Posted in CONDIMENTS

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

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Posted in CONDIMENTS, REDUCED-FAT RECIPES

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 make in the kitchen at a lower cost? Winner Winner Vegan Dinner!

Makes 1 cup

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Posted in CONDIMENTS, FAT-FREE FRIDAY, VEGGIES

CARROT CREAM

carrot-cream-topper-for-salad

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

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Posted in CONDIMENTS, REDUCED-FAT RECIPES

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 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.






 

Posted in CONDIMENTS, MARINADES, TOMATOES, VEGGIES

MARINATED TOMATOES AND FRESH HERBS

tomato-herb-marinade-1

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.

tomato-herb-marinade-2






Posted in CONDIMENTS, REDUCED-FAT RECIPES, SALADS & DRESSINGS

GOLDEN CAESAR SALAD DRESSING

golden-caesar-dressing-1

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

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Posted in CONDIMENTS, FAT-FREE FRIDAY, UTILITY RECIPES

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 Continue reading “PINEAPPLE LEMON CURD BASE”

Posted in CONDIMENTS, DESSERTS, FAT-FREE FRIDAY

PEACHES PLUMS NECTARINES

PEACHES PLUMS AND NECTARINES 1

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

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