#ricotta

#ricotta

Using watermelon seed milk as a base for vegan ricotta creates "an incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart," writes chef Miyoko Schinner in her new cookbook, "The Vegan Creamery" (Ten Speed Press, $27). "Note that the addition of cashews is an imperative, not an option," she adds. Watermelon Seed-Cashew Ricotta Makes about 1 1/2 pounds (675 g)

That fading sweetness pairs beautifully with the first flush of wild blackberries, however, and this galette makes the most of that overlap: slices of peach and a handful of blackberries sit on a gently sweetened ricotta base that's flavoured with brown sugar, orange zest and a few sprigs of thyme. The ricotta bakes into something soft and creamy that catches those juices as the fruits slump. Peach, blackberry, ricotta and thyme galette This is best served when barely warm, with vanilla ice-cream.