Serene Vannoy (ex_serenejo) wrote in vegancooking,
Serene Vannoy

Tofu-spinach manicotti

I just realized I took pics of the manicotti ingredients and the completed filling, but not the finished dish. I'll try to remember tomorrow at dinner to shoot a picture before we eat. I'll also, of course, let you know how it tasted. (I didn't bake it yet -- someotherguy will put it in the oven so it's done when I get home from work.)

It's the tofu-spinach manicotti from Joanne Stepaniak's The Ultimate Uncheese Cookbook, and I lefto out the marjoram, and used portobello mushrooms because believe it or not, they were the cheapest mushrooms at the Berkeley Bowl today, at $1.49 a pound.

the ingredients

the filling

The recipe calls for 12 shells, and my box had 14. Only 12 would fit in my pan, so I didn't try to stuff all 14 shells. I ended up with extra filling. I took the extra noodles, opened them up, and made a little "lasagne" for myself for work tomorrow out of the remaining noodles and filling, with a little sauce on top.
Tags: ethnic food-italian
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