The main photo in today’s post is courtesy of my hubby! I put him in charge of taking the photo of this cannelloni crockpot meal since I wasn’t going to be home eating dinner that night. This is the dish I was supposed to make when I noticed the huge crack in the pot of my former slow cooker. We stored the ingredients in the fridge overnight and I assembled them for Thursday’s dinner. My hubby liked this dish… he was eating seconds when I walked in the door! 
The recipe for this Cannelloni with Tomato Eggplant Sauce is from the book 125 Best Vegetarian Slow Cooker Recipes, which has wonderful recipes.
The dish called for ricotta cheese as part of the filling. I decided to skip the cheese and used the tofu “ricotta” recipe from Skinny Bitch in the Kitch instead. I thought the SB mixture was really good, even better than I remember ricotta tasting.
I’m including prep pics below… I took them in case my hubby bombed with his photo… but shhhh, don’t tell him I said that! 
It’s been a busy week… my first back to work since the holiday break, and it was a deadline week. So, I’m a little behind on my posts… I still have a “catch up” entry to post as a round up of various things we’ve been eating, and I still want to talk about your questions, like why I became vegetarian and how we handle meat in the household. I haven’t forgotten! Just been short on time.
This canneloni looks delicious! I love the name of your blog, btw. I too am married to an omnivore, although he ends up eating vegan most days because he hates cooking, so he has to eat what I make. Works for me!
Thank you, Vaishali!
Works for me, too! Currently, my hubby’s been eating meat for lunch on weekdays, but breakfast and dinners have been vegetarian/vegan since I do the cooking! His weekends are usually all veg too! ;-p
I’m with you on tofu ricotta tasting better. If you think about it, ricotta doesn’t really have much of a taste…so all the spices you put in the tofu version make it really good!
Have fun playing Rock Band
sounds yummy!
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