Umami Sauce Recipe (vegan, low-fat, gluten-free, oil-free)

If any of you are familiar with the restaurant True Food Kitchen, you may know they make a sauce for their Brussels sprouts called umami sauce.  Umami is one of the 5 flavors identified by our tastebuds; salty, bitter, sweet, sour, and savory or umami.  Their sauce is AMAZING!  Unfortunately, as is the case with most restaurant food, it’s loaded with fattening oil.  I found the recipe online but tweaked it to significantly reduce the fat and cut the oil.  If you can find oil-free hummus, this would be considered an oil-free dish.  The hummus I had on hand did contain a small amount of oil.

I roasted a mixture of Brussels sprouts, butternut squash, onions and white beans (pictured) to serve with the sauce, but you could use this sauce with any vegetable, bean, grain or even as a salad dressing.  Enjoy!

Lentil Patties (vegan, low-fat, gluten-free, oil-free)

Nothin’ fancy about these veggie patties, but they are easy, tasty and satisfying.  I ate mine plain, with catsup, but I would love to try one on a whole grain bun with caramelized onions and all the fixins.  Yum.  Make sure to use certified gluten-free oats and soy sauce (tamari) if you need these to be bona fide gluten-free.

Cherry Chocolate Ice Cream! Non-dairy, low in fat, no sugar added.

I bought organic frozen pitted cherries from Costco recently and decided last night to actually do something with them besides eat them one by one out of the bag like I had been (they are like candy!).  This is one instance (of many) when a Vitamix is the most amazing kitchen appliance you could hope to have.  Love that thing. This creamy, delicious dessert is ready in about 2 minutes, and that includes gathering ingredients!  It’s so sweet, you can’t believe there isn’t added sugar.  Of course, when you sprinkle a few vegan mini chocolate chips on top as I did, that changes the no-sugar-added thing, but it doesn’t add much.  You only need a few.  I always have peeled, frozen bananas in the freezer for just this occasion.  Enjoy!!

Lose and Maintain Weight WITHOUT Dieting!

According to results of a study published in the Journal of Clinical Psychology, nearly 50% of people make New Year’s Resolutions.  Can you guess what was at the top of the list as the most common resolution?  LOSE WEIGHT!  Considering that most people (over 66%!!!) are overweight or obese, this makes perfect sense.  There’s a big FAT problem though.  Diets DO NOT WORK.  98% of people who “go on a diet” gain the weight back eventually.  A sad situation, and extremely defeating for those who put forth so much energy, and often money, into calorie counting, weighing and measuring, portion control, starving, and essentially not having any fun with food.  (Note: While it’s true that regular exercise is important for many reasons and absolutely should be part of everyone’s life, diet trumps all – for health and weight loss both.   In other words, if a person is overweight and begins eating right without exercise he/she will lose weight [until they likely plateau.  Then it’s time to move!].  If they still eat like crap but begin exercising only, the weight will be less likely to come off, and of course they will be continuing to put their body at risk for disease.)

Yesterday morning, 1/3/13, I weighed myself.  This isn’t something I do too often.  Never really cared for it.  But, out of curiosity and to make sure my weight is in check, I step on the dreaded scales once a month or so.  I have always been very anal about my weight; old habits die hard I guess.  Anyway, I weighed in this morning at 120.5.  Not a bad number to start the year with.  My intention for sharing this with you is not to brag or toot my own horn, but rather to show you what can happen when you stop traditional dieting and EAT!  I, like most, have tried pretty much every diet out there.  As I mentioned, I was obsessed with my weight and even though I was never really heavy, I had some extra pounds I really hated; hence, the dieting.  And as is standard operating procedure with all diets, I would lose weight, and gain it back.  I played around with those 10 pounds for years, shooing them away and ultimately letting them back in.

