Vegan MoFo Days 4 and 5

Tamales and then Filipino food at a local food truck fest yesterday.

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Sorry, I was too busy eating and took the photo after having demolished the veggie and peanuts dish. Today, I turned leftover pesto pasta into an amazing cheezy dish.

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Just add bottled red sauce, tofu ricotta, pine nut pesto, Daiya mozzarella shreds and provolone slices, and bake at 400 for 40 minutes.

much love,
M.E.

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