$ 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.
You can use this simple, semi-raw, green tofu chop as an appetizer spread for crackers, a salad in a lettuce cup or as a spread on a sandwich or hot dog bun with a mustard squirt and dusted with smoked paprika. I also mix it with salad greens and a semi-sweet vinaigrette for a soft/crunchy texture addition to the greens. Nice!
The Japanese hold onto their soy sauce like we do our ketchup. Almost. We don’t put ketchup on everything, just some things. And we have a wider variety of dipping sauces than they do.
I’d like to think that the Japanese don’t require soy sauce with everything, but how would I know? Even living in Hawaii one might think that I would know that, but I don’t. I’m not a big fan of salty, though I do on occasion enjoy it. Shoyu sauce the Japanese say. There are types more robust and complex in flavor than your regular diner table variety soy sauce, but I don’t go out of my way to buy them any more. If there was a market nearby, maybe.
If I need soy sauce in a recipe I’m developing, I use what’s available within walking distance.
So, no there isn’t any soy sauce or anything that can be identified as Japanese on this sandwich, except maybe Japanese cucumber, aka English cucumber or burpless, or seedless.
What makes it Japanese is the look. The look is important. The colors. The textures. All Japanese all the way.
This is my Japanese hot dog that I made for lunch today.
You’ll like it.
Come on… yes you will.
Parmesan cheese on a hot dog with Kalamata olive and that’s Japanese?
Can You Follow Instructions?
Use a common hot dog bun that looks and textures a little reminiscent of Chinese steamed buns in texture. Oops. Don’t Japanese make steamed buns too? Yes they do. We’re in the clear here.
Microwave a Lightlife Smart Dog veggie hot dog – no frying for low-fat.
Squirt some prepared yellow mustard in bottom crease of inside of bun.
Place hot dog in center.
Squirt more mustard on insides of bun next to hot dog and on top of hot dog.
Top mustard with beet horseradish.
Chop onion, cucumber, tomato and sprinkle on horseradish.
Chop Kalamata olive and sprinkle over all.
Spoon 1 teaspoon of vegan parmesan shaker cheese over top of everything – like snow.
Gimme Lean Meatless Sausage by Lightlife contains no fat. Each 2 ounce serving contains only 60 calories.
I make 14 patties out of 1 tube that = 14 oz. I either eat them plain with a dipping sauce or put them on a small burger bun. Each of my patties = 30 calories plus a negligible amount of cooking oil.
Charred is how I like them best, but not charred evenly – that would be too much char.
It’s a great product just fried up and eaten. It doesn’t hold up well when refrigerated after cooked. So I do like my mother used to do with fresh fish on Friday – buy it, cook it, eat it. Once cooked there should be no leftovers.
For these reasons Lightlife Gimme Lean Meatless Sausage is added to Fat-Free Chef = Diet Food list.
Serve with scrambled tofu eggs for brunch or make meatballs using ground walnut.
We use Tofu Pups for the spam and Gulden’s Spicy Brown Mustard in place of the traditional veggie mayo. Two types of tofu plus celery, scallion, green pepper with curry, fennel, garlic and cilantro! Nice!
Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!
You can say it tastes like any animal you like. It’s still plant meat, and that’s the way hundreds of millions of people all over the globe prefer their meat – from a plant! Enjoy the brilliance of plants that provide what they were intended to provide – nourishment and pleasure!
Essentially fat-free salad or sandwich spread. Tastes like ham and egg. Also tastes great all by itself. If you want to add a little fat, then a couple tablespoons of veg mayo will work nicely. But we’re trimming the fat, so it really isn’t necessary to enjoy!
This marinade I used to marinate Tempeh – fermented soybean cake that is used as an animal meat substitute.
Makes 1-3/4 cups
1/2 c. ketchup
1/4 c. prepared yellow mustard
1/4 c. Balsamic vinegar
1 T. liquid smoke
1 T. Worcestershire sauce
1/2 c. diet Coke or Pepsi
zest and juice of 1 orange (zest first, juice second)
1 t. garlic powder
1 t. onion powder
1 t. sea salt
fresh grind black pepper to taste
14 oz. pkg. Tempeh (I used Lightlife brand)
Combine all ingredients in bowl except Tempeh and whisk till smooth.
Boil slab of Tempeh in water to cover for 10 minutes. Remove and drain. When cool, cut into 3/4 inch cubes and submerge in marinade, cover and refrigerate. I marinated this Tempeh for 1 week, since I was too busy with other stuff to prepare this dish. It held up very well. The flavors of the marinade don’t go through the bean cake like you might think. However, it does flavor it nicely.
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.
It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue…Read more:https://en.wikipedia.org/wiki/Tempeh
Animal-free hot dog slices sauteed with charred onion, then cooked in a Balsamic, brown sugar and garlic marinade. Mixed with canned baked beans, pinto beans and soy bacon bits. Nobody would notice the absence of fat. Rich and delicious!
Field Roast Frankfurter ovals marinated in a sweet sour Pineapple Mustard marinade 1-3 days. I made hot sandwiches out of mine: One on a Steak & Sausage sub bun and the second on spinach flatbread – each a little different but each equally tasty and satisfying! Take a look.
Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup!
Chopped animal-free hot dogs, Silken tofu, green pepper and onion mixed with sweet mustard, spice and smoke to create what tastes like ham salad. A variation on an old favorite! Essentially fat-free except for the little bit of fat in the tofu!
The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!