My dear friend and master chef Dina Geremia and I collaborated on this Italian favorite. The cashew ricotta recipe is from the book “Artisan Vegan Cheese – From Everyday to Gourmet” by Miyoko Schinner. It was super fun and easy to make, so if you’ve got 20 minutes to spare, I recommend trying out this delicious recipe!
THE CASHEW RICOTTA
- 1/2 cup
- raw cashews
- water
- 1 lb
- firm tofu
- 2 tbs
- nutritional yeast
- 2 cloves of garlic
- minced
- 1/4 cup fresh basil
- thin sliced
- 1 tsp
- salt
- several drops of lemon
combine the cashews and water in a blender or food processor and mix until smooth | pour into a small sauce pan | place on stove and heat on medium for a minute to thicken | mash tofu with a fork in a large bowl| mix cashew mixture and tofu together | add garlic, basil, salt, and lemon and mix together |
THE EGGPLANT
- 1 medium sized eggplant
- ends chopped
- peeled
- sliced longways
- 1 1/2 cups
- plain bread crumbs
- 1 quarter cup
- vegan parmesan
- 1 tsp
- salt
- pepper
- dried oregano
- dried basil
- 1 tbs
- onion powder
- garlic powder
- 1 cup
- flour
- unsweetened soy milk
- 1 cup of vegetable oil
mix together the bread crumbs, parm, and spices | set up 3 separate bowls – 1 with flour – 1 with soy milk – 1 with the bread crumb mixture (in that order) | heat oil on stove in frying pan| dredge eggplant slices in flour, then soy milk, and finally in bread crumb mixture | place in pan and fry for 3-4 minutes, flipping over half way, until light golden brown | place fried eggplant slices on a paper towel lined tray and let cool slightly |
THE ROLLATINI
- 2 cups
- tomato sauce
- 1 cup
- daiya mozzarella shreds
- breaded eggplant slices
- cashew ricotta
preheat oven to 350 degrees | prepare baking dish with a light coating of sauce on the bottom| scoop a spoon full of cashew ricotta onto eggplant slices and roll up | place completed rolls in baking dish | top with more sauce and daiya cheese | bake for 20 minutes | garnish with chopped parsley and veg parm |
enjoy!
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