Vegan Canneloni

The filling was grated tofu, grated carrot, slivered flat leaf parsley and raisins.
The base sauce was a tomato based sauce (I used V8 whizzied up with softened sauteed onions) and the topping sauce was a white sauce with a little mustard and topped with finely chopped walnuts.
Black pepper, salt and the usual herbs were all involved in the tomato sauce.

Mushrooms Scarborough Fair on Sour Dough.

Halved mushrooms cooked in a little olive oil with parsley, sage, rosemary and thymne in a cast iron pan on the stovetop.