cheese
Sunflower Almond Seed Cheese
Submitted by k8lyn07 on March 13, 2007 - 3:04pm
From almondessence.com
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, ( ) 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.
Quick and Easy Nut Cheese
Submitted by k8lyn07 on March 12, 2007 - 5:51pm
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!”
"Crazy Bread" Crackers
Submitted by Crisyn on March 12, 2007 - 9:51am
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.
Rich Cheddar Sauce
Submitted by Crisyn on March 12, 2007 - 9:25am
Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk.
I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
Creamy Cashew Icing
Submitted by Crisyn on February 14, 2007 - 10:25am
Servings:
Makes 2 cups.A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
