Saturday, December 4, 2010

"cheesecake" rollups?

This is so simple and yummy, it's mindboggling. If you try it, let me know if I'm crazy to think this is good. I've been enjoying delicious frozen sweet corn lately in beans, and delicious pignolias (Mediterranian pine nuts) in my salads. The pignolias are creamy and to me have a cheeselike quality. I thought, what if you combined the corn and pignolias--then you get sweet and cheesy creamy, or cheesecake. Then what do you put it on? Well, I don't really want a sweet crust because you might overwhelm the taste of the corn-nut. So I just wrapped it in a warmed corn tortilla. This is a sprouted version that only includes corn and salt. Now the salt is a problem. I only had 1 tortilla last night and I can feel the effects of it today. I'll have to search for another brand.

1/3-1/2 cup frozen sweet corn thawed.
1 Tbsp pignolias.

Now it's kinda hard to blend this small amount so if you can double or triple the recipe, you can blend the frozen sweet corn in a food processor, or blender. But I managed to do it in a food processor. Also, the kind of sweet corn I buy is really sweet. It is so sweet I think it must not be good for you! So if yours isn't so sweet, you might want to add a smidge of date syrup to it.


Darryl said...

Sounds deelish. What about putting in some nutritional yeast, to make it even "cheesier"?

kneecap said...

Interesting idea. I need to understand better what nutritional yeast is. I don't eat it much partly because I wonder what it is and if it's healthy. :)

Darryl said...

You will really enjoy experimenting with it as a flavor enhancer if you try some. It's not to be confused with brewer's yeast, which doesn't taste very good (or with the parasitic yeasts that infect people, totally unrelated). Nutritional yeast has a very appealing cheesy flavor, I imagine it must be because it's related to the yeasts that give cheese some of its characteristic flavor. You don't need to add a lot, typically just a tablespoon or two to a dressing or other recipe. Nutritionally it adds some vitamins and a bit of protein. The best I've found is online at Nickers International.