello. Be careful.

Once your done, place them into a pan/plate/dish and pour in the marinade we just made.  

Now, you can do one of two things. You can put it the fridge OR you can cook the tofu and end up with the same bland, unflavoured crap you tried once and swore never to eat again. I suggest you leave that in the fridge for at least a day. No biggie. And, when you get home tomorrow, they’ll be good to go.  

Okay, you’re done the hard part. Now, just cook it. And yes, I’ll provide a few suggestions. 

1) Bake it. Oven tray, 350, 20 minutes or so. Done
2) Fry it.  Pan. Med-High. Done. 
3) BBQ - yup.

Oh, and please. Remember these things are fragile. So instead of turning them a million times, just cook it long enough on one side, use tongs, and flip gently, once.

Nick, enjoy your first tofu steak. I’d serve it with wilted greens and some quinoa but hey, that’s just me. 

Beer Battered Avocado Taco’s

So Jer Tompkins and I both have a mutual interest in cooking. We often meet up and prepare a ton of food for our friends. Oh, and always surprise ourselves.

This past weekend we decided that Avocado should be our main ingredient and set out to make a unique (and not too unhealthy) taco. We also had the NFL playoffs in the background and an incredible Dwayne Gretzky show to attend later that evening. Life was good. 

Then we made the tacos. And let’s just say this… life got a heck of a lot better. Real fast.

Check it.

Ingredients:

1/2 tsp Salt & 1 tsp paprika
3 avocado
1 1/2 cups Flour (+ 1 cup, dredging)
12 oz. Beer (We used Rickards Red but any delicious ale will do)
1/2 of one Shredded Beet 
Lettuce
Salsa
I can, black beans
1x Lime
Green onion, cut into small pieces 
Vegetable oil (enough to cover an inch or 2 of your pot)
Small wraps 
Grated cheese 

Directions:

Mix 1.5 cups of flour, salt, paprika and beer together. Mix well. 
Cut avocado into 6-8 pieces, each.
Heat oil in giant pot. And please, be very careful - this stuff gets very hot.
Dredge avocado in a separate bowl of flour, then beer mix. Drop into  oil and cook.
I suggest keeping a plate in the oven at 170 to keep them warm afterwards. Once they are all compete, I covered them in the juice of a lime. 
Shred beat, cut onion, lettuce, cheese, etc. 
Drain Black beans and warm in pan with a bit of oil. While it’s cooking, break apart by mashing them with a wooden spoon.
Stack all your ingredients into a wrap, then eat it up.  

Do yourself a favour and experiment. Try it with some mango, red onion (instead of green), fresh salsa, or whatever you like. The most important thing is the avo, obvs.  

Enjoy your taco night. Your friends are going to loveeeeee you. 

Special thanks to Jer for creating this with me. 

Dave

PIZZA POPS (FOR THE WIN)!

So, I admit it. 

One of my many guilty pleasures is Pizza (shock). 
But when I’m really lazy and nobody is watching, I sometimes indulge in Pizza Pops.
What’s it to ya?

Of course, I can’t eat them alllllll the time, so I had to get creative and make them at home. From scratch? No. But you could, if you wanted.

Make this. Freeze this. Eat this when the time is right.

Ingredients:

One store bought pizza dough
One can Pizza Sauce
Cheese
Avocado
Spinach
Oil
Flour 

Directions:

Break dough into 4 small balls, roll out on counter with a touch of flour.
Slightly oil the outside inch of dough.
Spoon out a heap of sauce and spread out, leaving a small area around the edges.
Add ingredients to one half (you want to pack it, but not too much).  I suggest using a ton of cheese, but place it closer to the middle. 
Fold over dough. Press together with a fork. 
Bake at 375 in oven until crispy. Likely 10-15 minutes or so.  
Use remaining sauce as a dip.

I made 8 of these suckers and froze 6 of them. They didn’t last a week.
Also, if you ever have friends over and need to feed them at 3am, this is a fun, healthy (sorta) snack that science says creates smiles.

Dave 

“Go Stuff Yourself” Shells

It is freezing cold. Last night we all gathered together to watch the winter classic and instead of taking the streetcar home with two borden babes, I decided it would be a good idea to get some exercise and walk (Front to Bloor on Spadina). Needless to say, it was a terrible decision. Today was no different. I walked home from work in minus 1,000,000 degree Toronto weather with no gloves (why?) and no scarf (why?). Dumb. 

But when you’re in that kind of cold, you start to think. And I was thinking about dinner. Something hot. Something new. Something filling. 

I didn’t want to make a soup, and I didn’t want to spend my night in the kitchen. 

So I decided to go sans recipe and make stuffed pasta.

This is incredibly easy to make (do all the steps at once) and didn’t take me more than 40 minutes (rice takes time, ya know).

Make this. My new roomie Kate was super impressed.

Ingredients:

2 cloves Garlic
Half Onion
1/3 green pepper
One Carrot
3/4 cup rice (add water and cook per instructions)
Half pack of Yves ground round
One Pack of Giant shells
One Jar, pasta sauce
Lemon Juice
Goat cheese (optional) 
Avocado (optional 

Directions:

Boil pasta, cook rice. Preheat oven to 350. 
Once pasta is done, run under cold water and separate all shells. Leave to cool.
Heat oil in a frying pan, sauté onion and garlic. 
Add Grn pepper, Yves ground and carrot. Once rice is done, toss it all in and add lemon juice. Just enough to give it a taste. And salt if needed.
Fill each shell with 1 tablespoon (approx) of mix and add sauce to top. If you are using avocado, add a slice to the top of each.
Place on baking sheet and bake for ten minutes.  
Remove and cover with more sauce (if needed) and goat cheese.

Eat them up. Eat all of them up. Maybe share them if you’re a nice person like I am. But if not, just eat them all up.