Friday, April 23, 2010
Cannelloni with ricotta, tomato pesto, and sauteed tomatoes
This dish really might as well have been a plate full of soybeans with a few mushrooms and cashews on the side, but how much more delicious when it's in the form of:
1. Crepes from Vegan Brunch, wrapped around:
2. Tofu ricotta from Nonna's Italian Kitchen mixed with some tomato pesto, topped with:
3. Bechamel sauce and almonzano, and baked until hot and golden.
This was actually inspired by the Cannellini with ricotta, pesto, and sauteed tomatoes from Vegetarian Cooking for Everyone. Though I believe on perusal of the recipe that though I ended up with something which I imagine is pretty similar to what Deborah Madison would have made, I substituted every ingredient except, uh, salt and pepper. Vive la différence!