Food & Drink Magazine

My Inner Vegan Italian Has Surfaced...

By Yonni @vegandthecity

My Inner Vegan Italian Has Surfaced...

The picture doesn't do it justice, but you
can see how creamy and gooey it is!

So yesterday I told you about my latest creation, a vegan ricotta cheese. Well, I couldn't leave well enough alone and my mind started running a million miles an hour (as you likely read) about all of the new dishes I could make with my new cheese.
For dinner I settled on a vegan baked ziti.  It was so flavorful and could absolutely pass as the "real deal" but the best part was that, unlike how many people feel after a big bowl of pasta, I wasn't loosening my jeans and feeling bloated.  Just perfectly sated!  (It paired beautifully with a crisp white wine by the way...I usually go red with Italian, but a cold Sauvignon Blanc did the trick!)
To make this dish I used:
1 box Quinoa pasta, cooked al dente
3/4 jar of tomato sauce (I used Lidia's Marinara)
3 heaping TBSP of the almond ricotta (see yesterday's post for the recipe)
3/4 Rice Vegan shredded mozzarella
Once your pasta is cooked, drain the water (but do not rinse or your sauce won't stick!) and put it back in the pot you cooked it in.
Mix together your sauce and cheese until well combined and then pour over the pasta, mixing together on a low flame.
Sprinkle in the mozzarella, and mix well until the cheese is melted.
Serve immediately!

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