Eggplant Parmesan

Eggplant Parmesan with spinach, toasted pinenuts and cashew "ricotta" cheese. Totally vegan. Totally delicious. Modified recipe from Veganomicon.

Cashew "Ricotta"

I got inspired to make some cashew ricotta the other day. Thought I'd just taste it, then figure out applications to use it. As it turns out, it's great on a cracker. Or in my case (still on the cleanse) a stick of celery or a rice cake. My husband, a definite carnivore and animal product lover, even likes it. It is made from cashews, tofu, lemon, oil and garlic, and tastes a little like hummus. The recipe came from the cookbook Veganomicon, which I have been experimenting with lately. Next up, I shall apply it somewhere.....