sharing raw, vegan recipes and advice

This is not my recipe. I got it from “The Complete Book of Raw Foods” and it is by Shazzie. I modified it a bit. I used red pepper instead of the orange or yellow as recommended in the book.

You can use this just blended or dehydrate it which is what I did.

This is something that takes some time and practice to make but it turns out quite yummy and tangy, IMHO, once you get it done right.

As not to waste nuts I suggest you start with a 1 cup batch when first making this – (in case, you don’t like it):

(but if you decide to double the recipe, you don’t have to double the Probiotic – still put in one capsule contents)

NOTE: This recipe is for home use only. My bf and I sell this for our raw food home business so this is not for commerical sale use! Please respect that! ;)

From almondessence.com

For vegans and vegetarians who miss dairy products,
seed cheese delivers! It’s made from sprouted sunflower
seeds and almond milk, water, or kefir. This recipe won’t
taste good unless the sunflower seeds have been sprouted!
Soaking the seeds removes the strong “raw” taste and
makes them sweet. The lemon and vinegar add delicious
tang. This versatile recipe is adapted from the
Casa De Luz Community Cookbook: Sauces, Dressings, Condiments,
and Spreads, (www.CasadeLuz.org) given here with
their blessing, and has become a staple in our diets.
There are 35 grams of protein in one cup of sunflower
seeds! The look and texture of sprouted seed cheese is
like ricotta or cottage cheese. We use sunflower seed
cheese in any recipe that normally would call for sour
cream, cheese, or yoghurt. It has found its way to
roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.

Found on Raw Sacramento Food Recipes website.

“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”

This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!

Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.