5/5/15

Low Fat Cornbread (egg-free, oil-free, gluten-free)


2 cups finely ground cornmeal
2 tsp baking powder
1/8 tsp salt
1 1/2 cups non-dairy milk
1/4 cup applesauce
2 T agave
1 Flaxseed egg

  • Preheat oven to 375
  • Combine all ingredients
  • Mix well
  • Pour into 8x8 or 9x9 square pan
  • Bake 25-30 minutes, until toothpick comes out clean

Creamy African Sweet Potato Stew


2 large onions, sliced into half rings
3 carrots, diced
4 stalks celery, diced
6 cloves garlic, minced
3 sweet potatoes, cubed
2 cups vegetable broth
1 cup water
1 28 oz can diced tomatoes (no salt added)
2 T onion soup mix
1 tsp salt, or to taste
1/4 tsp black pepper
2 T peanut butter or sunbutter
1 cup almond milk, or lite coconut milk
1 15 oz can chickpeas, drained and rinsed
2 cups frozen chopped spinach

  • Combine all ingredients in a large pot
  • Bring to a boil
  • Simmer for 30 min- 1 hour, until sweet potatoes are soft

5/1/15

Gourmet Green Beans


2 1/2- 3 lbs green beans, trimmed
1 lb cremini mushrooms, sliced
6 cloves garlic, minced
3 T soy sauce
1 T agave
black pepper, to taste
1/3 cup chopped walnuts, or dry-toasted slivered almonds
juice and zest of 1 small lemon or 2 T lemon juice
  • Boil green beans for 15 minutes, drain, and set aside
  • Saute mushrooms in soy sauce, until little liquid is left
  • Add garlic, agave, and black pepper and continue to heat
  • When there is almost no liquid left, add nuts
  • Continue to heat for about three minutes, stirring constantly
  • Add green beans and lemon juice, mixing until evenly coated

Amazing, Cholestrol-free, Low-Fat Potato Kugel


1 cup mashed potatoes (about 2 medium potatoes)
8-10 medium-sized yukon gold potatoes, grated
2 onions, grated
4 flax seed eggs- (golden flax seeds work better than the dark ones in this recipe)
1 tsp salt
1/2 tsp black pepper

  • Preheat oven to 375
  • Combine all ingredients and mix well
  • Pour into a 9x13 pyrex dish, or the like
  • Smooth out the top
  • Bake for 1 hour and 15 minutes
  • Broil for another 5-8 minutes to crisp the top



Healthy Coleslaw


1 14 oz bag classic coleslaw mix
1 red pepper, diced
1/2 cup thinly sliced green onion
1/2 cup cashew mayo
1/4 tsp black pepper
3/4 tsp salt
1 tsp onion powder
2 T apple cider vinegar
1 T agave

  • Combine coleslaw, pepper, and green onion in a large bowl
  • Mix the remaining ingredients in a separate bowl, until smooth
  • Pour dressing over coleslaw mixture and toss to coat

4/17/15

Spinach Potato Bites


10 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour
1 onion, diced
6 cloves garlic, minced
1 lb frozen spinach, defrosted
  • Boil potatoes in a large pot for about 15 min, until soft
  • Add milk, salt and pepper
  • Mash well
  • Add the potato starch and flour and mix well
  • Saute onion and garlic in vegetable broth or water
  • Add spinach and continue to heat until little or no liquid is left
  • Combine spinach mixture and mashed potato mixture
  • Refrigerate for an hour or two or overnight
  • Form into balls- about 2 T in size, and place on a slightly greased cookie sheet (about 15 per sheet)
  • Bake at 375 for 25-30 min until slightly brown
  • Let them cool off completely before removing from the pans

Rice Pilaf


1 large onion, diced
2 cups grated carrots
1 tsp salt
1/2 tsp black pepper
1 T dried parsley
1 T dried chives
2 cups brown rice
5 cups vegetable broth

  • Saute onions and carrots in some vegetable broth or water, until soft
  • Stir in the rice and continue to heat for about 5 minutes, stirring continuously
  • Add spices and vegetable broth and bring to a boil
  • Cover and simmer for about 45 min until rice is fully cooked