You might not know this, but Carl and I both have a LOT of food allergies; its made eating a bit difficult, but it also made me try and heal our bodies from the inside out. Continue reading
I’ve had an extreme craving for bagel lately. A craving that no other bread type could satisfy. You know when you can’t find something and you wonder if it ever existed or if you just created it in your head? No? just me? Well, that’s what it felt like It was near impossible to find a bagel anywhere and by some lucky miracle ( a lot of driving around), I found some. They were small, and generally subpar, but I found some. I had the biggest smile the whole day. Yes, it doesn’t take much to make me happy, even now I can’t stop smiling, the word smile was said and that my friends deserves a big giant smile.
For a day they kept looking at me saying “eat me”, it was like I was in Alice in wonderland, but unlike Alice I waited. I waited to make the perfect tofu cream cheese to go with my bagel. Some cucumber slices, peppadew slivers and that rocking cream cheese, just made one happy lady out of me! Okay, I’m really just rambling on now and I know you just want to get to the recipe.
GARLIC AND HERB TOFU CREAM CHEESE
- 1 package extra firm silken tofu, patted dry
- 3 tbsp tahini
- 2 tbsp non dairy milk
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp liquid sweetener
- 1 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
Place everything in a blender and blend until smooth. Taste and adjust. Refrigerate for a couple of hours to firm it up. This doesn’t taste exactly like dairy cream cheese, but it is a cheaper and nice alternative.
Presto its pesto! Okay, I’m done being lame…for NOW. I’ll stop it now. Or will I? I guess you will just have to wait and see…
Is there anything easier than pesto? Or yummier? I don’t think so. Spread it over toast, stuff it into wraps, eat it as is, smear it all over a cauliflower steak and for a really fast week night feast, just toss it with pasta! The one department I think pesto is really slacking in is pasta, but I think its just because I’m not a big pasta eater.
I’ve got this little hanging pot plant that’s just bursting out of its seams with parsley, so obviously this pesto had to be made with parsley. I used cashews, for a deeper flavour, but sunflower seeds works just as great. Also you don’t have to use coconut oil, use olive oil. That was just the only thing I had around, because you know. Health and stuff.
GREEN OLIVE PESTO
- 1 cup green olives, drained
- 1 cup parsley, washed and roughly chopped
- 3 cloves garlic
- 1/4 melted coconut oil / olive oil ( use as much as needed to reach your desired consistency)
- 1/3 cup cashews
- black pepper
Place everything in a blender and pulse until desired consistency. Serve with crackers or whatever you like. See easy!