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Sunday, December 14, 2008

(NON) Dairy Comfort Food Recipes

When it's cold out I want comfort food, and to just nap. That's real healthy! (and I have the cold right now to prove it! blah) So, I've been looking for some easy (although you have to start preparing hours before) non-dairy alternatives, since me and dairy don't like each other too much! The recipes are all from: http://www.happycow.net/recipes_raw.html#seedcheese


I've never made alternative cheese or ice cream, but I've had it before and it's pretty good!



Almond Sunflower Seed "Cheese"


1 cup sunflower seeds, soaked 4-8 hours & drained
1/4 cup almond milk ( see recipe below or use store bought)
1-2 tablespoon apple cider vinegar with 1/4 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, peeled and minced
additional almond milk or water to blend as needed

Put sunflower seeds in large bowl. Cover with several inches of pure water. Let soak 4-8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to surface. Pour most of the water and the floating skins off. Repeat process several times. Tip: Pour the skins and water through a strainer to catch the few seeds that escape.

When most of the skins are off, pour all the seeds through a strainer. Drain. Place seeds in blender
or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt. Blend, adding more liquid if necessary. If using a food processor, stop machine as needed to scrape down the seed cheese, and continue.

Transfer to a serving or storing container. Cover any leftovers and refrigerate for 2-3 days.

Variations: Add green onions or extra garlic, or use different seeds, fresh herbs, or spices, etc...

Eat with crakers or salads. Use as replacement for recipes that call for sour cream, cheese, or yoghurt. Lasts 2-3 days , tightly covered in the refrigerator.

This and more delicious low calorie recipes can be found in the cookbook Almond Essence by Janet Doane.

) Conquering Lion Cashew Cheez

Serves 3-4

2 cups cashews
1 cup filtered water
1/3 cup red bell pepper, diced
2½ tablespoon green onion, diced
2 tablespoon cilantro, minced
1 teaspoon garlic, minced (optional)
1 teaspoon Nama shoyu, or to taste
¼ teaspoon seat salt, or to taste
pinch crushed red pepper flakes

Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Variations: Use macadamia nuts or pine nuts; or blend 1 cup of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients; or replace cilantro with other fresh herbs; or add ¼ cup grated carrots or beets; or replace bell pepper with other fresh veggies.

Serve with crackers or salad.

This and more delicious low calorie recipes can be found in the cookbook, Vegan World Fusion Cuisine.


Dairy Free Chai Ice Cream

Base
300ml nut milk
4 tablespoon coconut or sesame oil
1 cup almonds, soaked overnight and peeled
1 tablespoon honey or maple syrup

Flavorings
1 tablespoon pine or hemp nut
½ teaspoon fresh ginger juice or 1 teaspoon dried ginger pieces
½ teaspoon cinnamon, freshly ground if possible
1 clove, crushed
1 cardamom, crushed
nutmeg to taste (optional)

Place 200ml of nut milk in an ice cube tray and freeze for at least 4 hours. Remove and blend thoroughly with almonds, remaining nut milk, oil, and flavorings. Add small amount of water or extra milk if blender complains. Can be refrozen if too soft.

Options: Rosewater to taste. Add or exchange chai flavorings for your choice of nut, carob powder, pre-soaked dried fruit, sprouted seeds, vanilla essence, or coconut milk. Make up 25% of mixture witth nut milk and 1-2 tablespoon of a cold-pressed oil.

Ice Cream can also be made by blending frozen fruit. Always use banana as your creamy base. Blend with choice of berries. Use dried fruits, sprouted nuts and seeds such as poppy for your sprinkles.

This and more delicious low calorie recipes can be found in the cookbook Living Food Recipes for energy, beauty and longevity by Paul Betham.

2 comments:

Maggie said...

These look like great recipes to try. I'm thrilled to have found another Michigan foodblogger, especially one focusing on raw foods.

Alison said...

They are pretty good! I have had some gross raw food dishes, it's just a matter of playing around with them to get them to your taste! The more you eat raw food too, the better it tastes ;) Glad you found the site also! I'll have to check yours out soon!