Not too much to say about these, other than they’re awfully tasty. I used a slightly modified version of this recipe for the sauce; the rest is just some of the stuff I had lying around in the fridge. It kind of fell apart, but it was good anyway! The “cheese” is mozzarella-style Teese; I can’t wait until the cheddar style is ready!
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale pizza salad green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel New Haven area restaurant teese health topic soup healthy weeknight meals rice seitan breakfast 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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