Stuffed Manicotti Shells

The toughest part of this dish is just the patience to make it...being careful with the noodles, waiting for the homemade marinara to develop, and filling the shells before baking! This tofu ricotta filling with a dash of lemon and basil, paired with the mozzarella-style daiya as topping, could even fool a hard-core dairy lover.

My Famous Marinara

My 'famous' marinara is made from mostly fresh veggies and spices, lots of herbs, and is simmered all day long - just the way a good Greek girl should prepare it! I like thin spaghetti noodles with it; it's just...good. I tried some new vegan meatballs with it ("Nate's" brand) that you simmer right in the sauce. I think next time I'll keep the 'meatballs' separate and pan-fry them with some oil. I made super-excellent garlic bread from leftover sourdough bread I made for my family reunion, and garnished with purple basil from my little herb garden. (That actually inspired me to plant more - that basil is great!)