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FILLING:
6 medium russet potatoes, peeled and cut in half widthwise
Kernels sliced from 6 ears fresh corn, or 6 cups thawed frozen or drained canned corn
½ cup vegetable broth
½ cup unsweetened soymilk
½ teaspoon granulated garlic
1 tablespoon blanched fresh tarragon, chopped, or 1 teaspoon dried
CANNELLONI:
2 large eggplants, peeled and cut lengthwise into 1/8-inch-thick slices
½ cup vegetable broth
½ teaspoon granulated onion
4 cups Bravo Tomato Sauce
TOPPING:
½ cup sliced red onion
1 teaspoon chopped garlic
1 pound fresh spinach
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 Dannycopter
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