Trying my hand at vegan ricotta, tossed in this pasta it tasted great. I imagine in lasagna it would be even better.
Nutty, roasted chickpeas and cauliflower with plenty of garlic and roasted lemon juice, fresh parsley and vegan ricotta.
8 oz extra firm tofu, drained and pressed for 30 minutes, crumbled
2 tbl nutritional yeast
1 tbl tahini
1 tbl lemon juice
1 tsp sea salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 tbl extra virgin olive oil
2 garlic cloves, minced
1 small shallot, minced
2 tbl finely minced fresh parsley
Combine all of the ingredients and taste to season with more salt and pepper to your liking.
Cauliflower & Roasted Chickpeas with Conchiglie
1 head cauliflower, cut into small florets
1-15oz can chickpeas, drained and rinsed
1 shallot, small dice
3 garlic cloves, roughly chopped
5 tbl extra virgin olive oil, divided
1 lemon, cut into 8 wedges
1/2 tsp salt
1/2 tsp pepper
1 zucchini, medium dice
8 oz conchiglie pasta
3 tbl minced fresh parsley
Preheat oven to 425. Toss the cauliflower, chickpeas, shallots and garlic with 3 tbl olive oil ,lemon juice squeezed from the wedges plus the wedges themselves, salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes. Add the zucchini and roast 10 minutes more.
While the zucchini is cooking, boil to pasta until al dente.
Toss the pasta with the roasted vegetables and drizzle with the remaining 2 tbl of oil and parsley.
Top with tofu ricotta.