This week of the year has always been full of birthdays. Sometimes I get confused about whose birthday is on which day. And it is also a sad week for me, because my ex-step-mom and step-brother both had birthdays a week apart. Both have past away.
My ex-step-mom, Terrie was not nice to me and so when she passed, it didn't bother me. But as I get older, I am understanding more about why she was so cruel. I suspect she was bi-polar and I remember many depressed days that she had. Her kind moments were when she would take me shopping. She rarely ate and so I know she had malnutrition and nutritional inbalances that most likely caused her depression and blow-ups. I now often wonder what kind of person she would have been if she was diagnosed properly. Would she be a good cook, creative, more involved.....?
My ex-step -brother, Troy and I weren't close growing up. I got along with my ex-step-sister well. I looked up to her, wanted to be like her, and was for the most part her shadow. But her and her brother were typical siblings always fighting. Of course, I always took my step-sister's side. To make matters worse, Troy and I were in the same grade and our birthdays were in the same month. He was a couple of weeks older then me, but I was taller. lol One of my favorite memories is playing with his super cool stretchable Hulk with him. The three of us stretching his limbs across the living-room.
Troy really enjoyed taking apart things to see how they worked. This drove my Dad crazy. He was also very creative and could draw and build things. We use to play in the woods in the winter time in Oregon. Lots of marshy areas and rotted stumps. He one time found a stump that looked like a castle. He found some pine cones and turned them into people. He gave me the pine cone people and showed me the castle. I was tickled. We build some great forts together in the woods. He had a problem with fidgeting and tapping objects. It drove both his mom and my Dad nuts. I can't remember what age he was put on Ritalin. Ritalin led to other problems for Troy in his life.
When we grew up, we drifted our own ways and I never seen him again. But he remained with me in spirit and I often wondered about him and what if he was raised differently. I had compassion for him and hoped that someday he would have a wonderful life. After I had my children and one showed signs of ADHD as a toddler, memories of Troy's life helped me to make the decisions that I did. I remembered the way we ate and Hostess, Doritos and Pepsi were our staples in our diets. I didn't want my children to go the same route that Troy took and so I looked at natural ways of dealing with ADHD. Now my ADHD toddler is now a normal tween.
Troy passed away last Fall. If Troy was alive, today or tomorrow he would be celebrating his 42nd Birthday. The one regret that I have, is losing my chance to tell him that I loved him unconditionally and that I wished the best for him. I wished I knew if he had love, was happy in life, and if he believed in God. You know, all of the little things in conversation that you take for granted.
Happy Birthday Troy! And Happy Birthday Terrie!
And for the living..... Happy Birthday to....
- Dad (my father-in-law)
- my best friend, McFly Rachel
- my nephew, Timothy
- my niece, Shantelle
- and other friends from my past
Tuesday, August 3, 2010
Tuesday, July 6, 2010
Menu for July 5th to the 11th - No menu this week
The holiday through my planning off. It is just as well, since this was the paycheck that rent came out of. Grocery shopping consisted to eggs, butter, rice flour and produce. We went to the asian market to get the groceries and found some fantastic deals. I still can't get over the fact that I bought 25 limes for a $1 and 4 lbs of roma tomatoes for a $1. You now know where we will be shopping first.
I am finally getting to the point that I need to mix up some more gluten free baking mix or just pay the money and get the large bag of Pamela's Baking Mix. The cost of the two expensive ingredients I would need to buy is about the same price....powdered buttermilk and almond meal. I usually use my electric food processor to grind the almonds and blend the flour together, but it is in storage and a hassle to pull out.
So for my menu this week, I am just going through and using the recipes that I didn't get around to and trying them out.
I am finally getting to the point that I need to mix up some more gluten free baking mix or just pay the money and get the large bag of Pamela's Baking Mix. The cost of the two expensive ingredients I would need to buy is about the same price....powdered buttermilk and almond meal. I usually use my electric food processor to grind the almonds and blend the flour together, but it is in storage and a hassle to pull out.
So for my menu this week, I am just going through and using the recipes that I didn't get around to and trying them out.
Gluten Free Sourdough After A Week
I am still experimenting with my gluten free sourdough starter and what I can make with them. I keep trying to make biscuits and it keeps flopping. Thinking I have to now switch back to the pancakes and cakes for awhile. On day 4 my starter was acting a little weak and so I added a tablespoon of whey and it perked it right up. So far the pancakes and Wake Up Cake were wonderful.
