Tonight I am having Italian eggplant casserole with cashew-tofu riccotta, from The Vegan Slow Cooker, By Kathy Hester. I have had lots of recipes from this book so far and It never disappoints me and I love slow cooker books because you can make and kinda forget about it till its done.
The recipe consists of Eggplant, marinara sauce, cooked pasta, The cashew tofu ricotta consists of cashews, nutritional yeast, firm tofu, non dairy milk, and salt and pepper to taste and the steps are super easy.
Layer the sauce such as marinara sauce then eggplant then tofu-cashew ricotta
Repeat layers 2 more times till you get a total of 3 layers
Cook on low 6-8 hours
Put on top of cooked pasta and enjoy!!
Off to finish cleaning hope everyone has a great day!!