3/4
cup of tapioca flour
1/2 teaspoon salt, or to
taste
1/2 tablespoon of baking powder
1/4 cup water
2 tablespoons high oleic sunflower
oil
1/2 cup Daiya vegan mozzarella cheese
shreds
1 cup potatoes, boiled and
mashed
Directions:
1.
Set your oven to 350 degrees F. 2. Using a large mixing bowl,
combine tapioca flour, salt, baking powder,
mix thoroughly, and set aside. Sift if necessary. 3. In a small pan, mix sunflower
oil, water, and bring to a gentle boil. 4. Combine dry ingredients
with Daiya vegan cheese, mashed potatoes,
hot oil and water mixture, and mix together
to form dough. 5. To form the dough balls,
rub a little oil onto your hands, and grab
enough dough to form balls of 1 ½ in
diameter. There should be a total of about
16 dough balls. (You can also make them any
size you like.) 6. Space the dough balls
apart on a large baking sheet, and bake at
350 degrees F for about 40-45 min or until
golden brown. Let cool before serving. 7. These Brazilian cheese
puffs are a delicious complement to any meal!
Tip:
These cheese puffs store very well
in the fridge or freezer. Just pop them in
the toaster for a quick and easy treat!
[more tips on pages 210-211]
Much
more from the VSG: Your Guide to
Functional Veganism
What's
The VSG difference? Learn how to maximize
your meals with everyday plant based
ingredients to feed your BRAIN, IMMUNE,
BODY, DETOX and SOUL. As Hippocrates
once said: "Let food be thy medicine
and medicine be thy food."
Are
you or a loved one fighting cancer? Here are big lessons I learned from german scientist Dr. Johanna Budwig plus anti-cancer Dr. Gene Wei. Tip: Vegans can learn anti-cancer recipes and simply
replace the cottage cheese for
organic vegan yogurt.