Saturday, July 3, 2010
Adventures in Sourdough
I discovered fermentation this last year and enjoying it. My husband wasn't too thrilled about my kitchen pets like I was and the children love to see what our kitchen pets are doing when I care for them. The kefir has lots of uses. Both the kefir and Kombucha have been working well for our health and getting probiotics. Do to finances and the cost of our gluten free bread, I just haven't bought any. We have been craving it and so it opened my eyes to ways I can make bread in our RV without heating it up with the oven. I one day made Gluten Free Fry Bread. It was good and so I continued to search for recipes. And then I found sites about Gluten Free Sourdough. I was thrilled, because four years ago, gluten free sourdough starter had little or no information about it.
Gluten free sourdough is easy to start, just make sure that you will be home and that your distractions are limited. You have to remember to feed it once a day and stir it 3 times a day for 3 to 5 days. After that you can refrigerate it and feed it as you use it. I suggest you read about how to care for it, because I am still experimenting with mine and don't have the answers yet. I am starting out with easy recipes first.
The one thing I noticed is that there are different consistencies with sourdough starters. Some make it up to have more water contents and it is like a pancake batter consistency and some have less water consistency and is like a sponge. During the Alaskan goldmine days, the miners would keep their sourdough starter thick enough to store next to their bodies day and night. I started with a wet consistency and am now thickening it up a little to see where I like it, so I am not sure what ratio to feed mine daily yet. I am on day 4 and thinking that it will be time to refrigerate it now. It is smelling a little drunk now.
The sites that I found to be the most helpful are
Thinner and wetter consistency
http://web.mac.com/simplyalaskan/iWeb/YukonRiverLodge/Blog/FB5D067E-C864-4077-9F78-9E0790557701.html
Thicker consistency
http://www.redstaryeast.com/best_recipes/37/7/GF-Sourdough-Starter
Sourdough for beginners
http://www.io.com/~sjohn/sour.htm
A good wedsite about sourdough
http://www.sourdoughhome.com/startingastarter.html
The recipe that I stared with was the wetter one from the Yukon River Lodge site. I liked the easy to remember ratio.
What I did:
1 package of active yeast to 2 cups of warm water (the temperature that yeast like). Stir and add 2 cups of rice flour and 2 Tblsp of sugar. Stir again. I started mine in a half gallon size jar with a plastic canning lid placed on top. Don't screw the lid down. You want the gases to escape, but to keep bugs and contamination out. (don't let it come in contact of metal). Store on the kitchen counter top. The first day I stired with a spoon 3 times a day. I made pancakes the next morning, but they were too thin. They were good with lots of holes, so there was still hope. I then moved it into a quart jar and fed it 1 cup of water, 1 cup of rice flour and 1 Tblsp sugar. Stir (or shake) 3 times a day. The third day the consistency was watery so I changed my pancake recipe. I used the starter in place of the liquid portion of the pancake batter. Then it was too thick and so I had to add liquid (milk, water, yogurt, kefir) until I had a pourable thick consistency of the pancake batter. They turned out wonderful and thick. We ate them with and without syrup. Now that it is day 4, the girls want me to make muffins.
I would love to hear about your adventures and recipes you used with your starter. There are other ways to ferment without the bakers yeast using kefir and kombucha, but I was not that adventurous yet.
Gluten free sourdough is easy to start, just make sure that you will be home and that your distractions are limited. You have to remember to feed it once a day and stir it 3 times a day for 3 to 5 days. After that you can refrigerate it and feed it as you use it. I suggest you read about how to care for it, because I am still experimenting with mine and don't have the answers yet. I am starting out with easy recipes first.
The one thing I noticed is that there are different consistencies with sourdough starters. Some make it up to have more water contents and it is like a pancake batter consistency and some have less water consistency and is like a sponge. During the Alaskan goldmine days, the miners would keep their sourdough starter thick enough to store next to their bodies day and night. I started with a wet consistency and am now thickening it up a little to see where I like it, so I am not sure what ratio to feed mine daily yet. I am on day 4 and thinking that it will be time to refrigerate it now. It is smelling a little drunk now.
The sites that I found to be the most helpful are
Thinner and wetter consistency
http://web.mac.com/simplyalaskan/iWeb/YukonRiverLodge/Blog/FB5D067E-C864-4077-9F78-9E0790557701.html
Thicker consistency
http://www.redstaryeast.com/best_recipes/37/7/GF-Sourdough-Starter
Sourdough for beginners
http://www.io.com/~sjohn/sour.htm
A good wedsite about sourdough
http://www.sourdoughhome.com/startingastarter.html
The recipe that I stared with was the wetter one from the Yukon River Lodge site. I liked the easy to remember ratio.
