September 2014 Recipe of the Month is:

“Love and Lemons” Heirloom Tomatos and Suncheese Toasts 

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There are so many amazing recipes out there in blogging land, that at the end of each month I do a “RECIPE OF THE MONTH”.  I’m going to try new recipes from other blogs, as there are so many I want to cook and don’t get the chance to! Sometimes they won’t be from the month that the blogger has posted (as I have a back log) but they will still be other bloggers recipes, then you can see what other bloggers are producing as well. It gives us both a chance to see what is going on in the blogging community!

This is a fantastic recipe for those of you out there who are Gluten free, Diary Free, Egg Free, Nut Free but not taste free! The Suncheese is Paelo and Vegan as well, so it is a win, win for everyone! The tomatoes also came out of my garden… so that is another reason for picking this delicious blog… I needed to use up tomatoes! 🙂

Sun cheese

Obviously if you have these food issues, you wouldn’t put it on bread, but you could use it in dips instead of cream cheese as it has a wonderfully creamy texture.  It doesn’t really photography that well because it has a grey/white colour, (all though, the professional photographs on “Love and Lemons” look much better than mine) but it taste sensational! I have already made it using cashews, almonds and macadamia nuts instead of sunflower seeds. All were very delicious!

I have converted this recipe to the Thermomix, but it wasn’t hard… so please go and Check out the fabulous blog of “Love and Lemons” Click HERE! If you have a Thermomix, the recipe is below…

TM5

This recipe was made in the TM5, but will be exactly the same in the TM31

Ingredients

200g of Sunflower Seeds

1 Clove of Garlic

20g Apple Cider Vinegar

15g of Lemon Juice

Small Piece of Lemon Zest

1 Cup of Water (250g)

Salt and Pepper to taste

Method

1. Put everything into the mixing bowl and blend 30 seconds/speed 10. Scrape down the sides of the bowl and repeat.

Sun cheese

Spread on crackers, use as a diary substitute in dips or as a yogurt type to flavour curries.

Or…put on a piece of bread and top with your favour Heirloom Tomato.

UPDATE: I have had a few people ask me how long does it last? I’m not sure, as after 3 days, a batch has disappeared from my fridge. So if you make some and can not eat it all, please let me know 🙂 Also after a day it may start to separate, sort of like tahini… don’t worry, just mix it together back to its normal yummy consistency.

Please remember that I love to hear from you… so pop in and say hi!

Enjoy Irresponsibly! Because when you eat good food you can!

 

Liz x