since last christmas there has been a bag labeled “vegan pumpkin ravioli filling” in my freezer. well its fall and pumpkin season so i decided to make some pumpkin pasta. first i figured i’d do a ravioli but then i thought why not a cannelloni instead. i added some diaya spicy jack cheese to the filling mix, put a heavy dose of some vegan spicy red pepper alfredo sauce on the bottom of the pan and layered the top with more diaya provolone. a very happy pumpkin and vegan friendly meatless monday. it was even better because it turned into an impromptu dinner party. i seem to be having a lot of those lately. i get excited about meals i plan, i’ll start discussing them with friends when we are out and about, and the next thing i wind up saying is “you should come over for dinner!” i’m almost loving these dinner parties more than my planned ones.
its the end of summer which means the end of platefuls of those summer fresh veggies that mean oh so wonderful light suppers. i feel like this meatless monday was my good-bye to summer. poached eggs with garden tomatoes and homemade bread toasted. so long warm nights, sun ripened veggies….hello crisp breezes and hearty soups!