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BEYOND BETTER CAULIFLOWER PIZZA
(Vegan, Paleo, Dairy Free, Gluten Free, Soy Free)

A customer at the farmer's market suggested that I create a recipe for vegan, gluten free cauliflower pizza using Beyond Better cashew cheese powder. So, I just did and wow. This is the first time since I stopped eating dairy and gluten over 10 years ago that I have had a pizza that tastes just like the real thing. I am beyond thrilled! (sorry). Greg said it tasted just like wheat pizza, and grabbed the last three hunks! Bonus: it is easy, really. The whole pizza plus sauce uses only 4 ingredients, not counting your choice of toppings. It takes only a few minutes to prepare cauliflower for roasting, a couple more to create the crust, and less than an hour start to finish. This pizza is so amazing, I understand why someone would never settle for any other gluten free, dairy free pizza! (PS: I liked it with the salt but definitely not necessary.)

1 medium sized head of Cauliflower – yield around 1.25 lbs of florets
½ tsp Baking Powder
½ Cup Beyond Better Cheese Powder
¼ tsp Salt, optional
Beyond Better Pizza Sauce, see recipe below.

Toppings of choice, I chose baby spinach and mushrooms

Place a pizza stone in the oven if using. Or just use a sheet pan. Preheat oven to 400 degrees. On a cutting board, place a large piece of parchment paper and coat it with coconut or other favorite oil.

Wash and thoroughly dry a medium head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need/want much stem, stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow that looks a bit like millet. You should end up with 2 to 2 ½ cups cauliflower “millet”, about 1 to 1 ¼ lbs.

Spread cauliflower on parchment paper in shallow baking pan (cookie sheet) and Roast it in 400 degree oven for 10-12 minutes, stir it up, then roast for another 10-12 minutes. The cauliflower should look a bit dry. Remove parchment paper from pan, stir again, and let it cool. There are other ways to cook the cauliflower: microwave, saute, boil, but I haven't tested them and they may result in a higher moisture content in the cooked cauliflower that would necessitate water removal by wringing. 

The greatest thing about roasting and using Beyond Better powder is that there is NO NEED to wrap the cauliflower up in cloth and “wring the heck out of it” as in recipes using egg or egg substitute. Yay!!

Dump roasted cauliflower into a bowl, scraping the parchment paper to get it all. Browned bits of roasted cauliflower are fine, in they go. Stir Beyond Better powder, baking powder and salt (if using) together, add mixture to cauliflower and mix thoroughly to make a stiff dough.

Spread onto parchment paper in circle or rectangle. I used a fork, then smoothed it with my fingertips. You can also use a sheet of plastic wrap over the dough to avoid the stickiness. Spread thinly to 1/4 inch thick. I made a rectangle pizza shape, thinking that it would allow the pizza to cook more evenly and alleviate the possibility of a wet center, which may be somewhat true. However, it comes out great no matter what shape you choose, so long as crust is thin. Bake at 400 degrees for 20-25 minutes, until light brown around edges. While pizza is cooking, stir up Pizza Cheese Sauce.

Remove from oven. Flip the crust so browner crispier side is up, then spread crust thinly with Beyond Better marinara Sauce mixture, and add your toppings. Bake at 400 for 5-10 minutes. Keep an eye on it until done to your satisfaction. Cut, serve and prepare to be amazed!

Notes:

 Higher than 400 degreees can cause pizza to burn, it's better to stick with 400

If extra cauliflower is used, the crust may not hold together as well. But it still tastes great.

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BEYOND BETTER PIZZA CHEESE SAUCE
½ Cup Marinara Sauce
¼ Cup Beyond Better Cashew or Sunflower Cheese Powder, original flavor. Stir together and spread         thinly on pizza crust. Bake until hot.

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BEYOND BETTER BLACK BEAN QUESO

Dairy free, Gluten Free, Soy Free, Grain Free
 
Preparation time:  5 Minutes    Makes about 4 Cups    Serves many
Whip up this Queso Dip in just minutes, and gets raves wherever you take it. No one will suspect that it isn't made with cheese from a cow. Aside from being mildly addictive, it is highly nutritious. I habitually bring it to social gatherings, happy in the knowledge that I will be eating something healthy and satisfying. Unless it all gets eaten first! Then I guess I'm just happy knowing my friends enjoyed it.
 
 1 Package of Beyond Better Cashew Cheese or Sunflower 
    Cheese Mix
1 1/4 Cups water
1 Cup cooked, unsalted (if canned) 
    Black Beans, rinsed and drained
1 - 7 oz. Can Tomato and Green Chilies, drained
1 tsp. Cumin, optional
1 Tbsp. chopped fresh cilantro, optional
 
1. Add 1 1/4 cups water to medium saucepan and steadily sprinkle Beyond Better Cheese Mix into the water while stirring with a fork.
2. Place over medium high heat and bring to a boil while stirring with a spoon. Stir about 30 seconds to 1 minute more and remove from heat. It will be quite thick.
3. Add black beans, salsa veggies and cumin, and stir to combine. Serve warm or at room temperature with your favorite Chips or Crackers.
VARIATIONS:
Use Beyond Better Spicy Queso Dip Mix, and use mild salsa or chopped tomato instead of canned salsa veggies.
Use Sauteed fresh chopped green chilies and chopped onions, plus fresh chopped tomatoes (drained) instead of canned salsa veggies.
Use one cup chunky salsa (Medium or Hot) in place of canned salsa veggies.
 
