CREAMY DILL DRESSING

Blend the following ingredients until smooth:

           1 cup rinsed raw cashews

          1+1/4 cup water

          1 teaspoon onion powder

          1 teaspoon garlic powder

          1 teaspoon salt

          Juice of one lemon

 Add a 1/4 cup at a time additional water to adjust for the desired thickness. 

Place into serving container and mix in 2 teaspoons of fresh or dried dill weed. 

Refrigerate.  It will last for about one week.

This yields approximately 2+1/2 cups dressing.

ALLERGY FRIENDLY CHEEZE SAUCE

Blend:

          1 cup cooked millet          

          1/2 cup rice or rice flour

          1 can coconut milk*

          1/2 cup water

          1/2 red bell pepper

          2 tablespoon sesame seed

          2 tablespoon fresh or frozen lemon juice*

          2 teaspoons onion powder

          1/2 teaspoon garlic powder

          1+1/2 teaspoon salt

Cook over low heat, stirring constantly, to make a delicious spread or dip or just pour uncooked liquid over a quiche or pizza and bake as directed. Note: this thickens if just slightly heated making it easier to pour over your savory pie.

 *Read the label: Coconut milk and canned lemon juice often contain a preservative called sodium bisulfate or potassium bisulfate. Leave it on the shelf. These additives can cause severe allergic reactions or even death for some people. Guar Gum as an additive, seems to be harmless.

LENTIL TOFU QUICHE

Rinse and place in a medium saucepan:

          3 cups water

          1/2 cup green or brown lentils

          1 teaspoon rosemary

          1 teaspoon sage

          1 teaspoon salt    

Bring to boil then simmer covered 25 minutes and drain.

(I save the water for a broth for soup)

In a skillet, sauté:

          1 medium onion, chopped

          2 cloves garlic, minced

          1 tablespoon oil

Blend in blender the following ingredients:

          1 cup water

          1/2 cup flour (Rice flour works well)         

          1/4 cup cooked millet    

          1/4 cup rinsed cashews

          1+1/2 cup soft organic or non-GMO certified tofu

          1 tablespoon sesame seed

          2 tablespoons fresh squeezed lemon juice

          2 teaspoons onion powder

          1 teaspoon sea salt

          1 teaspoon dried basil

          1 teaspoon oregano

When blender contents are smooth, fold in:

          drained lentils, onion & garlic

Pour mixture into a lightly oiled and floured*, 10-inch round casserole dish.

Lay sliced tomatoes over the top of mixture.

Top with Simple Cheese Sauce.

Bake at 425 degrees F. for 45 minutes or until center is firm when pressed.

*Rice flour, organic corn flour or sesame seeds can be used instead of wheat flour.

ALMOND-OLIVE SPREAD

It is quick, easy and tasty!

Blend to a spread-able consistency:

           1 cup raw almonds

          1 cup water (add more if needed to keep the almonds blending)

Then add and blend briefly:

           1 cup pitted olives ( may use green ripe or black)

          1/2 teaspoon salt 

          2 teaspoons onion powder

          1/2 teaspoon garlic powder

Serve on crackers, Rye Krisps or bread.

Makes 2 cups.

SPINACH DIP

Blend the following ingredients:

          12 ounces firm, organic or certified non-GMO tofu

          1/3 cup raw cashew nuts or sunflower seeds

          1 tablespoon lemon juice

          1 tablespoon honey or sugar

          1 tablespoon sesame seed

          1 tablespoon onion powder

          1/2 teaspoon garlic powder

          1-2 teaspoons salt

          Add water as needed to blend easily. If it gets to runny, add a teaspoon at a time up to 3 teaspoons of potato flour while blender is running on low speed, until a spread-able consistency is reached.

Pour contents of blender into a mixing bowl and add:

          1/2 red bell pepper, chopped

          1 can water chestnuts, chopped

          10-ounce package of thoroughly drained chopped spinach

Stir and chill 2-3 hours. Use as a dip, cracker spread or filling for stuffed pocket bread or Italian bread.

Makes 4 cups.