I started out with Cashew Cheese. I don't think I let it cook long enough to thicken, because it was pretty thin. It was still really tasty.
I made the Cashew Cheese, because I wanted to make Swiss Chard Pie, and the recipe called for it. This pie is actually more of a frittata, and it was really really good. This would be a perfect dish for a brunch.
And since the theme of the week is color, I made roasted butternut squash to serve with the Swiss Chard Pie. Look at that gorgeous orange!
There was a lot of leftover cheese sauce, so I poured it over some roasted broccoli. This was really good and reminded me of the broccoli in cheese sauce I loved when I was little. That was a powdered cheese sauce mix poured over frozen broccoli, while this is fresh broccoli with cashew cheese, so this is much, much healthier!
I wanted to make stuffed shells, but I couldn't find large pasta shells anywhere. I could find manicotti, however, and since stuffed shells and manicotti are basically the same thing, I bought them instead. This recipe makes enough filling to feed a small village manicotti and/or stuffed shells for a week. I spent what felt like hours standing in the kitchen stuffing those little pasta tubes. The next time I make this I'm definitely cutting the recipe in half.
I sprinkled the manicotti with Daiya Cheese and served it with the broccoli. It was amazing! Since I had enough leftovers to last several days, the prep work was worth it.
There will be more Color Me Vegan food photos coming soon!