Freshly ground sea salt and white pepper, to taste
Directions:
Break the tofu into chunks. Place all ingredients in the jar of a high speed blender, blend until smooth. If needed, add a little extra milk to adjust the consistency.
SUGGESTED USES:
PASTA: As a substitute for regular ricotta in lasagne, stuffed shells, or manicotti.
QUICHE: Add 1 teaspoon of turmeric to one batch of Tofu Ricotta then stir in 2 -3 cups of sautéed vegetables and pour it all into a pie crust, bake for an hour at 350 for 60-70 minutes to make vegan quiche.
HOT DIP: Use Tofu Ricotta as a base for a hot spinach artichoke dip. Stir in a cup of chopped artichoke hearts, one can of water chestnuts chopped, 6 ounces of raw baby spinach and 3/4 cup of vegan mayo. Top with breadcrumbs and vegan parmesan and bake for 60-70 minutes at 350 degrees. Serve hot with bread or crackers.
ENCHILADA FILLING: Add a tablespoon of adobo sauce and 2-3 cups of sautéed vegetables to one batch of tofu ricotta to make a filing for enchiladas. Fill and roll the tortillas, place them seam side down in a baking dish and cover with enchilada sauce. Bake covered at 350 degrees for 45 minutes. Remove from the oven and sprinkle with grated vegan cheese, return to bake an additional 10 minutes until the cheese has melted. Serve with a topping of vegan sour cream, fresh chopped cilantro and sliced olives.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
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Fresh Tofu Ricotta
Ingredients:
1 6 oz. Block Extra Firm High Protein Tofu*
Juice of one lemon
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup organic unsweetened soy milk
1/4 teaspoon freshly ground nutmeg, (optional)
Freshly ground sea salt and white pepper, to taste
Directions:
*Break the tofu into chunks. Place all ingredients in the jar of a high speed blender, blend until smooth. If needed, add a little extra milk to adjust the consistency.
*SUGGESTED USES:
*PASTA: As a substitute for regular ricotta in lasagne, stuffed shells, or manicotti.
*QUICHE: Add 1 teaspoon of turmeric to one batch of Tofu Ricotta then stir in 2 -3 cups of sautéed vegetables and pour it all into a pie crust, bake for an hour at 350 for 60-70 minutes to make vegan quiche.
*HOT DIP: Use Tofu Ricotta as a base for a hot spinach artichoke dip. Stir in a cup of chopped artichoke hearts, one can of water chestnuts chopped, 6 ounces of raw baby spinach and 3/4 cup of vegan mayo. Top with breadcrumbs and vegan parmesan and bake for 60-70 minutes at 350 degrees. Serve hot with bread or crackers.
*ENCHILADA FILLING: Add a tablespoon of adobo sauce and 2-3 cups of sautéed vegetables to one batch of tofu ricotta to make a filing for enchiladas. Fill and roll the tortillas, place them seam side down in a baking dish and cover with enchilada sauce. Bake covered at 350 degrees for 45 minutes. Remove from the oven and sprinkle with grated vegan cheese, return to bake an additional 10 minutes until the cheese has melted. Serve with a topping of vegan sour cream, fresh chopped cilantro and sliced olives.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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