I have successfully made my very first vegan ricotta cheese and in all my excitement, I forgot to take pictures...but the recipe was far to yummy not to share right away! So, pictures to come the next time I make it!
This is a fabulous recipe for calzones, lasagna, stuffed shells and any other yummy recipe calling for ricotta cheese. Tofu tends to take the taste of what it is cooked in or mixed with, so you would never know the difference. I will be adding my calzone recipe to follow and this yummy ricotta was a scene stealer with that dish!
~ 1 container firm or extra firm tofu, drained and pressed to remove water
~ 1-2 cloves fresh chopped garlic
~ 2 tsp basil
~ 1 tsp salt (I use sea salt)
~ 2 tsp onion powder
~ 2 tsp dried parsley
~ Remove tofu from packaging and place between 2 kitchen towels. Use a few heavy cookbooks for weight on top of the tofu block to press out the water. Let the tofu sit like this for 10-15 minutes.
~ Place tofu block into a small mixing bowl. Use a fork to mix and mash the tofu until it is the same consistency as ricotta cheese. It's actually amazing how perfectly tofu takes the consistency of ricotta.
~ Add the chopped garlic, basil, salt, onion powder and parsley and mix well.
That's it! That's all it takes to make your very own (super healthy!) vegan ricotta cheese.
SAD no more!
Like the majority of Americans, my family "survived" on the SAD (Standard American Diet....funny how that works out huh?) diet. We loved all things gooey with cheese, and we drank our milk everyday! But, then things changed. It isn't always easy...it has it's challenges, but for better or worse, my hubby and my kiddos and of course me, the mommy and cook, are on this trip and we are traveling at the speed of taste! So come along with us as we laugh, eat, share, eat, learn, and did I mention eat?? MMMMM