Gluten-free Vegan Nut-free Sesame Not cream cheese recipe

September 4th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Nut Free, Nutritional Yeast, Rice Free, Sauce, Soy Free, Vegan, cheese 7 Comments »

Do you ever have happy accidents in the kitchen? The other night I wanted a creamy pasta type recipe. Since I’m not actually eating pasta (as I’m corn and rice free right now), I made spaghetti squash. And then it came to the cream sauce. Lately I’ve been indulging in sesame, and so I thought of using tahini as the base for a creamy sauce. I didn’t want a traditional tahini sauce, but something more like a vegan nut-cheese, so I added nutritional yeast and a little water to facilitate blending. Next I was going to add some vinegar or citrus juice when it occurred to me that I had some dill dressing left over from the night before. I added it to the blender, along with a few other seasonings- and something magical happened. The additional oil and lime juice made the tahini extremely creamy and thick- just like cream cheese in texture. Tahini is an assertive ingredient, so it gives more personality than a nut based “butter” but if you adjust the sweet, sour, and salty elements to your liking, I think this un-cream cheese recipe is pretty darned tasty. The fresh herb shortens the longevity of the recipe, so plan to use it all in a day or two or just add the herb to the portion you are immediately using. I used it on some spaghetti squash the first two days. Then I baked up some shallot-dill amaranth flatbread and used this as a creamy spread base for a gorgeous veggie avocado sandwich. The flatbread recipe is coming soon, but for now, enjoy this yummy casein, nut, and soy-free cheese recipe

Looking for more allergen-free un-cheese recipes?
Try my Smoked un-cheddar sauce recipe
Or Karina’s Cheesy Un-cheese sauce recipe
Or my Sunflower-seed based Dill Havarti Substitute Spread
And here’s my very popular Recipe for pine nut cheese, perfect for lasagna
Carrie’s Homemade Almond Dill Cheese

Tahini un-cream cheese recipe
1/3 cup tahini
1/3 cup nutritional yeast
water as needed
Juice of 1/2 lemon or lime
1-2 tsp. Annies gluten-free mustard
2 tsp agave nectar, honey, maple syrup, or simple syrup
3 tbsp. minced fresh basil

1/3 cup chilled lemon dill dressing as follows:
1/6 cup canola oil
1/6 cup lemon or lime juice
1 tsp dill weed
dash of agave nectar
sprinkle of salt

Whisk lemon dill dressing ingredients together and chill in refrigerator (or freezer if you are trying to hurry this).

Pour tahini into a small food processor or blender. Add nutritional yeast and lemon or lime juice. Process. Add fresh basil, mustard, agave, and enough water to keep the ingredients blending together but not enough to make it soupy. When you have a smooth paste, add your chilled lemon dressing. Process. You should have a creamy sauce that resembles the texture of cream cheese. You want it thick enough that you can scoop in balls with an ice cream scoop and spread it thickly on gluten-free toast if desired.

Taste and adjust seasonings as needed.

Delicious on baked spaghetti squash, pasta, or as a topping for sandwiches. Just add veggies!
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Gluten-Free Cornmeal Savory Crepe with Goat Cheese Vegetarian Filling Recipe

August 11th, 2009 yum Posted in Baked Goods, Corn, Crepes, Eggs, Goat Cheese, Mushrooms, Vegetarian, cheese 1 Comment »

cornmealcrepes4I haven’t had much time to cook lately, but I still have my supply of lovely cooking magazines. Vegetarian Times and Cooking Light are my two current favorites. I also have a subscription to Gourmet, which I like slightly less but still find inspiration from at times. When i miraculously had a few minutes free, a few days ago I was flipping through the September issue of Vegetarian Times and stumbled across an article on crepes. I love crepes, as they are easy to make gluten free with simple substitutions and usually have plenty of protein in the form of eggs and/or milk that makes them easy to handle. You can also make them sweet or savory. I was inspired by a sweet recipe for cornmeal-blueberry crepes to come up with my own savory cornmeal crepe using some of Bob’s Red Mill new gluten-free cornmeal. I think a more finely ground cornmeal, or even corn flour might be an interesting variation on this recipe, but the flavor of a faintly sweet cornmeal crepe with tangy goats cheese and tasty veggies is not to be missed. It was difficult to find time to make the entire recipe with a fussy newborn clamoring for her own lunch, but it was nice to have a meal that didn’t come out of my freezer. The DH enjoyed this dish for lunch, and no worries, Baby Yum had her gobble fest in the end, so everyone was happy.

Gluten Free Savory Cornmeal Crepe Recipe
1 cup GF flour mix (I used Bette hagman’s featherlight blend)
1 cup GF milled cornmeal (I used Bob’s Red Mill)
2 tbsp. sugar
1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest)
1/2 tsp salt
3 large eggs, lightly beaten
2 cups 1% milk

3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil)
goat cheese

filling one:
1/2 lb mushrooms (or as desired), cleaned and sliced
olive oil
1/4 roasted red pepper, diced

filling two:
1/4 roasted red pepper,diced
1 small yellow heirloom tomato, diced

Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest.

Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.

To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.

To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.

Serve and enjoy!

Bette Hagman’s Featherlight Mix bulk recipe:
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)
Mix well.
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