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DAIRY FREE 'INSTANT' MAC 'N' CHEESE
Dairy free, Soy Free
Here is that go-to instant dinner that always pleases, minus the box!
Great for kids of all ages.
 
Prep Time: 1-2 minutes, plus pasta cooking time.
Makes 1-2 servings.
2 Servings of Pasta of Choice (about 2/3 - 1 cup), Cooked
1/4 Cup Beyond Better Cheese Mix, Sunflower or Cashew Original Flavor
1/2 Cup water 
 
While pasta is cooking, and add water to saucepan and stir in Beyond Better Cheese Mix. Stir as needed over medium high heat until it begins to bubble. Add water, a few drops at a time if necessary to make creamy sauce. When pasta is cooked and drained, stir into cheese sauce, add salt to taste, and enjoy.
 
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BEYOND BETTER KALE CHIPS 
Dairy free, Gluten Free, Soy Free, Grain Free

These delectable snack chips are a recent discovery for me. Perhaps the wait has made them even more dear to my heart. A coating of Beyond Better Vegan Cheese Mix makes this superfood treat even more super-nutritious and flavorful. I like to take these kale chips along when traveling and hiking.

Preheat oven to 275 F. or lower, or use dehydrator.Cover a cookie sheet with wax paper or parchment if desired for easy clean up. Or oil it lightly.(Wax paper will not ignite at 275 F. or below, in my experience, and is far more economical than parchment paper and environmentally friendly.) 

1 Bunch of Kale, the green curly variety is my favorite
1/2 cup Beyond Better Vegan Cheese powder
1/2 tsp cumin, optional
Black pepper, optional
 
1. Remove stems from Kale leaves.
2. Rip into 2-3 inch pieces
3. Wash kale thoroughly, shake lightly and place in large bowl.
4. Stir cumin into cheese powder, if using.
5. Sprinkle cheese powder onto kale as you move it around with free hand. The amount of cheese powder used will vary with amount of kale and your taste for cheesy flavor.Sprinkle on black pepper if using.
6. Scrub the Kale leaves against each other using both hands until cheese mix is thoroughly distributed on every leaf. The kale doesn't mind the scrubbing. Distribute as evenly as possible.
7. Place kale leaves in single layer on wax paper. They shrink a lot so small overlaps can be separated when you flip them. If there is a lot of overlap, it may take longer for all of it to dry out completely.
8. Bake at lowest setting on your oven. The lower the temp, the more healthy green leafy properties are said to be retained by your chips. At 275 F., Wait 15 minutes, then flip the chips and let bake 10-15 minutes more. If usng a deydrator, it may take 90 minutes per side. Places where the cheese is thicker will take a bit longer to dry out, but I look forward to the occasional pockets of intense cheesy flavor. 
9. If they don't all get eaten the same day, Kale Chips keep well for a few days in an airtight container, but they may get limp. To crisp them up, just toss them on a cookie sheet and bake at low temp for 10 minutes or so.
 
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CHEESY QUINOA BALLS
Dairy free, Gluten Free, Soy Free
 
Big shout out to Jenny for giving me the idea for these tasty, light and delicious quinoa balls, which happened to be packed with nutrition. If there are any leftovers, these keep well in the fridge and make a great lunch or snack.I like them with pretty much everything: salad, soup, and of course, marinara sauce. My current favorite is black beans and marinara sauce, followed closely by enchilada sauce and mole sauce.
 
Preheat oven to 350 F.
Prep time: fast
Bake time: 15-20 minutes.
Lightly oil a cookie sheet, 9 x 13 pan, or muffin pan for croquette style
2 cups cooked Quinoa
1/2 cup Beyond Better Cashew or Sunflower Cheese Mix 
2 T. water
1. Add cheese powder to quinoa in bowl and stir until thoroughly mixed.
2. Add as much water as needed while stirring. Mix well to create a dough-like consistency.
3. Use a meatball scoop, or heaping spoon of choice to make balls, and place the balls on oiled pan. 
Or, press quinoa evenly into muffin tins to make “croquettes”.Or form into patties to make "sliders."
4. Bake 30 minutes or until lightly brown on top and bottom. Bottom browns first.
 
Serve warm with tomato sauce, black beans and spinach for a hearty meal.
 Serves 3-4.
 
