[repost recipe] Mexican Manicotti; was: food idea suggestions ....

[Guest guest]

Hi jenni. This recipe is something that can sure

bridge the diet-gaps between an omnivore palate

and a vegan standard. Just skip the cheese & sour

cream on top; which it doesn't need anyway, IMO.

It is very filling, delicious and easy to make ahead.

 

Mexican Manicotti

 

1 lb. of Yves brand veggie ground ~ or your favorite brand

1 can (16 oz) refried beans

1/2 cup finely chopped onion

2 1/2 tsp chili powder

1 1/2 tsp dried oregano

1 package (8 oz) manicotti shells

2 1/2 cups water

1 jar (16 oz) picante sauce

2 cups (16 oz) light sour cream (or vegan alternative)

1 cup shredded Mexican style cheese (optional)

1/4 cup sliced green onions

Sliced ripe olives, optional garnish

 

In a bowl, combine veggie ground, refried beans, 1/2 cup chopped

onion, chili

powder and oregano. Spoon into uncooked manicotti shells; arrange in

a

greased 13x9x2 inch baking dish. Combine water and picante sauce;

pour over

shells. Cover and refrigerate over night. Remove from refrigerator 30

minutes

before baking. Cover with foil and bake at 350 degrees for about 1

hour.

Uncover; spoon sour cream over the top. Sprinkle with cheese, green

onions

and olives if desired. Bake 5 to 10 minutes longer.

Yield: 8 servings

 

~ pt ~

 

I have an almost complete disregard of precedent and a faith

in the possibility of something better.Ê It irritates me to

be told how things have always been done.Ê I defy the tyranny

of precedent.Ê I cannot afford the luxury of a closed mind.

I go for anything new that might improve the past.

- Clara Barton

~~~*~~~*~~~*~~~*~~~>

, Jenni Billings

<jenni@b...> wrote:

 

> what are your favorite types of foods that appeal to the non veg

people

> in your lives?

>

> I need to jar my memory to come up with some menu ideas that might

> please her..

[Guest guest]

Is this recipe really from Mexico?

 

 

--- ~ PT ~ <patchouli_troll wrote:

>

>

> Hi jenni. This recipe is something that can sure

> bridge the diet-gaps between an omnivore palate

> and a vegan standard. Just skip the cheese & sour

> cream on top; which it doesn't need anyway, IMO.

> It is very filling, delicious and easy to make

> ahead.

>

> Mexican Manicotti

>

> 1 lb. of Yves brand veggie ground ~ or your favorite

> brand

> 1 can (16 oz) refried beans

> 1/2 cup finely chopped onion

> 2 1/2 tsp chili powder

> 1 1/2 tsp dried oregano

> 1 package (8 oz) manicotti shells

> 2 1/2 cups water

> 1 jar (16 oz) picante sauce

> 2 cups (16 oz) light sour cream (or vegan

> alternative)

> 1 cup shredded Mexican style cheese (optional)

> 1/4 cup sliced green onions

> Sliced ripe olives, optional garnish

>

> In a bowl, combine veggie ground, refried beans, 1/2

> cup chopped

> onion, chili

> powder and oregano. Spoon into uncooked manicotti

> shells; arrange in

> a

> greased 13x9x2 inch baking dish. Combine water and

> picante sauce;

> pour over

> shells. Cover and refrigerate over night. Remove

> from refrigerator 30

> minutes

> before baking. Cover with foil and bake at 350

> degrees for about 1

> hour.

> Uncover; spoon sour cream over the top. Sprinkle

> with cheese, green

> onions

> and olives if desired. Bake 5 to 10 minutes longer.

> Yield: 8 servings

>

> ~ pt ~

>

> I have an almost complete disregard of precedent and

> a faith

> in the possibility of something better.Ê It

> irritates me to

> be told how things have always been done.Ê I defy

> the tyranny

> of precedent.Ê I cannot afford the luxury of a

> closed mind.

> I go for anything new that might improve the past.

> - Clara Barton

> ~~~*~~~*~~~*~~~*~~~>

> , Jenni

> Billings

> <jenni@b...> wrote:

>

> > what are your favorite types of foods that appeal

> to the non veg

> people

> > in your lives?

> >

> > I need to jar my memory to come up with some menu

> ideas that might

> > please her..