Apple sauce with fresh apple cubes. Dusted with pumpkin seed snow, cinnamon, brown sugar. Drizzled with maple syrup and sprinkled with pink Himalayan salt. Sweet, tart, crunchy, smooth, creamy – it has it all. Low-fat, except for the negligible amount in the pumpkin seed snow! Don’t wait for dessert – make it the meal!
Lots of broccoli processed with a store-bought IMAGINE brand Ramen Broth till fine-textured. Combined with water, pink Himalayan salt, a drizzle of extra virgin olive and mild sesame seed oil. Add some mellow miso, curry, coriander, mustard and garlic. Serve as is, or re-blend after it’s cooked for a creamier texture – whichever way you prefer. Maybe half and half? Tasty, satisfying and healthy too!
Fresh strawberries, dried apricots, walnuts, onion, fresh ginger and chia seeds. Crush, then smooth it all up in a blender to create a thick, yet light, fruity dressing for green or fruit salads! No added oil or sugar!
Three kinds of mushroom sauteed with green cabbage, red pepper, garlic, scallion and ginger. Combined with spinach in a broth flavored with white wine miso, rosemary and smoked paprika! Ladled over thin linguini. Garnish with radish, scallion and drizzles of extra virgin olive oil and sesame oil. A culinary pleasure!
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!
This is one mean meaty chili. Low fat, but you wouldn’t know it by the fatty chew of the beefless ground. Gardein nailed it. So what if we leave out the chilis. It stands on its own with garlic, coriander and fennel in a green pepper, onion and mushroom tomato sauce.
Makes 12-1/2 c.
Per 1/2 cup serving: 72.08 calories and 0.6 grams fat
Ever wonder what to do with fresh corn-on–the-cob besides eating it straight from the cob? I did, and this tomato corn curry rice is what I came up with. Super simple. Super tasty. Light and refreshing!
Wow where do I begin? What started out as a simple few item soup for Lilly Belle turned into an extravaganza high-end fit for a Princess soup for the ages! Or the aged! We all are in the same process of aging. Once you’re here, a minute, hour, week, year it’s the same for everybody. That’s my common ground with you all today!
Enjoy vicariously while Lilly and I savor this delicacy! Thick and Hearty delicacy – even better! Gluten-free.
Lightly creamy, savory, low fat but who would know? Cheesy flavors and textures. Tastes like corn chowder without the corn. Chowder doesn’t require a thickener, but if you want one, go easy with it. You don’t want to mask any of those beautiful flavors!
Ever taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving!
Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way!
Can a barbecue bean soup really be Asian? Tastes like Asian to me. Maybe it’s the sesame oil. Maybe it’s the fresh garlic and ginger. Maybe it’s the barbecue in the beans. Maybe it’s all the ingredients combined. Steve picked out the ingredients and I made the soup per his request. He ate a quart of it over toasted bagel croutons. Guess he liked it. I loved it. I had the last cup this morning for breakfast. That’s when I knew why he ate so much. I would have done the same if there had been more!
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!
A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves!
This is my health cookie. Lots of good stuff, but also tastes good. It’s different, but that’s what we’re about on this site. Different flavors and textures than we’re accustomed to. Orange, dark chocolate, oats, espresso, smoke, Balsamic vinegar and sweet spice are the feature ingredients!
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!
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!
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Fat-free medicine. It’s super hot from the garlic and ginger, so you need the bread or some other carbohydrate to chew it with. Any bread will do. I also like it with Russian black bread. Do not serve this to guests. It’s personal.
White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!
Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!
A simple fried wild rice dish with broccoli, sauteed onion and celery, with fresh carrot ribbons. A little curry, garlic, salt and pepper is all you need to season. A low fat rice dish made to please and satisfy!
Steve’s losing weight, but he’s not going the fat-free route. He still wants a little veggie mayo on his tomato sandwich.
So this is what we do. We still spread one half of the bread with Tomato Onion Salad Dressing – that is essentially fat-free, and it adds great flavors to the sandwich, then we spread only one half of the bread with the veg mayo, and not much either.
It worked out perfectly. I did one sandwich on toasted French baguette (that was his breakfast) then the other on toasted pretzel sub roll (that was his lunch).
A little fresh grind black pepper finished it off with style. So simple. So delicious!
Is this the most perfect tomato or what? All summer I waited for a tomato like this and at the end of summer I finally got it.