Hey, so if I used whole wheat penne in the Pumpkin Baked Ziti recipe from Veganomicon that makes it have, like, negative amounts of calories and fat, right? Right? Sigh, I guess not. It makes an ass-ton too, so I’ma need to freeze some of it. It kind of dirties a lot of dishes and takes a while, slightly less then 2 hours from start to face stuffing, but like the Butternut Squash Lasagna, it’s worth it. I even made the bread crumbs for it from a bread I tossed in my bread machine at the end of last week.
Pretty in the pan.
All messed up on my plate.
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Mmm. I do love that recipe. The ricotta is so tangy and nice.
that’s a ziti money shot! I gotta try this stuff….
yeah, i’m going to seriously start looking at omni recipes that call for ricotta now. i’m already thinking one could use it in a blintz. rather than adding the basil to the tofu, maybe blend in some maple syrup or agave nectar. crap.
heh, seriously, i like how you can kind of look down one of the penne tubes.