Although I did not have the opportunity to attempt homemade ravioli this week, I did make some vegan ricotta for lasagna roll-ups. The recipe I use is based on Robin Robertson's recipe in her cookbook, Vegan Planet. If I could only have one cookbook, that would be it for certain. I have absolutely loved every recipe I have tried and, since it was my first vegan cookbook, I've tried a lot of them.
I made more lasagna than I typically do. Drew and I had it for dinner two nights in a row, and he has been taking leftovers to school for lunch. It's nice having something to reheat on weeknights since I have been working later. Additionally, lasagna goes well with quick side dishes like salads and roasted vegetables. Despite being a little early in the season, I started buying fresh asparagus again and it has been quite delicious!
Sun-dried Tomato Vegan Ricotta
- 1 package firm tofu (I use sprouted if possible), crumbled
- 1 jar of sun-dried tomatoes in olive oil
- 1-2 handful of fresh basil leaves
- 3 tablespoons fresh parsley leaves
- 1 tsp ground black pepper
- dash of salt
Place all of the ingredients into a food processor and chop until the mixture is an even, sticky consistency. Refrigerate it until you are ready to use it.
Chef's note: You can use dry sun-dried tomatoes that have been softened in hot water, but if you do you will want to add a little olive oil in order to prevent the ricotta from being too sticky.
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