Dairy-free "Cheese"

Being on a restricted diet can leave one feeling that they cannot enjoy some everyday foods, particularly if the restriction includes dairy and dairy products. I have been in this scenario before and have found that some alternatives are available, especially when it comes to cheese. One of my go-to alternative recipes is actually inspired by an ingredient loved by vegans; nutritional yeast.  Nutritional yeast is a great source for vitamin B12 and is used as a food ingredient when one is trying to acquire a cheese-like flavour, whilst avoiding dairy. (For those of you who would like to read my previous post on nutritional yeast, click here.)


This particular recipe is for a dairy-free "cheese" sauce. For this recipe, you will require following ingredients:
- 1 1/2 cup water
- 1/4 cup nutritional yeast
- 1/2 cup raw cashews
- 1 teaspoon mustard
- 1 teaspoon double-concentrated tomato paste
- 1 teaspoon salt
- 2 1/2 tablespoons agar (ground)

Agar is an ingredient that is commonly used in India, Iran and surrounding areas to make desserts like puddings, drinks and ice creams. You may know the ingredient from biology class, as it is used as the gelling agent in Petri dishes. It is also commonly known by other names including agar agar, China grass, faluda (falooda) and falooda sev, among others. Agar is basically a vegetable-based starch used to gel foods, a process that is similar to using gelatin or pectin.

In the Greater Toronto Area, you may be able to find agar at specialty food shops, bulk food stores or health food stores. However, I find that buying agar from these type of places can burn a hole in your pocket. For that reason, I prefer to visit the local East Indian grocery store to purchase it. I find that buying ingredients, such as this one, at Indian grocery stores can be done at a fraction of the price. For example, this packet below cost me approximately $2.00 CAD.

As you can see, the Indian version comes in a packed, nest-like form. The word "falooda" is often used to describe foods that have been shredded. Also, the word "sev" is used to describe vermicelli.

As the agar will need to be dissolved in this recipe, I find it easier to work with when it is broken down into smaller pieces. I simply place the agar nest into my Magic Bullet blender and pulverize it to the consistency below.

In a saucepan, slowly heat the water with the measured amount of ground agar. You don't need to boil the liquid. You simply want the agar to soften. This process should take approximately 5 minutes.

Once softened, place all of your ingredients into a blender.

Simply blend the mixture until reaches a smooth, liquid consistency. That's it! Your "cheese" sauce is ready.

You can use this cheese sauce anywhere you would use melted cheese. For example, try using it with:
- nacho chips
- tortillas or flat breads
- pasta, as I did below, for a yummy mac and "cheese"

Of course, instead of plain, every day mac and cheese, I topped mine with caramelized onions cooked with Herbs de Provence. Mmm.

Olive Oil Mayonnaise

Who doesn't like mayonnaise? This creamy condiment is actually even better when it is homemade. Don't be intimidated. It is actually very easy to make.


I have made mayonnaise by hand before, but I decided to use my new toy instead. (Thank you Zia S. and Zio M. for the great gift of the KitchenAid stand mixer!)

To make the mayonnaise, you will require one raw egg yolk. Many people are leery, with good reason, about using raw egg products. These products can harbour harmful Salmonella bacteria. However, my science background has come to good use. Salmonella, when present, is a usually found on the shells, as the hen can pass it down when laying her eggs. Eggs are normally cleaned thoroughly and washed before they get to the general market. However, as an added precaution, when I am using raw eggs, I like to place the egg in boiling water for approximately 45 seconds to make sure there are no harmful bacteria left.

To the egg yolk, add the following ingredients:
- a pinch of salt
- a small amount (between 1/8 and 1/4 teaspoon) mustard (Use the good stuff!)
- a few drops of vinegar (Any white or light vinegar will do. I used white balsamic.)

Give the base mixture a whirl, so that all of the ingredients are incorporated together.

Next, turn the mixer to the high setting. Slowly begin streaming olive oil into the whirling machine. The operative word is "slowly"! You want to be able to make a steady and thin stream of olive oil.


Also, be sure to use a high-grade, extra virgin olive oil. This mayonnaise is all about flavour and you will not get any from a wimpy oil.

