July 2, 2009

Magical Non-Cheeze Sauce

Some weather we're having, eh New Yorkers? Yeah. Barf.

All this random indecisive rain and sunshine in the same 10-minute period sure does put me in the mood for a nutty snack!

Actually, it doesn't in particular, but I couldn't come up with a better segue into talking about my first-ever PROBAR.

I had half of PROBAR's new Sesame Goji flavor, and at the risk of sounding like a commercial, it was seriously satisfying. The bulk of it is made of nuts and seeds, and that's just what it tastes like! The goji berries and peanut butter give it just enough sweetness to taste like you're not a martyr to health food. If you check out the nutritionals, you'll see that PROBARs are very nutritionally dense, to the extent that eating a whole one all at once would constitute meal replacement. However, as a mid-afternoon snack, half of it was enough to get me through to dinner with no problem at all. In fact, it held me for over three hours, and even then, I wasn't ravenous for dinner.

In the meantime, I wandered into my personal deathtrapImean favorite place ever, Whole Foods. I picked up a few sundry items in anticipation of my vacation next week (!). I also found organic cherries on sale for $3.99/lb! I've been lusting after cherries lately, but reluctant to buy conventional, so this nearly-half-price sale on organic made me swoon.

I also made a few Radventure-worthy upgrades, including travel-size natural shampoo/conditioner, fluoride-free toothpaste, glycerin hand soap, non-chemical sunscreen (it's HOT where I'm going!) and an itty-bitty adorable travel-size version of the natural, fluoride-free mouthwash I've been using.

Isn't it cute?

Yeah, too bad this stupid little bugger cost $2.50. Can a girlfriend get a proper price tag?! I wouldn't have thought that was so much to ask. Harumph.

Time for dinner. Despite my dedicated efforts to clean my fridge/pantry of items I no longer want to consume regularly, I had intended to take a break for a meal and experiment with a new (mostly) raw dinner. However, due to factors beyond my control (mold growing on the vegetables I wanted to use, other vegetables destined for the same fate if I didn't cook them tonight), the plan was necessarily revised until all that remained of the original idea was the sauce, which was inspired by a mixture I saw on Gina's blog. It's cool, though. Still delicious!

Here we have a bed of plain Kashi pilaf (just a boiled blend of grains and seeds) and the rest of my kabocha squash (pre-steamed) and asparagus, all of which I broiled in a spritz of EVOO and a dash of Adobo for five minutes, after which I turned off the oven and let it sit in there for a few more minutes while I made the sauce.

The blog post in question didn't give proportions for the ingredients involved in the "cheeze sauce," so I had to wing it, but much to my surprise and delight it turned out perfect (to my taste) on the first try! I'll share with you the quantities I used for each ingredient, but it should be noted that this created a very thin sauce, and I would probably use less water next time to make it more pastey, like it was in Gina's photos.

Cheeze Minus Cheese Sauce
  • 1/4 cup cashews, soaked in water overnight
  • 3 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric
  • 1/8 tsp garlic powder
  • 1/2 cup water (use less for a thicker sauce)
  • salt and pepper to taste
2-3 servings

Just blend everything together using your method of choice--Gina used a food processor, but I found it just as easy to use an immersion blender.

A far cry from last night's fondue cheese, but trust me, it works! A lot cleaner for the body, too.

As if I hadn't had enough cashews by this point, I figured it was time to polish off the rest of the holiday chia pudding from last week. I'm only sorry I didn't think to add the carob chips before the final serving!

Unreal. Who needs sugar when you've got good stuff like this?! I see many more dates with dates in my future.

Happy holiday weekend to those of you buttheadsImeandollfaces off the hook from work already! :)


Sarah (LovIN My Tummy) said...

You ALMOST make me want to try nooch again, but I would hate for my kabocha to taste like ass.

And I think I'm a permanent butthead, since I'm always off of work...or always working, I guess is more like it.

Anonymous said...

Cheeze Minus Cheese Sauce sounds great - anything with cashews (my favorite nut) is good with me. But I've never tried nooch and don't know quite what to make of it, so I guess I don't really know what it would actually taste like ;o) I'll take your word for it, though!

Love the holiday chia pudding with carob. Chia is yet another thing on my "to try" list. As is kabocha...am I living in a hole?

I'm a buttheadImeandollface for one more week! Then I'm a workeverydayofyourlifeuntilyouactuallygetafulltimepositionwithbenefits.

Can't wait ;o)

ttfn300 said...

wow, i want some cherries!!!! dinner looks great, and i need to bust out my chias and give them a truy :) mmm, carob, i'm so glad i tried thee again!

have a great weekend girl!

Heather said...

I love nooch, but I know that it's definitely an acquired taste. I think it's like kombucha - it tastes better than it smells!

Also, I buy all of my favorite natural health & beauty stuff online and it's so much cheaper than getting it in the store. I love Whole Foods, don't get me wrong, but $3 for travel size stuff is highway robbery.

Anonymous said...

I love cheez sauce, and you make it look so CHEEZY! I've never made my own.
Love your little rawesome travel products! So cute!

Jenny said...

hello comfort food! that cheez sauce sounds crazy good!

Anonymous said...

dates with dates, i love it. probably the best kind of date there is!
i loved gena's cashew sauce when i made it before, too. i didn't even have nutritional yeast, but it still tasty cheesy. who knew that was possible?!

Anonymous said...

I just ate a whole bunch of dates myself!

Love that gazpacho... nothing says summer quite like that soup.

I've been meaning to make cheez for so long... thanks for the recipe!

Happy 4th, dearie :-)