[AndreaB]

Boy, where'd the time go? I was going to try and update this frequently and it's been over 2 months.

I'd like to post the chili recipe from a little cookbook titled "Country Cabin Cooking" by Alison and Emily Waters. I skimmed the last posts and didn't see it.

Chili

2 c dry beans (we don't use, we put in 2 pounds cooked ground beef)
1 lg onion
2 c gr peppers (we also leave out)
2 cloves garlic (or 1 t minced garlic)
1/2 t oregano
2 t cumin
1 t onion powder
1 t paprika
2 T parsley
2 T sweet basil
2 t salt
1/2 c tvp (we leave out and use beef from above)
2 qt tomato juice
(we also add canned tomatoes in addition to the 2 qt juice)

Soak beans overnight. Rinse in the morning and cook in fresh water until tender.

Saute next 3 ingredients.

Put all ingredients in pan and simmer for an hour to blend flavors.


For using the ground beef instead of the beans I use Cambell's (I think) 2 qt tomato juice and add another 1/2 to 3/4 of the bottlle in water. This isn't spicy so if children aren't used to spicy it's very good. We don't use chili powder so this is good to us. You can spice up as you want.

[ArtGirl]

Andrea....

I'm glad you added to this thread - I was going to try to find it so I could bump it. I wanted to tell you how wonderful those cashew cheese recipes are. I've been making cheese sauce and loving it - I could eat them with a spoon. This stuff is great

A few nights ago I put the "cheese" on a Mexican casserole, then last night put what was left over steamed broccoli. My husband thought the broccoli was delicious this way. I also mixed a bit of it with tunafish - held it together real well in a sandwich.

Thanks again for all these great recipes.

[AndreaB]

Your welcome Valda.

I love the cheese recipes too.

I'll have to see if I posted any gravy recipes or not. Cashew gravy is good.

I have a lot of vegan cookbooks since I was vegan before these intolerances started coming down around me. Not alot can be used out of them, but I used these most anyway.

[Gentleheart]

Jars of pimentos have citric acid from corn in them. Any substitute for pimentos? Are they in these recipes mainly for the color? Could I maybe use cooked red bell peppers in that case?

Also...can some of you who are allergic to baker's yeast, use nutritional yeast without trouble? I officially test allergic to the baker's kind, but not the other. But I've been a little hesitant to try it. Thanks!

[AndreaB]

Gentleheart, on Jan 4 2007, 07:40 PM, said:

Jars of pimentos have citric acid from corn in them. Any substitute for pimentos? Are they in these recipes mainly for the color? Could I maybe use cooked red bell peppers in that case?

Also...can some of you who are allergic to baker's yeast, use nutritional yeast without trouble? I officially test allergic to the baker's kind, but not the other. But I've been a little hesitant to try it. Thanks!

Yes, pimentos are used for color. You can do without them, add red bell pepper (it would probably need to be cooked soft first), add tomatoes, use some paprika). There are times I don't use pimentos.

As far as the yeast flakes. We've quit using them because they didn't settle well with everyone. We even bought the ones from Bob's Red Mill labeled gluten free. You don't have to use them either. We've gotten used to things without it. It does add to flavor but if you aren't aware of what it did taste like you won't miss it.

[Gentleheart]

AndreaB, on Jan 4 2007, 09:48 PM, said:

Yes, pimentos are used for color. You can do without them, add red bell pepper (it would probably need to be cooked soft first), add tomatoes, use some paprika). There are times I don't use pimentos.

As far as the yeast flakes. We've quit using them because they didn't settle well with everyone. We even bought the ones from Bob's Red Mill labeled gluten free. You don't have to use them either. We've gotten used to things without it. It does add to flavor but if you aren't aware of what it did taste like you won't miss it.

Thanks! I think I will just leave the yeast out. As long as it won't effect the flavor too much, it's probably safer. It would be a good source of B vitamins, however.

