Comments on: Recipe: Roasted Vegetable Stuffed Shells

By: Top organic Easter treats | Ecoki

Top organic Easter treats | Ecoki — Fri, 16 Apr 2010 23:39:48 +0000

[...] one-time-use Easter baskets, swapping shredded recycled paper for plastic Easter grass, and having dinner or brunch filled with organic, local ingredients comes to [...]

By: Foodie Joe.

Foodie Joe. — Fri, 05 Jun 2009 22:47:26 +0000

Delicious! I made the filling and used the sauce as a gravy, then made a quick pastry and did pot pies! Thanks.

By: Linda Pearson

Linda Pearson — Fri, 05 Jun 2009 22:45:04 +0000

I made just the sauce and used it on steamed broccoli. Wonderful and fresh! I loved it, thanks.

By: Kris

Kris — Fri, 05 Jun 2009 22:44:33 +0000

So I’ve had these saved for awhile and I finally made them. I followed them to a “t” but used cornstarch instead of arrowroot because that is what I had on hand. It worked wonderfully! I used EArth Balance and Ryza as my milk and butter varients. Thanks for the awesome recipe.

By: Alisa - Dairy Free Foodie

Alisa - Dairy Free Foodie — Tue, 12 May 2009 22:15:52 +0000

These look amazing! I love the fresh ingredients with a slightly rich sauce.

By: Mother’s Day wrap-up | Ecoki

Mother’s Day wrap-up | Ecoki — Mon, 11 May 2009 11:20:13 +0000

[...] dinner with Spring flavour, trying our Roasted Vegetable Stuffed Shells (vegan and [...]