I used to LOVE sour cream. It was my favorite part about mexican dishes (other than the cheese, of course). I’ve learned to live without since the store-bought vegan brands are highly processed and fattening, with added oil and junk. And quite frankly, I don’t think they taste a thing like sour cream! This recipe is much closer to the real thing, in my opinion. Is it exactly like it? No, but it’s a nice, healthy substitute. And considering it’s got about 16 calories and 1 gram of fat per tablespoon, you can’t go wrong! We enjoyed it on our BBQ Lentil Tacos or with Chili (see Recipes).
Category Archives: Blog
Meal in a Pinch! Hot and Healthy, No-Fat Meal in 5 Minutes!
I came home from a 2-hour appointment that took place during the time I would normally eat lunch. It was 2:30, I was grumpy and nearly passing out from hunger (ok, so I’m exaggerating a tad – but you get the picture. I was HUNGRY!). I needed to put something together fast! Anyone who knows me well, knows I do NOT skip meals. If and when I do, it’s not pretty. Sure, I could have shoved my fist in the peanut butter jar (this may, or may not have happened previously), but I wanted to make a good, nutrient dense, low-fat choice.
I pulled mashed yams out of the freezer – sold by Trader Joe’s. The bag contains frozen “pucks” of cooked sweet potatoes and you simply reheat as little or as many as you need. Genius. Then, I grabbed the frozen chopped kale, also a Trader Joe’s item. And lastly, thank you Trader Joe’s – the frozen brown rice. I threw all these items with some water in a pan and had lunch in 5 minutes. I seasoned it with some hot sauce, Bragg’s Liquid Aminos, lemon juice, sea salt and pepper. I was ready to eat in literally 5 minutes. Not only was it quick, and healthy with no fat, it was GOOD! Since I was basically delirious from hunger while preparing it, I didn’t measure or really even pay attention to amounts used. I will do my best to recount the details in the recipe here, so that you too can have a super quick and healthy meal next time you’re in starvation mode. It would be difficult to screw this dish up so play with it and enjoy!
Amazing Basil Pesto! Oil and Cheese Free, Still Rich and Creamy!
Even though I have a gazillion vegan/vegetarian cookbooks, I don’t refer to them too often. I have this thing about feeling like I have to create the recipes myself. Whatever. Anyway, last night I made my minestrone (I guess I should post that recipe too), but I wanted a pesto to top it off. Prepared pestos and recipes for them contain lots of olive oil, cheese and nuts. Well, this recipe, created by Del Sroufe – author of the Forks Over Knives Cookbook – ROCKS! No oil, no cheese, and fewer pine nuts than traditional recipes. It came out so creamy, so rich, you would NEVER know it didn’t have the traditional ingredients. I haven’t tried it but you can leave the nuts out, and use lite silken tofu, to make it even lower in fat. I seriously licked the blade of the food processor like I’d just made cookies. Ridiculous. If you like pesto, try this recipe!! You won’t be sorry!
Cinnamon-Raisin Oatmeal Muffin Recipe. Vegan, Oil-Free, Low-Fat, Wheat-Free! Good for Breakfast, Snack or Dessert.
I was inspired to create these tasty muffins as I was preparing for a 5 hour flight for which I would be leaving my house at 5 a.m. I knew it would be too early for my usual breakfast smoothie, and I was already planning on packing a PB&J sandwich for later in the day….what would I eat for breakfast?? God knows there wouldn’t be options on the plane. Sure, I could have brought Starbuck’s oatmeal or McDougall’s instant oatmeal (great for travel) on with me but I wanted something different; something substantial, not too sweet, and didn’t need to be warmed. Thus, these Cinnamon-Raisin Oatmeal Muffins were born!
Red Lentil and Rice Soup
Why are they called red lentils when they are pink, and become yellow once cooked? Weird. All I know is they make an amazing soup! Unlike other types of lentils, these cook and break down quickly, and end up soft, almost as if they have been pureed. The first few times I made this soup it was on the stove, but recently I used the crock pot and it was even better. There really is something to slow cooking, allowing the flavors to build and grow. Either way, it’s an easy, delicious meal, any time of year. One of our favorites!!
