Moon (themoonlady) wrote in vegancooking,
Moon
themoonlady
vegancooking

  • Mood:

To make amends....Spinach Ricotta Balls




As much as I wasn't supposed to ask my question here, I really appreciated all the replies. I feel like I understand the people in this community much better now, and that's what I was mostly after. :) I also happen to think the people of this community are wonderful discussers, widely diverse, and awfully nice.

At any rate, to make amends, I'm going to start posting some recipes now, starting with this one which was really really good:

Tofu Cashew Ricotta (makes about 1 3/4 c)
You will need ONE FULL recipe for the Spinach Ricotta dumplings. I left out the sweetener, and it was perfect. Maybe if you were eating it plain, you'd want it.

1 box extra firm silken tofu, drained
1/3 c raw cashews, finely ground
3 1/2 tsp. lemon juice
1/4 tsp salt
1 tsp sweetener of choice (optional)

Process about three-quarters of the tofu in a food processor, along with the
ground cashews, lemon juice, and salt, until they are very smooth. Then
crumble in the remaining tofu, and process again briefly. The resulting
mixture should be mostly smooth but with a little graininess. Scoop into a
container, cover, and refrigerate. It firms up when chilled.

Spinach -"ricotta" dumplings
I used fresh spinach, and they were super tasty. I skipped the melted margarine, because they were already damp from the cooking, and the parm stuck pretty well. I bulked up the recipe by adding mushrooms and diced onions, and I think they added flavor.

1 pound fresh spinach of Swiss chard, or 1 10 oz. package of frozen chopped
spinach
2 cups Tofu Cashew Ricotta (1 recipe)
7/8 c. unbleached flour
1/2 c. dairy free soy Parm
1 tsp salt
Freshly ground black pepper, to taste
Pinch of freshly ground nutmeg
Dairy Free Soy Parm
1/4 c. melted margarine (optional)
Marinara sauce
(I also added about 6 oz. mushrooms and a portion of an onion, diced and sauteed
before mixing)

Wash the spinach or chard well, then trim off the stems and steam in several
inches of boiling water until tender, about 3-5 minutes. Drain it well,
squeeze dry, chop. If you are using frozen spinach, thaw it and squeeze dry.

Mix together spinach, ricotta, flour, soy parm, salt, pepper, and nutmeg in a
bowl. Cover and chill for an hour or more. Scoop spoonfuls of the mixture
(about the size of a small walnut) onto a well-floured surface, and then form
into balls with floured hands. (I used half whole wheat flour and half wheat bran.
It kinda made the boiling water messy, but it made them taste wholesome.) Place on
floured cookie sheets, and refrigerate until time to cook. Preheat the oven to 400oF.

Bring a large pot of salted water to a boil. Drop the dumplings into the
boiling water about 10 at a time, and boil gently for about 4-5 minutes. Scoop
into a colander with a slotted spoon, drain, and place on a greased baking
dish. Drizzle with 1/4 c. melted margarine, and sprinkle with soy Parm. Bake
the dumplings for about 15 minutes, then serve hot with marinara sauce.

Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 4 comments