02-19-2006, 09:47 PM
I like to make stuffed peppers using sweet peppers cut so they are in little scoop shapes and filling them with a combination of hot peppers, onion, tomato, cilantro and maybe some tomatilla, olives or olive oil...whatever I have onhand. Now I could just chop all this stuff up for the filling and put it inside, but it can get kind of messy when you take a bite out of it. I used to use some cheese, either slightly melted or naturally soft like cream cheese, or refried or mashed beans to hold it all together.
What can I use to sub for the beans or cheese? I don't like avocado and I'm trying to avoid soy. Not sure that a nut cheese would work here and I think all the recipes I've seen for nut cheese use almonds. I'm allergic to almonds.
02-19-2006, 10:06 PM
Hi, Juliebove, :)
You could try pulsing some nuts to a medium ground, then add some ground flax seeds and/or psyllium husk. Some oil, if you use it may help too.
Or you can use sprouted grains and/or beans. Grind them together and it will be pretty well bound; add oil, flax, nuts as needed.
02-20-2006, 04:08 AM
Hi, what works is cashews, or any type of nut, not almonds for you, but soak the cashews for a few minutes to a couple of hours, drain, and smoosh up in your blender, or food processor with your other stuff,
these also work, to hold thing together,
agave nectar or honey,
or carrot pulp,
any nuts soaked, and drained and made into mash,
or nut pulp after making nut mylks.
also flax meal mixed in, will hold it together,
banana, or any ripe fruits, like
sunflower soaked and drained,
or any kind of grains, again, soaked, sprouted and smooshed up
barley is my favorite,
miso will hold things together, although it may not be raw, depending on your source.
plus you can use dried seawee, once it mixes with the liquid in your recipe, it will get thiicker and hold together.
just grab some stuff and start smooshing it all up, and see what tastes the best and holds together, that's how I make most of my creations, and most of all, enjoy the process
02-20-2006, 07:03 AM
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