[recipe] Mexican Manicotti ~ can be vegan

[Guest guest]

This is a family favorite in my house. i made this

fusion-recipe into a vegetarian delight by subbing out

the meat that was in the original recipe i found in a

cooking magazine. It comes out perfect every time.

i am going to be making this as our main dish for

Cinco de Mayo!

 

Oh, and you can use large pasta shells for this recipe, too.

You'd just have to pre-boil to soften them enough for filling.

i have made it several different ways.

 

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 ~

 

To give pleasure to a single heart by a single kind act

is better than a thousand head-bowings in prayer.

~ Saadi, poet (c. 1200 AD)