PESTO AND “RICOTTA” BALLS
10 SERVINGS
4 cups (1 litre) soy milk
5 tbsp. cider vinegar
bunch of Thai basil
5 tsp. vegan basil pesto
1/2 tsp. chili powder
sea salt
freshly ground black pepper
olive oil, for marinating
NUTRITIONAL VALUES
Calories: 121kcal
Fat: 9.5g (1.3g S.Fat)
Carbs: 6.4g
Protein: 3.4g
Sugar: 4.1g
Sodium: 105mg
METHOD
In a saucepan over high heat, bring the soy milk to a boil. Stir in the vinegar as soon as it starts to boil. Remove the pan from the heat and set aside to cool—the solid components will settle during this time.
Pour the liquid away with caution. Fill a strainer lined with a clean kitchen towel with the remaining solid ingredients. Bring the towel's corners together and twist to squeeze out as much liquid as possible.
Remove the basil leaves and coarsely chop them. In a mixing bowl, combine the soy "ricotta," pesto, and chilli powder, and season with salt and pepper to taste. Form the mixture into 10 small balls and place them in a screw- top jar or preserving jar with the basil leaves. Cover completely with oil and leave to infuse for 3–4 days.
Pour the liquid away with caution. Fill a strainer lined with a clean kitchen towel with the remaining solid ingredients. Bring the towel's corners together and twist to squeeze out as much liquid as possible.
Remove the basil leaves and coarsely chop them. In a mixing bowl, combine the soy "ricotta," pesto, and chilli powder, and season with salt and pepper to taste. Form the mixture into 10 small balls and place them in a screw- top jar or preserving jar with the basil leaves. Cover completely with oil and leave to infuse for 3–4 days.
RECIPE NOTES
If possible, keep the jar in the refrigerator in your office kitchen and help yourself whenever you want. These go well with salad, bread, or layered in a lunch box with sliced tomatoes.
