$ IN THE QUEST TO LOSE FAT, GAIN MUSCLE AND INCREASE STAMINA Chef Sharon Experiments With Known Methods To Draw Her Own Conclusions – includes reduced-fat and fat-free recipes with lots of motivational insights.
veg MUSTARD MAYO
Use as a reduced-fat condiment on sandwiches, burgers, veg hot dogs, as well as a dipper for veg cheese cubes, all types of chips, for deep-fried, roasted or pan-fried veggies, or toss with steamed veggies. Mix with coleslaw or potato salad. Experiment with other uses!
Makes 1 cup
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veg COCKTAIL MAYO
Use as a creamy dipping sauce for veggies and/or chips, or for pan-fried veg hot dog bites, or as a condiment on plant burgers, on veg hot dogs in buns, all kinds of sandwiches and subs! So easy, so delicious. Why wait for somebody else to manufacture a sauce you can readily make in the kitchen at a lower cost? Winner Winner Vegan Dinner!
Makes 1 cup
CARROT CREAM
A simple fresh carrot puree used as a side dish vegetable or a lunch all by itself or as a special topping to a special green salad! You pick. It’s all good! Fat-free too.
Makes 3-2/3 cups
Mix whole grain mustard with plain yogurt to desired consistency. Use as you would regular mayonnaise.
There is 1 gram of fat in 1 cup of yogurt, so this is really low fat. Tastes great on a sandwich.
If you want a dessert, then top with a spoonful of your favorite fruit preserves. I like orange marmalade.
Use whatever type of mustard you like as long as it’s thick. Prepared yellow mustard does not work well here, since Silk yogurt is also fairly thin. The whole grain mustard works best.
MARINATED TOMATOES AND FRESH HERBS
Even when cooking with oils, fresh herbs rarely flavor a sauce as much as we think they should. Dried herbs are always needed in addition to the fresh. We usually add the fresh right at the end of cooking time for best result, but even then, the flavor effect is minimal – from the fresh herbs.
Now that we’re not using oils, I’m looking for new ways to flavor sauces – especially tomato sauces. Instead of doing the ‘add at end of cooking time’ thing, I decided to marinate the tomatoes that I would be using in the sauce with the fresh herbs and let them sit in the refrigerator for a day or two or three.
I added .75 oz. each of fresh oregano and fresh basil, washed well, to a quart jar with 2, 28 oz. cans of San Marzano Tomatoes.
When first tasted after marinating, I didn’t taste anything that resembled an herb. When I heated the tomatoes and herbs in a saucepan, that’s when the flavors emerged and stayed prominent throughout the cooking of the sauce.
In the past, when making a soup and before adding the oils I would notice that the flavors after adding the oils became markedly muted. So, I’m wondering if the same would have happened with the tomato sauce had I added oil (which I didn’t). It just seemed that the herbs were especially prominent.
I’m beginning to think that the amount of flavor additives needed in an oiled sauce are greater than a non oiled sauce – or soup. The oil keeps the herbs and/or veggies from exhibiting their natural scents and flavors to their full potential.
If you like fresh herbs, try marinating them with the tomatoes before adding both to your sauce. See if you like it. I know I did. I didn’t need dried herbs with the sauce I made from these marinated tomatoes and fresh herbs. That’s a first – for me.
GOLDEN CAESAR SALAD DRESSING
Not too thick, not too thin, dresses greens very well. New flavors, new textures. All different, all good. We’re going beyond the fat and discovering an equally worthy way to enjoy our salads! Caesar would be proud! Low-fat!
Makes 2-1/3 cups
PINEAPPLE LEMON CURD BASE
This is a simple fruity, acidic base that we’ll be using in some of our fat-free or almost fat-free recipes: sauces, dressings, stir fries, dessert etc.
Makes 2-1/2 cups Continue reading “PINEAPPLE LEMON CURD BASE”
PEACHES PLUMS NECTARINES
What to do about corky fruit? Don’t dump it, stew it! Peaches, plums, nectarines stewed with coriander, ginger, brown sugar and sea salt!
Makes 3-1/2 cups
