*Vegan Sparkles*


A LITTLE BIT ABOUT MEEEEEEE

This is my very first blog (Facebook doesn't count, right?) and my seventh month as a VEGAN!!
(*cue dramatic music!! * DA DA DAAAAAA!!*)

Although I've been Vego for a long time, I LOVED cheese and didn't understand what the harm was in eating dairy. Those cows need to be milked, don't they?????
Now that I know the truth (look out for a post about it towards the very end of this blog), I know that it has to be Vegan for me.

This blog is mainly designed to share cool recipes and funny stories with my friends and family (and anyone else who wants to come along for the ride!) to help them understand that whilst I may be cultivating my tree hugging, mung bean hippie side, Vegans can be funny and sparkly and delicious too!

So hold onto your hats! It's sure to be a bumpy, funny, informative ride!!

eeeeeeeekkk, here we go!!!

Ask

1st November 2011

Vegan Pumpkin Cannelloni! OK, so this is what last night’s dinner would have looked like if my skills were better.  In reality, I have a lonnngggg way to go before my cooking or my photography are this good.  BUT, it was still very tasty, YAY!! I bought some dry cannelloni shells and stuffed them with pumpkin and red onion that I’d slowly cooked in a frypan until tender.  Then I poured half a can of chopped tomatoes into the bottom of a cooking dish and placed the stuffed cannelloni shells on top.  Topped with the rest of the tomatoes and chopped chilli.   I ran out of pumpkin mix, so I stuffed the last two shells just with chopped button mushrooms!  And it worked!  Just make sure you cover the shells with lots of tomatoes or there will be crunchy bits (oops!).  Bake for 35 minutes @ 200C (or whatever the pasta packet says).  Season with salt & pepper and a sprinkle of nutritional yeast.  SO simple and yummy! OR follow the recipe on the photo link for a more professional version!  :)   

Vegan Pumpkin Cannelloni!

OK, so this is what last night’s dinner would have looked like if my skills were better.  In reality, I have a lonnngggg way to go before my cooking or my photography are this good.  BUT, it was still very tasty, YAY!!

I bought some dry cannelloni shells and stuffed them with pumpkin and red onion that I’d slowly cooked in a frypan until tender.  Then I poured half a can of chopped tomatoes into the bottom of a cooking dish and placed the stuffed cannelloni shells on top.  Topped with the rest of the tomatoes and chopped chilli.  

I ran out of pumpkin mix, so I stuffed the last two shells just with chopped button mushrooms!  And it worked!  Just make sure you cover the shells with lots of tomatoes or there will be crunchy bits (oops!).  Bake for 35 minutes @ 200C (or whatever the pasta packet says).  Season with salt & pepper and a sprinkle of nutritional yeast.  SO simple and yummy!

OR follow the recipe on the photo link for a more professional version!  :)   

Tagged: veganvegetarianvegan pastapastacannellonirecipe

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