Variations
 
-Use Beyond Better Spicy Queso Cashew Cheese Mix and serve the Quinoa Balls with chili, mole sauce, or enchilada sauce.
-Use Beyond Better Black Bean mix, its really yummy!
-Stir 1/2 cup finely minced sauteed vegetables (peppers, onions, mushrooms, garlic...) into the 
quinoa and cheese mixture, then add enough liquid to make balls.
-Add mashed black beans to the quinoa and cheese powder mixture.
 
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ROASTED CAULIFLOWER WITH CASHEW CHEESE SAUCE
Dairy free, Gluten Free, Soy Free, Grain Free
 
Roasted cauliflower fills the house with its nutty sweet fragrance and is also an unbeatable meal 
or side dish when you pour on the Beyond Better Cashew or Sunflower Cheese Sauce!
 
1 Medium head cauliflower, stem removed, cut/broken into small florets
1 T. Oil
1 T. Curry Powder, Optional
2-3 pinches of Sea Salt
1/2 Cup Beyond Better Cashew or Sunflower Cheese Mix, any flavor
 
Preheat oven to 400 F.
 
1. Place cauliflower in large bowl and drizzle with Oil and toss to coat evenly.
2. Sprinkle with curry powder if using, and salt, toss until curry powder is fairly distributed, 
and spread cauliflower onto lined baking sheet in single layer.
3. Roast for about 15 minutes, remove from oven only to toss florets around with spatula and return to oven for 15 more minutes, 
or until cauliflower is fork-tender and golden brown.
4. Remove from oven and cool briefly.
5. While cauliflower is roasting, whip up a batch of Beyond Better Cashew or Sunflower 
Cheese Mix according to package directions. 
6. Serve roasted cauliflower while still hot, slathered in Beyond Better Vegan Cheese sauce.
 
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CHEESY AU GRATIN POTATOES
Dairy free, Gluten Free, Soy Free, Grain Free
 
This makes a huge amount. Eight or more 'normal' servings, fewer servings for people like me who believe au gratin potatoes are dinner. Feel free to cut this in half and use an 8 or 9" square pan. The chard is optional, it adds nutrition and a sweet flavor.
 
Preheat oven to 350 F.
Oil a 13x9x2 casserole Dish
 
2/3 Cup of Beyond Better Cashew Cheese Sauce powder or Sunflower Cheese Sauce powder
4 Cups Water
4-6 Medium Potatoes, sliced thinly, ¼ inch thick (2+ lbs)
4-5 Chard leaves, veined and chopped into 1/2" pieces, Optional
 
1.   Steadily sprinkle Cheese Sauce powder into 3 cups water in a bowl while stirring with a fork.
2.   Spread Chard (or Cabbage, see note) evenly in oiled casserole dish.
3.   Spread potatoes evenly on top, and  pour cheese sauce mix evenly over all. Liquid should reach the top layer of potatoes. If not, pour more water over potatoes, up to one cup more.
4.   Sprinkle with salt and ground black pepper.
5.   Bake for 90 minutes. After 1 hour, check for doneness, and flip or otherwise submerge the top layer of         sliced potatoes so they don't get too dry or brown. Half recipe will take less time.
6.   Remember not to burn your tongue!
Notes:  Substitute 1/4 head of cabbage, chopped, for the chard with delicious results
            
          
 
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CHEESY POTATO SOUP
A quick, fresh and delicious hearty soup to satisfy everyone. Feel free to add your own variations based on the season and what's in your fridge. Try adding broccoli, carrots, turnip, squash, sweet potato, peppers, leeks, kale...you get the idea.
 
2 cups water
1/2 Cup minced onion
1 Cup potato, 1/2 inch dice (2 small/1 medium)
1 packed cup Fresh Baby Spinach (chopped if desired)
1/4 Cup Beyond Better Cheese Powder
Fresh ground pepper, optional
 
1. Bring 1 1/2 cups water to boil, add onion and potato and other vegetables you may be using
and boil until potatoes are completely soft. Or, if you have the inclination, saute the vegetables until soft, then add to boiling water. I actually prefer the saute method. In either case, when your veggies are boiling and tender:
2. Add spinach and simmer until wilted/tender.
3. Sprinkle Beyond Better Cheese Powder into remaining 1/2 cup water while stirring.
4. Pour sauce mix into potatoes and bring to simmer. 
5. Add fresh ground pepper to taste if desired. Adjust with more water if needed.
Serves 2
 
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BEYOND BETTER SPINACH DIP
Dairy-free, Gluten-free, Egg-free
 
1 Cup, thawed, chopped frozen spinach
1 Cup prepared Beyond Better Cashew or Sunflower Cheese Dip (1/2 Cup Mix plus 3/4 cup water)
1/2 teaspoon red pepper flakes, optional
 
1. Stir thawed spinach into prepared cheese sauce, with pepper flakes if using.
2. Heat thoroughly. Serve warm with tortilla chips. 
3. Get some before it disappears.
 
 
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Pour Beyond Better Cashew or Sunflower Cheese Sauce over poached eggs or tofu scramble for a great EGGS BENEDICT!