Book:
Dining in the Raw
200203b
a nice basic seed cheese with a great taste of it's own, add the spices you like to jazz it up or use with crackers
see Greek Style Seed cheese for added flavors
Contributor:
Lisa Smith-Addiss
cheese, sunflower seeds
Ingredients:
2c sunflower seeds
1c pine nuts
1" piece ginger, peeled (can omit)
2 cloves garlic
1 t dried oregano
1/4 c fresh basil (or use dried)
Braggs to taste
Directions:
combine all in a blender with enough water to cover
Start blender, adding more water if necessary to produce a very thick creamy liquid
Pour into a sprout bag
squeeze out liquid or drain in a yogurt funnel in fridge
let stand for 3-6 hours at room temp, then refrigerate
can eat as is as a cheese or see also Greek Style Seed Cheese