I love Italian food and the day I go to Italy, I’m sure I’m going to have myself a big bowl of authentic pasta, even if there’s gluten or cheese in it. For now, I want to continue my detox, keep my body clean, free from toxic sludge, while still being able to enjoy my favorite Italian dishes.
After watching David Rocco make gnudi on “La Dolce Vita”, I was really craving a butternut squash gnudi. To make gnudi, one needs ricotta, and although I’m trying to stay away from soy, too, the only vegan ricotta recipes I found online were made with tofu. I used Morinaga organic, non-GMO firm tofu, to be safe.
My version of vegan ricotta was a delicious addition to my butternut squash gnudi. As for my gnudi, I would a post picture of them with the recipe; however, I used buckwheat flower and quenelle-shaped them. Can you just imagine? My husband thought they looked like Mr. Hanky from “South Park”, although they tasted yummy. My apologies for the visual.
I still need to learn how to work with amaranth, and all the other flours. It may take some time, but I will get there.
I’ll tweak the gnudi recipe a bit more, omit the buckwheat flour, and will post another time.
For now, I will share my vegan, gluten-free ricotta cheese recipe. This is perfect for lasagna, ravioli, and any other pasta recipe that requires ricotta! Enjoy!
8 oz tofu
1/2 tsp garlic, minced
1/2 tsp shallot, minced
1/2 tsp raw apple cider vinegar
1 T fresh lemon juice
1 tsp sunflower seed (or grapeseed) oil
1 tsp nutritional yeast
1/2 tsp fresh basil, chopped
1/2 tsp fresh parsley, chopped
sea salt and cayenne pepper to taste
Drain liquid from tofu. In a bowl, squeeze and crumble tofu. Add all other ingredients, mix and mash together until it looks like the real thing. Viola! Ricotta!
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