Cream Cheese

Home on vacation again! I whipped up some cream cheese to eat on my Food for Life gluten free english muffins.  I used a recipe I found at Adventures of a Gluten Free Mom. I added a cup of chives from the garden for some extra flavor.

It was really tasty, however since I don’t have a vitamix I couldn’t get the right texture.  Although it worked great for what I wanted, I have to admit it didn’t taste exactly like cream cheese.  It is a wonderful creamy spread that I recommend for eating with bread/english muffins/bagels, but I wouldn’t try to make a dessert with it.  Next, I’m going to try this recipe.

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Roasted Yam Dip

This dip was so tasty my vegan hating (he just pretends to hate) Uncle couldn’t get enough!

Pesto

I’ve started making pesto from scratch on the fly, using whatever is around the house.  It is so easy to make and goes great on bread, pasta, pizza, etc.! Below is a rough outline, but feel free to play with the amounts to make it your own.  Mix with Follow Your Heart soy-free mayonaise for a great dipping sauce.

Ingredients:

1/4-1/3 cup olive oil

4 cups fresh basil

2 cups fresh parsley

2 tablespoons lemon juice

2-3 cloves garlic

1/4 cup pine nuts

1/4 cup cashews

1/4 cup nutritional yeast

1 teaspoon sea salt

Freshly cracked pepper

Place all ingredients in a food processor, and process until well blended.