Vegan Green Garden Puree (For Pizza, Lasagna or Pasta)

"From Vegan with a Vengeance by Isa Chandra Moskowitz. I just received this gem of a cookbook for Christmas. We made this puree as a stuffing for lasagna last night and it was really good. Used whole wheat pasta, the puree, tomato sauce, spinach and mushrooms. Yum, yum, yum. Thought I'd share this recipe with you all. It takes the place of ricotta cheese in any type of pizza or pasta recipe. And it rocks! We left out the parsley because I forgot to buy it, and it was still a nice green color. Enjoy."
photo by a user photo by a user
Ready In:
6 cups




  • Have ready a large bowl of ice water.
  • Bring a large pot of salted water to a boil.
  • Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes.
  • Drain vegetables and submerge in the ice water to stop the cooking.
  • Pulse the almonds to a fine powder. I used the blender for this.
  • Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
  • Note: My blender could not accommodate all of the ingredients so I needed to puree in batches. I also had to add some water otherwise it would not blend. All together I added about 1/2 cup of water and it was not too runny in the end.
  • In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. I used a hand held immersion blender for this and it worked beautifully.
  • Add the puree and mix well.
  • Fold in the basil.
  • Cover and refrigerate until ready to use.

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<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="" alt="" /> <br /> <br /><img src="" alt="" /> <br /><img src="" alt="" /> <br /> <br /><img src="" alt="" /></p>
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