Red Miso Balsamic Salad Dressing

RED MISO BALSAMIC SALAD DRESSING A concentrated salad dressing that focuses more on taste sensations rather than individual flavors.  Fat-Free!  Makes about 3 cups 1/2 c. Balsamic vinegar 1/2 c. white Balsamic vinegar 1/2 c. carrot juice 1/2 c. fresh squeeze orange juice about 5 whole peeled garlic cloves 1/3 c. red miso paste 1/4... Continue Reading →



Gums (eg. xanthan gum, guar gum etc.) are being used in many food preparations as thickeners and fat replacers, most often unbeknownst to us. It seems that manufacturers started using them absent our permission and now they're everywhere. For whatever reason many people don't like gums being inserted into their foods. They don't like how... Continue Reading →


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... Continue Reading →


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 15.25 oz. can whole kernel corn including liquid 28 oz. can Dei Fratelli Fire Roasted Crushed Tomatoes (substitute diced or... Continue Reading →


TRICOLOR TOASTED QUINOA SOUP Color overload - just what your system wanted! Great flavor, texture. Freezes well. Fat-free too! Easy to make. Long shelf life in back of refrigerator. Breakfast, lunch or dinner - it works for me! Makes 14 cups 10 c. water 1 lb. baby carrots 2 c. sliced celery 1-1/2 lbs. fresh... Continue Reading →


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 Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3... Continue Reading →


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 1 c. water 1 t. xanthan gum powder 12 oz. jar sweet red roasted peppers including liquid from jar - process or blend till smooth... Continue Reading →


DARK HORSE RUSSIAN DRESSING Complex, exquisite. Full-bodied. Smoky with cranberry, cocoa, red wine and orange undertones. This salad dressing is like a fine wine. Serve for special occasions! Low-Fat! Makes about 2-3/4 cups 3/4 c. bottled Russian Dressing by Wishbone 1/4 c. fresh squeeze orange juice 1/4 c. dry red wine - I used Big Red... Continue Reading →

Xanthan Gum – The Thickener of the Future

Xanthan gum is the most versatile elastic thickener and easy-to-use hydrocolloid. Xanthan gum can be used in hot or cold applications, is extremely powerful in small quantities, it provides a rich creamy mouth feel and works synergistically with many other ingredients... Xanthan Properties Temperature : Will hydrate at any temperature. Yes, it's that awesome. Texture: In small... Continue Reading →

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