Tofu-Stuffed Eggplant with Mushroom Ragout
(winning vegetarian dish of Canadian Living’s Cook of the Year… the contest that gave me confidence to start food writing)
Tofu Ricotta-Stuffed Eggplant Rolls (Eggplant Rollatini)
Stuffed Zucchini with Dill and Almonds
Summer Squash Stuffed with Cherries, Rice, and Pecans
Asparagus and (Almond) Cheese Tart with Cornmeal Pastry
Greek Spinach and Kale Tart with Hazelnut Crust
Potato Pie with Roasted Tomato Sauce and Peaches
Tomato and Basil Tart with Sunflower Seed Cheese
Ricotta, Tomato, and Basil Tart [uses tofu]
Cornbread Casserole with Stewed Tomatoes
Imam Bayildi (Turkish Stuffed Eggplant)
Chickpea Tagine with Minted Quinoa
Smoky Eggplant and Zucchini Curry
Hummus-Flavored Chickpea Burgers
Cinnamon-Maple Pear and Almond Butter Sandwich
Stuffed Shells with Roasted Vegetables and Creamy Dill Sauce
Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce
Creamy Coconut-Strawberry Quinoa
Laurie Sadowski 
Hi! I was just looking through your book— love it!— and wondered if you ever have made your breakfast cin buns the night before? What do you think- would it work??
Hi Stephanie,
Do you mean prepare them, and then let them rise then bake them? Or pre-bake them?
And thanks for the comment! 🙂
I mean prep them the night before—let them rise and bake them in the morning.
I’ve done it with some of the yeast recipes but not this one specifically. The ones I tried all worked out except for one (but I think that wasn’t why). So… I don’t want to say yes for sure, but perhaps? Yikes, I’m sorry!
Thanks for your thoughts… I have done it with non-GF-cin.buns, and it worked great. But, didn’t know if the GF side of things would compromise the product. I am still new to GF. Again, thanks!
You’re welcome! Never hesitate if you have any other questions 🙂