MISCELLANEOUS
Cheezy Sauce
This sauce a staple for my 21 year old son, Cory. He loves this on broccoli, pizza, scrambled tofu, sandwiches and tacos. Thanks to my dear friend Margie Colclough for passing it on to us.
Ingredients
2 cups water
1 cup raw cashews
1/2 red pepper, chopped
3 Tbsp corn starch
3 Tbsp nutritional yeast (Red Star Vegetarian Support Formula)
2 Tbsp lemon juice
1 tsp salt
1/4 tsp garlic powder (optional)
1 tsp onion powder (optional)
Preparation
Combine all ingredients in a blender and process on high speed until smooth and creamy.
Pour into a medium-sized saucepan and cook until thickened.
Return to blender and process again on high speed (this provides a much creamier sauce). Serve hot or store in the refrigerator for later use. Great hot or cold.
Note: other seasonings and herbs can be added as desired (jalapeno peppers, dill, basil, oregano, parsley, etc.)
Flax Crackers (Dehydrated)
There are many variations of dehydrated flax crackers. This is a delicious way to increase intake of flaxseed and fiber.
Ingredients
2 cups flax seeds (golden, brown or both)
1/4 cup sun-dried tomatoes, soaked in ½ cup
water until soft
1 red pepper, finely diced
1 cup sunflower or pumpkin seeds, soaked in
1 cup water and drained
1/4 cup parsley, chopped
3/4 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
Preparation
Put flax seeds in a large bowl with 3 cups of filtered water and soak seeds for at least 2 hours or more.
Mix all other ingredients in food processor and process until smooth (do not drain tomatoes).
Combine flax and other ingredients. Spread evenly on 2 Teflex dehydrator sheets and dehydrate on high for about an hour then turn down to about 115°F for 6 hours or more.
Flip and transfer to a mesh screen for 6 additional hours.
Makes about 50 crackers.
Pear Cream
1 28 oz can pears in juice
1 1/2 cups raw cashew pieces
2 tsp vanilla
Put all ingredients in a blender and mix on high speed. Chill and serve with sprouted grain cereal, fruit salad, fruit crisps or cake.
