First things first, we needed to veganize the recipes and create a shopping list. It turns out that was really simple. All we needed to sub was vegan sour cream and daiya cheese, Veganomicon's cashew ricotta recipe and a pesto recipe. Easy peasy.
Tonight, we ate the Zucchini-Corn Cannelloni. The dish was really rich and satisfying. I opted for manicotti shells; rather than rolling my own from lasagna rolls as the recipe suggests. My easy stuffing tip is to put your ricotta mixture into a ziploc bag and cut a small corner off to create a piping bag. After you boil the shells until they're a little more firm than al dente and let them cool for a moment, pipe the mixture from your ziploc bag in each end before baking.
For the Broccoli-Tomato Galette, my fiance whipped up this easy vegan spinach pesto because we couldn't find basil at the store and all the prepared pesto had parmesan. We had some prepared whole wheat pizza crust, so we revamped the galette into a pizza and ate it the first night to save room in the fridge. It didn't hurt that it looked and smelled so good.
It really was a storm in the kitchen with all the work that I did, and I highly recommend having help or at least a bottle of wine if you decide to give it a go. That said, we're looking forward to the tasty treats that await our dinners in the fridge; including cabbage rolls, soup, thai sloppy joes, and a mushroom paprikash. Oohhh, which one next?
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