7 ingredients

Kids love chicken nuggets, but so do adults and luckily it's easy to make those nuggets even more exciting and more nutritious. For the coating we use pre cooked quinoa and you won't believe how nice it crisps up.

Everything Spice Chicken Schnitzel/Nuggets Sheet Pan Dinner

sweet potatoes,

Extra virgin olive oil

Kosher salt

black pepper

chicken

“no-salt everything” spice (store bought or homemade)

quinoa

green beans

Garnish: fresh chopped parsley, lemon wedges

sesame seeds

poppy seeds

onion flakes

garlic

caraway seeds (optional)

flax seeds (optional)

Have you ever made your own vegan cheese before? If not, you’ll be so surprised about how easy it is! This flavor-packed vegan tofu ricotta cheese recipe requires just 7 simple ingredients and a few minutes to make.

Easy Tofu Ricotta Cheese (7-Ingredients)

firm tofu

garlic, finely minced

lemon

olive oil

nutritional yeast

white miso paste*

basil, oregano, parsley

salt,

Black pepper,

Drain any excess liquid out from the tofu (but do not press). Break the tofu up into small pieces with your hands and add it to a food processor. Add all of the remaining ingredients and process until smooth and creamy, stopping to scrape the sides of the food processor as needed.

INTERESTING I'M GOING TO TRY IT IN THE NET DINNER WITH FRIENDS

This was delicious!! A new staple in our house. My parents are not vegan and they are just as obsessed as we are! Thanks for the easy recipe!

This recipe is incredible! I used it to dollop on a mushroom pizza and it worked so well. Thank you :)

Tastes delicious in the food processor. (I may try less herbs next time (I used 1.5tsp of basil/oregano blend) I'm excited to try it on my avocado toast tomorrow morning! Thanks

Love this recipe! First attempt. I did what I usually do,  I tweaked the amount of seasonings a bit to suit our tastes.  This is my favorite tofu ricotta.  I used tofu which had been frozen &amp; thawed, then pressed.  I guess I’ve gotten too skilled at pressing my tofu because it was so dry I needed to add some liquid back into it to reach the desired consistency.  I did use my Vitamix because Hubby &amp; I prefer a smoother ricotta.  (Todays batch will not be as dry &amp; I will try using food processor this time) I would encourage anyone just beginning to cook plant based, to be willing to play a bit with the recipes.  I began cooking plant based around 5 yrs ago when my daughter became vegan and have enjoyed many of your recipes. My husband &amp; I, in solidarity,  changed our diet to strictly vegan for a few months and ever since have eaten about 90% plant based diet, with the exception of occasional fish &amp; dairy.  You’re never too old or set in your ways to make a change. It’s been both challenging &amp; rewarding. After 40 yrs of cooking for myself, my family &amp; my friends, I know what we all like, now the challenge is to reinvent favorite flavors &amp; textures with brand new ingredients.  I spent years “perfecting” family favorites, while consistently working to introduce new flavors &amp; cuisines to that list.  I am learning to cook in a very different way &amp; we’re healthier &amp; happier for it! Thank you for your wonderful contribution to this self-taught-amateur-gourmet-Grammy!

Just made this and can't wait to top my vegan pizza with it! I'm lucky I even have any left - I basically licked my food processor bowl clean :P Will definitely be revisiting this recipe again for ravioli, dips, etc!

Also, I forgot to give it 5 stars and can't edit ????

I use this recipe for almost all my holiday meals now! It's my favorite when combined with the stuffed pasta shell recipe!

The miso is truly a game-changer. Unbelievable flavor!

7 ingredients, extra creamy and fruity. The perfect summer dessert to stock in your freezer - YUM!

Strawberry Shortcake Ice Cream Bars

coconut milk or heavy cream

jar (12-16 ounce) strawberry jam

vanilla extract

white chocolate, chopped

coconut oil

strawberries

brown rice crispies

1. In a bowl or a blender, blend together the coconut milk or heavy cream, strawberry jam, and vanilla. 2. Evenly divide the mix between 8 popsicles molds or use paper dixie cups. 3. To make the magic shell. Melt the white chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. 4. Add the dried strawberries and rice crispies to a blender or ziplock bag. Crush into fine crumbs, then place into a shallow bowl or pie plate. 5. Remove the pops from the freezers and cover in white chocolate, then roll through the strawberry crumbs. Eat or keep in the freezer until ready to eat!

Turn your morning latte into a delicious dairy free, vegan overnight breakfast! Chai Latte Chia Pudding is both comforting and filling – topped with some vegan whipped cream for a sweet touch.

Chai Latte Chia Pudding

60 g (4 tbsp) chia seeds

240 mL (1 cup) non-dairy milk

chai tea

mL (1 tsp) vanilla extract

mL (2 tsp) maple syrup

cinnamon/nutmeg (for topping)

whipped cream (for topping)

Heat the milk just a tad (just warm to the touch) in the microwave and place tea bags in it. Allow it to steep until the milk comes to room temperature again.

Combine all ingredients (except cinnamon/nutmeg and whipped cream) with the chai milk and allow to set in the fridge. You may want to mix it up again after 10 minutes to avoid chia seeds falling to the bottom. Let set in the fridge at least 45-60 minutes.

To serve top with whipped cream and a sprinkle of cinnamon or nutmeg.

https://www.youtube.com/watch?v=JxdzwNVapHM

Looking for a healthy and delicious overnight dairy free breakfast idea? Try our quick and easy Vegan Chia Pudding recipes including Chai Latte, Birthday Cake, and Neopolitan!

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3 VEGAN CHIA PUDDING RECIPES | Birthday Cake, Neopolitan, Chai Latte

Fantastic! So fast and easy. I mixed it with spinach and used it in lasagna.

I love you. This changed my life. Miso is a must though!

So good! I made stuffed shells with this ricotta recipe! Thank you!

I genuinely can not count the number of times I have made this ricotta. It is SO SO SO good and full of protein from the tofu. It tastes exactly like real ricotta and is delicious in stuffed shells. Thank you a million times for this recipe.

Making stuffed shells for my husband's birthday dinner using this excellent ricotta which I just found by doing a search. . Of course I had to taste it several times just to make sure it was really that delicious! Will be using this on a regular basis. Thank you so very much.

This is an excellent, keeper recipe! I’ve made tomato ricotta toast and stuffed shells, that my non-vegan husband devoured. Thank you for this amazing recipe!

I love this recipe so much!!! I've made it numerous times for varying dishes, including the lasagna recipe on this site. Recently I began omitting the olive oil and using aquafaba instead, not as rich but I feel better about omitting the fat. Thank you for such a simple and yet flavorful recipe that I will be making for years to come!!!

So far this is amazing can't wait to try it in my recipe I am trying to copycat one of my favorite dishes from Strive foods in Atlanta ga. It's the spaghetti squash casserole bake. Thank you for this recipe!

20/10!! So easy and so tasty! I definitely forgot the oil but it was still perfect. Love that it’s much more affordable than store-bought vegan ricotta.

https://content.jwplatform.com/videos/jglhH02c.mp4

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Top 5 7 ingredients recipes from across the web

The most viewed 7 ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everything Spice Chicken Schnitzel/...

Easy Tofu Ricotta Cheese (7-Ingredi...

Strawberry Shortcake Ice Cream Bars

Chai Latte Chia Pudding

Easy Tofu Ricotta Cheese (7-Ingredi...

The most viewed 7 ingredients recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine