Spinach & Ricotta Stuffed Shells With Roasted Capsicum

Ingredients

• 1/2 medium capsicum
• 1 large shallot, chopped
• 2 cloves garlic, chopped
• 1 can crushed tomatoes
• 1 Tbsp fresh thyme
• 3 tbsp Pureharvest Coco Quench
• 1/4 cup red wine vinegar
• 1 tbsp Pureharvest Organic Rice Syrup
• salt & pepper
• splash of water
• 350 g button mushrooms, chopped
• 1 brown onion, chopped
• 2 cloves garlic, minced
• 1/2 cup cashews, soaked overnight
• 1 tsp miso paste
• 1 large brick tofu
• 2 handfuls spinach, roughly chopped
• 1 large handful, fresh basil
• 3 Tbsp nutritional yeast
• 1 lemon, juiced
• 1/3 cup cashews
• 1/3 cup almonds
• 1 tsp salt