Food, Act II

Okay, so in addition to those lovely poor man's crab cakes, I also made Seed Cheese. We didn't really like it so much as a cheese, but it wasn't bad as a dip. What we really enjoyed it as, was a salad dressing/remoulade to those crab cakes. So, here's the basic recipe, and you can add anything additional to it you would like. I added some relish and chives to make it more like remoulade.

Seed Cheese
1 cup sunflower seeds, soaked 4 - 8 hours, hulled
1/4 cup almond milk
1 generous Tbsp. Ume plum vinegar, apple cida vinegar or rice vinegar
1/4 tsp. celtic sea salt
2 Tbsp. freshly squeezed lemon juice
1 clove garlic, minced
Pepper to taste

Preparation
Additional almond mild or water to blend as neeeded. Ume plum vinegar contains high amounts of sea salt.

Put sunflower seeds in bowl. Cover with several inces of water, and let soak 4-8 hours. Pour water off. Over again with water. Gently rub seeds between palms of hands to remove skins, which will float to the surface. Pour most of the water and the floating skins off, and repeat process several times. To minimize loss of seeds, pour through a strainer. When most of the skins have been removed, Drain. Place seeds in a blender or food procesor with almond milk or water, lemon juice, garlic, vinegar and salt. Blend, adding more liquid if necessary. When using a food processor, scrape mix down from the sides once or twice. Add Pepper to taste. Transfer to a serving or storing container. Cover leftovers and refrigerate for 2-3 days. Enjoy!