It’s almost the end of the month and I’m about 10 posts behind. Let’s see if I can catch up.
Has anyone been to the olive bar at the new Whole Foods on Cambie Street? It’s hidden way in the back where they keep all the rancid cow puss (aka cheese). Guess that’s why I never discovered it until now.
Check it out….
Olives at whole foods market
They have black olives, green olives, oil cured olives, stuffed olives, spiced olives, teeny olives, gigantic olives. Although I was a little disappointed that they don’t have the fig stuffed olives that Capers used to have. Those were my favorite.
Beside olives, this bar has pickled mushrooms, peppers and garlic.
If you like olives as much as me, you’ve gotta check this out.
Chop up the scallion. De-vein the celery and dice it. Dice the shitake mushroom, stem and all. Add everything to the bowl. Add the ground mustard seed, chopped herbs, salt and pepper, nutritional yeast and drizzle olive oil all over and mix with a spoon. I’m purposely leaving out how much of each of the above ingredients to add because I’m terrible with measuring. I prefer to taste as I add the ingredients and stop when I think it tastes good. 
Boil the pasta until al dente. drain it and set it aside.
Take the roma tomatoes and chop it up roughly. heat up a pan, add olive oil and put the tomatoes in the pan. Let it cook for two minutes then pour in a cup of white wine or water, put the cover on and let it simmer on low heat for 3-5 minutes or until the tomatoes are softened. Add salt and pepper to taste. Remove from heat and set aside.
Stuff the manicoti with the tofu mix you just made and line the stuffed manicotti up in a bake dish.
Once the back dish is filled up, pour the tomoato sauce over the top. Cover the stuffed manicotti evenly with the tomato sauce.
Drizzel with olive oil. Put the dish in the oven for 40 minutes. Remove from oven and serve!
