And a few more.......

MILLET CHEESE

1 cup cooked millet

1/4 cup water

1/4 cup cashews

1 Tbs lemon juice

2 Tbs Nutritional Yeast

1 clove garlic

1 tsp onion powder

1 tsp salt

Blend until creamy and smooth. Add extra water if necessary. Make it thick or thin according to your needs.



PIMENTO CHEESE

1 cup water

3/4 cup cashew nuts or sunflower seeds

2 Tbs sesame seeds or 1 Tbs tahini

1 Tsp salt

3 Tbs Nutritional Yeast flakes

2 tsp onion powder

1/8 tsp garlic powder

1/8 tsp dill seed (optional)

1/2 cup pimentos (or red peppers)

2 Tbs lemon juice (or to taste)



Blend until smooth. I think this cheese is superior if you use the cashew nuts, although we usually use the sunflower seeds as they are cheaper. It's still good. If it needs to be thicker, just add some rolled oats or quick oats when blending. A very delicious cheese to use in pizzas and lasagna etc.




PIMENTO CHEESE BRICK

1 1/2 cups water

5 Tbs agar flakes

3/4 cup cashew pieces or tahini

2 Tbs sesame seeds or 1 Tbs tahini

1 1/4 tsp salt

2 tsp onion powder

1/4 tsp garlic powder

1/4 cup Nutritional Yeast flakes

1/2 cup pimentos (or red pepper)

2 1/2 Tbs lemon juice

Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1 - 2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.

Variations: To make different flavours, fold in one of the following before pouring cheese into mold.

1. Olive - 3/4 cup finely chopped olives

2. Toasted Sesame - 2 Tbs toasted sesame seeds

3 Caraway - 1 1/2 Tbs caraway seeds

4. Dill - 2 Tbs dill weed powder

5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill weed.




SAVORY TOFU SAUCE


1/2 pound firm tofu, crumbled

3/4 cup vegetable stock or water

1/4 cup canola oil

2 Tbs Tamari

2 Tbs Nutritional yeast

2 Tbs chopped fresh basil or 1 tsp dried basil

2 tsp freshly squeezed lemon juice

1 garlic

1 tsp Dijon mustard

Blend until smooth. Serve hot or cold.



TOFU CHEESE SAUCE

1/2 pound firm tofu, crumbled

1/3 cup freshly squeezed lemon juice

1/3 cup Nutritional yeast

1/3 cup raw tahini (if you don't have tahini, you can use raw sesame seeds - tahini is

sesame seed paste)

3 Tbs Tamari (or low salt soy sauce)

3 Tbs water

1 tsp dried basil

1/8 tsp turmeric

1 garlic

1/4 tsp freshly ground black pepper

Put all ingredients in blender until smooth. Serve sauce warm or at room temperature. Great topping for Baked Potatoes.

Eggless Pasta

4 cups of noodles.



* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water


1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.











Lasagna can be made with noodles, or eggplant, various veggies, etc. and different types of cheese sauces.