What I did:
1 package of active yeast to 2 cups of warm water (the temperature that yeast like). Stir and add 2 cups of rice flour and 2 Tblsp of sugar. Stir again. I started mine in a half gallon size jar with a plastic canning lid placed on top. Don't screw the lid down. You want the gases to escape, but to keep bugs and contamination out. (don't let it come in contact of metal). Store on the kitchen counter top. The first day I stired with a spoon 3 times a day. I made pancakes the next morning, but they were too thin. They were good with lots of holes, so there was still hope. I then moved it into a quart jar and fed it 1 cup of water, 1 cup of rice flour and 1 Tblsp sugar. Stir (or shake) 3 times a day. The third day the consistency was watery so I changed my pancake recipe. I used the starter in place of the liquid portion of the pancake batter. Then it was too thick and so I had to add liquid (milk, water, yogurt, kefir) until I had a pourable thick consistency of the pancake batter. They turned out wonderful and thick. We ate them with and without syrup. Now that it is day 4, the girls want me to make muffins.
I would love to hear about your adventures and recipes you used with your starter. There are other ways to ferment without the bakers yeast using kefir and kombucha, but I was not that adventurous yet.
Sunday, June 27, 2010
Menu for June 28 - July 4th, 2010
This last week-end we enjoyed a nice relaxing week-end staying home. Pat did service the AC and temporarily fixed the kitchen sink, and we did run errands, but other then that we watched TV or swam in the pool. It was too hot to do anything other then stay cool.
Refrigerator is working well last week with the new interior fan and after being fully frosted. Now to see how long it runs well. The ice cooler is in the trailer now and is working well for beverages. The water isn't supper cold, but it is colder then tap water. We use 4 two liter bottles that we freeze in the club house freezer.
The next two weeks our extra money goes towards rent. So my grocery budget was tighter then normal. I did find some nice cheap recipes to try that don't take much room in the refer. I am going to try to make a cool aide Gatorade using orange juice to keep our electrolytes up, since we are sweating so much. I bought some powdered milk so that I can mix up what I need for recipes instead of using rice or soy milk that will need refrigeration. I wasn't able to buy lunch meat this week. I have one package in the freezer for Pat. The girls and I will just have to eat differently for this week.
I am also making cold neck ties and am thinking of selling them. My sewing machine is in storage and so I am borrowing the girls child sewing machine. My first one is ready for the crystals. Earlier this week, I made a napkin holder that I tied to the cabinet handle. I made it with plastic canvas and thought of my grandma the whole time. She was the plastic canvas queen. :) I also am planning on making some hot pads, because the ones I have seem small and they don't have a loop to hang them with.
I like some flexibility and so I don't assign days. Here is a legend of my notes.
- = Monday - Friday
* = Weekends
gf = Gluten Free
Of course we eat leftovers when we can. I love having leftovers, less work. :)
Breakfast
-Cold cereal
-Grits
-Hot Cereal
-Eggs
-Crock Pot Scalloped Potatoes - Or maybe this version (One of these weeks I won't let the heat suck my energy and I will make this.) I use gf flour blend and cut down on the cheese. I also am adding turkey ham.
* Crock Pot Breakfast Supreme
* Breakfast Scramble
Lunch
- Split Pea Dahl Good - Except the peas needed to cook longer.
- Citrus Salmon Salad (will post the recipe later this week)
- Bean and cheese burrito
- Beans, rice and terriyaki bowls
- Chili over potatoes (or something else)
* Lunch Meat Sandwich
* Sausage Italian Sandwiches - Sausage links, pizza sauce and mozzarella cheese
Dinner
- Sweet and Sour Lentils- Good
- Bombay Chicken 'n' Rice - Used seasoned steamed rice instead Good
- Blackeye Pea Gumbo - Trying out this recipe Good
- Crock Pot Rotisserie Chicken - Always a favorite
- Slow Cooker Puffy Pizza Casserole - Family is craving Pizza. Found this recipe to try out. And it was great.
* Beef Stroganoff Really good!
* 4th of July - BQ something, coleslaw and potato salad
? Cowboy Stew (Third post down) from A Man, A Can, A plan. It is a great RV cookbook. lol Good camping dish.
? Cowgirl Beans
Refrigerator is working well last week with the new interior fan and after being fully frosted. Now to see how long it runs well. The ice cooler is in the trailer now and is working well for beverages. The water isn't supper cold, but it is colder then tap water. We use 4 two liter bottles that we freeze in the club house freezer.
