SHARON’S BAKED ZITI

SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light! … Continue reading SHARON’S BAKED ZITI

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SHARON’S MEATLESS MEATBALLS AND LINGUINI

SHARON’S MEATLESS MEATBALLS AND LINGUINI This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini! Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people Let’s make the meatballs first. I use Italian Nut Crumbles in the meatballs. This … Continue reading SHARON’S MEATLESS MEATBALLS AND LINGUINI

AUTUMN SKILLET

AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2 … Continue reading AUTUMN SKILLET