I'm back with a second tortellini filling tonight, as promised. I figured I'd go all autumn on you and make pumpkin-filled tortellini with cranberry sauce and garlic creme. It came out perfect! I've decided that pumpkin is to vegans as bacon is to the rest of the world. It's like cheating really, when someone on the show, chopped, puts bacon in his dish, and obviously it made the goat testicle taste better than everyone who didn't use bacon's. It's basically a saving grace, ensuring everyone is going to like it. Can the same not be said for pumpkin? Vegans go nuts for that stuff, myself included. I'm gonna ride the pumpkin wave on this one and take all the credit. 

Pumpkin innards. Mmmm.

I didn't Iron Chef it this time, because I'm not really great with beets, but can't wait to do the next one, whatever the secret ingredient may be. I hope it's cashews. Too easy? Naaaah.

I loved The Spade & Spoon's entry! How amazing does that look? How cheffy!

Long Live Vegan Mofo!

Pumpkin Rosemary Tortellini with Cranberry Sauce and Garlic Creme:

1 recipe tortellini dough