‘I would totally be vegan if only I could give up cheese’ – I hear this sentence so often and honestly, I can feel it because I used to eat a ton of cheese. The key for me is not to say you can’t give it up but the key is to find out what you love about it so much and then become creative. There are a number of great brands out there that create plant based cheeses that look, taste and feel like animal milk based cheeses. And then there are some really simple recipes out there too that can transform you into a vegan cheese mongeur in just a couple of minutes 😉
Plant based Ricotta is easy to make and I first discovered a recipe for it in Chloé Coscarelli’s 125 Easy Recipes Cookbook. My version is fairly similar to hers although I don’t add any basil. Once you have your plant based ricotta, the options are endless. Today I’ll share a delicious recipe with you where I used black beans from my new favorite bean brand, Better Beans. These enchiladas are simple and quick and they make a great Fall or Winter dish. And you can use the leftover ricotta as a dip or on toast with some avocado – hmmm, so yummy!
- 1 chopped white onion
- 14 ounces extra firm tofu
- 1 tbsp lemon juice
- 2 tsp olive oil
- 1 tbls wite miso
- black pepper and salt to taste
- 4-5 whole wheat tortillas
- 1 cup vegan cheddar cheese
- 1/2 cup fresh parsley
- 1 1/2 cups cuban black beans from Better Bean
- Start with draining your tofu and chop up the onion, then fry until golden in a skillet.
- In a food processor, pulse tofu, garlic, onions, lemon, miso paste and salt/pepper until it has a ricotta like texture.
- Pre heat the oven to 350°. Mix black beans and ricotta.
- Then roll your enchiladas with about 2-3 tbsp of the filling. Place in a baking and tp with cheese and parsley. Bake for 20 minutes.
When golden brown, take your dish out of the oven, top with some fresh parsley and enjoy!