Portion:
Time:
Course:
Ingredients:
Vegan ricotta
• ¼ cup tofu
• ¼ cup cashew cream cheese
• 1 tbsp. Maple syrup
• 1 tbsp. lemon juice
• 1 tbsp. Lemon zest
• ¼ tsp. salt
Thyme syrup
• ¼ cup water
• ¼ cup maple or date syrup
• 1 tsp. thyme
• 1 tbsp. lemon juice
Roasted Pear
• 2 pears (peeled)
• 1 tbsp. olive or coconut oil
• A pinch of pink salt
Instructions:
For vegan ricotta, combine cashew cream cheese, maple syrup, lemon juice, and salt in a bowl. Crumble-in the tofu and add the lemon zest.
For the thyme syrup, boil water, maple syrup and thyme. Simmer for 5 minutes on low heat. The liquid will thicken. Remove from heat, strain to remove the thyme. Add lemon juice and let it cool.
Cut the pear into quarters, remove the seeds and sprinkle with a little salt. Heat a pan, add oil and fry each side of the pear for about 2-3 minutes until it starts to brown.
For serving, place about 3-4 tablespoons of ricotta, 2-3 slices of freshly roasted pears on a small plate and drizzle with thyme syrup. Garnish with fresh thyme, mint or melissa leaves.
