More Recipes I Want to Try & Other Stuff

Yesterday was a pretty good day in the move toward 100% GFCF day. I made the decision to have a flour tortilla with my lentils last night (which was also topped with Sour Cream & Cheese, but that is not what I am cutting out yet – one more week until we tackle that 100%).

I decided to eat the tortilla because, A) it was there & B) I had plain lentils for lunch. I am getting a fair idea of what I want to “replace” and what I want to remove. Now that I have a good mixer and a good food processor, I can add a good dehydrator to my wish list.

  • I need to see how well rice & quinoa freezes in individual prepared portions.
  • I’ve read that cashew sour cream refrigerates up to a week, so that encourages me a ton. Now I have to see how well it “mixes.” Hoping I can use it for my sour cream slaw.
  • I called the local health food store & learned they carry a few vegan cheeses – will have experiment there.
  • Same call to hfs, learned they open at 8, so I can pop in before work.

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Cashew Sour Cream

1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 to 2 teaspoons apple cider vinegar
Juice of one small lemon
Directions:

Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.

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GF Granola
GFCF Pierogi
Broccoli Winter Slaw

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And of interest and thought I’d share: Learn to eat plain yogurt with little or no sweetener

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