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.


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

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.


GF Granola
GFCF Pierogi
Broccoli Winter Slaw


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


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