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.
Since I steer clear of salt and a lot of spices I decided to make my own personal guacamole. The first time I took a taste I thought it was was nothing special, but after I left it in the fridge for a while, it tasted so much better. I ate mine with cuke chips! Yeah I know that there are two other recipes here for guac, but trust me once you add the mango, there is def a difference. You can also try other tropical fruits like pineapple, papaya, young coconut. As always be creative, and enjoy! :)
“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”