A delicious,light, and properly combined soup.
Finally! Recipe from rawguru.com. I’m so excited about this one!
For vegans and vegetarians who miss dairy products,
seed cheese delivers! Itâ€™s made from sprouted sunflower
seeds and almond milk, water, or kefir. This recipe wonâ€™t
taste good unless the sunflower seeds have been sprouted!
Soaking the seeds removes the strong â€œrawâ€ taste and
makes them sweet. The lemon and vinegar add delicious
tang. This versatile recipe is adapted from the
Casa De Luz Community Cookbook: Sauces, Dressings, Condiments,
and Spreads, (www.CasadeLuz.org) given here with
their blessing, and has become a staple in our diets.
There are 35 grams of protein in one cup of sunflower
seeds! The look and texture of sprouted seed cheese is
like ricotta or cottage cheese. We use sunflower seed
cheese in any recipe that normally would call for sour
cream, cheese, or yoghurt. It has found its way to
roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesnâ€™t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.