Spinach Artichoke "Ricotta" Bites with Marinara Dipping Sauce
Serves: 16 mini muffins
  • For the Tofu Ricotta:
  • 1 (14-ounce) block extra firm tofu, drained, pressed w/ paper towels
  • 1 tablespoon hummus (store bought or homemade)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons nutritional yeast
  • Pinch of ground nutmeg
  • 1½ teaspoons mellow white miso (soy allergy use chickpea miso)
  • 1 tablespoon plus 1 tsp lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground black pepper
  • 1 tsp dried Italian herb mix
  • ¼ teaspoon kosher salt, more or less to taste
  • 1½ TB arrowroot starch
  • Other Ingredients:
  • 1 TB olive oil
  • 1 shallot, minced, about ¼ cup
  • 5 oz spinach (1 clamshell), chopped
  • salt
  • black pepper
  • 1 cup canned Artichokes in water (whole, quartered or hearts), drained and chopped
  • olive oil or vegan butter for greasing
  • Marinara dipping sauce, homemade or store bought (recipe below)
  1. Preheat oven to 400˚F.  Generously grease the cups of a nonstick mini muffin tin with the butter or oil.  If making marinara, start it now so that it can simmer while you prepare the ricotta bites.
  2. Break the tofu into smaller chunks and place in the bowl of a food processor with all ricotta ingredients.  Blend until smooth (the texture of ricotta). Set aside.
  3. Saute the shallot in 1 TB olive oil for about 3 minutes, until soft.   Add spinach and season to taste with a  couple pinches salt and black pepper. Saute 3 minutes until it softens and shrinks.  Stir in the chopped artichokes and Set aside to cool.
  4. Mix the spinach mixture with the tofu ricotta, and season to taste w/ salt and pepper.
  5. Drop the ricotta mixture into the muffin tins by the tablespoonful.
  6. Bake for 25-30 minutes, or until the edges are dark golden, and tops are darkened in places.  Allow to cool for 5 minutes.  The ricotta bites should lift easily from the pan.  If they feel stuck, use a butter knife to coax the edges and bottom out of the tins.  Serve hot with Marinara sauce.
Recipe by Spoon With Me at https://spoonwithme.com/spinach-artichoke-ricotta-bites-with-marinara-dipping-sauce/