Thursday, February 12, 2009

GFCF Dairy Substitutions

Vegan Sour Cream (Tofu)

Ingredients

* ½ pound soft or silken tofu
* 2 T lemon juice
* 3 T canola oil
* 2 t brown rice vinegar
* ¾ t salt
  1. Process all of the ingredients in the food processor until smooth.
  2. Transfer to the covered container and refrigerate until use (up to four days).

Olive Oil Spread

Ingredients
  • 4 Tbsp olive oil
  • 1 tsp nutritional yeast flakes
  • Calcium powder, if desired
  1. Combine ingredients by blending or whisking. Refrigerate the mixture until cold and thickened. It will become almost solidified. Stir before using, this promotes a uniform texture/flavor.
  2. You can also flavor the spread(i.e. garlic powder, a pinch of salt, herbs, etc.) This makes a really good garlic bread spread.
  3. Note: if you want or need to make more at one time, do it in the food processor or with an immersion blender (hand blender). If you are on a yeast free diet you can skip the nutritional yeast flakes too, but you will have to add a little salt and/or herbs to make it taste closer to "margarine". It is not the additives that make it a spread but the blending which incorporates air. Adding the calcium will make it opaque like store bought margarines.
Non-Dairy "Cheesy" Sauce

Ingredients

* 1 cup + 2 tablespoons water
* 1/4 cup nutritional yeast (not brewer's yeast or active yeast)
* 2 tablespoons cornstarch
* 1 tablespoon flour
* 1 teaspoon lemon juice
* 1/2 teaspoon garlic granules
* 1/2 teaspoon salt
* 1 tablespoon canola oil (optional)
  1. Place all the ingredients into a small saucepan and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds.
  2. Whisk vigorously. It will become very thick.
  3. Microwave option: Pour the mixture into a microwave-proof bowl; cover, and cook on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.
  4. Drizzle over pizza or other food and then broil or bake until a skin forms on top. Alternatively, refrigerate in a small, covered plastic conatiner for up to one week. It will become firm and spreadable. Spread on bread or quesadilas for grilling.
  5. Note: The oil adds richness and helps it melt better, but the cheese still only contains 2.6 grams of fat per 1/4 cup.
Mock Ricotta Cheese

This can be used to replace ricotta cheese or other soft cheeses in lasagna, etc.

Ingredients
  • 1 pound firm tofu
  • 1/3 cup olive oil
  • 1/2 tsp ground nutmeg
  • 1/2 tsp seasoned salt or rock salt
  1. Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor.
  2. Mash in remaining tofu with a spoon to give the right texture.
Parma Pine Cheese

Ingredients
  • 1 cup pine nuts
  • 1 ½ tsp. olive oil or flax oil
  • ¾ tsp. Celtic Sea Salt
Puree in a food processor on pulse until cheesy looking. Use in place of parmesan in salads and or other dishes.
Ricotta Sub (Raw)

Ingredients
  • 3 ½ cups macadamia nuts
  • soaked 2 or more hours
  • ½ cup pure water (you may need more)
  • 2 cloves garlic
  • 1 tsp. Celtic Sea Salt
  • ½ tsp. Italian seasoning
Puree in a food processor until fluffy. Add more water as needed.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.