Thrusting from a vacation back into the continual chill known as November in my part of the world, rejolted my need for hibernation.
Part of this ritual naturally consists of no longer wanting to venture outside for long walks along the beach or having bird like meals made up of crunchy vegetables. Rib sticking, hearty, soft and warm is what I crave, and so what if all I want to do is have a nap afterward?
With my onslaught of deliciously sweet pumpkins awaiting my arrival, I've made my share of sweet treats. If anything, I've noticed from my humble, hearty gourds is that, as wonderful as pumpkin is with sugar and nutmeg, they go fantastically well with the acidic punch of a tomato. So in meeting my hibernation qualifications, I concocted this little twist on a traditional cheese stuffed manicotti.
So, after a bit of an absence, I'm about to check in with Ruth and my other Presto Pasta lover's to see about the transition from salads to soups and sauces. I'm positive the round-up of dishes will be rib stickingly delicious, as usual.
View Vegan Pumpkin Manicotti