[NFB-InTheKitchen] Introductionj

Mon Jan 17 23:44:21 UTC 2022

Oh, this sounds pretty yummy!  Thanks for the suggestions!  I will discuss
this with the great keeper of knowledge.  Lol!  Yep, I will research ideas.

Thanks!

Happy cooking!

Tammy

From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> On Behalf Of
Debbe Gabe
Sent: Monday, January 17, 2022 5:22 PM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
Subject: Re: [NFB-InTheKitchen] Introductionj

Hi Tammy,

The truth about most cauliflower pizza crusts is that the cauliflower is
mixed with wheat flour and they use a lot of eggs, at least 2, from the
recipes I’ve seen online.               

I eat wheat, so I try to buy organic whole wheat vegan crusts. But I’ve
also used polenta as a crust. If you eat corn, they sell polenta in tubes
on the shelf. Remove the polenta and smash it with your hands on the pizza
pan, Spread it out and smash it down and leave it in the refrigerator to
dry out for a while. Then I bake it at 400 for 10 or 15 minutes to make it
more crunchy. Then I top it with tomato pizza sauce or pesto, made with
walnuts, basil, lemon, other seasonings, but no cheese or oil. I make a
fake parmesan chees in the food processor which is super good with 1 cup
rolled oats, a little bit of walnuts, ¾ cup of nutritional yeast, and some
sea salt. Store it in a jar in the frig and it keeps forever.That’s what I
top my pizza with And if you make your pesto thick, the veggies will stick
to that and won’t fall off without the cheese.

I don’t have a recipe for a pizza crust made with no gluten. You’ll have to
look that up yourself. Sorry.

Good luck

Debbie

From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org
<mailto:nfb-inthekitchen-bounces at nfbnet.org> > On Behalf Of
ms.sunflower61 at gmail.com <mailto:ms.sunflower61 at gmail.com> 
Sent: Monday, January 17, 2022 1:01 PM
To: 'NFB In The Kitchen' <nfb-inthekitchen at nfbnet.org
<mailto:nfb-inthekitchen at nfbnet.org> >
Subject: Re: [NFB-InTheKitchen] Introductionj

I have lots to learn!  I’m not really sure where to begin.  Ok, I think
I’ll start out with pizza crust. I know cauliflower pizza crust are
available but I’m not a big fan of cauliflower. If you have recipe ideas or
resources, I would appreciate it!

Thanks so much!

Tammy 

From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org
<mailto:nfb-inthekitchen-bounces at nfbnet.org> > On Behalf Of Debbe Gabe
Sent: Monday, January 17, 2022 4:06 PM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org
<mailto:nfb-inthekitchen at nfbnet.org> >
Subject: Re: [NFB-InTheKitchen] Introductionj

Hi tammy, again

I eat vegan, so I also don’t eat dairy, eggs, high fructose corn syrup. A
lot of the dessert things I bake call for rolled oats. They do not have
gluten if they are processed in a plant that does not also process wheat.
You might need to go to a natural food store or someplace like Whole Foods
to find rolled oats without gluten. 

As far as not using eggs is concerned. There are tons of websites with egg
free recipes. I use mashed very ripe bananas, applesauce, flax seed meal
mixed with water (1 tb flax meal with 3 tb water equals one egg), or
aquafava (the water from a can of garbanzo beans (can be used like egg
whites) You absolutely do not need butter, cheese, eggs, or cow milk for
cooking anything! And, people, as well as the earth would be much better
off without those things!

If you want recipes for specific things, let me know because I have tons.

Your in cooking

debbie

From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org
<mailto:nfb-inthekitchen-bounces at nfbnet.org> > On Behalf Of
ms.sunflower61 at gmail.com <mailto:ms.sunflower61 at gmail.com> 
Sent: Monday, January 17, 2022 9:54 AM
To: nfb-inthekitchen at nfbnet.org <mailto:nfb-inthekitchen at nfbnet.org> 
Subject: [NFB-InTheKitchen] Introductionj

Hello!

I am so excited about this list/group!!  Smile!  I am Tammy Freitag and am
very interested in learning ways to access ingredient listings forfood
items.  I have health issues and food allergies  so it is imperative that I
know what is in my food.  I look forward to learning how to cook with the
following allergies:gluten, dairy, sugar, fructose peanut, egg & more. I
also want to learn ways to season meats & vegetables because of allergies
to garlic, onion& oregano.  Lol!  Yeah, I know this is a tall order!
Smile!

Excited to learn!

Tammy

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