Portobello Mushroom, Pecan, Sun Dried Tomato, Garlic stuffed Manicotti with a Butternut Squash Creamy Sauce served with Mushroom Sherry Quinoa and Steamed Broccoli.
1st: Cook Quinoa as directed ( 1 cup serves 4)
2nd: Steam Butternut squash and broccoli
3rd: Start manicotti, boiled as directed
4th: Cook Garlic, Pecans, Mushrooms Sun Dried Tomatoes in Sherry and Water.
5th: Puree 1/2 block of Silken Soft Tofu, unsweetened almond milk, lemon juice, garlic, butternut squash, salt, italian seasonings.(This is the sauce to top the manicotti)
(Remove from Pureer)
6th: Puree 1/2 block of silken soft tofu with lemon, salt, hot sauce, pepper, unsweetened almond milk, and half of mushroom mixture. (This will be used to fill the manicotti)
7th: Fill manicotti and top with butternut squash sauce and sprinkle of Chipotle Pepper, bake at 400F till bubbling
8th: Mix Quinoa with sprinkle of sherry and unpureed portion of mushroom mixture, with 2 TBL of juice from mushroom pan.
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