Tomato Corn Curry Rice

TOMATO CORN CURRY RICE

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!

Makes 8 cups rice and 6 cups tomato corn

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Weight Reduction Soup (WRS) Program

WEIGHT REDUCTION SOUP (WRS)

FAT-FREE CABBAGE SOUP 

This is my new favorite soup. I love everything about it. It’s simple, easy, doesn’t cost much and it makes a ton. This will be Steve’s and my lunch for the week. Today, for lunch he had 5 cups. This soup is definitely a keeper! I’m going to reduce my weight by eating this soup and lots of it. I just know it to be true, before I even start my WRS program! Ready? There is no part of any animal nor any fat in this soup! 

Makes approx. 45 cups

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Fat-Free Animal-Free Tomato Sauce

FAT-FREE ANIMAL-FREE TOMATO SAUCE

Totally fat-free and animal-free? Are you kidding me? Don’t tell anyone. Just serve it. It satisfies like ground meat and feels like there is definitely a fine oil in this fine sauce! Go for it!

Makes about 7 cups

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Red And Greasy (that means tomato sauce)

 

RED AND GREASY

Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice!

Makes 9-1/2 cups

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Anti-Beef Crumble Chili – fat-free (FF)

ANTI-BEEF CRUMBLE CHILI – fat-free (FF)

Red rice is my new Anti-Beef Crumble. It works beautifully, with no suffering imposed. Now, that’s a good day, when I find a better way to prepare traditional food absent the cruelty. Revolutionary is what it is. Right in front of us the whole time. For all you who prefer not to eat soy, this Anti-Beef Crumble is for you!

Makes 9-3/4 cups

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AFC 5 SPICE Tomato Soup

AFC 5 SPICE TOMATO BEAN SOUP

Fat-Free and still delicious! Cabbage, celery and carrots combined with Roman beans in a spicy tomato sauce. Salsa and fresh lime give it an extra kick and AFC 5 SPICE ramps up the flavor profile!

Makes 11-1/2 cups

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Asian Barbecue Bean Soup

ASIAN BARBECUE BEAN SOUP

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!

Makes 5 cups

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SPINACH TOMATO LINGUINI BOWL

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SPINACH TOMATO LINGUINI BOWL

Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw!

Makes 16 cups

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BAKED VEG CHEESE AND VEAL CANNELLONI

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. 

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP

FAT-FREE BAKED BEAN & ROASTED TOMATO SOUP

Bush’s Beans proves that you don’t need fat nor oil to enjoy good tasting baked beans, and you don’t need it in a soup either!

Makes 7-1/2 cups

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GINGER GARLIC TOMATO REBOOT

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GINGER GARLIC TOMATO REBOOT

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.

Makes 3-1/2 cups

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SHARON’S MANICOTTI

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SHARON’S MANICOTTI

This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.

Makes 11 stuffed pasta and 5-1/4 cups sauce

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SWEET CARROT MARINARA

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SWEET CARROT MARINARA

 A wonderful fat-free marinara sauce with a sweet red pepper and carrot base – neither discernible but necessary to the enjoyment of the sauce!

Makes 6-1/2 cups

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RED VELVET SOUP

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RED VELVET SOUP

Wow. Nice. Nice. Nice. Restaurant friendly! Mostly fat-free! Who would of thought that lima beans and beets could taste so good?

Makes 4-1/4 cups

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GIMME LEAN SAUSAGE AND TOMATO

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GIMME LEAN SAUSAGE AND TOMATO

A plant meat and veggie saute. Tastier and more satisfying than the animal counterpart! No leap needed here. Low-fat too!

Makes 6-1/2 cups

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TOMATO SANDWICH FOR STEVE

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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!

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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.

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TOMATO ONION SALAD DRESSING






TOMATO TAPENADE

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TOMATO TAPENADE

Sun-dried tomatoes and Kalamata olives processed with garlic, green peppercorn and capers in a Tomato Onion Salad Dressing! Perfect texture, perfect flavors.  Low fat, but you wouldn’t know it! So easy to make. Serve on toasted or broiled baguette slices as an hors d’oeuvre!

Makes 1-1/2 cups

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TOMATO BRUSCHETTA

TOMATO BRUSCHETTA

Nobody is going to miss the oil on these appetizers. Just don’t tell anybody it’s fat-free. If you say that, they won’t want to eat it. Just serve it and they’ll love it. Good quality ingredients – remember that! It’s mostly fat-free – just a teeny bit in the tomato spread. 

Makes as many as you want

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TOMATO ONION SALAD DRESSING

TOMATO ONION SALAD DRESSING

Just a tiny bit of oil brings the pureed solids to a happy place for the palate! The olive juice, ground fennel and liquid smoke help bring out the richness of the tomato, while the onion and garlic create a surprisingly fresh flavor quality, making one think it’s a fresh tomato dressing! Use over green salads.

Makes 1-3/4 cups

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MARINATED TOMATOES AND FRESH HERBS

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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.

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VEG DOG AND KRAUT BURRITO

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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

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