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!

The UnDiet Starch Party Foods

Pesto "Cheese"cake

Place 1 tablespoon butter on a napkin or paper towel that's been folded into a small square. Rub the butter over the bottom and sides of a springform pan or 2 cake pans. Mix 1/4 cup finely crumbed whole grain bread with 2 tablespoons nondairy Parmesan cheese. Dump into pan(s) and shake to coat.

Beat  together using electric mixer of food processor until light

16 ounces soy cream cheese, room temperature
1/2 cup extra-firm silken tofu, well drained
2 eggs
3/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon nondairy Parmesan cheese

Transfer half of mixture to medium bowl and stir in 1/2 cup basil pesto.

Add to bowl of food processor with remaining batter and pulse until well mixed and roughly chopped

1/2 cup chopped roasted red bell peppers, well drained

Pour basil mixture into prepared pan(s). Smooth top. Carefully spoon red pepper mixture over basil mixture, gently smoothing top. Sprinkle with 1/4 chopped pine nuts, walnuts or pecans. Bake at 325 degrees about 45 minutes until center no longer moves when pan is shaken. Cool completely. Cover tightly with saran wrap and refrigerate overnight.

Run knife around sides of pan to loosen cheesecake. Turn pan over onto platter. Tap gently to release cheesecake. Garish with fresh basil leaves. Surround with whole grain crackers, whole grain bread, and/or slices of cucumber, zucchini, jicima, radish, mushroom caps, and celery sticks.

Serve over:

Lacto -Vegetarians: substitute an additional 1/4 cup pureed silken tofu for the eggs.

Finger Sandwiches

These sandwiches are part of the Step By Step Mothers' Day Tea menu which includes Watercress Soup, Warm Artichoke Salad, Lemon Cream Cups with Spiked Fruit Compote anD pineapple Iced Tea.

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Makes 24 finger sandwiches, 6 of each type of filling.

To prepare the bread use a sharp knife to cut off the crust. Then with a rolling pin roll over the bread to flatten it.

To assemble each of the sandwiches below mix together the first four ingredients and set aside 1 teaspoon of each filling. Spread half of the filling onto a slice of prepared whole grain bread. Top with 1/2 of the 5th ingredient, another bread slice, remaining filling, remaining 5th ingredient, and last slice of bread. Cut each sandwich into 6 triangles or rectangles.

To garnish, place a small dab of the reserved filling on top of each triangle or rectangle and lightly press a sprig of the appropriate herb into the filling so that it stays attached to the sandwich.

Cucumber Filling

1 ounce cream cheese, softened
1 tablespoon creme fraiche or sour cream
1 tablespoon chopped chives
sea salt and white pepper to taste
1/4 large cucumber, peeled and sliced paper thin

Garnish with a diagonally sliced sprig of chive.

Salmon Filling

1 tablespoon butter, softened
1 tablespoon creme fraiche or sour cream
1 tablespoon chopped fresh dill
sea salt and white pepper to taste
1 ounce thinly sliced smoked salmon

Garnish with a sprig of dill.

Ham Filling

1 tablespoon butter, softened
1 tablespoon creme fraiche or sour cream
1 tablespoon chopped fresh tarragon
sea salt and white pepper to taste
2 ounces thinly sliced soy ham

Garnish with a sprig of tarragon.

Watercress Filling

1 ounce cream cheese, softened
1 tablespoon creme fraiche or sour cream
1 tablespoon chopped cilantro
sea salt and white pepper to taste
12 sprigs watercress, chopped

Garnish with a sprig of cilantro or watercress.

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last revised November 30, 2003
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