Roasted Italian Vegetables with Whipped Tofu Ricotta - Healthy World Cuisine

Name: Roasted Italian Vegetables with Whipped Tofu Ricotta - Healthy World Cuisine
Total time: 55 min
Ingredients: 1 large red bell pepper (or 5 to 7 mini peppers, seeds removed and chopped); 2 small zucchini (or yellow squash, chopped into 1.5 inch bite sized chunks); 1 medium eggplant (chopped into 1.5 inch bite sized chunks); 1 small onion (chopped into 1.5 inch bite sized chunks); 2 medium tomatoes (chopped or 2 cups cherry tomatoes); 2 tablespoons olive oil; salt; pepper; 1 teaspoon oregano (dried (or Italian seasoning blend)); 1 head garlic (cut in half); 2 cups spinach (fresh (optional) - add AFTER the vegetables are done baking); 7 ounces tofu (firm (or about 1/2 block, 198 grams) drained); 1 tablespoon lemon zest (fresh (zest from 1 lemon)); 2 to 3 tablespoons lemon juice (fresh (juice from 1 lemon)); 2 tablespoons tomato paste; 1 1/2 teaspoons garlic powder (dried ground); 1 teaspoon paprika; 2 tablespoons olive oil (extra virgin); 1/4 cup water ((add just a little at a time to achieve desired consistency)); 1/3 cup pesto ((optional) basil or sundried tomato pesto (freshly made or store bought to save time))

www.hwcmagazine.com

Savor summer with our Roasted Italian Vegetables and creamy tofu ricotta. A delicious vegan Italian side dish perfect for any occasion.

View full recipe on www.hwcmagazine.com

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Ingredients

1 large red bell pepper (or 5 to 7 mini peppers, seeds removed and chopped)
2 small zucchini (or yellow squash, chopped into 1.5 inch bite sized chunks)
1 medium eggplant (chopped into 1.5 inch bite sized chunks)
1 small onion (chopped into 1.5 inch bite sized chunks)
2 medium tomatoes (chopped or 2 cups cherry tomatoes)
2 tablespoons olive oil
salt
pepper
1 teaspoon oregano (dried (or Italian seasoning blend))
1 head garlic (cut in half)
2 cups spinach (fresh (optional) - add AFTER the vegetables are done baking)
7 ounces tofu (firm (or about 1/2 block, 198 grams) drained)
1 tablespoon lemon zest (fresh (zest from 1 lemon))
2 to 3 tablespoons lemon juice (fresh (juice from 1 lemon))
2 tablespoons tomato paste
1 1/2 teaspoons garlic powder (dried ground)
1 teaspoon paprika
2 tablespoons olive oil (extra virgin)
1/4 cup water ((add just a little at a time to achieve desired consistency))
1/3 cup pesto ((optional) basil or sundried tomato pesto (freshly made or store bought to save time))