Despite the lack of photos, I have been eating.

See.

That mushroom I mentioned last post was finally put to use, and maybe even benefited from the extra marinade time. Lacking a BBQ I baked it in the oven for 25 (ish) minutes at 375, and it was just as juicy and tasty. The marinade was a take off of Joanna‘s (Yellow Rose Recipes), take off as in this is what I wanted to make but I’d forgotten to buy the ingredients so I wound up using rice wine, red wine vinegar, and presumably a few other things I can no longer recall. Very tasty.

To serve I sliced the mushroom over top of Tofu Basil Ravioli in a sweet marinara sauce with vegan soy cheese melted over top. The Ravioli was not home made, although I would recommend you make it yourself as although easy, tasty and filling. The soy boy version is too bland for my taste. The ravioli would be better filled with a vegan Ricotta recipe like the one in Vegan with a vengeance or even if the tofu had been marinated at all. But with a tasty sauce and mushroom pairing the blandness can be over come into something great for a working lunch.

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3 Comments »

  1. Jeni Treehugger Said:

    YAY! Mushrooms!They are my favourite! Yours looks so tasty!

  2. Bethany Said:

    yummy ravioli. how did you get it to look so cool?

  3. B.A.D. Said:

    The ravioli is store bought (soyboy) that I coated in marinara and added some shredded vegan cheese and nooch to the top.


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