Where do you buy your raw cashews? My store only has them in bulk bins, which I definitely don't trust not to be cross contaminated. Since I've become so sensitive, I am probably going to have to start buying most everything from dedicated companies online from now on. I'm not having good luck with what I'm getting at my grocery store.

[AndreaB]

I buy my cashews from Azure Standard normally. I hadn't had any problems with them in the bulk bins that I know of but I've ordered them from before I found out about my celiac/gluten intolerance.

Azure Standard

They have delivery in some states the you can get on with someone in your area or they'll also ship UPS. I'm in their delivery area so I don't have to pay the shipping. They ship mainly west coast and some midwest.

[Gentleheart]

Andrea,

Question on the sliceable cashew cheese. Is there a way to get less air whipped into it? It is great, but might be better without the air bubbles that give it a spongy texture. Maybe I did it wrong. This is such a blessing when you can't have dairy anymore! Thanks!

[kbabe1968]

I've made the almond milk before. It's SO good when it's homemade...it doesn't have that processed flavor to it.

I think my recipe is a little different....

I've made it where you soak the raw almonds in water (enogh to cover) for 3 hours - changing the water each hour. (this is 1 cup almonds)

Then mix with 2 cups filtered water in a blender and grind the dickens out of it. Strain thru a strainer lined with cheese cloth to remove the solids.

add a tiny bit of honey (like less than a tsp). Shake...and go!

I've saved it in a large flat container and allowed it to gel in the fridge. The "whey" separates and makes homemade almond cheese at about 3 weeks. It was really creamy and good too.

Just an fyi. I don't do it often anymore....but now I may do it again! LOL

[AndreaB]

Gentleheart,

If I remember correctly it has the little air bubbles. That may be from the gel (?). I haven't made it into cheese for so long. I use it without the gel for mac and cheese (combined with the other cheese sauce). I don't think you blended it too long or anything.


Kbabe,

That sounds good too. I may have to try it that way sometime. The problem is I have some family members who don't do well with almonds.....although we haven't challenged it.

[Gentleheart]

Thanks, Andrea!

[Luvs to Scrap]

Wow! This thread is a source of inspiration for ideas! We will be going off casein and soy in a week once I get organize and it is great to find so many ideas in one place. Now I just need to figure out how to print the thread. . . Kendra

[AndreaB]

Luvs to Scrap, on Jan 27 2007, 06:21 PM, said:

Wow! This thread is a source of inspiration for ideas! We will be going off casein and soy in a week once I get organize and it is great to find so many ideas in one place. Now I just need to figure out how to print the thread. . . Kendra

Kendra,

You can go to options as the top of the thread and choose print topic.

I still need to figure out other recipes I want to add so check back periodically.

[AndreaB]

Cashew Milk Gravy from Ten Talents by Rosalie Hurd

2 cups water
1/2 cup cashews
2 Tbs arrowroot powder
2 tsp onion powder
2 Tbs oil
1/2 tsp salt

Blend the above ingredients together. Stir constantly till thickened over medium flame. Dilute if necessary.


Almond Milk Gravy

Use recipe given for Cashew Milk Gravy using blanched Almonds instead of Cashews, and adding 1/8 tsp. celery seed powder.

Just before serving add 1 Tbs. slivered blanched almonds.


Country Style Milk Gravy

2 cups water
1/2 cup cashew nuts
2 Tbs arrowroot or
3 Tbs browned flour
1/2 tsp salt
2 tsp onion powder
2 Tbs oil
2 Tbs soy sauce (optional) or
1/4 tsp celery seed powder

Liquify the above ingredients together. Pour into saucepan and stir until thickened.

[waywardsister]

Thank you soooo much for these!! So far I've made the Dream Cream Cheese, and I'm excited bc it makes such a good base for a million different flavour combos! I had it as-is, and mixed with pumpkin pie spice, vanilla & maple extracts, stevia and DaVinci French Vanilla syrup for a kind of pudding. Can't wait to try the others!