Mosaic Cooks!

Favorite recipies submitted by our members

Jane's Bodacious Banana Punch.
submitted December 2007
  • 6 cups water
  • 4 cups sugar
Boil the above until sugar is well dissolved.  Cool.

Add to the above cooled mixture:
  • 5 Tablespoons frozen orange juice concentrate
  • 2 Tablespoons lemon juice
  • 1 large can unsweetened pineapple juice
  • 5 medium bananas, blended
Stir all of the above together well.  Freeze (either in rings or blocks).
Add 2 large bottles of giner ale before serving.

Ann-Marie's "I Can't Believe It's Not Dairy" Cashew Ricotta (vegan)
submitted February 2008
  • 1/2 cup raw cashew pieces
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves fresh or roasted garlic
  • 1 pound firm tofu, drained, crumbled and pressed (I used a cheese cloth to squeeze the liquid out; get it as dry as you can.)
  • 9 or 10 oz package fo chopped frozen spinach, thawed and pressed thoroughly
  • small amount of soy creamer
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons salt
In a food processor, blend together the cashews, lemon juice, olive oil, seasoning, salt and garlic until a thick creamy paste forms.  Add the crumbled, pressed tofu, enough soy creamer to replace the liquid pressed from the tofu and spinach to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended.

Use where ever standard milk ricotta is used.

This batch made approximately 18 stuffed shells (1/2 a box) but could definitely be stretched further. I was very heavy handed when filling them. I used a large zip top bag to "pipe" the ricotta into the shells and the process was quick and painless!
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