I’ve unintentionally continued last week’s theme of variations to not-so-old favorites with this dish of Millet and Spinach Stuffed Shells. The plan had been to make the Forks Over Knives Eggplant Rollatini, which I’ve made a number of times now since first trying it last year for Week 2 of the 2013 Plant Strong Recipe Challenge. However, laziness got the best of me and it just seemed easier to use up the shells leftover in the pantry from my whole food plant based stuffed shells recipe rather than process the eggplant for rollatini.
Add some beet balls and dinner is served!
The millet mixture is also wonderful and flavorful on it’s own if you’re looking for a new side dish to try.