I put this high protein dip on everything.

Get the recipes at NYT Cooking (gift links)!

⭐️ Whipped Tofu Ricotta recipe: https://nyti.ms/46BdkDm

🍅 Heirloom Tomato Salad recipe: https://nyti.ms/41TiwA1

🥒 Jammy Zucchini recipe: https://nyti.ms/4phvmlH

For the other recipes in this video, scroll down ⬇️
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🍞RICOTTA ON TOAST WITH GREENS
▪️Whipped Tofu Ricotta (as much as you want)
▪️Bread of choice, toasted
▪️Arugula (or soft salad greens of choice)
▪️Sprouts of choice (optional)
▪️Good-quality extra virgin olive oil and vinegar of choice
▪️Sea salt & black pepper
▪️Pickled onions (recipe on page 168 of Big Vegan Flavor)
▪️Agave nectar (optional)

1. Spread tofu ricotta onto toast. Toss the greens and sprouts with olive oil and vinegar until lightly dressed and season with salt and pepper. Pile the greens on top of the ricotta, top with pickled onions, a tiny drizzle of agave nectar, and another pinch of salt.

🍝 RICOTTA STUFFED SHELLS
▪️30 jumbo pasta shells
▪️Kosher salt
▪️Extra virgin olive oil
▪️5 oz (140g) baby spinach
▪️1 batch Whipped Tofu Ricotta
▪️3 oz (85g) oil-packed sun-dried tomatoes, drained & chopped
▪️2 tsp dried oregano, more as desired
▪️½ tsp red pepper flakes
▪️½ cup (50g vegan parmesan cheese
▪️24 oz jar (680g) of your fave marinara sauce
▪️1 handful flat-leaf parsley or basil, chopped

1. Preheat oven to 350ºF/175ºC.
2. Cook jumbo pasta shells in a large pot of generously salted boiling water until just al dente. Drain, then drizzle with a little olive oil to prevent sticking.
3. Saute the baby spinach in a large frying pan over medium heat with a drizzle of olive oil until just wilted. Season with a pinch of salt.
4. In a large bowl, fold together ricotta with sauteed spinach, sun-dried tomatoes, oregano, red pepper flakes, parm, and a few twists of pepper. Spoon the ricotta filling into each pasta shell.
5. Pour ~ half of the marinara into the bottom of a 13x9” (3L) baking pan. Arrange stuffed shells on top. Pour remaining sauce on top.
6. Bake for 25 minutes. For browning, pop under the broiler for a few minutes, keeping a close eye, until lightly browned on top. Garnish with chopped herbs.

🥗 🍕 HERBY SALAD FLATBREADS
▪️1 med shallot, very thinly sliced (mandoline)
▪️2 tsp sumac
▪️1 ½ TBSP champagne vinegar
▪️Sea salt
▪️15 oz (425g) can cannellini beans, drained & rinsed
▪️Good-quality extra virgin olive oil
▪️2 tsp za’atar
▪️1 ½ cups (24g) fresh basil, mint, and/or parsley leaves
▪️2 large flatbreads (I used Brooklyn Bred thin pizza crust)
▪️ Whipped Tofu Ricotta (enough for 2 large flatbreads)

1. In a small bowl, combine shallots, sumac, vinegar, and a pinch of salt. Massage with your hands and marinate for at least 10 minutes, stirring once or twice.
2. Preheat oven to 400ºF / 205ºC. Arrange a rack in the top third of the oven and on the bottom.
3. Toss beans with 2 to 3 tsp olive oil, or enough to coat, and za’atar. Season with salt and pepper to taste. Marinate for 5 to 10 minutes.
4. Tear the fresh herbs with your hands and add to the marinated shallots. Mix in a drizzle of olive oil plus a pinch of salt & pepper. Adjust until it tastes bright, tart, and fresh.
5. Bake flatbreads on oven rack or sheet pan for 4 to 5 minutes until warmed and slightly crisp but not hard.
6. Slather each flatbread with Tofu Ricotta, leaving a thin border around the edges. Bake for 1 to 2 minutes to warm ricotta.
7. Top ricotta with Za’atar Beans and Herby Salad. Drizzle with olive oil and finish with flaky sea salt. Slice into smaller pieces.
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🔑 KEY MOMENTS
00:00 Introduction
00:20 Exciting announcement!
00:49 Making the dip
04:20 Top 5 ways for using the dip
04:32 Recipe 1
04:58 Recipe 2
05:53 Recipe 3
06:47 Recipe 4
07:43 Recipe 5
08:37 How to access the recipes!