For dinner one Thursday eve, we had some most welcome house guests. Oh, what a delight for this eager hostess! My hands became the ultimate tools for preparing an Italian feast of monumental proportions. The splash of semolina into boiling water signaled to everyone that a gastronomic experience was about to be had...
...or whatever. I made a lasagne. With kick ass semi-homemade ricotta. If you have access to Tofutti cream cheese, I strongly suggest making this and layering it into your own lasagne, or stuffing it into manicotti tubes.
Vegan Semi-Homemade Ricotta
1 lb. firm tofu, drained
1 8 oz. container of Tofutti Better Than Cream Cheese, room temp.
2 Tbsp plain soy milk
3 cloves of garlic, minced
1/4 cup fresh basil, finely chopped
salt and pepper to taste
In a large bowl, crumble tofu and mash with a fork. Add entire container of cream cheese and mix with your fork until the tofu and cream cheese are thoroughly combined. Add soy milk to thin the mixture just a bit. Stir in garlic and seasonings until evenly distributed. Use this rich, yummy mixture anywhere you would normally use a savory ricotta cheese.
A few nights ago, we made the Spicoli Burgers from Dreena's ED&BV. I wanted to try these because I'm loving the high protein in hemp seeds. The burgers were pretty tasty, although I will probably jack them all full of seasoning next time I try them.
Enjoy the blurry:

Something else we enjoyed from ED&BV was the polenta fries. These are cornmeal coated polenta sticks that have been baked. A nice change from the typical potato!

I don't have any new kitty pictures to share, but hey! The store parking lot was tagged again recently! Some more cool stuff:


I like the little bird looking guy on the right. He reminds Ken and I of the bald eagle from the Muppet Show.
3 comments:
I've been wanting to try the Spicoli burgers, so thanks for posting about those! They looked good!
The polenta sticks look amazing! Corn on corn!
that's so funny, i totally used a sam the eagle patriotic video for work one day last week.
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