The next two weeks our extra money goes towards rent. So my grocery budget was tighter then normal. I did find some nice cheap recipes to try that don't take much room in the refer. I am going to try to make a cool aide Gatorade using orange juice to keep our electrolytes up, since we are sweating so much. I bought some powdered milk so that I can mix up what I need for recipes instead of using rice or soy milk that will need refrigeration. I wasn't able to buy lunch meat this week. I have one package in the freezer for Pat. The girls and I will just have to eat differently for this week.
I am also making cold neck ties and am thinking of selling them. My sewing machine is in storage and so I am borrowing the girls child sewing machine. My first one is ready for the crystals. Earlier this week, I made a napkin holder that I tied to the cabinet handle. I made it with plastic canvas and thought of my grandma the whole time. She was the plastic canvas queen. :) I also am planning on making some hot pads, because the ones I have seem small and they don't have a loop to hang them with.
I like some flexibility and so I don't assign days. Here is a legend of my notes.
- = Monday - Friday
* = Weekends
gf = Gluten Free
Of course we eat leftovers when we can. I love having leftovers, less work. :)
Breakfast
-Cold cereal
-Grits
-Hot Cereal
-Eggs
-Crock Pot Scalloped Potatoes - Or maybe this version (One of these weeks I won't let the heat suck my energy and I will make this.) I use gf flour blend and cut down on the cheese. I also am adding turkey ham.
* Crock Pot Breakfast Supreme
* Breakfast Scramble
Lunch
- Split Pea Dahl Good - Except the peas needed to cook longer.
- Citrus Salmon Salad (will post the recipe later this week)
- Bean and cheese burrito
- Beans, rice and terriyaki bowls
- Chili over potatoes (or something else)
* Lunch Meat Sandwich
* Sausage Italian Sandwiches - Sausage links, pizza sauce and mozzarella cheese
Dinner
- Sweet and Sour Lentils- Good
- Bombay Chicken 'n' Rice - Used seasoned steamed rice instead Good
- Blackeye Pea Gumbo - Trying out this recipe Good
- Crock Pot Rotisserie Chicken - Always a favorite
- Slow Cooker Puffy Pizza Casserole - Family is craving Pizza. Found this recipe to try out. And it was great.
* Beef Stroganoff Really good!
* 4th of July - BQ something, coleslaw and potato salad
? Cowboy Stew (Third post down) from A Man, A Can, A plan. It is a great RV cookbook. lol Good camping dish.
? Cowgirl Beans
Monday, June 21, 2010
Menu for June21st to 27th, 2010
- Late start this week. I will be dropping one of the dinners, because we ate something other then what was half way planned. I just don't know which one I am dropping yet.
Last week fell apart on me towards the end. Defrosting the refrigerator only gave me a little over a week for the same fruit flies in the refrigerator problem to come back and I was having tummy troubles on Friday. A friend in the park suggested a full freezer and refrigerator defrost. I went home and tossed out the dinner in the crock pot, leftovers, mayo, lunch meat, produce and other things in question. (No wonder we spend too much on groceries!?%@#) Saturday we picked up a battery operated interior fan for the refrigerator. Now we see how long this holds up.
We finally finished off our liter pops and filled them up with water. We used the club house freezer to freeze them and now have them keeping the water, ice tea and pop cool. Seeing if this works without spending any money. Krogers has dry ice and I am wondering how well that works.
The girls have been hunting gecko's. E had the first one for a couple of days before it jumped out of her hands while handling it. V caught a baby and it was easier to handle. It seemed to adapt better then the older one. We let him go after a couple of days, because V thought that he was missing his parents. They were eating and drinking water in captivity. They seem to like cockroaches and crickets. They learned it was important to wash hands after handling them.
Father's Day we had a nice breakfast on Saturday, V bought P a ball so that he won't use hers in the pool to float with, E made a nice picture frame at church and then bought P some of his favorite gum and we took the van through the car wash so that he was driving a clean car this week. He really misses his truck.
This week I start off the week with a migraine. Menu planning isn't as easy when thinking hurts, but it is necessary to have a plan. It's really hot and feels like an oven almost all of the time. We don't think that it makes a difference between 95 to 100 degrees. Hot is just hot!!!
I like some flexibility and so I don't assign days. Here is a legend of my notes.
