Cheeses

A handy mix to have on hand when you want a nearly-instant cheesy sauce. I began with Miyoko Schinner's DIY Box Macaroni and Cheese recipe, which was intended to appeal to children. I changed the proportions, left out the sugar, and added some cayenne for a grown-up version.

An excellent, cheesy vegan parm that's good on mixed veggies, split pea soup, pasta dishes and just about anything.

It's very exciting to have not one, but two, versions of this soft cheese that is an important ingredient in many southern Italian dishes. Miyoko's other recipe, for almond ricotta, is listed separately.
Miyoko says: "This version of ricotta, which can be made in a jiffy, is a fine filling for lasagne, stuffed pasta shells, calzones, and other such dishes. The recipe is for a basic, plain ricotta, but you can enhance it by adding garlic, herbs, and olive oil, as in the variation."

Makes about 2 1/4 cups

Here is a new recipe I came up with last night for our black bean burritos. It's quick and easy and would go well over a roll up or on pasta or wherever you would like a spicy, creamy sauce.----Betsy