OK, this has nothing to do with the onion vegetable, but The Onion satirical magazine. This is really a funny article about this strange new diet involving healthy food.
Read about it here at The Onion Website
THE ONION
OK, this has nothing to do with the onion vegetable, but The Onion satirical magazine. This is really a funny article about this strange new diet involving healthy food.
Read about it here at The Onion Website
RICOTTA CHEEZE - TOFU WFPB
The creaminess of ricotta really adds to an Italian dish whether it be lasagna, manicotti or just added to your favorite WFPB Marinara. Using a bit of a twist on traditional tofu, I used previously frozen Extra Firm tofu as the base that gives it the chunkiness of ricotta.
Ingredients:
Freeze, then thaw 14 oz of Extra Firm Tofu. When it thaws, press out the excess water
12 oz silken soft tofu
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon Sea Salt
1/2 teaspoon crushed white pepper
1/4-1/2 teaspoon liquid smoke (optional)
In a food processor, pulse the Extra Firm Tofu until you get a uniform texture that looks like white Soy Texture Protein. Add the remaining ingredients and pulse until well mixed.
You can also put all of this in a nut bag or a sieve lined with cheese cloth to obtain a less runny ricotta.
Pulsed Extra Firm Tofu on the left, after adding silken soft tofu on the right.
HANGING WITH A NUTBAG
