DAIKON CHEEZE BITES

DAIKON CHEEZ BITES

Leftover cashew cheddar cheeze
Daikon slices about 2 inches wide and 3 – 4 inches long.

• Arrange the daikon slices close to one another on a teflex sheet-covered dehydrator tray.
• Spread a spoonful or so of the cheez on each daikon slice.
• Dehydrate for 6 hours or so at 100 degrees.
  Check the slices for dryness. If not completely dry, put them back into the dehydrator and continue to dehydrate until they are completely dry.
• When the cheez bites are completely dry, remove from the dehydrator, peel the daikon bites from the teflex, eat some, and store the rest in a tightly sealed container in the refrigerator.

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10/28/10 CSA SHARE: What they say we will get and what I think I will make

Here’s what they say we will get:

Arugula…1/4 lb.
Golden Beets…..1 bun.
Daikon Radish….2 pcs
Sweet Potatoes….3.5 – 4 lbs
Green Cabbage…1 hd
Toscano Kale…..1 bun.
Guy Lon (Chinese Broccoli)… 1 bun.
Leeks….2 – 3 pcs
Mixed Red and Golden Delicious Apples

I love golden beets – mainly because they don’t stain your hands.  One of my students has reported that she added lemon juice and ginger to her grated beets – that sounds like a good thing to try out.

Toscano kale is also called lacinato kale and dinosaur kale.  I wonder why it has that many names.  I find it funny.  Regardless, I think I will make some more kale chips .  The chili/cheddar-cheezy ones I made a few weeks ago were really yummy, and the “smoked jalapeno” cheezy ones I made were very nice and spicy.

It’s time to make Amazing Sweet Potatoes again.  Yumm!

I’ll be making sauerkraut this week, of course.  What else to do with cabbage?  Perhaps I’ll make a little coleslaw, as well. We’ll see.

Daikon Cheeze Bites!  I’ll use my usual cheddar cheeze instead of the fancy one I originally posted – the usual one has fewer ingredients, so is cheaper and easier, and I like it better.

WHAT I SPIRALIZED LAST NIGHT

Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.

First I spiralized two zucchinis and set them aside.

I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)

MY SPAGHETTI SAUCE
1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste

• In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
• Add remaining ingredients, and process until well blended.

I set that aside.

MY SALAD
Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…

I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.

Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.