Date: Wed, 20 May 1998 09:16:09 -0400
From: Amy Oilman (AOilman@bdm.com)
I use the following "ricotta cheese" in stuffed shells, lasagna and
when I am super lazy baked with pasta and homemade tomato sauce.
Tofu Ricotta
2 packages low fat tofu I use Mori nu)
2 Tablespoons lemon juice
1/4 cup minced fresh parsley (you could sub basil)
1 Head roasted garlic (you could omit this if you don't like it, but it helps
the texture and taste IMHO)
salt (if you like)
Step 1) Drain tofu 30 minutes
Step 2) Mash ingredients together with a fork
kwvegan vegan