Thursday, August 11, 2011
From: Once I figured out how to make dairy free cheese, the very first thing I did was make my kiddo some good ol' macaroni and cheese! Because EVERY kiddo should be able to enjoy mac 'n cheese.
dairy free soft cheese
Cook the macaroni noodles and drain. While still hot, add desired amount of cheese (I added about 1/2 cup) and 1/4 to 1/2 cup of soy milk so the mixture is creamy and moist, not sticky. Enjoy!
From: A great friend of mine who also has a son who is lactose intolerant shared this recipe with me. Thanks, Kendahl!
2 1/4 cups water
1 cup raw cashews
3 Tbsp nutritional yeast
2 Tbsp lemon juice
2 tsp keltic sea salt
1 tsp paprika
1/4 tsp garlic powder
1 Tbsp l seasoning: Mexican, Italian, pizza, etc (I used Italian seasoning.)
1/3 cups Arrow Root Powder
I found nutritional yeast and arrow root powder difficult to find. Nutritional yeast is different from regular yeast and can be found at stores like Whole Foods. Arrow root powder can also be found at Whole Foods. Remember the cashews must be raw, not roasted.
How to: In a blender, put 1 cup of water and the cashews. Process nuts until completely dissolved. Add the rest of the water and all other ingredients except the arrow root powder. Blend until smooth. Pour entire mixture into a cooking pot. Add arrow root powder and mix with a spoon until smooth while heating over medium heat. Stir continuously as mixture thickens. Once it is quite thick, transfer to a Pyrex and refrigerate. After setting for several hours, cheese will be similar to the consistency of cream cheese.
Side notes: For hard cheese, replace arrow root powder with 3 Tbsp agar. I have not tried making hard cheese yet, but I'll update once I've tried it.
Labels: Lactose Intollerant
Sunday, August 7, 2011
From: My Mom (who also provided the picture) found this recipe and found inspiration for it on ellenskitchen.com.
2 pounds fresh spinach
1 package fresh mushrooms
1 large onion
5 egg whites
8 ounces cheddar cheese, grated
8 ounces mozzarella cheese, grated
1 teaspoon pepper
1 box phyllo dough
Thaw phyllo sheets as directed on box.
Prepare filler; leaving phyllo sheets wrapped until everything else is ready:
Remove stems from spinach, wash and drain.
Cut onions and sauté in water until tender.
Wash and slice mushrooms and add to the onions (cook until all water evaporates), remove onions & mushrooms from heat and put in a large bowl.
Sauté spinach in water (largest saucepan, in two batches) tossing frequently until all liquid evaporates – or until lightly cooked, then drain spinach and squeeze out remaining water.
Mix onions/mushrooms & spinach together in bowl & make sure onions and mushrooms are evenly distributed throughout the spinach.
Beat egg whites lightly, add grated cheese to egg mixture and mix thoroughly.
Add spinach mixture to egg and cheese mixture and stir until well mixed.
Quickly (It’s not a race. But phyllo dough may stick together and become hard to handle if you let it sit opened too long.) layer 5-7 sheets on the bottom of an 8x12 baking pan (like for lasagne) spraying each layer lightly with Pam. Then put on half of your spinach mixture.
Put another 5-7 sheets of phyllo in the pan, spraying again with Pam. Add and spread the last of your spinach mixture. Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam between each layer.
Trim any excess dough around the edge, then moisten your fingertips and seal around the edges like a normal pie crust. (I just shoved the corners and edges down into the pan.) Brush top with butter or PAM. Use a sharp knife to cut through the entire top layer in the pattern you will cut after baking. Bake in 400°-425° oven for 30 minutes.
Side notes: I haven't tried this one yet, but I sure plan to do so soon!
Labels: Main Dish