All this changed when I started EATING, and stopped practically starving myself while counting calories and points.  How is this possible, you ask?  It’s possible because the body inherently knows what to do with the right foods.  Put quite simply, fat in our mouths becomes fat on our body.  It’s true we need fat to survive.  However, our requirements are quite small (same with protein), and they most certainly aren’t meant to come from highly processed nutrient-free oils, which are rampant in processed and restaurant/fast foods.   The foods with the highest percentage of fat are the foods that make up the majority of most people’s diets: animal foods and oils.  When I struggled with the extra weight, I was no exception to this rule.  I was always grossed out by meat in general, but I believed I needed the “protein” and told myself as long as I ate lean meats like chicken and turkey, I’d be ok.  And don’t forget the low-fat dairy; I ate quite a bit of it.  If only I’d known that chicken contains only slightly less fat than the leanest beef! And while dairy products can be low in fat, they are cancer promoters and create all kinds of problems for human bodies (great for baby cows, not great for humans.  And actually, the low-fat varieties are more cancer promoting than the higher fat ones, since the pesky dairy protein casein is concentrated in the lower fat versions – this happens when the fat is removed).  So, as I said, too much fat in the mouth equals fat on the bod.  Complex carbohydrates, on the other hand, are used for energy and metabolized by the body efficiently.

So, that’s how I did it.  I began eating a plant-based diet filled with whole foods.   I loaded up on whole grains like oats and brown rice, vegetables including delicious potatoes of all kinds, fruits and legumes/beans.  The only fattening plant foods that are also whole foods are nuts, seeds, avocados, olives and coconut.  As long as you don’t go ‘nuts’ on those foods, you can eat as much as you want of the other whole foods and weight will no longer be an issue.  There is no counting, weighing or measuring.  I am no longer hungry all the time, and feeling deprived.  Honestly, the cravings for the crap go away fairly quickly.  Over the holidays, I even ate things I don’t normally eat, exercised a little less, and my weight stayed the same.  When I go on vacation, I can still treat myself because the majority of what I’m eating, the majority of the time isn’t contributing to weight gain. I’m in my mid 40’s and am thinner than I was in high school.  I haven’t been on a diet in years and I LOVE to eat!  If you want to lose weight and keep it off, consider changing your diet and making it a way of life.  Your scales, and your health, will thank you.

Stuffed Acorn Squash with Creamy Gravy! Vegan, Oil-Fat-Gluten FREE!

So, I bought 2 acorn squash to decorate my Thanksgiving table and they’ve been sitting on my kitchen counter ever since.  I finally decided to cut those bad boys open and do something with them.  What a favorable result!!!  If you are pressed for time, this isn’t the best dish to make, unless you omit the gravy….then it’s not bad.  The gravy on it’s own isn’t time consuming or difficult, but if you stick it in with the other steps for the squash, it adds up.

*If you’ve ever cut a raw acorn squash before, you know how difficult it can be. To make this process easier, next time I will roast the squash whole first, for maybe 10 minutes, then cut it in half, and finish cooking.  Not sure if 10 minutes is the magic number but the squash would have to be softer than when they went in!  Give it a try.  Without this step, the squash takes about 35 minutes to cook.  I prefer scooping out the seeds and stringy stuff after its cooked – it comes out much easier that way.

Winter Spice Cookies

Winter Spice Cookies

These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew.  Usually I make things a few times after I create them before posting the recipe but not this time.  I’m just that eager to share.

I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one.  My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse.  Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing.  Personally, I’m all about dense.  As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR!  The reason I use oat flour in so many recipes is not because I have anything against wheat.  I don’t.  It’s just that wheat is everywhere, in so many forms.  I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.

One more thing.  The batter for these babies is SO good.  I may or may not have eaten an entire cookie’s worth of batter.  🙂

“HAPPY HERBIVORE ABROAD” – Interview with the author Lindsay S. Nixon!!

Linsday Nixon is known as the Happy Herbivore, and has written wonderful and successful low-fat, plant-based cookbooks such as Happy Herbivore, Everyday Happy Herbivore and her brand new book Happy Herbivore Abroad.  This girl LOVES travel and has been practically everywhere!  While in far away lands, she still manages to eat and cook strictly plant-based, low-fat meals.  Her newest book is so awesome.  The recipes combine traditional comfort foods from home with international inspiration and stories of her adventures.

