1 (18 ounce) can vegan ricotta cheese
3 tablespoons unsalted butter, melted
1 onion, lightly chopped
1/2 teaspoon salt
2 cloves garlic, minced
1 (1 ounce) package frozen mixed vegetables from the oven, thawed
1/4 cup fresh lemon juice
1/4 cup fresh lemon juice
1 (13 ounce) can whole kernel corn
1 cup sliced almonds
In a medium saucepan heat the melted butter. Stir over low heat. Cook, stirring occasionally, until golden brown. Remove from heat; stir in the onions and salt.
Mix together the ricotta cheese and melted butter. Mix in the pureed vegetables; stir in the lemon juice, lemon juice and lemon juice.
Bring to a boil, reduce heat and simmer for 3 minutes. Stir in the corn, almonds and lemon juice. Return the mixture to a boil; stir in the chopped mixture.
Heat a large nonstick skillet or frying pan over medium-high heat. Coat the pan with a thin layer of vegetable water. When the water is hot, mix in ricotta cheese, pepperoni, mushrooms and celery seeds. Pour the mixture over the vegetables and pour into the skillet. Heat, stirring constantly, for 2 minutes.
When the skillet or pan is hot, drop by tablespoons half-way into the water. When the water is all over, pour the ricotta mixture over the vegetables and turn heat to medium. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in pine nuts for garnish. Repeat with remaining vegetables, filling and the sauce. Garnish with the almonds. Serve at room temperature.