This dish is not just delicious—it’s a great example of how nourishing a whole foods plant-based diet can be. Whole foods, like tofu, mushrooms, and pine nuts, are packed with nutrients that support the body’s natural healing process.
🆓This dish is free from processed oils, dairy, and other inflammatory ingredients, making it easy on the digestive system and supportive of hormonal balance.🫶
🍋It’s a meal that’s not only good for you, but also for your body’s overall well-being. By focusing on clean, plant-based ingredients, you’re giving your body the best fuel for health and vitality.💪
Lemon Creamy Ricotta
🍋2lbs/900g organic super-firm tofu
🍋1 cup nooch
🍋1/3 cup white miso paste
🍋The juice and the zest of 2 large lemons
🍋1 cup unsweetened organic soya milk
🍋1/4 tsp vegan lactic acid powder (optional but SUPER RECOMMENDED!!)
Toppings
💚Sautéed mushrooms (oil-free w/ spices of choice)
💚Sun-dried tomatoes, chopped
💚Extra lemon zest
💚Freshly toasted pine nuts
💚Basil
💚Freshly ground black pepper
💚Serrano pepper, sliced, optionally for a spicy touch
Method
🎗️In a food processor, combine all the lemon creamy ricotta ingredients and process until very smooth and creamy. Mine took 5 minutes of processing until it was very smooth and very creamy.
🎗️Boil your pasta of choice until it’s al dente. Don’t throw away the pasta water as you’ll be adding it later on.
🎗️Drain the pasta. Pour back into the pot. Stir in ~1/4 cup of the pasta water and a generous amount of lemon creamy ricotta. Combine well.
🎗️Let simmer for 5 minutes on medium heat.
🎗️Serve and add the toppings! You’re going to LOVE this dish!!!🍋😋🫶!!
🎗️Store the rest of the lemon creamy ricotta for future use in the refrigerator, for up to a week🫶💚🎗️
by allplantskitchen
1 Comment
Get in my belly!