Brazil Nut and Goji Berry Cheese Spread

Turbokid came home from preschool today begging for grilled cheese. I didn't have any commercial non-dairy cheese in the refrigerator and was out of cashews, so I put together this Brazil nut and goji berry cheese spread. It's tangy and gooey, a great filling for a grilled cheese sandwich or spread for crackers. I think it would also be good mixed into macaroni or penne.

Brazil Nut and Goji Berry Cheese Spread

1/3 cup goji berries
1/3 cup Brazil nuts
1/3 cup quick oats
1/3 cup nutritional yeast
3 Tbsp lemon juice
2 Tbsp cornstarch (or arrowroot powder)
1 Tbsp tahini
1 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground coriander
1/4 tsp mustard powder
1 1/3 cups water

Blend all ingredients in a blender or food processor until smooth. Pour mixture into a medium saucepan and heat over medium heat, whisking constantly, until the cheese is thick and gooey.

Peasant Plate

This simple but hearty meal was inspired by one I used to order at a vegetarian restaurant. My favorite vegetable combination for it is beets and carrots, but you can use whatever you have on hand. My beet-allergic husband wasn't home for dinner so I eagerly cooked up some beets. The brown rice can be substituted with other grains like millet or quinoa. I didn't have any sprouts tonight, but they make a great addition.

Peasant Plate

1 1/2 cups brown rice
3 cups water
1 lb tofu, cubed
1 cup beets, sliced
1 cup carrots, sliced
1/4 cup tahini
2 cloves garlic
1 Tbsp lemon juice
1/2 cup water
1/4 tsp salt
mixed greens
sprouts (optional)

Combine brown rice and water in a rice cooker (or on the stove) and cook until rice is tender and water is absorbed.

Preheat oven to 400F. Lightly oil a cookie sheet and arrange cubed tofu in a single layer. Bake for 20 minutes.

Meanwhile, steam the beets and carrots.

Create the tahini sauce by mixing the tahini, garlic, lemon juice, salt and water in a food processor.

When the rice, tofu, and vegetables are ready, place a handful of greens on each of 3-4 plates. Spoon rice onto the center of the greens, then top with tofu, vegetables, and optional sprouts. Spoon tahini sauce over everything before serving.