This casserole might not look pretty, but it took a lot of work and it was amazing. I made tofu ricotta- tofu, raw cashews, fresh basil from my herb garden, lemon juice, salt and pepper- and then I made bread crumbs from whole wheat french bread- tore it into pieces, let it get stale overnight, then pan fried it in a bit of vegan butter with dried rubbed sage, oregano, paprika, salt and pepper. The filling is roasted eggplant with sauteed mushrooms, bellpeppers, onions, fresh garlic, mixed together with the tofu ricotta and whole wheat shells. So good. The salad is chopped lettuce and radishes from our CSA share, plus mango, yellow bell pepper, red bell pepper, tomato, and red onion.
A close up of the pretty part of the meal :)
No comments:
Post a Comment