As part of a fun book promotion, she’s giving away 31 copies of Happy Herbivore Abroad, 31 days of December.  Exciting!!  I will be choosing a winner on 12/12/12, at 12:12 PST.  All you have to do is LIKE this post between now and then, or if you don’t have Facebook, Subscribe to Blog Updates on this blog .

I was lucky enough to take some of Lindsay’s valuable time and gets answers to a few questions I was curious to know:

Q. How long did it take you to compile the recipes for HHA?

A. I spend about three to four months writing recipes, but then it takes several more months to turn them into an actual book. The whole process is about a year.

Q. Is the book a collection of just your own creations while living abroad, or does it include dishes you ate in restaurants while abroad, that you adapted?  

A. My second cookbook, Everyday Happy Herbivore, is a collection of recipes I created while living abroad. This book, Happy Herbivore Abroad, is all international dishes — meals and treats from around the world. Some are classic dishes (like Puttanesca or Penne alla Vodka, or Swedish Meatballs!) that I’ve recreated in a healthy, plant-based way. Others are dishes I ate somewhere while traveling (or saw, but did not eat because it wasn’t plant-based), but then came home and figured out how to make myself. You really get to taste the food of the world with this book!

Q. How many recipes does the new book include?

A. I’m unsure of the exact number- – but over 125.

Q. If you could move permanently to a place you visited, where would it be?

A. My work keeps me from rooting down anywhere for too long, but we are planning to go back to Germany for an extended stay, and the South of France this summer as well. We’ll probably stay in both places for a few months. When I retire in a few years, I plan to live abroad.

Q. What foreign land was the most difficult to eat low-fat, plant-based?

A. I think they were all pretty easy, some easier than others, but I didn’t find any one place particularly difficult.

Q. What foreign destination was the easiest to eat low-fat, plant-based? 

A. Italy was very surprising. Traditional Italian foods lend well to being plant-based, but I assumed everything would be drenched in olive oil. To my surprise, most food is prepared with little to no oil. Oil is on the table (sort of how like salt is on the table in America), and Italians drizzle a little on their food before eating. It made eating low-fat and plant-based a breeze. Italy also has a lot of beautiful fresh produce and produce markets — same with Spain and Croatia, which made eating colorful!

Q. If you could give one tip to travelers determined to stick to their healthy ways of eating, what would it be?

A. Have patience.

Q. Do you have an idea for another cookbook? 

A. I’m scheduled to write three more cookbooks (one a year) and am working on my 4th book now 🙂

If you haven’t already, BUY THIS BOOK!!!!  Or, maybe you’ll be the lucky winner on 12/12/12 at 12:12 PST!  Don’t forget to LIKE or Subscribe!  Thanks!

Butternut Squash and Bean Stew!

The butternut squash I bought 2 weeks earlier was calling out to me, I could hear it (not really, but just work with me here).  “How long are you going to let me sit here on the counter before I rot?”  Okay! Okay!  I’ll cook you!  But then what should I do with you?  Well, after I roasted it, I got the idea to cut into bite-sized pieces and make a stew.  The squash and I were glad I did!

They do sell pre-cut squash which would save some time.  Just sprinkle with salt and pepper and roast on parchment covered cookie sheet at 400 for 30 minutes .  I think the roasted flavor adds to the stew, but you could just can add the squash to the pot and cook that way.

Breakfast Quinoa

Quinoa.  Not my favorite grain, but I’ve included it in my diet for several years now as I know it’s super healthy.  It’s packed with protein (a complete protein containing all 9 essential amino acids), fiber (twice as much as most other grains), vitamins and minerals, and it’s gluten-free. I knew it could be eaten as a hot breakfast cereal, and on this cold, drizzly morning I decided to give it a try.  Generally, I have my smoothie which has mixed frozen berries, banana, kale, spinach, flax seeds, etc., but just wasn’t feelin’ it today.  I’m so glad I mixed up my routine.  This hot cereal is so good! Experiment with different fruits and maybe add a sprinkling of chopped walnuts or ground flax seeds.