Within no time, and instantly, the mixture will thicken. You will be left with fresh mayonnaise.

Use a rubber spatula to gather all of the mayonnaise and place it in a container for use. Be sure to place it in the fridge if you are not using it the same day.

The mayonnaise is wonderful and creamy by itself. However, you may want to infuse it with some additional flavour. For suggestions, try using:
- sun-dried tomatoes
- garlic
- lemon juice or lemon zest
- herbs including parsley, oregano, thyme, basil, or my favourite, rosemary

All Dressed Up and Ready to Go

Stepping away from traditional dressings can be difficult for some. Take these steamed green beans for instance. I could easily make a vinaigrette and have the side of boring with my meal. Today I decided to add an exciting ninja kick instead. 

Enter Shichimi Togarashi. Shichimi Togarashi is a Japanese spice blend meaning "seven flavour chili pepper". It is made with dried peppers, orange peel, black and white sesame seeds, and seaweed. It is available in most Asian grocery stores, catering to the Japanese market, in the Greater Toronto Area.

I decided to mix the magic powder to some sesame oil. Sesame oil is commonly used in Asian cooking to enhance the taste of foods. It has a high nutritional content containing omega fatty acids, vitamins and minerals.

I topped the green beans with the oil-spice mixture and a little bit of sea salt. I also decided to add a few carrot top leaves to the mix. Unknown to most people, carrot greens are edible. They have a very concentrated carrot flavour and can be used like parsley. (Don't throw them away next time.)

Problem solved. Try it next time, when you're looking for a change from the ordinary.

Arabian Heat

Arabs love their spice and I love them for it. Blending spices with peppers is one of the ways that the Arab world has been able to inject great flavours into their foods. In Tunisia, I have witnessed truck loads of hot peppers being transported here and there, ultimately to be used in culinary preparations.

One of the ways Tunisians and Algerians enjoy spice blends is in a preparation called harissa. Harissa it's basically a hot chilli or pepper sauce created by combining different peppers with spices and olive oil.

Before serving, the mixture is added to even more olive oil and is usually consumed as an appetizer. People in Tunisia swear by their family recipes and often boast that their own concoctions are better than any others. During my visit, our driver even brought his own homemade harissa to a restaurant, as the restaurant's version just wouldn't do.

You won't have to go all the way to North Africa to find this food product. It is available at supermarkets and grocery stores, in the Greater Toronto Area, catering to the Arab market.

(Photo courtesy of A.V. Thank you.)

I have been able to use harissa in other culinary applications including:

- adding some to marinades

- giving a kick to curries

- as an accompaniment to meat, such as lamb, beef or goat

- providing a boost of flavour to salsas and dips

Another type of Arab spice blend is called zaatar. Zaatar is a mixture of herbs, spices and sesame seeds that is used as both spice and a condiment. There are many recipes available, all including different measurements and mixtures of spices and herbs. This is also another combination that people tend to base on their own family recipes.

You also don't need to have an Arab family member in order to enjoy zaatar. You may purchase premixed blends, like this one by Cedar Phoenicia.

You can use the zaatar in many ways, including:
- combining it with olive oil to make a spread
- sprinkling it over fresh yoghurt cheese called labneh (To learn how to make your own yoghurt cheese, click here.)
- using it to create spiced breads
- spicing up bland vegetables
- giving a kick to hummus and other dips

Whore sauce?

Puttanesca is an Italian sauce, whose name indicates that it was made "in the style of the whore". The sauce basically got it's name because, it was believed that cheating women didn't have time to cook properly and therefore, needed to make a quick meal for their husbands.


Well, at least the "quick" part is true. To make it, literally takes five minutes. It is extremely flavourful and trying it will leave you wanting more.

You will require the following ingredients:
- approximately 1 1/2 to 2 cups of puréed or chopped tomatoes
- 2 tablespoons of olive oil
- peperoncino or red chili flakes (to taste)
- 2 large cloves of garlic (finely minced)
- 1/2 teaspoon of anchovy paste (or chopped anchovies)
- a generous tablespoon of dried oregano
- a handful of chopped and pitted black olives (I used Kalamata this particular time)

Capers can also be used in this recipe. (By the way, they are not fish.) I basically use them if I have them.

