$ 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.
GREEN TOFU CHOP
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!
Makes 4 cups
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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?
Yup.
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.
Eat with pleasure.
FATTY VEGGIE SANDWICH
Toasted potato bread slices spread with veggie mayo on one, creamy peanut butter on the other. Top with dill relish and mustard. Add the veggies: crisp iceberg lettuce, ripe tomato and sweet onion, with a fresh pepper grind finish. A good morning afternoon evening delight!
Makes as many as you want (preferably one per person)
AFC SPICY SPAM AND EGG SALAD – for sandwiches
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!
Makes 5 cups
1/2 c. serving = 45.5 calories, 2.1 grams fat
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A veggie hot dog that only contains 50 calories? Breakfast, lunch, dinner, snack? It’s a good, economical way to stay on your diet path.
Boil them till hot or place in microwave till hot and they’re good to go. There’s no need to fry them, they’re that good.
The texture is very much like the animal version, only better and better for you and the planet, which is your home don’t forget.
SMART DOG ROLL-UPS
This is one of my favorite lunches when I’m working at home. It doesn’t take long, it’s easy and it satisfies all my taste buds!
Makes as many as you want, but I only have 1 Jumbo veg dog cut in half to make 2 roll-ups
GRILLED CHEESE AND PEPPER TORTILLA SANDWICH
Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?
Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!
Makes 1
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AFC WILD PUMPKIN SEED SAUSAGE BURGERS ©
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!
Makes 10 burgers
VEG HAM AND EGG SALAD
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!
Makes 5-1/3 cups
BARBECUE SEITAN SANDWICH
Pieces of seitan sautéed in Thrive algae oil, then steamed in a barbecue sauce. Served on toasted Italian bread with dill relish and mustard. Simple, easy, great taste and texture!
Makes 4 sandwiches
My goal is to lose 5 lbs. per month. For the third month I’ve reached that goal. For weeks I weighed myself everyday, then only when I felt like it. Now it’s about every ten or so days, usually after a weekend, but not always. My final weight for the month is usually taken on the 30th of the month.
I’m pretty much going by the Circle Of Fat-To Fat-Free on what I eat (besides being animal-free). One half of the time I eat fat-free, then the other half is divided into low fat, medium fat and fatty. So far it’s working. I’m estimating everything, so the lines are blurred. Just being on some kind of weight control program makes one lose weight, although for the first three weeks of essentially no fat, the scale went up and down like a yo-yo. Sticking with it seemed to be key, at least for me. Eventually the scale moved and stayed moved. Then the yo-yo effect starts over again, but at a lower weight. I’m good with that.
My mother died. I had a sinus infection, then got a bladder infection, then upper respiratory and just got done with what I think was the flu. I didn’t get medicine for the flu, because I wanted my body to beat the illness it by itself. I figured if that happened, then my immune system would strengthen. I did take antibiotics for the bacterial infections, and maybe I didn’t really have the flu, since my fever soared to 103 degrees, but I don’t have a fever now, so I’m okay.
Perhaps the fever upped my metabolism and is responsible for the success of losing 5 lbs. a month. Stress, especially of losing such a powerful force in my life, my mother, tended to make me eat more. I don’t know the actual why of losing that 5 lbs. per month, except that maybe because I posted it, I felt compelled to succeed. Anyway, I’m back to work after nearly a month of grieving and processing and healing and bingeing on a lot of Netflix. I kept recalling what my mother had said to me decades ago regarding my work, “the animals need you”. Then I attended to when Hillary Clinton said in her concession speech, “…fighting for what’s right is worth it”. I think what she meant was ‘worth the pain of losses’. I’ve known many losses in my animal rights endeavors – in every realm of those endeavors. And sometimes when the body gets sick the mind gets weak, especially when progress is so slow. But I’m feeling better. Top of the mountain I’m at today. I’m optimistic.
After I weigh in on the last day of the month, I let my body know that I’m not starving, by eating more fat for a few days. I figure that will jack up my metabolism. Then about mid-month or just before it, I buckle down and focus on not gaining the 5 lbs. back and on losing 5 lbs. more.
The most recent morning after my 5 lb. weight loss success I made myself a Fatty Veggie Sandwich and loved every bite! A perfect breakfast.
Toast 2 slices potato bread. Spread one slice with peanut butter and the second slice with veg mayo.
Spread dill pickle relish on top of peanut butter, then squirt with a little mustard.
Top mayo side with lettuce, tomato and sweet onion.
Sprinkle all with fresh grind black pepper.
Lots of fat, but lots of veggies too! I like that. So of course I look forward now to the day that I make my weight goal.
TOMATO SANDWICH FOR STEVE
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.
THE GREEN STOGIE
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!
Makes 1
VEG DOG AND KRAUT BURRITO
Cooked Jumbo veg dog, raw whiskey sauerkraut, chopped tomato, dill relish, chopped red onion and fresh cilantro rolled in a spinach flatbread drizzled with mustard. See? Fat-free CAN taste good!
Makes 1
HOT DOG SALAD SANDWICH SPREAD
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!
Makes 3-1/2 cups
AFC EARTH BURGER©
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!
Makes 8 cups burger dough
