The boyfriend and I are studying to get our Personal Trainer Certification. Let me clarify…. The boyfriend and I, and his Dad are studying! haha. It’s too much fun getting together once a week to go over materials and videos and being equally confused by the terminology together.
In my opinion, no gathering whether it be a party or a study session, is complete without delicious food. I’ve kind of made it my job to whip up a special dinner each week before the guests arrive. One week it was tempeh tacos, last week socca bread and a few side dishes and this week a TVP bolognese, steamed broccoli, spiralized zucchini pasta (quinoa pasta, too) and ricotta. Excuse me, vegan ricotta!
Vegan ricotta tastes every bit as creamy and rich as the yucky, not-good-for-you dairy version, and better yet it’s faster to make then driving to the store for a tub.
- 1 package firm (or extra firm) tofu
- 2 garlic cloves
- 1/4t salt
- 1t lemon juice
- 2T water or non dairy milk
- 1T dried basil
- 1T dried oregano
- 2-4T nutritional yeast
In a blender or food processor add your liquid ingredients and toss in about half the tofu. Begin to blend or process (do not over process, you don’t want it to be creamy yet). Now you can add in your dry ingredients and blend or process the mixture until it reaches your desired consistency.
Stop and taste a few times in the process to get the taste you like. Play with the seasonings, start by adding a little and then more as necessary. I for one am a huge fan of garlic and can get way too carried away… hope the boyfriend doesn’t mind.
Anyway, that’s it, that’s all there is to it. Easy, right? Try the ricotta with your next spaghetti dinner or lasagna or cannelloni, anything Italian really. Now, MANGE!
Other recipes you might enjoy: