Do you miss cheese? This dill turmeric zucchini cheese doesn’t taste the same as a chunk of extra old cheddar but it is great melted on white sweet potato chips to make “nachos” or melted on a creamy cauliflower casserole and as a nice snack with rosemary yuca crackers.
When I first started to implement the autoimmune protocol I kept on eating cheese (oh, that Irish Dubliner!!) and black pepper because:
- I was going away and wanted to have an easy tasty snack.
- I couldn’t imagine eating food without copious amounts of black pepper sprinkled all over it.
- I thought that if I had a dramatic improvement then maybe I wouldn’t have to give up cheese or black pepper.
Sigh … it didn’t work out quite like that. I did have some improvement after easing into the AIP while continuing to eat cheese and black pepper but I didn’t see miraculous healing until I went all the way. Now I would not reintroduce dairy since I suspect that it was responsible for my constant low grade pressure headaches.
So I went searching for a meltable substitute for cheese and found a recipe for zucchini cheese at A Squirrel in the Kitchen. I adapted this recipe, replacing parsley with dill, adding a bit of turmeric for color and using lime juice for a bit of zing and the result is a dill turmeric zucchini cheese.
My next post is for a creamy cheese cauliflower casserole with this lovely dill turmeric cheese melted all over it. Stay tuned.
Food to Heal Ourselves
Meltable dill turmeric zucchini cheese.
15 minPrep Time
5 minCook Time
20 minTotal Time
2 cups (10 ounces) zucchini peeled and cut in small pieces
0.2 ounces fresh turmeric root (bit bigger than the size of a thimble) chopped in 3-4 pieces
2 teaspoons lime juice
2 tablespoons coconut oil: Nutiva from amazon.com or from amazon.ca
1/2 cup water
4 tablespoons gelatin: Great Lakes from amazon.com or from amazon.ca
1 teaspoon salt
2 tablespoons nutritional yeast
1/3 cup fresh dill, finely chopped
Steam zucchini and turmeric until tender (10-15 minutes).
Add water, steamed zucchini and turmeric, lime juice, coconut oil and salt to a high speed blender and blend on high for 30 seconds to a minute. I use a Vitamix which you can buy from amazon.com or from amazon.ca
Add the gelatin and nutritional yeast to the hot mixture and blend again for another minute or so.
Pour the blended mixture into a small bowl and add the finely chopped dill. Mix well.
Line a small pan with foil and pour the "cheese" into the pan.
Place in the refrigerator on a level surface for at least 4-5 hours.
Gently peel the foil away from the "cheese" and then slice as needed.
I used both yellow and green zucchini (1 1/4 cups yellow and 3/4 cups green but any combination will work).
Use solid coconut oil, making sure that the measure is level. It will melt when it hits the steamed zucchini.
No need to wait for the gelatin to dissolve, it will dissolve in the hot mixture while being blended.
As seen on Phoenix Helix Recipe Roundtable #136