NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
These recipes were developed as a result of my ongoing efforts to cut dairy from my diet (oops, I mean UnDiet). I'll continue to add to this page - I'll put a notice in the Update and on the Recipe Index when I do.
Adapted from "Vegetarian Sandwiches"
All cheeses should be room temperature. If you don't have time you can put them in a ziplock bag and mash them with your hands until soft. To reduce the amount of dairy you can substitute firm silken tofu for either the chevre or the cream cheese, and use nondairy Parmesan that contains casein.
Mix together with food processor or mixer
Stir together in medium bowl
Use spread on Protein crackers and breads or to stuff celery sticks, cucumbers, radishes, and other veggies.
If you like the taste of nondairy cream cheese then by all means use it in place of the dairy, but I don't like the slightly chalky, falsely sweet taste so I came up with this way of cutting back on dairy and still enjoying a cream cheese sandwich. I love to spread this on slices of whole grain bread sauteed in a little olive oil with a pile of thinly sliced salted cucumbers in between. If I have Protein bread around I'll use that instead. Thinned with a little cream this spread is a great veggie dip, or add chopped drained capers to the spread and use to stuff celery sticks. As you can see, the possibilities are endless.
To you purists out there, the amount of dairy in this is okay with the Starch in the bread as long as you don't have any other Protein with the meal. The enzymes in the cucumbers help also.
Mix together until smooth
Taste and add sea salt and black pepper if needed. A little fresh finely grated lemon peel gives this spread a little extra oomph.
Refrigerate until firm again.
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last revised January 24, 2004
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