This is a super low calorie dessert – and while it might not be Tiramisu – it is a lovely sweet treat you can eat while remaining faithfully on your diet!
Summary: Low Calorie but delicious dessert
Ingredients
2 large Apples, cores removed
2 T. dried Blueberries (or Cranberries)
1/4 c. Raisins
2 dried Apricots (chopped)
1/2 t. freshly Grated Ginger
1/2 t. Cinnamon
1/4 c. Orange Juice
1/4 c. Apple Juice
2 t. Honey or Agave Nectar or Maple Syrup
Instructions
Preheat oven to 350 degrees
Place apples in small baking dish – hole side up
Mix berries, raisins, apricots,, ginger, cinnamon and juice and fill apples with mixture
Sprinkle any excess over the top of the apples.
Bake 20 minutes. Place on individual plates or small bowls and drizzle with honey (or agave or maple syrup)
Variations
Stick a few cloves in the apple before baking if you like them
Experiment with the juice you stew the apples in – Apricot Nectar?
Root Vegees, Golden Beet, Sweet Potatoe and Butter Potatoe
Recipe: French Green Lentil, Golden Beet and Sweet Potatoe Soup
Summary: Rich french lentils and chopped vegees in a broth of indian spices
Ingredients
1 1/3 cup Puy lentils
6 c. vegetable stock or water
1 golden beet, peeled and shredded
1 small sweet potatoe, peeled and thinly sliced
1 small potatoe, diced
1 c. organic coconut milk
Cold pressed olive oil
1 T. grated ginger
2 T. chopped onion
1 t. ground coriander
1 1/2 t. cumin
1 t. turmeric
1/2 t. asafetida
2 to 3 T. coconut cream
salt
pepper
optional garnish coconut yogurt and fennel or coriander leaves
Instructions
Bring 4 c. stock or water to a boil. Add lentils. Reduce heat, add potatoes, simmer 15 minutes.
Add beets, coconut milk, and the rest of the water or broth. Continue simmering for 5 minutes until beets are tender.
Heat olive oil in small pan over medium heat. Saute ginger, oinion, coriander, cumin and turmeric. Cook 3 minutes. Stir in asafetida and coconut cream.
Stir the ginger-onion mixture into the lentil mixture. Season with salt and pepper.
Serve with optional garnishes
Quick Notes
This soup is perfect for a cold, winter night.
Cooking time (duration): 1 hour
Diet type: Vegan
Diet (other): Low calorie, Reduced fat, High protein, Gluten free
Summary: There are only a few foods I get cravings for….chocolate, deep fried spring rolls, kung pao tofu….and miso soup. Especially if I’m feeling run down – Miso soup does an amazing job of nourishing me and it always tastes good. I like this recipe because it has alot of value-added vegees not just the traditional broth with seaweed and a few squares of tofu.
Ingredients
2 t. ghee (or sesame oil for vegan)
2 t. grated fresh ginger
1/4 t. asafetida
2 T. tamari or shoyu 2 t. miso
8 c. vegetable broth
Optionally any of the following
1 bok choy, sliced crosswise in thin strips
handful of dried Shitake mushrooms
1/2 c. thinly sliced daikon radish
1/2 c. thinly slice zucchini
1 small leek, cleaned and thinly sliced
handful of dried rice noodles, broken into small pieces
1/4 c. small cubes of tofu
2 t. chopped cilantro
Instructions
Heat ghee, saute ginger 3 mintues
Stir in everything else (except noodles if you add them)
Bring to a boil, Simmer 10 minutes
Add noddles (if you decide to) Simmer 20 minutes more
Add miso and serve.
Quick Notes
I like chickpea miso because I try to limit my Soy intake.
Summary: Try this on roasted vegees, rice or omelets. It’s REALLY good!
Ingredients
1 jalapeno chile, seeded
1 large bunch cilantro, stems removed
1-2 garlic cloves
1/2 c. olive oil
1/4 c. water (optional)
juice of 1 lime
1/t. ground cumin
sea salt to taste
Instructions
Coarsely crop the chile, cilantro and garlic, puree with 1/4 c. water and oil. Add lime juice and cumin. Salt to taste.
Quick Notes
modified from Deborah Madison’s recipe in Vegetarian Cooking for Everyone
Trader Joe’s Pancake and Waffle mix is wheat, peanuts, nut, milk and diary, soy and corn free! Since this list contains many of the allergy culprits this mix bodes well for any person avoiding these foods or allergic to them. Also sugar free!
