View Full Version : ricotta cheese
10-30-2008, 04:49 PM
I made my first raw lasagna for dinner tonight and find that there is a lot of the ricotta mix left. Is it okay to freeze this? I don't make things like this often, I'm one week new to eating raw so I wanted to give it a try.
And, if anyone is interested the raw lasagna is fantastic! And that's just tasting a little here and there while I put it together.
10-30-2008, 05:28 PM
I can't help you with freezing question, as never made ricotta. I would love to know which recipe you are bragging on and also the ricotta recipe. You will find we are always wanting recipes so please share as we always do too. Of course pictures too.
Welcome here. You came to the right place. I didn't notice where you are from or it's there and I didn't look. Maybe there are other locals here in your area. I love your name.
carolg, colorado (denver area)
10-30-2008, 06:28 PM
This is how I made it.
1 c macadamias
1 c pignoli nuts
1.5 T fresh lemon juice
2 T nutritional yeast
½ t sea salt (adjust to taste)
In food processor, blend ingredients until smooth, adding small amounts of water to keep slightly moist. Refrigerate for a few hours before using.
2 zucchinis, washed and dried (depending on size)
Take potato peeler and make ribbons. Rub lightly with olive oil then refrigerate.
I used two good handfuls, washed then dried, and then rubbed lightly with olive oil and refrigerated.
1 heaping cup cherry tomatoes
5 mushrooms, washed
In food processor, blend ingredients until smooth. Transfer to bowl and cover tightly and refrigerate.
I used a small Pyrex baking dish (square).
First layer zoodles.
Followed by little clumps of the ricotta.
Covered in some sauce.
Then topped with spinach.
I kept layering like this until it reached the top of the baking dish with the last layer being the spinach.
Covered it and put it in the fridge to chill.
My tastes for spices have changed drastically since eating raw and I use a lot less now – so I did not put exact measurements for some items – those you will have to do up to your liking.
:) I'm in California.
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