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Microsoft Word - Delicious and Easy Dairy Substitutes

Microsoft Word - Delicious and Easy Dairy Substitutes

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Published by craftybegonia
Easy and delicious dairy substitutes for toast and sandwiches. Ideal for vegans and people allergic to dairy. You don't have to sacrifice flavor, get these wonderful recipes!
Easy and delicious dairy substitutes for toast and sandwiches. Ideal for vegans and people allergic to dairy. You don't have to sacrifice flavor, get these wonderful recipes!

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Categories:Types, Recipes/Menus
Published by: craftybegonia on May 15, 2009
Copyright:Attribution Non-commercial

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06/17/2009

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Delicious and Easy Dairy SubstitutesBy Clotilde MenendezForhttp://delicioso1.blogspot.com/ Pimento “Cheese”---Easy Dairy Substitute
Are you allergic to dairy? Did you think you had to go on suffering or do without? Well, you don't. Thereare nice-tasting and easy substitutes for dairy, specifically, I will be dealing with cheese,and you can usethis substitutes instead of what causes you allergies and they can be incorporated into dishes as varied asmacaroni and cheese, cheesy potato casserole,eggplant parmesan, breaded cauliflower or just to spread ontoast! This recipe is a dream in the sense that it is so easy to make. If you don't happen to have sweetpaprika powder, you can always take 1/2 of a red Bell pepper, and process it in the blender with a tinyamount of water until smooth and add it to the recipe.
Ingredients:
* 2 Tbsp. tahini* 1 Tbsp. cornstarch* 1 tsp. sweet paprika powder* 1/2 cup raw cashews or almonds* 1 tsp. salt* 1/2 cup water* 1 Tbsp. onion powder* 1/2 tsp. garlic powderBasically, you will put all the ingredients into a blender or food processor except the cornstarch and processuntil creamy. Scrape them into a pot and add the cornstarch, mix it well into the cream so there will be nolumps.Cook this mixture until it thickens. Let cool. Keep in the refrigerator in a container with a lid. When it iscompletely cold, it is even slizable. Use it pretty much as you would cheese.Suggestions:If you want to use for macaroni and cheese, just cook your pasta as always and drain it. While it is hot,scoop it into a bowl and add the "cheese" and mix it all real well.If you want to make a casserole with it, like a potato casserole, you boil your potatoes and peel them, slicethem and just layer them with the "cheese" or pour the melted cheese on top, and you bake it at 350º F untilit is golden and has a crust.You can do the same with yams, sweet potatoes, squash. Also with penne pasta. You can even alternatelayers of spaghetti sauce and of this "cheese" for pasta or for pasta casseroles. You can also alternatevegetables with this cheese for pasta or potato casseroles. Or even use it on top of cooked frozenvegetables, adding an extra sprinkle of garlic or onion powder and a tiny bit of olive oil and you've got anice tasting side dish for mashed potatoes!For bread you either spread it on toast or add slices to sandwiches, pitas or wraps. You can make what I callBundlettas, which is a nifty use of tortillas, to make "bundled wraps" full of whatever you want, in this caseyou can use a meat substitite with a tomato sauce and top it with this cheese and fold it like a package andeither toast it until the wrap is golden or just eat as is. You can make pasta with tomato spaghetti sauce andmeat substitute cooked int he sauce and top it with this cheese. Rice and vegetables can be made also, usepre-cooked brown rice, thaw a package of mixed vegeteables and add to the rice with a bit of a chicken-style broth or vegetable broth (homemade is best), adjust salt and add 1 tsp. onion powder and 1/2 tsp.

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