Portobello Cannelloni with Sun-Dried Tomato White Sauce~pg. 130

La Dolce Vegan! Challenge:

This is awesomely delicious but messy to make; I even used a plastic bag to fill the shells and it was still messy. The sauce recipe for this is excellent; I'm going to make it again and just serve it over plain pasta.

Dilip's Stuffed Manicotti with Roasted Red Pepper & Porcini Mushroom Sauce~pg. 131

La Dolce Vegan! Challenge:

I couldn't wait to make this because I had made it before and it was delicious. The only part I don't like is stuffing the shells-ugh! Too much work but worth it. Instead of the porcini mushrooms I used fresh baby bellas. Yum!

Day 3 Portobello Pot Pie-pg. 168 and All Purpose Crust-pg. 262

Hot from the oven!

For the vegetable broth I used Better Than Bouillon No Beef Base. It gives it a richer, heartier taste. I am always afraid of making pie crusts. (I don't know why) but making it in the food processor was so easy! I rolled it out between 2 sheets of wax paper and it worked wonderfully.

I just had to show off my handmade pottery plate by Jeanette Zeis; I love her stuff. I served this with a side of frozen organic green beans sprinkled with the No Salt Seasoning I made yesterday.  Dee-licious!