Comments on: Vegan Walnut Bolognese Sauce

By: Ashley

Ashley — Thu, 10 Sep 2020 13:41:48 +0000

In reply to Carolyn Moore. What a kind comment, Carolyn! So glad you're enjoying the book and finding it worthwhile. For the mostaccioli, I would recommend baking through the initial bake (with just half the cheese sauce). Then, once you've thawed from frozen, prepare another half-batch of the cheese sauce, top, and bake again to warm through and thicken the top layer of cheese. You'll need to bake longer since you'll be warming it from chilled but should be fine to have the cheese sauce in there a bit longer. I hope this helps and let me know if anything is unclear or confusing (don't have the recipe in front of me at the moment, so going on memory of having made it so many times). Happy cooking. :)

By: Carolyn Moore

Carolyn Moore — Wed, 09 Sep 2020 14:41:30 +0000

I LOVE this sauce. Such f Antarctic flavors. Today I’m making it for the baked Mostaccioli recipe from the cookbook. I’m doubling to freeze. Can you offer advice on freezing? Should I bake and THEN add the cheese sauce, and then freeze? Or skip the initial bake and just cut in half the cheese sauce, top with remainder, and THEN freeze? Thanks for any info. Btw - the cheese sauce recipe alone is worth the price of the book - so simple and very, very delicious

By: Ashley

Ashley — Mon, 23 Mar 2020 14:01:01 +0000

In reply to Ann. Very happy to hear it, Ann. Thanks for taking time out of your day to come back and share your thoughts and rating. Means a lot. :)