veg MUSTARD MAYO

 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 1/3 c. prepared yellow mustard... Continue Reading →

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veg COCKTAIL MAYO

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... Continue Reading →

CARROT CREAM

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 2-1/2 - 3 lbs. carrots - trimmed, peeled and cut into sm. pieces (rounds or cubes... Continue Reading →

LOW FAT MUSTARD MAYO

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... Continue Reading →

MARINATED TOMATOES AND FRESH HERBS

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... Continue Reading →

GOLDEN CAESAR SALAD DRESSING

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 1/2, 12.3 oz. block extra-firm Silken type tofu, rinsed and... Continue Reading →

PINEAPPLE LEMON CURD BASE

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 1-1/4 c. unsweetened pineapple juice (canned) 3/4 c. fresh squeeze lemon juice, strained 1/2 c. white Balsamic vinegar Combine all ingredients in... Continue Reading →

PEACHES PLUMS NECTARINES

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 3 fresh peaches, sliced and pitted - leave skins on 3 fresh plums, sliced and pitted - leave skins on 3 fresh nectarines, sliced and pitted... Continue Reading →

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