Cookbook

LuAnn's Tofu Ricotta :rectnt

LuAnn's Tofu Ricotta
To Veganize Val's Lasagna Soup totally required a change in the Ricotta Cheese used with herbs as a final garnish. LuAnn used her considerable Veganization abilities to come up with a substitute: LuAnn says, "I did make a tofu "ricotta" mixture, dropping a spoonful onto each individual serving of soup. Everyone at the table, including a dinner guest, one of Angel Cake's friends, liked the tofu "ricotta" mixture. AND, when questioned, no one said it tasted like tofu! Victory."
Ingredients:

1 (12.3-ounce) package firm/extra firm silken-style tofu (Mori-Nu), mashed to resemble the consistency of ricotta cheese
2 teaspoons lemon juice
2 teaspoons agave nectar
1 teaspoon freeze dried basil
1 teaspoon ume plum vinegar (this is great for lending a "cheese" taste)
1/2 to 1 teaspoon salt (to taste)
1/2 teaspoon garlic powder

Instructions:

Stir all ingredients together.
If necessary, stir in 1 to 2 teaspoons of potato flour, which absorbs any excess liquid.


Posted & Recipe by LuAnn

TOFU, VEGETARIAN & VEGAN #5

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