PUMPKIN LOAF | vegan | oil-free | low-fat | gluten-free option
For any followers out there who don’t love pumpkin, I do apologize. I realize this is my 3rd pumpkin recipe…so far. 🙂 I told you – I love pumpkin. And I’m going to utlilze it as much as I can this fall. The picture shows a loaf made with a combo of dried cranberries and chocolate chips. You can use one, both, or neither – it’s yummy either way!
So, if you like pumpkin, bust out the baking supplies and enjoy this tasty Pumpkin Loaf. It’s easy to make and really satisfying.
Creamy Hummus
I realize hummus recipes are a dime a dozen, and store-bought versions are widely available. However, the one thing they all have in common is a lot of fat. The average prepared hummus contains 4 grams of fat for 2 tablespoons. I don’t know about you, but I could eat that much in a few bites! Most varieties contain oil, which as I’ve said before, is not a health-promoting food. It’s concentrated fat and calories (14 g of fat for just a tablespoon), and truly unnecessary in a dish like this. Prepared hummus also contains tahini, or sesame seed paste. My recipe does too, but only 1-2 tablespoons for the whole batch, which is much less than other recipes or store-bought versions. Use 1 if you want a really low-fat version, or 2 for a little more fat. You’ll see I list truffle oil as an optional addition. You don’t need it but it adds wonderful flavor. I like mine on the lemony side so I use 3 tablespoons lemon juice. Also, the amount of water you add is dependent upon how thick/thin you want the hummus. I always have a batch made up and ready to go. Recently, I spread about 2 TBS on a piece of whole grain bread, laid sliced tomatoes and sweet onion on top, drizzled with balsamic, and sprinkled with basil and pepper. I broiled it for 6-7 minutes. DELISH! See photo below.
2/21/13 UPDATE: I’ve always known cooking your own beans, as opposed to using canned, was a nutritionally superior way to go but I didn’t fully grasp how much better a dish would taste!! Oh my. I recently got a pressure cooker (best. thing. ever.), and after soaking my chickpeas during the day (8 hours), I cooked them with water in the PC for 14 minutes. Then I made my hummus. SO creamy and flavorful. I really had no idea there would be such a marked difference. You don’t need a PC to make your own beans, but you do need to plan ahead. The forethought and time is worth it, trust me. If you use your own beans, use about 2 cups cooked for this hummus.
Roasted Chickpeas Please!
This recipe is from Dreena Burton’s Eat, Drink & Be Vegan, an excellent book, written by a great lady. I omit the oil when I make this dish because I just don’t think it needs it. We’ve been making these for years and it’s become a standard snack in our house. So good!!
Cabbage & Smoked Apple “Sausage” Stew
I’ve served this dish to cabbage haters who loved it, and to meat eaters who went back for seconds. It’s a dish yet to disappoint, and another crock pot recipe – I love those! While it’s technically fall, it’s still really hot here but that didn’t hold me back from making this last night. I’m craving the feelings and flavors associated with autumn. If you think about it, a crock pot is a great way to cook without heating up the kitchen! Works for me.
Delicious and Easy Veggie Chili Recipe (Crock Pot). Unique Ingredients Make This Dish!
Chili. Not the most creative dish, and almost everybody knows how to make it. There are a gazillion recipes out there, and I’ve tried many of them (the ones without meat, of course). For whatever reason, I’ve never been completely satisfied with any of the chili dishes I’ve made, whether I followed a recipe or made it up myself. I always felt like there was something missing, and I couldn’t describe or figure out what that something was. Also, I always made it too spicy, and as I’ve said many times, I’m a spice wimp. All this changed last night. Finally!
The mushrooms and cauliflower may sound like strange additions but trust me, they work. You can’t really taste them but they add a nice texture and I’m sure contribute to the overall flavor. The real secret in the great flavor, I believe, comes from the baked beans and liquid smoke. The fresh corn is a great addition, especially now when corn is in season. Add more chili powder and maybe some cayenne if you like your chili spicy. Try it and let me know what you think.