Slicable/Grateable, high protein, iron, fibre, gluten free, only 50% nut, non dairy cheese. Epic Winning.
So you want cheese, but you can't have dairy or gluten? You want it to behave like cheese does, be sliced and grated (pending to see if it melts as such...). But you're sick to death of nut cheeses! They are pricey and lets face it, we don't need the added calories.
Well I know I was sick to death of the expensive nut cheese recipes, so I made my own...seeing as my diet was deficient in protein I began to brain storm. Quinoa. The protein superfood! This block contains protein, iron, fibre all with a similar texture to tofu.
Ok, Today the 3rd of May 2012....I just want that date there for proof. I invented the first slicable, grateable, Low nut cheese! without Soy and WITH quinoa!
Texture- fetta and ricotta with a smidge of tasty cheese block, Similar to tofu
Taste - Cream cheese (Like philidelphia) crossed with a matured cheese, and you know, something else, like nuts... It's close to a cheese taste but there's not much we can do! You can definately sence the creaminess from the nuts, but then you also taste the nutritional yeast too = matured cheese.
And what's best? It is totally healthy for you and lower in calories than nut cheeses!
WHAT:
1/2c cooked quinoa
1/2c soaked cashews and macadamia nuts combined
1 TB nutritional yeast flakes
2 TB geletin (or agar agar for a vegan option)
1 TB corn flour
1 TB oil from a sundried tomato jar (or other veggie oil you like the taste of)
1 tsp chicken style or veggie stock (gluten and dairy free and salt reduced - the brand i use, it's chicken "Style" stock is vegan)
INCERT ANY OF YOUR FAVOURITE SPICES....taste to make sure, add little by little, always tasting.
( I did not add these ingredients because I ran out, but I would like to try it in future.)
(Garlic powder to taste)
(3 TB coconut oil)
(sauerkraut and probiotic - i did not add these because heat would kill the good bacteria and perhaps if I blended it in after it cooled the geletin would not take effect)
HOW:
1- Cook some quinoa, make a heap so that you can save some for other meals and reserve 1/2c for this recipe.
2- Soak 1/2c of Cashews and macadamia nuts combined, in enough water to cover them. I only soaked for under an hour but 2-6 is good.
3- Add quinoa, and nuts to blender with enough water to nearly cover. Blend.
4- Add in Nutritional yeast flakes, geletin or agar agar, corn flour, (garlic powder if you have), 1/2tsp gluten dairy free salt reduced chicken stock, sundried tomato oil. Blend.
5- Place in pan on low heat (same one as quinoa if you've emptied the left overs and put it in the fridge.) and stir to warm up until it thickens further and steam rises. This means the geletin would have a chance to take effect.
6- Line a small bred pan with glad wrap and pour it in and flatten the top with the back of a spoon. Let it cool well before wrapping the glad wrap over it and putting it in the fridge to set. If you don't wait the condensation will leave a weird film, which looks bad aesthetically.
7- Once a few hours have passed and it has cooled cut it in 3 pieces. Freeze 2, and use the other right away. You can slice it and even spread it slightly if you let it warm up to room tempurature. You can most definitely shred it too, but shred it as soon as you take it out so it remains firm. It is a squidgy consistency but does crumble slightly also....so it can work as a ricotta or fetta in a salad or grated on pizza....I have not tried it to see if it melts yet.
Makes a 5cm by 4cm by 10 cm block.
Well I know I was sick to death of the expensive nut cheese recipes, so I made my own...seeing as my diet was deficient in protein I began to brain storm. Quinoa. The protein superfood! This block contains protein, iron, fibre all with a similar texture to tofu.
Ok, Today the 3rd of May 2012....I just want that date there for proof. I invented the first slicable, grateable, Low nut cheese! without Soy and WITH quinoa!
Texture- fetta and ricotta with a smidge of tasty cheese block, Similar to tofu
Taste - Cream cheese (Like philidelphia) crossed with a matured cheese, and you know, something else, like nuts... It's close to a cheese taste but there's not much we can do! You can definately sence the creaminess from the nuts, but then you also taste the nutritional yeast too = matured cheese.
And what's best? It is totally healthy for you and lower in calories than nut cheeses!
WHAT:
1/2c cooked quinoa
1/2c soaked cashews and macadamia nuts combined
1 TB nutritional yeast flakes
2 TB geletin (or agar agar for a vegan option)
1 TB corn flour
1 TB oil from a sundried tomato jar (or other veggie oil you like the taste of)
1 tsp chicken style or veggie stock (gluten and dairy free and salt reduced - the brand i use, it's chicken "Style" stock is vegan)
INCERT ANY OF YOUR FAVOURITE SPICES....taste to make sure, add little by little, always tasting.
( I did not add these ingredients because I ran out, but I would like to try it in future.)
(Garlic powder to taste)
(3 TB coconut oil)
(sauerkraut and probiotic - i did not add these because heat would kill the good bacteria and perhaps if I blended it in after it cooled the geletin would not take effect)
HOW:
1- Cook some quinoa, make a heap so that you can save some for other meals and reserve 1/2c for this recipe.
2- Soak 1/2c of Cashews and macadamia nuts combined, in enough water to cover them. I only soaked for under an hour but 2-6 is good.
3- Add quinoa, and nuts to blender with enough water to nearly cover. Blend.
4- Add in Nutritional yeast flakes, geletin or agar agar, corn flour, (garlic powder if you have), 1/2tsp gluten dairy free salt reduced chicken stock, sundried tomato oil. Blend.
5- Place in pan on low heat (same one as quinoa if you've emptied the left overs and put it in the fridge.) and stir to warm up until it thickens further and steam rises. This means the geletin would have a chance to take effect.
6- Line a small bred pan with glad wrap and pour it in and flatten the top with the back of a spoon. Let it cool well before wrapping the glad wrap over it and putting it in the fridge to set. If you don't wait the condensation will leave a weird film, which looks bad aesthetically.
7- Once a few hours have passed and it has cooled cut it in 3 pieces. Freeze 2, and use the other right away. You can slice it and even spread it slightly if you let it warm up to room tempurature. You can most definitely shred it too, but shred it as soon as you take it out so it remains firm. It is a squidgy consistency but does crumble slightly also....so it can work as a ricotta or fetta in a salad or grated on pizza....I have not tried it to see if it melts yet.
Makes a 5cm by 4cm by 10 cm block.
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