A Vegan Miracle (well vegan / gluten free Ricotta)............

There is nothing better than finding an amazing vegan cheat that actually works and when I found this one (which really does!) I HAD to share it with you lovely lot. It is a pure stroke of genius and super simple to use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a vegan lasagne,ravioli or any pasta dish, try this simple yet convincing ricotta cheese substitute. It's made with fresh garlic and shallots for plenty of savoury flavour, with a bit of nutritional yeast and lemon for a cheese-like taste.

Like all vegan recipes, this ricotta cheese substitute is dairy-free, egg-free and cholesterol-free, and it is also gluten-free. Winning!

Vegan Ricotta Cheese Recipe - courtesy of Chef Scot J. Jones.

•8 ounces firm tofu

•1/2 teaspoon minced garlic

•1/2 teaspoon minced shallot

•1/2 teaspoon plum vinegar

•1 tablespoon fresh lemon juice

•1 teaspoon extra-virgin olive oil

•1 teaspoon nutritional yeast flakes

•1/2 teaspoon chopped fresh basil

•1/2 teaspoon chopped fresh parsley

•Salt and freshly cracked black pepper

How To -

·        Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.

·        Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.

·        Use in the recipe of your choice. I incorporated it in to Jamie's Baked Ricotta & Tomato Orechiette (GF) With Broccoli, Fresh Oregano & Chilli. Totally pukka!

Sunny Days, Friends & Stuffed Peppers (vegan & gluten free)........

So the *finally* has his hat on and is playing nicely! There is something so perfect about early mornings, sunny days, friends and if any one dare moans they are too hot, well….

 

In this lovely sunshine it is important to stay hydrated by drinking lots of infused water (my favourite is by dash-water.com) but food can also play a big part in keeping you hydrated too. Water melon, peaches, big green salads as well as lots of other fruits and veggies can help keep us cool and nourished during these gorgeous sunny days. And some times you just need a little something to go with them, so for me that will always be the stuffed pepper. Super cheap, easy and nourishing this humble veggie can be spruced up into a perfect little treat to be served along side that green leafy salad in the sunshine when your friends pop round…..

 

Stuffed Peppers (serves 2)

• 2 large peppers cut in half and de seeded.
• 1 red onion chopped.
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tsp minced garlic (I used lazy garlic)
• 1 cup of cooked brown rice
• ½ can of kidney beans
• Handful of frozen sweet corn
• Green leafy salad for serving (I used romaine, kale, cucumber & baby spinach)

 

How To -

• Cook the chopped onions and add the mixed herbs, garlic and paprika.
• Mix into the cooked rice, red kidney beans and sweet corn.
• Stir until sweetcorn is cooked.
• Spoon into the pepper halves.
• Cover in foil and bake them for 45 mins at 180c Gas 4, until tender. Serve with a green leafy salad in the garden with friends. Enjoy!