This creation is 2 pasta shells, stuffed with VWAV's tofu ricotta, the centerpiece of a plate of fusilli in tahini sauce from Leah Leneman's Easy Vegan Cooking, topped with more tofu ricotta, then baked at 200C of 20 mins. A rich and satisfying combination!Ooooh- I received a copy of Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero for Xmas, so I'll be posting pics from that soon! =]
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