Hoʻohana i ka tofu e hoʻololi i kahi kicpelty free-fat ricotime cheese 100% vegan a me ka waiʻole! Inā makemakeʻoe i kahi kēna ricotta e pani ai no ka vegan lasagna a ravioli paha, e ho'āʻo i kēia mea i hoʻomaʻemaʻeʻia i ka ricotta cheese cheese. Hanaʻia me ke kīlaea hou a pāloho no ka nui o kaʻono o ka meaʻono, me kahi meaʻai hepī a me ka lemon no kaʻaʻaʻana i ka paʻakai.
E like me nā mea hoʻonani a pau, ua paniʻoleʻia kēia kīʻapa wicotta i ka waiʻole, huaʻole-free a cholesterol-free, a ua kīʻaleʻole hoʻi.
E iho i lalo no kekahi mau manaʻo no ka hoʻohanaʻana i kāu kāpīpī wīpī liʻiliʻi, aiʻole, ināʻaʻoleʻoe i manaʻoʻiʻoʻo kēia meaʻai maʻamau ka mea kūpono e ho'āʻo ai, e kaomi iʻaneʻi eʻimi i kahi e loaʻa ai iāʻoe ka walaʻau vegan i ka ka hale kūʻai.
ʻO Vegan ricotta ka meaʻai maikaʻi a Chef Scot J. Jones.
Makemake i kekahi mau manaʻo no ka mea e hana ai me kāu kāwili wicotta cheese i paniʻia? E hoʻohana i kāu kolo tofu e hana ai i nā huahana Italian Chef Scotʻo ka mea i hanaʻia me kāna risotto herbed
Ka mea e pono ai
- 8 ounces tofu (firm)
- 1/2 teaspoon'ōlaʻi (minced)
- 1/2 teaspoon shallot (minced)
- 1/2 teaspoon winika (plum, kahi maikaʻi o Umi)
- 1 punetēponi wai wai lemona hou
- 1 teaspoon puna hou-ʻailaʻoliva
- 1 teaspoon nā pākī levīpī
- 1/2 teaspoon kaʻaila basil hou
- 1/2 teaspoon kaʻohi pāʻani hou
- ʻO ka paʻakai paʻakai a me ka pepaʻeleʻele hou
Pehea e hana ai
- E kńkau i ka tofu ma o ka pńla rń i loko o kekahi pola nui. Ināʻaʻoleʻoe he kīʻaha rīwai, e hoʻokuʻu i ka tofu me kou mau lima a hiki i ka wāʻeleʻele.
- E hoʻonui i nā mea i koe a hui maikaʻi. Pono ke kūlike o ka palaoa wicotta.
- Hanaʻo ia i kahi 1 1/2 'aiʻano i kaʻohi "tohi".
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 148 |
| Ka nui o ka momona | 10 g |
| Ka momona | 1 g |
| Ka momonaʻole | 3 g |
| ʻO Cholesterol | 0 mg |
| Sodium | 163 mg |
| Nā Carbohydrates | 6 g |
| Fiber Dietary | 2 g |
| Pāmua | 13 g |