Wednesday, September 15, 2010
Vegan Ricotta Marinara
The Chef: Elizabeth
The Menu: A little pasta, a little marinara, and a little vegan ricotta, all tossed together rather hurriedly with a few green olives into a large bowl, then devoured.
The Goods: Sometimes you need food, fast. This was the case today, and thankfully while making coffee in our soon-to-be-vacated kitchen this morning, I noticed that we still had a shelf full of sundries, including pasta and jarred sauce. Put them together and what do you get? The meal pictured above. For the ricotta, I blended tofu in a food processor with a little olive oil, soy sauce, and sugar (if there had been any nutritional yeast or cashews, I'd have added those as well), and then folded the mixture into the pasta. Presto, pasta!