Tag: zucchini cheese

Veggie Loaded Nachoes


You Need

500 – 700g beef mince
1 grated carrot
1 grated zucchini
200-400g mushrooms – blitz to tiny pieces in food processor
1 head broccoli or a few handfuls of leafy greens (spinach, kale, silverbeet) chopped to tiny pieces by hand or in a food processor/ blender.
Optional extra – Up to 1 cup of any other veggie you have lying around that you feel like hiding – i’ve put in grated parsnip, pumpkin, sweet potato, extra greens.
2 T diced garlic
1/2 bottle tomato passata (350g)
1/2 cup water / stock or broth
2 tsp cumin
1 tsp paprika
1 tsp smoked paprika
1 tsp ground corriander
1 tsp salt
Chilli to taste (we add ours after to the adult dishes)

1 avocado
1/2 lemon or lime
Salt to taste
Fresh coriander
Optional: small clove of garlic or 1 T garlic olive oil

Chips – corn chips (make sure they are just corn, oil & salt)
kumara chips, grilled kumara slices, or baked tortilla wraps (gluten free if needed)

What to do

Brown the mince, add the spices and stir through over the heat for a few minutes. Then add the rest of the ingredients and simmer, stirring every now and then on a med to low heat for 10-20 minutes, or until the sauce is thickened. Often I put the tomato passata, garlic and leafy greens in the blender, and blend them all up together so the greens disappear into the sauce and I don’t have to chop the garlic! Then pour in to the mince mix.

While it’s cooking, make the guacamole by mashing the avo and stirring through the rest of the ingredients. Or add everything to a stick blender or mini blender (if I use my full size blender I need to double the mix and add some water so it flows freely through the blades, but it comes out super smooth that way.

Put the mince in the middle of your plate, then surround with your chosen corn chips, grilled kumara slices or baked tortilla chips. Top with grated cheese of your choice (dairy free, zucchini cheese or cows cheese). And guacamole, and then at our house the adults add chilli flakes or chilli oil to their plates to taste.

Kayla

Confessions of a Healthy Food Blogger

I share a fairly popular recipe for zucchini cheese – but I never make it myself, and always buy that super expensive vegan cheese from the supermarket.

I don’t like Brussel sprouts, I think they taste like farts. I live with three males (five including the cat and the dog) yes, I know what farts taste like.

My kids won’t eat frozen peas, in fact they won’t eat frozen mixed veggies either. Purely to make my life difficult. Except this one time I told my friend that my kids don’t eat peas and my 1 year old then stole and ate all the peas from her sons lunchbox.

Ashton, just Ashton. Ashton is incredibly fussy. He has the most ginormous list of foods he won’t eat, and bunch of finicky food preferences that I often comply with because I hate the moaning at the dinner table. If you want a winge-fest serve roast chicken (unless it’s a supermarket rotisserie basted in all sorts of non allergy friendly crap that he shouldn’t eat), or potatoes, especially mashed, roasted is marginally acceptable but only if they are cut into 1cm cubes, and crisp, but not too crisp, heaven forbid. Or try soup – if it’s soup, it’s inedible. Make sure you have you best gag face at the ready to make a performance at the table on soup night. Also if its marginally spicy, it may as well be poisonous. Someone save me from this kid he is a healthy food bloggers worst nightmare.

My kids won’t eat my homemade hummus, the two little ones just straight up won’t touch the stuff while Ashton will only eat “Lisa’s” hummus original flavour.

Sometimes I eat proper crisps for breakfast … and let the baby join me.

None of my kids eat raw carrot sticks, but I put them in their lunchboxes all the time because they look good in photos.

When I was a kid I used to steal meal mates crackers from the pantry and eat raro juice sachets like it was sherbet.

My mum buys the kids allergy friendly biscuits and chocolate and I eat it all myself.

Our children are allowed pudding once a week. But every night when they go to bed we eat chips and chocolate and mug cakes.

