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Vegan & Soy-Free Ricotta Cheese

February 27, 2012 by epicureanvegan

Vegan and Soy-Free Ricotta Cheese -- Epicurean VeganI am so excited to share this recipe with all of you! Having to give up soy is a little less traumatic now that I’ve come up with a delicious soy-free ricotta cheese. After I made the switch from no wheat and no soy, The Seventh Grader wanted stuffed shells. Of course. And . . . like the power of suggestion, I wanted stuffed shells in the worst way. So I couldn’t use my go-to riotta cheese, nor use regular jumbo shells. Thankfully, I found these “Grand Shells” from Tinkyada.

The ingredients are simple: brown rice, rice bran, and water. They’re a little smaller than the typical flour-based jumbo shells . . .

. . . but it’s not a big deal. They also don’t fold over like regular shells do either. Again, no biggie. Also, cooking these are a bit different. Bring water to a boil, add the shells and cook 1-2 minutes. Turn off the heat, cover, and let the shells sit for 20 minutes. The shells definitely aren’t mushy like some brown rice pasta can be. In fact, they’re pretty al dente—almost too much. If you want them a little softer, I’d leave them for 25-30 minutes. Overall, very impressive! I thought they were delicious.

So onto the ricotta. This recipe makes quite a bit—great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

INGREDIENTS:
1 C blanched almonds
1 C cashews
1 C cold water
1/8 C olive oil
3-4 Tbs lemon juice
1/3 C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C vegan mozzarella cheese shreds

DIRECTIONS:
I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don’t have celiac disease and not concerned with cross-contamination, I combined both in the pan.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Layer on some sauce and Daiya cheese and you’re good to go. Bake covered for 25 minutes at 375.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Enjoy!

Vegan & Soy-Free Ricotta Cheese
 
Print
This recipe makes quite a bit---great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.
Author: Epicurean Vegan
Ingredients
  • 1 C blanched almonds
  • 1 C cashews
  • 1 C cold water
  • ⅛ C olive oil
  • 3-4 Tbs lemon juice
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 1 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ C vegan mozzarella cheese shreds
Directions
  1. I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.
  2. Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.
  3. Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.
  4. I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don't have celiac disease and not concerned with cross-contamination, I combined both in the pan.
  5. Layer on some sauce and Daiya cheese and you're good to go. Bake covered for 25 minutes at 375. Enjoy!
3.4.3177

Filed Under: Dinners, Dressings/Condiments Tagged With: almonds, brown rice pasta, cashews, easy, gluten-free, Italian, make ahead, nutritional yeast, ricotta, soy-free, stuffed shells, Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

August 1, 2011 by epicureanvegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean VeganI love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here.  I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuff each pepper with the mixture, pressing down with every scoop.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach
 
Print
I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.
Author: Epicurean Vegan
Ingredients
  • My go-to ricotta:
  • 1 14-oz pkg extra-firm tofu, press and drained
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ¼ C Daiya mozzarella
  • Parmezano Sprinkles:
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light miso
  • ¼ tsp salt
  • The peppers:
  • 4 bell peppers, washed, tops removed and innards cleaned out
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 C onion, diced
  • 2 Field Roast sausages, Italian flavor
  • 2 C mushrooms, diced
  • 4 C fresh spinach, chopped
  • 1 14.5 oz can diced tomatoes, drained
  • Salt and pepper, to taste
Directions
  1. To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
  2. To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
  3. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
  4. Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
  5. Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
  6. Stuff each pepper with the mixture, pressing down with every scoop.
  7. Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: bell pepper, easy, healthy, mushrooms, Parmezano sprinkles, ricotta, spinach, stuffed peppers, tofu, tofu ricotta, Vegan, vegetarian

Angel Hair Pasta with Mushrooms and Ricotta

January 2, 2011 by epicureanvegan

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean VeganThis is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .

INGREDIENTS:
6 oz angel hair pasta
8 oz cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 garlic clove, minced
Salt, to taste
1/2 C vegan ricotta (recipe below)
1/4 C toasted croutons, crushed (I made my own—see below)
1/3 C flat-leaf parsley leaves
4 Tbs olive oil, divided

Ricotta:
14 oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1/2 C to 1 C fresh basil leaves
1 tsp salt
1 tsp garlic powder
2 Tbs lemon juice

Croutons:
2-3 slices French bread, toasted, then chopped and crushed

DIRECTIONS:
To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 C, so either refrigerate the rest for a few days for another meal, or freeze it.

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean VeganCook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2Tbs of olive oil.

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean Vegan

Top with little dollops of the ricotta and some parsley. Enjoy!

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean Vegan

 

 

Filed Under: Dinners Tagged With: cremini mushrooms, fast and easy, Pasta, ricotta

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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