Begin with placing the olive oil, peperoncino and garlic in a pan on high heat. Let the garlic turn a light golden brown.

At that point, add your anchovy paste.

You may proceed to add the olives and capers and coat them with the hot oil. The last few steps should have taken you approximately 2-3 minutes, as you don't want your ingredients to burn (especially the garlic).

Finally, add the puréed tomatoes and oregano and give it a quick stir. The heat of the pan and the hot ingredients will, within seconds, turn the mixture into a sauce.

Presto! You're done!

The puttanesca will be a spicy and hot mixture of wonderful Mediterranean ingredients. It is great with:
- your favourite pasta
- seafood (e.g. shrimp, scallops, scampi, calamari, octopus, etc.)
- used as a dip with bread
- over vegetables


Thanks to A.V. for providing me with her mother's recipe. Mille grazie!


Note to readers: I have recently changed the settings on this site, so that reader comments can be added without any sign-up. I hope that makes it easier for those who would like to comment on posts. Keep reading!

Heinz? Nein!

I love green tomatoes.  They are wonderful fried with a little olive oil, garlic, oregano and sea salt. I also adore them pickled, as seen below:

(My mouth is actually watering!)

I have now discovered an absolutely wonderful way of using green tomatoes; by making green tomato ketchup.

In a sauce pot, place the following:

- 3-4 tablespoons olive oil

- approximately 10 (or so) cups of diced green tomatoes

- 1 chopped jalapeno pepper (seeds removed)

- 5 large cloves of garlic (chunked/diced)

- 1 chopped medium-sized white onion

- dash of peperoncino/dried red chili flakes

- dash of chili powder

- 1 tablespoon of paprika

- 1 teaspoon of turmeric

- salt (to taste)

- freshly ground black pepper (to taste)

Cover the sauce pot and let it cook on high in its own juices (approximately 10 minutes).

Stir the mixture occasionally. If the mixture becomes too dry, don't be afraid to put in a little bit of boiling/hot water.

Add the following ingredients:

- approximately 1/2 cup apple cider vinegar (you could also use regular white vinegar)

- approximately 1/2 cup honey

Note: At this point it will smell like vomit. (I'm not kidding. The smell of vinegar cooking is absolutely disgusting.) Let it cook down with the lid on for a couple of minutes and then remove it. As the vinegar smell cooks away, the aroma will get better and, quite shortly, it will become very pleasant.

Purée the mixture in a blender or by using an immersion blender while hot.

Jar and you are done.  This recipe yields approximately 6 1/2 - 250 mL jars.

Your green tomato ketchup can be used in any way regular ketchup is used. The only difference is that the green tomato ketchup tastes like heaven blended into a sauce!

Deutschland Foodland

When most people think of German food, they think of schnitzels, potatoes and beer. To the contrary, there are German foods that can be quite flavourful and healthy.


All of the products below were purchased at a store called Yummy Market, in North York, Ontario. The name says it all! The store caters mostly to the German, Russian, Polish and Eastern European community.


Today's menu begins with pumpernickel or German rye bread. This type of bread is earthy, dark and has virtually no crust. It will be a perfect accompaniment to the rest of the meal.

The meat portion of the plate consists of wieners or würstel. These aren't your regular ears-and-nose-filled hot dogs. They are sausages made of high quality meats including versions made with either chicken, turkey or veal. They can be barbecued, grilled, broiled, boiled or eaten as is.

The perfect condiment to go with German wieners is, of course, hot German mustard. This peppery yellow sauce is made with only a few simple ingredients. This version comes in a beer glass-shaped bottle (how appropriate) and would beat French's any day. 

Who doesn't like cheese? German emental is a Swiss-like cheese that has a medium-strength flavour and a semi-dry texture. This cheese has a wonderful yellow color with beautiful holes throughout.

No German meal would be complete without sauerkraut. Sauerkraut is finely shredded, pickled cabbage. It has a distinctive flavour compared to that of coleslaw. This food has been known as a "super food" for its health benefits, including its abilities to aid the digestive system and boost the immune system. It contains lactic acid bacteria that have beneficial effects to gastrointestinal health.

Guten Appetit!