18.6.17

for posterity.

Because, you know, the future needs vegan lemon ricotta too. Goddamn when is someone going to come up with the lexical equivalent of "cheese" to describe all of these creamy processed nut concoctions that hundreds of thousands of people are making at home to substitute for cheese.

I made this ricotta substitute to put into a noodle-less zucchini Parmesan, which also doesn't have any Parmesan, so goddamnit we're going to need another name for this as well. Cashew in Italian is "anacardio"....and I basically made this.

By the way, some airbnb guests left three pieces of real cheese last week, it was really good.

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zucchini al forno con anacardio e pomodoro. 
3 zucchini/courgettes, sliced lengthwise into 1/4-inch planks
1 cup of lemon cashew ricotta (below)

2 cans tomatoes
2 bay leaves
2 garlic cloves
2 splashes red wine
2 glugs olive oil
pinch smoked paprika
2 tsp sugar
1 carrot
1 celery stalk
1 cup cooked green/brown lentils

1 good handful of fresh basil leaves, torn

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lemon cashew ricotta. 

1 cup unroasted cashews.
2 cups water

3/4 tsp salt
1/2 tsp miso
zest of one lemon
juice of one half lemon

So, put the cashews and water in a pan and boil for 10 minutes. Drain the cashews, reserving the water you've drained off. Then combine 1/2 cup of that water and the cashews themselves in a food processor and process til it looks like ricotta. Then add your salt, lemon zest, lemon juice, and miso, and process some more. If it's too thick, add a little more of the cashew water. If it's not, well don't do anything. Just chill.

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