- = Monday - Friday
* = Weekends
gf = Gluten Free
Of course we eat leftovers when we can. I love having leftovers, less work. :)
Breakfast
-Cold cereal
-Grits
-Hot Cereal
-Eggs
-Eggs
*Eggs, ground sausage patties, and potato with onions and toast (P request) - didn't get to it last week, because we didn't have eggs.
*Crock Pot Scalloped Potatoes - Or maybe this version (One of these weeks I won't let the heat suck my energy and I will make this.) I use gf flour blend and cut down on the cheese. I also am adding turkey ham.
Lunch
-Egg Salad
-Tuna Salad
-Vegetarian Baked Beans with Hot Dogs
- Beans, rice and teriyaki bowls
-Lunch Meat Sandwich
* Oregon Tuna Melt - Hoping to try it this week. (trying this out and eating them in corn tortillas instead of the bread) Very good
*Bacon, Lettuce and Tomato Sandwiches
Dinner
- Tater Burgers - (it was good, we really liked it) Ground beef, onions, can mushrooms cooked together. Top with cheese, tomatoes, Catchup and mustard Simple and delicious
- Bombay Chicken 'n' Rice - I will be using this recipe for rice pilaf instead of a mix. Good
- Blackeye Pea Gumbo - Trying out this recipe Good
- Lazy CP Chicken - Chicken breast and any old sauce in the crock pot. My favorite to prepare :) and it is good
- Bean Cheese and Rice Squares - Heard this was a good recipe. I have wanted to try it out for quite awhile. Good
* Cowboy Stew (Third post down) from A Man, A Can, A plan. It is a great RV cookbook. lol Makes a good camping dish.
* Slow Cooker Puffy Pizza Casserole - Family is craving Pizza. Found this recipe to try out. Good
Last week fell apart on me towards the end. Defrosting the refrigerator only gave me a little over a week for the same fruit flies in the refrigerator problem to come back and I was having tummy troubles on Friday. A friend in the park suggested a full freezer and refrigerator defrost. I went home and tossed out the dinner in the crock pot, leftovers, mayo, lunch meat, produce and other things in question. (No wonder we spend too much on groceries!?%@#) Saturday we picked up a battery operated interior fan for the refrigerator. Now we see how long this holds up.
We finally finished off our liter pops and filled them up with water. We used the club house freezer to freeze them and now have them keeping the water, ice tea and pop cool. Seeing if this works without spending any money. Krogers has dry ice and I am wondering how well that works.
The girls have been hunting gecko's. E had the first one for a couple of days before it jumped out of her hands while handling it. V caught a baby and it was easier to handle. It seemed to adapt better then the older one. We let him go after a couple of days, because V thought that he was missing his parents. They were eating and drinking water in captivity. They seem to like cockroaches and crickets. They learned it was important to wash hands after handling them.
Father's Day we had a nice breakfast on Saturday, V bought P a ball so that he won't use hers in the pool to float with, E made a nice picture frame at church and then bought P some of his favorite gum and we took the van through the car wash so that he was driving a clean car this week. He really misses his truck.
This week I start off the week with a migraine. Menu planning isn't as easy when thinking hurts, but it is necessary to have a plan. It's really hot and feels like an oven almost all of the time. We don't think that it makes a difference between 95 to 100 degrees. Hot is just hot!!!
I like some flexibility and so I don't assign days. Here is a legend of my notes.
- = Monday - Friday
* = Weekends
gf = Gluten Free
Of course we eat leftovers when we can. I love having leftovers, less work. :)
Breakfast
-Cold cereal
-Grits
-Hot Cereal
-Eggs
-Eggs
*Eggs, ground sausage patties, and potato with onions and toast (P request) - didn't get to it last week, because we didn't have eggs.
*Crock Pot Scalloped Potatoes - Or maybe this version (One of these weeks I won't let the heat suck my energy and I will make this.) I use gf flour blend and cut down on the cheese. I also am adding turkey ham.
Lunch
-Egg Salad
-Tuna Salad
-Vegetarian Baked Beans with Hot Dogs
- Beans, rice and teriyaki bowls
-Lunch Meat Sandwich
* Oregon Tuna Melt - Hoping to try it this week. (trying this out and eating them in corn tortillas instead of the bread) Very good
*Bacon, Lettuce and Tomato Sandwiches
Dinner
- Tater Burgers - (it was good, we really liked it) Ground beef, onions, can mushrooms cooked together. Top with cheese, tomatoes, Catchup and mustard Simple and delicious
- Bombay Chicken 'n' Rice - I will be using this recipe for rice pilaf instead of a mix. Good
- Blackeye Pea Gumbo - Trying out this recipe Good
- Lazy CP Chicken - Chicken breast and any old sauce in the crock pot. My favorite to prepare :) and it is good
- Bean Cheese and Rice Squares - Heard this was a good recipe. I have wanted to try it out for quite awhile. Good
* Cowboy Stew (Third post down) from A Man, A Can, A plan. It is a great RV cookbook. lol Makes a good camping dish.
