Category: Recipes I Have Tried

Here is a detailed almond ricotta recipe inspired by Miyoko Schinner’s approach, based on her plant-based cheese techniques:

Ingredients:

1 cup raw almonds (soaked overnight or at least 8 hours)

1/2 cup pumpkin seeds (optional, for texture and flavor, as Miyoko sometimes uses seeds)

3 cups water (for blending)

1 1/2 tablespoons lemon juice (for acidity)

1/2 teaspoon kosher salt (or to taste)

Foragers probiotic drink or a similar plant-based probiotic (optional, for fermentation and tanginess)

Equipment:

High-speed blender or food processor

Cheesecloth or fine strainer (for draining excess liquid if needed)

Instructions:

Soak the almonds: Soak raw almonds in water overnight or for at least 8 hours. This softens them and makes blending easier.

Drain and rinse: After soaking, drain and rinse the almonds thoroughly.

Blend: Add the soaked almonds, pumpkin seeds (if using), lemon juice, salt, and about 3 cups of fresh water to a high-speed blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.

Adjust texture: If the mixture is too thin, strain some liquid out using cheesecloth or a fine strainer to reach a ricotta-like consistency.

Optional fermentation: For a tangier, more authentic ricotta flavor, you can add a small amount of plant-based probiotic drink (like Foragers) and let the mixture ferment at room temperature for 12-24 hours.

Chill: Refrigerate the ricotta for a few hours to firm up before using.

Use: Use this almond ricotta as a spread, in pasta dishes, stuffed shells, or any recipe calling for ricotta cheese.

This recipe is versatile and can be adjusted for creaminess, tanginess, and saltiness according to your taste. Miyoko Schinner’s recipes often emphasize natural fermentation and plant-based ingredients to mimic traditional cheese textures and flavors.

(Low-SOS vegan version. Thank you Agnes!)

Ingredients

* 3 cloves garlic, minced
* 2 cups Israeli couscous
* 2½ cups water or unsalted vegetable broth
* ½ teaspoon cinnamon
* 1 teaspoon ground cumin
* ¼ teaspoon ground cardamom
* Freshly ground black pepper, to taste
* ½ teaspoon salt
* Zest of 1 lime
* ¼ cup fresh mint, finely chopped
* ½ cup dried apricots, finely chopped
* ¼ – ½ cup shelled pistachios, roughly chopped
* Juice of ½ lime

Instructions

1. Place a medium saucepan over medium heat. Add the garlic and cook for 1–2 minutes, using a splash of water as needed to prevent sticking.
2. Add the Israeli couscous and cook for 2–3 minutes, stirring frequently to lightly toast the grains.
3. Pour in the water or unsalted broth. Add the cinnamon, cumin, cardamom, and black pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the couscous is tender and the liquid has been absorbed.
5. Remove the saucepan from the heat and discard the cinnamon stick.
6. Stir in the lime zest, mint, apricots, pistachios, and lime juice.
7. Fluff gently with a fork and serve warm or at room temperature.

Notes

* For a brighter flavor, add extra lime zest or mint before serving.
* For an even lower-fat version, reduce the pistachios to 2 tablespoons or omit them entirely.
* This dish pairs well with roasted vegetables, chickpeas, or a green salad.

Ingredients:

🍠 Pre-baked sweet potato
🥛 Soy milk
🌼 Vanilla
🍁 Maple syrup
🧂 Pinch of salt
🫐 Blueberries

1️⃣ Blend everything together until smooth and creamy.
2️⃣ Freeze overnight until solid.
3️⃣ Process in a *Ninja on Ice Cream mode* until perfectly creamy.

NOTE: click on following links

A less expensive ice cream churner is either the

* Yonanas machine

or this simple

* ice shaver

Just freeze the mixture in the ice cube trays. The next day let the trays sit out on the counter for a few minutes, then pop them into the Yonana machine, or in the ice shaver churning machine & crank it!

Ingredients:
🍠 2 baked Japanese sweet potatoes
🍁 2 tbsp maple or date syrup
🌼 1 tsp vanilla
🥛 1/4 cup plant milk
✨ Cinnamon

Instructions:
* bake potatoes whole
* slice them lengthwise
* remove the “meat” & prepare
* stuff back into the “shells”
* broil until golden

Creamy, naturally sweet, and full of cozy flavor — this pudding is smooth, rich, and incredibly satisfying. Made with simple whole-food ingredients, it feels like dessert while staying light, nourishing, and perfectly comforting ✨

Recipe:

-4 oranges (3 squeezed = 2 cups juice and one blended whole (optional))

-1.5 cups fresh Almond Milk

-2 Medjool Dates

[If you want it creamier, throw a banana in the blender ]