What can you do with leftover seed cheese? Try dehydrating it into 4” rounds and then use them as a cracker for an interesting appetizer.
Cabbage Seed Cheese Rounds
makes 2 cups or 12 rounds
Put the following in your food processor and blend well until creamy:
- 1 cup of each: sunflower or pumpkin seeds (that have been soaked for 1 hour)
- ¼ cup nutritional yeast – then pour ⅓ cup apple cider vinegar over it
- 1 cup purple cabbage (diced)
- 1 small beet (or 2 tbps BeetMax powder)
- 1 tsp. of each: garlic powder, paprika & cayenne pepper
This can be eaten with raw veggies or flax crackers.
For this recipe we are going to dehydrate to make 4” rounds.
Take a big scoop of the cabbage seed cheese and spread onto a Paraflex sheet or parchment paper until it is about ½ inch thick by 4” round.
Dehydrate at 105F for 2-3 hours then flip onto the fine mesh screen and continue dehydrating for another 2 hours.
Put these aside until ready to use as a base for the appetizer pictured.
Cauliflower Dip
makes about 1 ½ cups
Put the following in your food processor and puree until creamy:
- 1 cup sunflower seeds (that have been soaked for 1 hour)
- 1 fresh lemon juiced
- 1 cup cauliflower pieces
- ¼ cup of each: white onion diced & tomato pieces
- 1 large garlic clove chopped
- ½ tsp. of each: curry powder & sea salt
To assemble the appetizers layer the following:
- Overlap 2 slices of tomato for each round
- Place 1 scoop Cauliflower Dip in centre of tomatoes
- Garnish with crumbled kale chips and 1 whole kale chip
These should be made up and served in the same day or they will get soggy.
