Tried a modification recipe this time.... I previously made a mushaboom dish from the hungry birdie. http://www.thehungrybirdie.com/2011/03/mushaboom.html http://crunchyvegan.blogspot.com/2012/12/mushaboom-and-pasta.html Basically I took Mark's advice and made the same mushaboom dish but added a bunch of chopped green tomatoes and 2 TBsp of Baslamic vinegrette. It was super tasty. On the side I made gardein's chicken tenders topped with pasta sauce and fake cheese for a chicken parm like effect. In the picture with all the chicken parm I used daiya cheese as well as TJ's new vegan mozzarella cheese, which is hard to tell the difference from the real cheese covered ones for Mark. Can you guess which ones are which?