Posted in MAIN DISH, TAPIOCA FLOUR, THRIVE ALGAE OIL, TOMATOES, XANTHAN GUM

BAKED VEG CHEESE AND VEAL CANNELLONI

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. 

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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Posted in ENER-G EGG REPLACER POWDER, TAPIOCA FLOUR, THRIVE ALGAE OIL, TOMATOES, XANTHAN GUM

SHARON’S MANICOTTI

baked-manicotti-allah-sharon-plated-1

SHARON’S MANICOTTI

This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.

Makes 11 stuffed pasta and 5-1/4 cups sauce

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