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non-dairy yogurt

Strawberry-Basil Smoothie

Many mornings I go to my computer and The New York Times Cooking site for one of the dozens of interesting smoothie recipes posted by Martha Rose Shulman. Practically all of them can be adapted easily by using non-dairy milk or substituting agave nectar etc. for honey. Because of a recent freezer-door-left-open disaster, I had 1/2 cup of strawberry juice that had to be used, so I ended up turning Shulman's Pineapple-Basil smoothie (which is also very good) into a Strawberry-Basil smoothie, and I recommend it as a lovely treat in basil season.

Easy Tofu Ricotta

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

Major Ingredients: 
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