tag:blogger.com,1999:blog-3954145093731756405.post151229195180594359..comments2023-05-14T05:30:06.537-05:00Comments on Living Dangerously While Eating: More Zucchini LoveTammyhttp://www.blogger.com/profile/05396880852810370044noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3954145093731756405.post-13515847145487737932008-08-15T22:31:00.000-05:002008-08-15T22:31:00.000-05:00Wow that looks great!! Next time try this as anoth...Wow that looks great!! Next time try this as another low calorie substitute for ricotta: Tofu Ricotta Cheese<BR/>14oz.water packed firm tofu,rinsed and drained<BR/>2/3 cup yellow or white miso<BR/>2/3 cup water<BR/>1/2 cup tahini (sesame paste used in hummus)<BR/>1/4 cup olive oil<BR/>5 lg. garlic cloves<BR/>1 1/2 tsp. dried basil<BR/>1 1/2 tsp. dried oregano<BR/>3/4 tsp sea salt (or kosher salt)<BR/>Blend it altogether in a food processor until smooth, will keep for 2 days covered and refrigerated.<BR/>I swear this has the texure and flavor of regular ricotta cheese.<BR/>This is very italian flavored so you might want to leave out the herbs when not using in Italian foods. Just wanted to share, you are such and adventurus cook. Got this from "The Real Food Daily Cookbook" by Ann Gentry. Enjoy!Barbara Allen Moorehttps://www.blogger.com/profile/11971327948183172592noreply@blogger.com