Most importantly the waffles are delicious and lose nothing from the lack of wheat. The main flour is rice flour with some tapioca and arrowroot flour as well.
Light with a spongy textures inside, crisp, crunchy outside. We made ours with dairy free Sweet Cream and warmed up dark Morello Cherries – also from TJoe’s for a satisfying and delicous Sunday brunch.
Summary: easy to make, rich and creamy Vegan soup guaranteed to confuse non-Vegans
Ingredients
1 1/2 cups sliced onions
1/4 cup rolled oats
6 cups chopped zucchini (3-4 medium zucchini)
2 1/2 cups water
1 teaspoon salt
1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
1/8 teaspoon black pepper
1 1/2 tablespoons tahini
2 teaspoons umeboshi or rice vinegar
1 tablespoon fresh lemon juice
Instructions
In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper. (If using fresh basil, see below.) Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes. In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, lemon juice, and fresh basil until well blended. Return the mixture to the pot, reheat, and simmer for 5 minutes. Serve immediately.
From The Ultimate Vegetarian Cookbook by Roz Denny with some modifications. Use the butterless and milkless options for Vegan Corn Chowder. This is one of my all time favorite soups. I must have made it over a hundred times. It tastes even better the next day reheated but is good from the get go.
INGREDIENTS:
1 onion, chopped
1 garlic clove, crushed (optional)
1 medium size potato, chopped
2 stalks celery, sliced (optional)
1 small green or anaheim pepper, seeded and sliced
2 T. olive or sunflower oil
2 T. butter or more oil
4 c. stock or water (use part milk if you want)
salt and ground black pepper
1 – 7oz. can lima beans or 1 c. dried (cooked)
1 1/4 c. corn, fresh, frozen or canned
pinch dried sage (optional)
Optional: If using dried lima beans, cook. I use a pressure cooker with 1c. dried beans, 2. c. water for 4 minutes with a ten minute break before releasing pressure.
Put the oinion, (garlic), potato, (celery) and pepper into a large saucepan with the oil and butter.
Heat the ingredients until sizzling, then turn the hear down to low. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occasionally.
Pour in the stock or water, season to taste, and bring to a boil. Turn down the heat, cover and simmer gently for about 15 minutes.
Add (milk), beans and corn – and the sage. If your using canned corn and the broth tastes good, you can add that too. Simmer for 5 minutes. Check for seasoning and serve hot.
This soup is so easy to make and really is delicious despite the simplicity of the ingredients.
This recipe is from Vegetarian Cooking for Everyone by Deborah Madison with slight modifications
2 T. Olive oil or butter 2 Onions, finely diced 3 small bay leaves 2 pounds potatoes, peeld, Salt and freshly cracked pepper
Heat the oil in a heavy soup pot over medium heat, add the onions and bay leaves and cook slowly. Meanwhile, slice up potatoes to the size and shape you like.
Add the potatoes, raise the heat and saute, stirring frequently until a glaze starts to build up on the bottom of the pot, about 10 minutes. Add 1 1/2 teaspons salt and 1 c. water. Scrape the bottom of the pot to loosen the solids. Add 2 quarts of water and bring to a boil. Lower heat and simmer, partially covered until the poatatoes are soft, about 30 minutes. Remove bay leaves, taste for salt, season with pepper.
This recipe was hearty, satisfying, rich tasting and also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!
from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar
4 servings
STEP ONE
1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped
STEP TWO
1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)
1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.
2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.
VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.
This is my favorite soup. It has an excellent combination of flavors and a lovely texture.
1 2 lb. butternut squash ( comes out well with pumpkin or acorn squash too)
4 T. butter
1 large onion, chopped in big pieces
2 leeks (white part only), sliced
4 c. water
Sea salt and pepper
Peel and remove seeds from squash, slice squash, onions and leeks. Saute onions and leeks in 2 T. butter for 2 -3 minutes. Add the squash and water, bring to a boil. Cover and simmer for 30 minutes, or until squash is tender. Blend and eat. This soup freezes well – although it’s most delicious completely fresh.
From The Ultimate Vegetarian Cookbook by Roz Denny with some modifications. Use the butterless and milkless options for Vegan Corn Chowder. This is one of my all time favorite soups. I must have made it over a hundred times. It tastes even better the next day reheated but is good from the get go.
