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Monday, March 27, 2006

Mushroom manicotti




















Tonight was an experiments of sorts. There is a recipe in the Whole Foods Market cookbook for vegan creamed spinach which we really like. So for dinner I made manicotti stuffed with garlic and herb tofu (Small Planet brand - it's awesome!), sauteed mushrooms and chopped hazelnuts - seasoned with some salt, pepper, nutmeg and nutritional yeast and then topped it with the creamed spinach. I added more soy milk to the spinach recipe so that it would be more sauce like. It really was quite good :-) I kept it covered with foil the whole time it baked so it wouldn't dry out - I baked it at 350 for - well, for however long it takes to drive one kid to her math tutor, drop off a prescription at Costco, pick up from the tutor, then get her sister from lacrosse practice! About an hour I reckon.





We also had some oven roasted zucchini and yellow squash tossed with fresh dill and slivered garlic, applesauce and a seeded baguette.

3 comments:

Fiber said...

Oh, this? This looks fantastic. And the very essence of comfort food. I love it!

Patty said...

What wonderful recipes you share !
I have been in a rut, cooking the same cycle of meals so your blog has been very helpful in giving me new ideas. Thanks.

Harmonia said...

That last pic is my fave! Yum!