We've been on a vegan kick in our house for a little while now and finding a lot of really hearty recipes for the colder days. This baked ziti uses pumpkin instead of tomato sauce and blended cashews and tofu for the ricotta. We were amazed at how good the cashew/tofu ricotta tasted and resembled ricotta. This recipe can be found in Veganomicon: The Ultimate Vegan Cookbook as well as here.
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