Multiple Sclerosis Friendly Recipes

Spreadable Vegan Cashew Cheese

9/13/2019

I have discovered that nuts are one of the most versatile cooking ingredients. They make a great substitute for most things dairy (cream, cheese, milk) and can be used to give structure (and flavor) to pie and dessert bases. If you can't tell, I love cooking with nuts. I wanted to share this recipe because not only is it delicious, but it is also a good one when you need food fast.

As long as you have the staples I have outlined here on hand you will always be prepared to make this recipe. I even added in substitutions for when you are in a pinch and a little behind in shopping. I made this the other night when I was feeling too fatigued to cook, cause for this recipe you just pop all the ingredients in a food processor and that's it. Spread it on some bread of choice (I use oil and sugar-free whole wheat) top it with tomatoes and voila, you've got yourself a meal in minutes. This is also a great dish to share at potlucks, and trust me, everyone will gobble this stuff up!

Vegan Cashew Cheese Recipe:
vegan, gluten-free, refined sugar-free, plant-based

Ingredients:

1 cup raw cashews (can also substitute raw almonds slivers, raw walnuts, or raw pecans)
2 Tbsp nutritional yeast
2 Tbsp fresh lemon juice (can also substitute apple cider vinegar)
1/4 tsp garlic powder (can alternatively use one clove of roasted garlic...if you are feeling fancy)
1/2 tsp salt
1/4 cup water

Instructions:

Add nuts and nutritional yeast to food processor and process until nuts are very fine and then add in lemon juice, garlic powder and salt. Process to combine well.
Add the water and process until it is the consistency of hummus. If it is too thick add water 1 Tbsp at a time.
Use as a spread on bread/sandwiches or as a veggie dip.

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Decadent Potato Bake

9/1/2019

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So again I was watching cooking shows on PBS. This time it was Cook's Country, and they prepared Lighthouse Inn Potatoes. It really put me in the mood for some warm, creamy potatoes, but eating how I do, I couldn't follow their recipe, which is of course full of cream and butter and cheese. That's why I decided to veganize the recipe while adding my own personal twists to it.

My husband always asks me why I watch cooking shows where they cook things that I know I cannot eat. Well, on the one hand, I can always learn at least one trick I didn't know before and on the other hand I have found that one of my favorite things to do is to flip saturated-fat laden recipes and create something I can eat. I also love showing off how you don't need cream or butter to make a decadent dish that will make your mouth water.

Potato Bake Recipe
vegan, plant-based, refined-sugar free

Ingredients:
Nut and Bean Cream:

1 cups of raw nuts (I used a mix of cashews and almonds)
2 15 oz. cans of chickpeas
3 cups of water
3 peeled and crushed garlic cloves
2 tsp salt

Potatoes:

2.5 lbs potatoes, peeled and cut into bite-sized pieces (I used a mix of regular and sweet potatoes)
1 onion, chopped
1/8 tsp baking soda
1 Tbsp fresh rosemary or thyme, can also substitute 1 tsp dried herbs (optional)
4 Tbsp extra virgin olive oil

Topping:

1 cup bread crumbs (3-4 slices of whole-wheat, oil- and sugar-free bread)**
1/4 cup nutritional yeast
1 tsp salt

Instructions:
Nut and Bean Cream:

Add all ingredients to a blender and blend until smooth.

Potatoes:

Add the Potato ingredients and the blended Nut and Bean Cream to a large pot.
Bring up to a boil and then lower heat to medium and simmer 15-20 min, stirring occasionally.
Remove from heat and add the olive oil.
Pour into a baking dish.

Topping:

Add bread, nutritional yeast, and salt to a food processor (I use my NutriBullet) and process until it is the consistency of course bread crumbs.
Add as a topping to the potatoes in the baking dish.
Bake for 15-20 min at 375°F.
Take out of oven and let sit for 10 min before serving.

**Note: For a gluten-free topping alternative, substitute the bread for corn tortillas. Simply add about 6 small corn tortillas to a food processor (or a coffee bean grinder) and process until the tortillas look like bread crumbs.

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MS Friendly recipes

Spreadable Vegan Cashew Cheese

Decadent Potato Bake

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