Wednesday, October 19, 2011


Yes, I refer to tortellini as torts. These are delicious and contain ridiculous amounts of protein. They're filled with tofu ricotta, which I have deemed ricofu, and topped with pea pesto cream.

You need this stuff:
1 cup whole wheat flour
1 cup semolina flour
Olive oil
Salt, pepper
Basil flakes
Garlic cloves
Pound of extra firm tofu
A cup of raw cashews (blended to oblivion with a little water to make a cream)
½ cup nutritional yeast
¼ cup pine nuts
Bag of peas

For the dough:
Mix a cup of whole wheat flour, a cup of semolina flour and a pinch of salt. Stir in 2/3 cup water and a drizzle of olive oil. Knead it into dough. Roll it flat, as much in the shape of a rectangle as possible. Cut it into 2-ish-inch squares.

For the filling
Mash the tofu in a bowl to the consistency of ricotta. Stir in half the cashew cream, garlic, basil, salt, pepper, and ¼ cup nutritional yeast.

For the pea pesto cream:
Blend most of the bag of peas with pine nuts, garlic, a little oil, salt, pepper, basil, ¼ cup nutritional yeast, and the rest of the cashew cream. Stir in the leftover whole peas and heat through on low.

For the rest:
Fill and fold the pasta. YouTube how to fold it. It doesn't really matter if you do it right; I didn't. Boil for 7-9 minutes. Be gentle; they want to break. Fish them out with a holey spoon instead of dumping them to drain. Top them with the pea pesto cream and any leftover ricofu, warmed.

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