OK, I will admit that I talk a big game when it comes to McDougalling. In October, I made it a full two weeks on the McDougall plan (with some minor deviations), but that was all it lasted. As far as I’m concerned, it’s a great lifestyle, but even I had a very difficult time keeping up with all the at-home cooking required. Also, many of the recipes that we tried left us feeling a little underwhelmed. I think it’s great to be aware of and limit your intake of oils (or any processed food for that matter), but I’ve hung up my McDougall hat once-again. I do know, however, that some of my readers are curious about the plan and would appreciate some tested recipes. So, here is one for a vegan tofu ricotta. It was a little too cheesy for my tastes, and I would reduce the nutritional yeast if I went back and did it again. I would also probably substitute fresh basil for the dried basil, because it might have livened up the flavors a little bit. I used this “ricotta” in a vegetable lasagna, where I layered brown rice lasagna noodles with spinach, zucchini, these cheese, and tomato sauce.  It was pretty good, but it’s telling when something like this lasts in our refrigerator for more than a week. Oil-Free Ricotta

6 oz. lite silken tofu

4 oz. firm tofu

2 TBSP minced garlic

1/4 c. nutritional yeast (or use 3 TBSP and that will be plenty)

1/2 tsp salt

1/2 tsp. pepper

1 tsp. dried basil or 1 TBSP fresh chopped basil

1/4 c. lemon juice

1.4 c. unsweetened soymilk

Blend the tofu and minced garlic together until smooth. Add the nutritional yeast, spices, and lemon juice and blend until fully incorporated. Add the soymilk 1 tablespoon at a time, until you get a consistency close to ricotta cheese. It should be thick but also spreadable.