Saturday, February 2, 2013

Blu Cheeze Dip for Your Super Delicious Super Bowl Party!


Yesterday I posted a really YUMMY vegetarian and vegan option for Buffalo Chicken to serve at your Super Bowl Party.  I really love how delicious this option using nutrient dense cauliflower . . . it's filled with fiber, vitamins, minerals and FLAVOR!

So today I want to give you a recipe from my cookbook OMG! That'sOMG! That's Allergy Free? for a vegan version of tangy, creamy, delicious and absolutely wonderful Pine Nut, Cashew and Macadamia Blu Cheeze to serve along side your Buffalo "Chicken" Cauliflower Bites.

Pile up the crispy roasted cauliflower, the Buffalo hot sauce, the Blu Cheese, plus celery & carrot sticks, sprinkle with some snipped chives or a sprinkle of Italian Seasoning and stand back - your guests will come running!  

You may as well just print out this blog address, because everyone will be asking for it!

Enjoy the excerpts from pages 31 and 32 of my cookbook!

Party On . . .

Dr. P

Pine Nut, Cashew and Macadamia Ricotta

This cheeze is very rich, very thick and mildly flavorful just like its cow’s milk cousin, making it a truly great substitute! The texture is fantastic and because of the high fat content in both the pine nuts and the macadamias it mimics whole milk ricotta. These nuts are packed with nutrition; in fact cashews have been demonstrated to prevent colon cancer, healthy fats and fiber. The miso is loaded with enzymes and each ingredient offers a wide array of minerals, making this an ultra- healthy, and very yummy, substitute for cow’s milk. It can be used in such a wide variety of ways, from Roasted Vegetable Lasagne to Lemon Ricotta Ice Crème with Tart Cherries and Pistachios.
Yield – 3 1/2 cups

1 1/4 cups pine nuts
1/2 cup macadamia nuts
1/2 cup raw cashews
6 cups pH 9.5 ionized water
3 tablespoons lemon juice
2 tablespoons white miso
1 teaspoon tahini
2 tablespoons nutritional yeast 
1/4 teaspoon Celtic sea salt
Soak nuts in pH 9.5 ionized water at least 6 hours, overnight is best, rinse and drain well. Place in food processor or Vita-Mix blender and process until very smooth. If necessary, add water 1 tablespoon at a time to facilitate processing. Taste and adjust seasonings if necessary.

Store in a glass bowl or jar with a tight fitting lid up to 10 days.

NOTE: If using solely in savory dishes I add 2 teaspoons roasted garlic and 1/2 teaspoon white pepper as a flavor boost. If using solely in sweet dishes I add 1 teaspoon fine lemon zest.

Nutrition Note: Nuts are among the most nutritious plant based protein sources. Since they are a great source for heart healthy oils, a wide variety of minerals, vitamins as well as antioxidants, eating 1 ounce of nuts per day has been linked to preven- tion of gall stones, heart disease, bone and muscle loss as well as a reduction in triglycerides and diabetic neuropathy.



Blu Cheeze

Stir the following into the Ricotta recipe above and you will have a substitute to regular blue cheese. 
Yield - 4 cups

Soak the nuts, drain and process the following ingredients:

1/2 cup pistachios  
1 tablespoon lemon juice
1 tablespoon yellow miso
1 teaspoon tahini 
3 cloves minced garlic
1 tablespoon nutritional yeast 
2 teaspoons roasted pistachio oil

Swirl into ricotta, place into a cheesecloth lined mesh strainer and drain 6 hours or until it is a thick, creamy cheese.



To order your own copy of my cookbook - OMG! That's Allergy Free? - at a fantastic 25% OFF SALE PRICE + FREE SHIPPINGCLICK HERE!

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