VEGveeta

VegveetaWe are currently in week 4 of this summer’s GUT CAMP (Specific Carbohydrate Diet Camp). I was really trying to figure out a cheese alternative for my diary-free campers that isn’t made with loads of nuts. I have been pondering over a gelatin-type solution, but was really struggling thinking up what I could use.

As if by divine intervention, I ran across @lilsipper on Instagram and all of the super creative food ideas she was coming up with; and, as if golden beams of light were coming from my phone, I see her cheese recipe using cauliflower! And other veggies.  What!? <- and that was a good what.

 

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Are you kidding me, of COURSE I had to try this out for myself.
So I checked the list of ingredients and got into kitchen mode, replacing a couple of ingredients that we don’t use and adding in some that I thought would fit this flavor profile and end up with good results and by the end of the night, my boys were digging into a pan of fake queso dip made from vegetables and licking their fingers clean.

Here is what I came up with for my family and for our GUT CAMP that was SCD compliant, and a Low Oxalate version for my LODers.

 

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VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Ume Plum Vinegar, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.

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6. Place in the refrigerator until completely set.

Now – this does so closely resemble Velveeta that none of us really enjoyed it on it’s own. (I plan on testing a couple more batches and playing with the flavors to see if I can change that).

But, added to a pan with some Organic Salsa, it melted into the perfect queso dip! And my boys liked it melted onto their broccoli, too. And tomorrow’s leftover chicken is going to be Arroz Con Pollo with cauliflower rice and this queso dip. How’s that for some SCD/Paleo Tex-Mex! Love it!

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Hope this puts some smiles on your faces:) It did mine!!

~Happy Eating~