I ended up with a few random phyllo shells a while back. I had no idea what to do with them, so they’ve been sitting in my freezer since then. I ended up filling them with chocolate chips and some chopped, toasted macadamia nuts and baking them until the shells were toasted and the chocolate was melty. Tasty!
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes desserts vegetarian NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes class greens 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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