Sydney Solis Vegan Urban Yoga

Vegan pizza with ricotta and homegrown basil! Experiment and get to know your food and how to prepare it! Have a relationship with your food! It leads to a relationship with your body and your environment!

I have delighted in writing my new blog with the Orlando Sentinel's Hype-Orlando blogger site. Orlando Urban Yogini is an urban-style continuation  of my Householder Yogini blog here at Storytime Yoga over the years. I just wrote a post on how surprisingly easy it was to be vegan these days. Here is a simple recipe for vegan ricotta cheese I came up with. Try it out!

I have been cooking since I was a kid when my father taught me how to cook Indonesian food, since he was born in the Dutch East Indies.

I cooked vegetarian most of my life, and these days I've gone vegan after many prior attempts. I cooked a lot from cookbooks like Moosewood, and learned to get away from cookbooks when I lived in Buenos Aires.  So I've been experimenting.

I have been wanting to make vegan cheese for some time. A woman who lived with us in St. Croix gave me a great cheese recipe for pizzas. Kids loved it! Kids are not so much into being vegan, but but partner Steve is! Steve and I were looking at cookbooks and saw one that required ricotta. So here is a vegan ricotta recipe that I came up with based on various recipes on the internet. Adjust yours to your taste

Vegan Pizza with Ricotta

1 cube extra hard tofu

1/2 cup cashews

1 tbs lemon juice

pinch of salt

Mix it all up in a blender until smooth

Spoon all over store-bought pizza dough that is covered with store-bought pizza sauce. (Eventually we will make our own! Have made dough and cakes in the past!)

Put on Tofurky sausage and pepperoni. Dress with black olives home-grown basil or whatever vegetables and toppings you want! Bake at 400 degrees in the oven for 10 minutes or so until crust crispy.