Most of my blog photos are taken on our bed covered in white sheets, or on the floor of our snail infested sunroom (best lighting in the house 😆)- I peg an upside down piece of scrap vinyl to a portable clothes rack to bounce the light off. Once I spilled a milkshake all through the bed during a photo shoot.

Sometimes I lie to the kids about what they are allergic to, so they don’t eat too much sugar, because I can’t handle the meltdowns.

Anyone else got anything to confess?!

Kayla

Zucchini Cheese – Dairy free, melty delicious cheese

I am a lover of all things cheese. Cheese is life. When cheese and life begin to clash, in my world, this is quite a problem. I am 99% dairy free, as my body does not love me eating dairy. The 1% allows for me to sometimes, eat cheese. I save my cheese eating for special occasions, like when we are at a function, event or family gathering and someone brings out the cheeseboard! I allow myself some cheese, and my body seems to be ok with this (and so i sternly tell it). But at home, when life calls for cheese, i am totally happy for this replacement.

Sincerely Yours,

A fellow Cheese Lover

Recipe Notes

coconut free

Use light olive oil instead

Vegan

Replace gelatine with an equal measure of agar-agar

Cheesy Flavour

I brought nutritional yeast to try in there because apparently it tastes cheesy, i’m more than happy to leave this out, it is not to my taste! So if you like nutritional yeast then some of that too.
Half a teaspoon onion and / or garlic powder can also make this next level, or sometimes I use garlic salt instead of regular. But i don’t always have these and it’s fine without. A pinch of smoked paprika can give a subtle smokey depth and a more yellowy colour. 

Gelatin

This ‘cheese’ is set with gelatin, make sure you choose a good quality, setting gelatin (I personally use Great Lakes Beef Gelatin) cheap supermarket gelatin can sometimes have a nasty flavour. I have tons of recipes on my blog that use good quality gelatin so you will have no trouble using it up! 

Storage

It stores in a sealed container in the fridge for about 5 days to a week. You can Freeze, but on defrosting it can be a little watery, so is best used for melting and adding to meals after that, rather than snacking. 

If you are after a delicious, cheesy dairy free meal, then my Mac and Cheese  is inspired by this recipe, I highly recommend you check it out! 

You could also use this cheese sauce recipe to make your cheese instead – (a few more ingredients but the flavour is next level!)  Use 2 Tablespoons gelatin to every 1.5 cups of cheese sauce. Heat the sauce, sprinkle the gelatin on and whisk through (or blitz in blender) until melted. Then set, as below in the recipe. 

Print Recipe

Dairy Free Zucchini Cheese

Prep Time10 mins
Cook Time10 mins
Keyword: AIP, allergy friendly, dairy free, easy recipe, egg free, grain free, paleo, SCD

Ingredients

  • 1 generous cup peeled diced raw zuchinni 2 small – med sized ones
  • 1 tablespoon coconut oil i use refined coconut oil here because i don’t want my ‘cheese’ to have lingering notes of coconut!*
  • 1 tablespoon lemon juice this makes it quite lemony but i like it this way, you could reduce slightly
  • 2 tablespoons gelatine**
  • ½ teaspoon salt
  • Good shake of white pepper

Instructions

  • Steam the zucchini until tender (about 5 mins if its diced small) drain all water off, and keep in the hot pan.
  • Add the coconut oil to melt. Sprinkle the gelatine over the top and let it melt and dissolve in while stirring.
  • Add the rest of the ingredients.
  • blend up everything in your blender, food processor or stick blender. I have a taste and adjust seasoning accordingly.
  • I set ours in a mini silicone loaf pan so it make about 2 mini blocks of ‘cheese’. But set in a lined container of choice, that your are happy to store and slice your ‘cheese’ from that shape.
  • Takes a couple hours to set in the fridge. Stores in there in a sealed container for about 5 days to a week.

Notes

*coconut free? – use light olive oil instead
**vegan? You can replace gelatine with an equal measure of agar-agar

Kayla