Zucchini & Tofu Ricotta Toasts with Plant-Based Health Coach Becky
Hello friends! 🌱 Welcome.
Today I'm sharing a fancy yet EASY sandwich idea for your next lunch - perfect Summer comfort food with a great dose of plant-based protein.
Whether you’ve been vegan forever or just getting into plant-based cooking, you’ll love this one!
Check out the FULL RECIPE below!
Plus, I'm unboxing my amazing fresh produce from my CSA partner, Mountain Freshies, and sharing the health benefits of each item.
Remember to LIKE and SUBSCRIBE to my channel :)
📌 *Resources*:
Learn about The Plant-Based Path and let’s connect! https://www.becky-hill.com/book
Read more - Mountain Freshies: https://mountainfreshies.com/
Summer Tomato Salad: • Summer 🇮🇹 Tomato Salad with Fried Breadcru...
@fromourplace Our Place Cookware : https://glnk.io/r5y0n/plantbasedbecky
📲 Follow Me on Instagram: @plantbased.becky
⏰ Timestamps:
00:00 Intro and Welcome
00:44 Unboxing this week’s Mountain Freshies fruits and veggies, and health benefits and nutrition info on plant-based foods
03:29- Our Recipe for Today - Let's Cook!
03:45 Step 1 - Drain and preps tofu
04:19 Step 2 - Prepare Zucchini - watch my dogs love the scraps!
05:39 Step 3 - Make the Tofu Ricotta
08:37 Step 4 - Assemble Toasts + info about Our Place Cookware and the Wonder Oven
10:06- Step 5 - Bake in the Our Place Wonder Oven
10:35 Step 6 - Add toppings
11:26 - The Taste Test!
11:59 - Closing remarks
Thanks for watching!
Remember to LIKE and SUBSCRIBE if you enjoyed this video, and COMMENT with any thoughts or questions!!
RECIPE: Zucchini & Tofu Ricotta Toasts
Ingredients:
2 Zucchini
Olive oil
Sea Salt
Slices of your favorite bread
Tofu Ricotta:
1 package Firm or Extra Firm Tofu
2 Garlic cloves
Zest + Juice from 1 Lemon
2 TBSP Nutritional Yeast + more to sprinkle
2 TBSP Olive Oil
1 tsp Sea Salt
Black Pepper to Taste
1/2 tsp Oregano
1/4 tsp Red Pepper flakes
(Optional) Pinch of fresh basil
Directions:
1. Preheat oven to 350F
Drain package of tofu and put tofu in an absorbent towel, set aside
2. Peel zucchini into thin slices with a potato peeler into a bowl (save scraps for your own dogs or use in another recipe). Add olive oil ad sea salt and mix with hands. Set aside
3. To a food processor, pulse garlic cloves to chop (or mince them if doing this by hand), then add the remaining ricotta ingredients and pulse until combined but not totally smooth
4. To a non-stick baking pan or parchment lined baking pan add toasts and top with ricotta, then a few layers of zucchini, and a sprinkle of nutritional yeast
5. Bake at 350F for 15 min until golden brown on the bottom
6. Add a drizzle of olive oil, more fresh basil and enjoy!
You will have leftover ricotta and zucchini for lunch throughout the week, or eat as a raw doodle salad, add in to another dish, etc.
ENJOY!
🌟 *Join the Plant-Based Path Coaching Program*:
Are you ready to take your health to the next level with personalized guidance and support? Join my Plant-Based Path Coaching Program today! Learn more at https://becky-hill.com/book
Thank you for watching and supporting my channel! 💚
Stay nourished and well.
Becky
