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<p class="MsoNormal">Hi tammy<o:p></o:p></p>
<p class="MsoNormal">Here are recipes for pesto with no cheese and the fake parmesan:<o:p></o:p></p>
<p class="MsoNormal">Homemade vegan pesto<span style="font-size:12.0pt;font-family:"Arial",sans-serif"><o:p></o:p></span></p>
<p class="MsoNormal">Forks over knives<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom:21.75pt"><b><span style="font-size:30.0pt;text-transform:uppercase;letter-spacing:.3pt">INGREDIENTS</span></b><b><span style="font-size:30.0pt;text-transform:uppercase;letter-spacing:.3pt"><o:p></o:p></span></b></p>
<ul type="disc">
<li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">¨ù cup raw cashews (can substitute with whatever nuts you can eat)</span><span style="font-size:12.0pt;font-family:"Times New Roman",serif"><o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">2 cups packed fresh basil<o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">2 tablespoons nutritional yeast<o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">3 cloves garlic, roughly chopped<o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">2 teaspoons lemon juice<o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">¨û teaspoon sea salt<o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:7.5pt;mso-list:l0 level1 lfo1">
<span style="font-family:"Times New Roman",serif">2 to 4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice<o:p></o:p></span></li></ul>
<p class="MsoNormal" style="margin-bottom:22.5pt"><b><span style="font-size:30.0pt;text-transform:uppercase">INSTRUCTIONS</span></b><b><span style="font-size:30.0pt;font-family:"Arial",sans-serif;color:#00243E;text-transform:uppercase;letter-spacing:-.1pt"><o:p></o:p></span></b></p>
<ol start="1" type="1">
<li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:24.0pt;mso-list:l2 level1 lfo2">
<span style="font-family:"Times New Roman",serif;letter-spacing:.25pt">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.</span><span style="font-size:12.0pt;font-family:"Times New Roman",serif;letter-spacing:.25pt"><o:p></o:p></span></li><li class="MsoNormal" style="mso-margin-top-alt:auto;margin-bottom:24.0pt;mso-list:l2 level1 lfo2">
<span style="font-family:"Times New Roman",serif;letter-spacing:.25pt">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.<o:p></o:p></span></li></ol>
<p class="MsoNormal"><b><span style="font-size:10.0pt;text-transform:uppercase;letter-spacing:.9pt">TAGS:</span></b><b><span style="font-size:10.0pt;font-family:"Arial",sans-serif;text-transform:uppercase;letter-spacing:.9pt"><o:p></o:p></span></b></p>
<ul type="disc">
<li class="MsoNormal" style="color:#999999;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3">
<span style="color:windowtext"><a href="https://www.forksoverknives.com/tag/gluten-free/"><b><span style="font-size:10.0pt;color:#999999;text-transform:uppercase;letter-spacing:.9pt">GLUTEN-FREE</span></b></a></span><b><span style="font-size:10.0pt;text-transform:uppercase;letter-spacing:.9pt"><o:p></o:p></span></b></li><li class="MsoNormal" style="color:#999999;mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l1 level1 lfo3">
<span style="color:windowtext"><a href="https://www.forksoverknives.com/tag/italian/"><b><span style="font-size:10.0pt;color:#999999;text-transform:uppercase;letter-spacing:.9pt">ITALIAN</span></b></a></span><b><span style="font-size:10.0pt;text-transform:uppercase;letter-spacing:.9pt"><o:p></o:p></span></b></li></ul>
<p class="MsoNormal"><b><span style="font-size:20.5pt;text-transform:uppercase"><o:p></o:p></span></b></p>
<p class="MsoNormal"><b><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">r FAUX PARMESAN<o:p></o:p></span></b></p>
<p class="MsoNormal"><b><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">By Chef AJ</span></b><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">The faux Parmesan in my book
<i>UNPROCESSED </i>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.</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78">
<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">INGREDIENTS:</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">1 cup of oats</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">1 cup of nutritional yeast</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">1 Tablespoon of salt free seasoning*</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">*(I prefer Benson¡¯s Table Tasty – for 10% off go to
</span><a href="http://www.BensonsGourmetSeasoning.com"><span style="font-size:10.5pt;font-family:"Georgia",serif">www.BensonsGourmetSeasoning.com</span></a><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78"> and use code CHEFAJ)</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">PREPARATION:
</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">Place all ingredients in a dry blender or food processor fitted with the ¡°S¡± blade and process until a powder.</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">CHEF¡¯S NOTE:</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;font-family:"Georgia",serif;color:#606D78">Will keep on the refrigerator for several months.</span><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p></o:p></span></p>
