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Pairing of the Day: June 6-10, 2011

Slide 3 of 5

Eggplant Involtini with Grilled Ratatouille

Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.

Pairing: Bold beer made with rye: Terrapin's Rye Pale Ale.

slideshow  More Vegan Dishes

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