I decided to try a ravioli with some of the Blue Sheese I’m trying to use up. Back in my college (and omnivore) days I used to go to a restaurant that served a gorgonzola and walnut ravioli that I loved, so I thought I’d try something like that here. Truthfully, my filling needs some work so I won’t post a recipe, but it’s an experiment that’s worth trying again!
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel teese New Haven area restaurant health topic soup breakfast rice seitan healthy weeknight meals tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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