<p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.5pt;font-family:"Arial",sans-serif;color:#606D78"><o:p> </o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><b><span style="font-size:20.5pt;color:#00243E;text-transform:uppercase;letter-spacing:-.1pt"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b><span style="font-size:20.5pt;color:#00243E;text-transform:uppercase;letter-spacing:-.1pt"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b><span style="font-size:20.5pt;color:#00243E;text-transform:uppercase;letter-spacing:-.1pt">Debbie<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-size:12.0pt"><o:p> </o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<div>
<div style="border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in">
<p class="MsoNormal"><b>From:</b> NFB-InTheKitchen <nfb-inthekitchen-bounces@nfbnet.org>
<b>On Behalf Of </b>ms.sunflower61@gmail.com<br>
<b>Sent:</b> Monday, January 17, 2022 1:44 PM<br>
<b>To:</b> 'NFB In The Kitchen' <nfb-inthekitchen@nfbnet.org><br>
<b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p>
</div>
</div>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">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.<o:p></o:p></p>
<p class="MsoNormal">Thanks!<o:p></o:p></p>
<p class="MsoNormal">Happy cooking!<o:p></o:p></p>
<p class="MsoNormal">Tammy<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<div>
<div style="border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in">
<p class="MsoNormal"><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>>
<b>On Behalf Of </b>Debbe Gabe<br>
<b>Sent:</b> Monday, January 17, 2022 5:22 PM<br>
<b>To:</b> NFB In The Kitchen <<a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a>><br>
<b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p>
</div>
</div>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Hi Tammy,<o:p></o:p></p>
<p class="MsoNormal">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.
<o:p></o:p></p>
<p class="MsoNormal"> <o:p></o:p></p>
<p class="MsoNormal">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, ¨ú 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.<o:p></o:p></p>
<p class="MsoNormal">I don¡¯t have a recipe for a pizza crust made with no gluten. You¡¯ll have to look that up yourself. Sorry.<o:p></o:p></p>
<p class="MsoNormal">Good luck<o:p></o:p></p>
<p class="MsoNormal">Debbie<o:p></o:p></p>
<div>
<div style="border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in">
<p class="MsoNormal"><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>>
<b>On Behalf Of </b><a href="mailto:ms.sunflower61@gmail.com">ms.sunflower61@gmail.com</a><br>
<b>Sent:</b> Monday, January 17, 2022 1:01 PM<br>
<b>To:</b> 'NFB In The Kitchen' <<a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a>><br>
<b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p>
</div>
</div>
<p class="MsoNormal"> <o:p></o:p></p>
<p class="MsoNormal">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!<o:p></o:p></p>
<p class="MsoNormal">Thanks so much!<o:p></o:p></p>
<p class="MsoNormal">Tammy <o:p></o:p></p>
<p class="MsoNormal"> <o:p></o:p></p>
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<p class="MsoNormal"><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>>
<b>On Behalf Of </b>Debbe Gabe<br>
<b>Sent:</b> Monday, January 17, 2022 4:06 PM<br>
<b>To:</b> NFB In The Kitchen <<a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a>><br>
<b>Subject:</b> Re: [NFB-InTheKitchen] Introductionj<o:p></o:p></p>
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<p class="MsoNormal"> <o:p></o:p></p>
<p class="MsoNormal">Hi tammy, again<o:p></o:p></p>
<p class="MsoNormal">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.
<o:p></o:p></p>
<p class="MsoNormal">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!<o:p></o:p></p>
<p class="MsoNormal">If you want recipes for specific things, let me know because I have tons.<o:p></o:p></p>
<p class="MsoNormal">Your in cooking<o:p></o:p></p>
<p class="MsoNormal">debbie<o:p></o:p></p>
<p class="MsoNormal"> <o:p></o:p></p>
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<p class="MsoNormal"><b>From:</b> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>>
<b>On Behalf Of </b><a href="mailto:ms.sunflower61@gmail.com">ms.sunflower61@gmail.com</a><br>
<b>Sent:</b> Monday, January 17, 2022 9:54 AM<br>
<b>To:</b> <a href="mailto:nfb-inthekitchen@nfbnet.org">nfb-inthekitchen@nfbnet.org</a><br>
<b>Subject:</b> [NFB-InTheKitchen] Introductionj<o:p></o:p></p>
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<p class="MsoNormal"> <o:p></o:p></p>
<p class="MsoNormal">Hello!<o:p></o:p></p>
<p class="MsoNormal">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!<o:p></o:p></p>
<p class="MsoNormal"> <o:p></o:p></p>
<p class="MsoNormal">Excited to learn!<o:p></o:p></p>
<p class="MsoNormal">Tammy<o:p></o:p></p>
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