Caraway Cottage Cheeze

I have to give a little "holler" to my livejournal friends, without whom this blog wouldn't exist, and without some pretty awesome encouragement and comments this recipe probably wouldn't exist either. Thanks you guys - I love you with all of my veggie-loving heart!

Okay, so I'm really bouncy-excited about this recipe because it's a perfect companion the current "Weekly Veggie": Beets. I have to confess though --- I'm having a bit of a rough time with the Beet because I'm not actually a beet-lover. But, not to worry! Things have taken a very positive turn over the last two hours, and I've been able to refrain from using too much vinegar. Heh.
I liken this recipe to a vegan/tofu version of Cottage Cheese that I've made in the past, and adapted from the Original Uncheese Cookbook. I keep the Uncheese cookbook close at hand now, because it lends to so much of my raw-cheeze recipe inspirations. I also have to note that I've never actually tried real Cottage Cheese before. This makes me laugh at myself.
One of the most exciting things about this recipe is that it doesn't require a dehydrator. All you need is a food processor or high-speed blender. I hope this makes you try making it!

Caraway Cottage Cheeze

(This recipe yields quite a bit - so you may want to half it for the first go)

1 c (packed) Zucchini - peeled and shredded

1 c Raw Macadamia Nuts

1/2 tsp Lemon Pepper

1 (heaping) tsp Dijon Mustard

1/2 tsp Garlic Granules

1 to 2 Tbsp Ground Caraway

1 heaping tsp Dillweed dried

1 tsp Lemon Juice

Sea Salt to taste

1/2 c Water (when pureeing slowly add the water - 1/4 c first, then more as needed)

Pulse/puree the above ingredients very well, scraping down the walls of your food processor two or three times, making sure to keep the 'Cheeze' slightly grainy in texture.

Enjoy with fresh Peaches, Mango, or perhaps with a shredded Beet appetizer...

(Shredded Beet Appetizer --- recipe coming soon)

xoxo,

Sarahfae - AtV