Friday, October 25, 2013

vegan ricotta

vegan ricotta
This has been my go to vegan ricotta since becoming vegan (yikes, three years ago!). During the winter months when we are not enjoying a hearty soup or chili we are typically noshing on a big pan of lasagna over the weekend. This has proven to be the most reliable "ricotta" recipe for us, never disappointing and pleasing omnivores and vegans alike.


vegan ricotta
On Halloween, about 10 years ago I started a tradition of making a lasagna while rocking out to Oysterhead. There's something about a lasagna slowly cooking away during the day, filling the house with warm goodness before little witches and super heroes came knocking on the door looking for their treats that makes me all giddy. It brings me back to the Halloween nights growing up. The combination of cold chilly air rushing into the house with comforting smells of dinner cooking away reminds me of my Mom and how our house felt in the fall when I was younger- warm, cozy and comforting.

vegan ricotta  vegan ricotta
I love the fact that you can sneak in a whole can of beans into this recipe without anyone catching on or noticing. The beans add extra fiber and creaminess to the ricotta making it super filling. You can use any firm tofu you like- in the above photos I used an Organic Black Bean Firm Tofu, but also love using wild wood's extra firm sprouted tofu which gives the "ricotta" a thicker consistency. 

Use this tofu ricotta in place of any traditional recipe calling for ricotta: stuffed shells, lasagna, ravioli's and such.

Do you have a special Halloween tradition?
What do you pass out to your trick or treaters? We decided on mini bumble bars, vegan lollies & a bunch of little toys ; masks, bracelets, pencils and such!
vegan ricotta  vegan ricotta
Vegan Tofu Ricotta 
makes about 3 1/2 cups

you will need:
1 -15oz can white beans (1 3/4 cup)
1 block extra firm tofu  (12oz)
1 tsp lemon zest
Juice of 1 lemon 
1 tbsp nutritional yeast 
1 tsp kosher salt or black salt
1 tbsp olive oil 
1 tbsp dried herbs 
2 garlic cloves

assembly:
Place all ingredients in a food processor fitted with an s blade. Process until well blended, about 1 - 2 minutes. Use immediately or store leftovers in a sealed container in the fridge up to a week.

Enjoy!
Yum

27 comments:

  1. My ricotta recipe is very similar except for the beans- how smart! And your description of Halloween sounds so cozy and inviting! In fact... I'll be there for dinner :)

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    Replies
    1. Costumes are not optional, they are a must if you come over for Halloween Dinner :)

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  2. delicious! i love your little tradition of making lasagna on halloween! congrats on 3 years of being vegan. i just approached my 8th years! time flies!

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  3. I use ricotta a lot in different recipes, so I'm totally interested in trying this version out. I agree with Barb about your Halloween night description. I just may have to do the same as it sounds so cozy and pleasant.

    ReplyDelete
    Replies
    1. It really is pretty cozy, it is one of my favorite times of year!

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  4. I love your Halloween story and this recipe seems spot on. I'll def be giving this one a try. I have several ricotta recipes I use (all with tofu and seasoning) - I love the addition of beans.
    Thanks and Happy Halloween!
    Gloria

    ReplyDelete
    Replies
    1. The beans are pretty sneaky, no one ever realizes they are in there!

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  5. thanks for the ricotta choice--like others, I appreciate the addition of beans to this...makes it abit more substantial and cleverly done as well. For years, I've added tofu to my lasagna after running low on Ricotta once; however, having gone dairy free recently, I am in need of a complete replacement and look forward to trying this recipe! Great memories of coziness & home too~

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    Replies
    1. It really is a pretty amazing replacement for ricotta!

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  6. Ricotta is one of my favourites, I love your vegan version :D

    Cheers
    Choc Chip Uru

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  7. 3 years. awesome! i love that there are beans sneaked into the ricotta! i love the idea o a creamy ricotta filled Lasagna dinner for halloween

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    Replies
    1. I can never imagine not being vegan, it has been one of the best decisions I have ever made and I am so happy to have met so many amazing people along the way!

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  8. I've seen other versions of tofu ricotta but I like that you added white beans to make it extra rich and creamy (while still healthy)! Warm and comforting food is a good tradition on Halloween...the past few years I haven't really had a tradition and I don't get to hand out treats now that I live in an apartment, but I still enjoy the spirit of the holiday!

    ReplyDelete
    Replies
    1. I was so excited when we bought our home that i was going to be able to pass out treats to the trick or treaters- I love seeing all the costumes :)

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  9. I am new to using Tofu in different recipes as a substitute. Do you squeeze the water out of the tofu before making this?

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    Replies
    1. You can certainly press the tofu beforehand but in this recipe it is not required- I never do when making this :)

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  10. What herbs do you use for 1 T dried herbs?

    ReplyDelete
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