In my kitchen, I live by "waste not want not" because I really hate to throw anything out. I try my hardest to get everything used up before it goes bad, but sometimes you just can't plan for everything or predict any interferences. Unfortunately, it always seems to be that poor eggplant that I had such great ideas for that just sits, and sits, and sits, and waits, and waits, and waits. This time it was different though...it was that freakin' pizza dough. It wasn't so much that anything got in the way of me making something with it, but more so that I completely forgot I had it. Surprise, surprise!
Once I saw the recipe for cashew ricotta in Veganomicon, I really, really wanted to try it out. I wasn't quite sure what I wanted to do with it (because there are so many options), but once I found that dough I figured this would be a perfect opportunity to make it! And to use up some of those vegetables I had stocked up on. I'm so glad I found that dough because this was a deeeelish and filling dinner. You can really put any vegetables in that you like; be your own Calzone Connoisseur! I just sauteed up some stuff I had on hand for the filling; onions, garlic, mushrooms, zucchini, spinach, and broccoli and it really didn't take much time or effort at all. But, the real all-star is definitely the cashew ricotta. That's what this is really about! If you've been wondering if you should make this let me be that one last push to get you to do it because it's definitely one, of the many, winning recipes from VCon.
|The inside. Yum!|
- 1/2 cup raw cashew pieces (approximately 4 ounces)
- 1/4 cup fresh lemon juice
- 2 cloves fresh or roasted garlic
- 1 pound firm tofu, drained and crumbled
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons salt
- In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms.
- Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.