[NFB-InTheKitchen] Introductionj

Tue Jan 18 00:27:36 UTC 2022

Whoo! Who! 

Thanks!  I will have to give this a try.

Happy Cooking!

Tammy

From: NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> On Behalf Of
Debbe Gabe
Sent: Monday, January 17, 2022 5:59 PM
To: NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
Subject: Re: [NFB-InTheKitchen] Introductionj

Hi tammy

Here are recipes for pesto with no cheese and the fake parmesan:

Homemade vegan pesto

Forks over knives

INGREDIENTS

*	¼ cup raw cashews (can substitute with whatever nuts you can eat)
*	2 cups packed fresh basil
*	2 tablespoons nutritional yeast
*	3 cloves garlic, roughly chopped
*	2 teaspoons lemon juice
*	⅛ teaspoon sea salt
*	2 to 4 tablespoons unsweetened, unflavored plant milk, such as
almond, soy, cashew, or rice

INSTRUCTIONS

1.	Place cashews in a bowl; cover with boiling water. Let soak for 30
minutes; drain. Place cashews in a food processor with the next five
ingredients (through salt). Cover and process until nearly smooth, adding
plant milk 1 tablespoon at a time to reach desired consistency, and
stopping to scrape sides of the processor as needed.
2.	To serve, toss 2 tablespoons of pesto with every 1 cup of hot
cooked pasta. Or use as directed in recipes. Transfer extra pesto in an
airtight container. Cover surface with plastic wrap; chill up to 2 days.

TAGS:

*	 <https://www.forksoverknives.com/tag/gluten-free/> GLUTEN-FREE
*	 <https://www.forksoverknives.com/tag/italian/> ITALIAN

r FAUX PARMESAN

By Chef AJ

The faux Parmesan in my book UNPROCESSED is delicious but the walnuts make
it very high in fat. Using oats instead of nuts makes this low fat topping
just as delicious and even more economical. Always have some on hand to
sprinkle on chili. It’s also delicious on steamed broccoli. 

INGREDIENTS:

1 cup of oats

1 cup of nutritional yeast

1 Tablespoon of salt free seasoning*

*(I prefer Benson’s Table Tasty - for 10% off go to
<http://www.BensonsGourmetSeasoning.com> www.BensonsGourmetSeasoning.com
and use code CHEFAJ)

PREPARATION: 

Place all ingredients in a dry blender or food processor fitted with the
“S” blade and process until a powder.

CHEF’S NOTE:

Will keep on the refrigerator for several months.

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 1:44 PM
To: 'NFB In The Kitchen' <nfb-inthekitchen at nfbnet.org <mailto:nfb-
inthekitchen at nfbnet.org> >
Subject: Re: [NFB-InTheKitchen] Introductionj

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 <mailto: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 <mailto: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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