René Oswald

To view the video on how to make this recipe go to: http://blip.tv/file/545160

(Makes 4 cups (Raw, Vegetarian, Gluten-Free, Wheat-Free, Dairy-Free, Sugar-Free)

Seed Cheese Base:

2 carrots, cut into 1 1/2" pieces
2 stalks of celery, cut into 1 1/2" pieces
1 red bell pepper, seeds removed and cut into 1 1/2" pieces
2 dates, pitted
2 Tbsp. chickpea miso
1/3 cup fresh lemon juice
1 clove garlic
2 cups raw sunflower seeds, soaked in water for 8-10 hours
1/2 cup pine nuts, soaked in water for 15 minutes

Combine all of the above ingredients in high-speed blender in the order listed and run on high speed with tamper for about 30 seconds until creamy. Divide spread equally into four medium bowls. Use this seed cheese base for each recipe that follows. These are wonderful fillings for stuffing tomatoes, celery, sweet peppers and mushrooms. They also make wonderful dips for cauliflower, broccoli, asparagus, jicama, radishes, carrot or celery sticks. They are excellent on thinly sliced beet, zucchini, butternut squash, sweet potato, turnip and rutabaga.

Ginger Curry Spread

1 cup seed cheese base
1 tsp ginger juice
1 tsp. curry
1/2 tsp. cumin
2-3 scallions, chopped
Combine all ingredients together.

Chili Spread

1 cup seed cheese base
2 tsp. tomato powder
2 tsp. chili powder
1/2 tsp. ground cumin
1/16 tsp. cayenne
Combine all ingredients together.

Cheesy Tarragon Spread

1 cup seed cheese base
1 1/2 Tbsp. nutritional yeast
1/8 tsp. white pepper
2-3 green onions
2 Tbsp. fresh tarragon or 2 tsp. dried tarragon
Combine all ingredients together.

Dill Spread

1 cup seed cheese base
1/4 tsp. dry mustard
2 tsp. dill weed
1/2 tsp. oregano
Combine all ingredients together.

Cucumber Sesame Dressing--Level I

To view the video on how to make this recipe go to: http://blip.tv/file/555400

Makes 2 cups (Raw, Vegetarian, Gluten-Free, Wheat-Free, Dairy-Free, Sugar-Free)

1 red, orange or yellow bell pepper, seeds removed and cut into 2” pieces
1/2 cucumber, cut into 1 1/2” pieces
1 stalk celery, cut into 2” pieces
1 tablespoon fresh-squeezed lemon juice
1 Tbsp. chickpea miso or 1/2 teaspoon Celtic Sea Salt or 1/4 oz. Dulse
1-2 dates, pitted
2 Tbsp. nutritional yeast (optional)
1/3 cup sesame seeds, soaked in water for 8 hours

Combine all ingredients in high-speed blender and run on high until creamy. Add additional water to thin dressing if desired. Following is this same recipe in the Level II & III version.

Cucumber Sesame Dressing-- Level II & III (An 80-10-10 recipe)

To view the video on how to make this recipe go to: http://blip.tv/file/555400

Makes 2 cups (Raw, Vegetarian, Gluten-Free, Wheat-Free, Dairy-Free, Sugar-Free)

1 red, orange or yellow bell pepper, seeds removed and cut into 2” pieces
1/2 cucumber, cut into 1 1/2” pieces
1 stalk celery, cut into 2” pieces
1 tablespoon fresh-squeezed lemon juice
1/4 cup sesame seeds, soaked in water for 8 hours

Combine all ingredients in high-speed blender and run on high until creamy. Add additional water to thin dressing if desired.