Turkey and Faux Ricotta Wedges
I have no idea what people know about kosher eating. To explain this recipe, I will share one fact with you. Eating kosher means not mixing meat and dairy. We don't serve both at the same meal and certainly, we do not cook with both.
When Tofutti came out with a new product, a non dairy ricotta, I thought I would make something with meat and the tofutti. I, already use the sour cream and cream cheese. I made this dish with browned turkey and some good vegetables and the tofutti ricotta. When, it came time to eat it, I found it very hard to do. It just looked too real.
Others that ate it said it was good so I will share that. I still have some in the refrigerator and will most likely, taste it, later.
Turkey and Faux Ricotta Wedges (I found this online iFood TV. It is from the Better Homes and Garden New Dieters Cook Book.
3/4 pound ground turkey or turkey sausage
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 teaspoon dried oregano, crushed
1 teaspoon garlic powder
2 beaten eggs
1 15 ounce container Tofutti ricotta (non dairy) cheese
1/4 cup snipped fresh parsley
2 medium tomatoes, sliced
In a large skillet cook turkey, mushrooms, onion, green pepper, oregano, and garlic till turkey is no longer pink and vegetables are tender. Drain off liquid.
Spoon mixture into a 9 inch pie plate.
In a medium mixing bowl stir together eggs, Tofutti ricotta cheese, parsley, and 1/4 teaspoon pepper. Spread over turkey mixture.
Bake, uncovered, in a 350° oven for 25 to 30 minutes or till top is set.
Arrange tomatoes on top of casserole. Bake 5 minutes more or till cheese is melted. Let stand 5 minutes before serving.