I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Friday, December 30, 2011

vegan hawaiian haystacks - dr. Christopher


this one was taken from Dr. Christopher's Herbal Legacy cookbook.  Kids and family love this and it's fast and easy :) 


Brown rice
Cashew Cheese topping

Toppings you may want to include:
* Chopped celery
* Chopped green bell peppers
* Chopped red bell peppers
* Green onions
* Red onions
* Coconut
* Pineapple tidbits
* Sliced olives
* Diced tomatoes
* Sliced mushrooms
* Sprouts
* Slivered almonds
* Water chestnuts
* Chow Mein noodles
* Salt & Pepper to taste
* Any other fresh topping you can imagine!


For each serving you will want approximately one cup of cooked brown rice.

To make the topping prepare Fawn’s cashew cheese topping, but leave out the gelatin (visit
http://www.herballegacy.com/Cashew_Cheese.html for the recipe).

Put all the fresh toppings on you want


*1 cup Water
*1/3 cup plus 1 rounded TBSP of Emes unflavored gelatin (do not use Agar)
*1 1/4 cup boiling water
*2 cups raw cashews
*1/4 cup yeast flakes
*1 TBSP salt
*2 tsp onion powder
*1/4 tsp garlic powder
*1/4 cup fresh lemon juice
*1 pimento or 1 carrot grated or 2 tsp paprika


Soak gelatin in the 1 cup of water in blender while assembling the other ingredients.  Pour the boiling water over soaked gelatin and whisk briefly to dissolve.  Cool slightly.  Add cashews and blend thoroughly while adding remaining ingredients.  Blend until mixture is the consistency of a cream sauce, with no pimento or carrot seen.  Pour into a quart mold, cool slightly.  Cover before refrigerating.  Refrigerate over night before serving.  After this firming period, it can be frozen.  This melts over hot dishes.  Leave out the gelatin for a fondue type of cheese. 

Makes one quart.  

Note:  you can omit gelatin for a cheese topping

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