* Slow Cooker Puffy Pizza Casserole - Family is craving Pizza. Found this recipe to try out. Good
Wednesday, June 16, 2010
Yum Sauce From Eugene, OR - My variation
I never follow directions like they tell me to. There is something that we have to substitute for our gluten free diet or that we don't have on hand. This is one of those recipes that I only had some of the ingredients they called for, but was determined to make anyway. I am happy to report that I liked my variation much better then the restaurants. I really am not a huge fan for Cafe Yum, but while visiting a friends house, she doctored up their sauce and I liked it much better. I have made my notes in red. I got the recipe from this sight and she also has her own adaptations listed there.
Original Yumm Sauce:
1/2 cup oil
1/2 cup almonds (I used cashew butter. Normally when a recipe calls for a nut, I use what ever I have on hand.)
1/3 cup brewers yeast (I used Nutritional Yeast, because brewers yeast is made from barley and not gluten free. * See note below)
1/3 cup garbanzo beans - drained (I used instant humus)
1/4 cup soybeans (didn't have any and just skipped this one all together)
1/2 cup water (not sure how much water I used. I kept adding it in little by little to keep the consistency smooth.)
1/2 cup lemon juice (I used a squirt of Minute Maid pure lemon juice, because it is strong.)
2 garlic cloves
1/2 tsp salt
1 tsp curry powder (I used garam masala, an Indian spice, because I was out of curry.)
Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth. Voila! (My food processor is packed and so I cut in the cashew butter with the oil and then kept blending in the other ingredients and kept adding water to make the consistency smooth. I also microwaved it for about 2 minutes to heat the sauce and allow the ingredients to melt together.)
This sauce is great with rice or pasta. It can also be used as a dressing for salads, a topping on soup & chili, a spread for sandwiches, a dipping sauce for veggies, a basting sauce for grilling, or a mayo alternative. It's really quite versatile! But best of all, it's egg free, dairy free, wheat free, gluten free, sugar free, cholesterol free and low in sodium. There are nuts in it, however, for anyone with allergies to nuts. My kids love it! I'm sure if you make it you'll find a ton of creative uses for such a flavorful, yummy sauce. Go for it!
* According to this article, the restaurant Cafe Yum uses Nutritional Yeast and not Brewers Yeast. They claim the sauce is gluten free and so I am assuming that they do use the Nutritional Yeast.
Original Yumm Sauce:
1/2 cup oil
1/2 cup almonds (I used cashew butter. Normally when a recipe calls for a nut, I use what ever I have on hand.)
1/3 cup brewers yeast (I used Nutritional Yeast, because brewers yeast is made from barley and not gluten free. * See note below)
1/3 cup garbanzo beans - drained (I used instant humus)
1/4 cup soybeans (didn't have any and just skipped this one all together)
1/2 cup water (not sure how much water I used. I kept adding it in little by little to keep the consistency smooth.)
1/2 cup lemon juice (I used a squirt of Minute Maid pure lemon juice, because it is strong.)
2 garlic cloves
1/2 tsp salt
1 tsp curry powder (I used garam masala, an Indian spice, because I was out of curry.)
Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth. Voila! (My food processor is packed and so I cut in the cashew butter with the oil and then kept blending in the other ingredients and kept adding water to make the consistency smooth. I also microwaved it for about 2 minutes to heat the sauce and allow the ingredients to melt together.)
This sauce is great with rice or pasta. It can also be used as a dressing for salads, a topping on soup & chili, a spread for sandwiches, a dipping sauce for veggies, a basting sauce for grilling, or a mayo alternative. It's really quite versatile! But best of all, it's egg free, dairy free, wheat free, gluten free, sugar free, cholesterol free and low in sodium. There are nuts in it, however, for anyone with allergies to nuts. My kids love it! I'm sure if you make it you'll find a ton of creative uses for such a flavorful, yummy sauce. Go for it!
* According to this article, the restaurant Cafe Yum uses Nutritional Yeast and not Brewers Yeast. They claim the sauce is gluten free and so I am assuming that they do use the Nutritional Yeast.
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