My mom got a non-vegan version at a resturant the other night and it inspired me to make this. I think it was baked ricotta.
1 block firm silken tofu
3 cloves chopped garlic
1/2 cup chopped basil
1 cup chopped spinach (I used frozen)
1/4 cup finely chopped soy moz.
2 Tbl. chopped sun dried tomatoes
Place it all in a plastic bag and marinate over night.
The first few balls fell apart, the later ones were cooked with less oil and stayed together. Perhaps I should have baked them.
Salad with fresh basil and balsamic vinegar dressing.
Summer squash from the yard with salt and pepper.
Ricotta balls on a bed of maranara sauce with some shredded moz on top.