My Vegan Berry Sirvet Sparkler is only 70 calories and deliciously refreshing.
Using a small scoop, place 1/4 cup, or about four spheres, of raspberry sorbet in a glass, top off with Lacroix berry-flavored sparkling water and watch it foam and fizz, turning the prettiest colors. Sip it down with a paper straw.
Ahhh…
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Vegan Creamy-Cheesy Pasta with Sauteed Mushrooms and Onions
Yield: 1 serving (2 with a side salad)
App. 350 calories for entire recipe!
Decadent, delicious, low-fat and low-cal, this quick recipe is unbelievably tasty and satisfying.
By now, most of you know that my main calorie-saving secret for pasta is Shirataki (20 calories for 8 cooked ounces). Find it in a pasta-in-liquid filled pouch in the cold section of some grocery stores, including Whole Foods.
For this recipe, the other key low-cal ingredient is my Blooming Platter Mayo found on my website of the same name (and below).
Mayo in a pasta dish that isn’t a salad? Odd-sounding I know. But my mayo is silken tofu-based so it can be used whenever a savory creamy binder is needed, e.g. in place of cream, sour cream, or condensed soups in recipes. And it is, of course, the perfect tasty, thick, and creamy mayonnaise substitute at 10, rather than 100, calories per tablespoon.
Nonstick spray
1/2 red onion, slivered
1 cup sliced raw mushroooms
2 to 4 tablespoons white wine or water
8 ounces Shirataki pasta, rinsed and drained
2 to 3 tablespoons Blooming Platter Mayo (only 10 calories per tablespoon!)
2 tablespoons shredded vegan cheddar
2 tablespoons shredded vegan parmesan
1/4 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
2 tablespoons pine nuts, smoked almonds, or a combination ( I like the combo)
Spray a large skillet with a couple of squirts of nonstick spray and heat over medium or medium high heat. Add onion and mushrooms and saute for about 1 minute, stirring continually. Add white wine or water and continue sauteing just until vegetables are barely soft. Stir in remaining ingredients, except nuts, and heat through, stirring, until cheese is melted. Stir in nuts and serve immediately.
Blooming Platter Low Calorie 4-Ingredient Mayo
Yield: 2 cups (only 10 tasty calories per tablespoon)
16 ounces (1 pound) silken tofu
Juice of 1/2 medium lemon
1/4 teaspoon garlic powder
Black salt to taste (sea salt may be substituted but Indian black salt–at Indian markets and online–lends a sulphury, eggy quality that is perfection)
Blend together in a food processor or blender for 3 or so minutes until completely combined, thick, and creamy. Store in an airtight container in refrigerator.
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Grilled Onion Tacos (vegan)–oh, wow!
These are fast, inexpensive, nutritious and, perhaps best of all, a rave in the flavor department.
I heard about onion tacos recently when I caught the tail end of Splendid Table, so I have no idea how the cookbook author made hers or who she was. But here is how I make mine:
I warmed two corn tortillas, spread each with a tablespoon of garlic hummus, piled in some arugula followed by freshly grilled onions– though sauteed or roasted would be great too), pico de gallo with plenty of cilantro, a dab of vegan sour cream, and plenty of lime on the side for squeezing over.
I wouldn’t change a thing, but riff away. They were exactly what I craved after a 4-mile Beach Walk.
Happy Sunday!
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I had to do it…follow up my Single Vegan Microwave Chocolate Chip and Oatmeal-Chocolate Chip Cookies with a yummy peanut butter version.
Like the others, it is ready in under 5 minutes, including 1 and 1/2 minutes of microwave cooking time.
First try was the charm and I discovered that
chia/flax/egg substitute not necessary.
Save 96 calories by using stevia!
Recipe:
3 tablespoons flour (I use white whole wheat)
2 tablespoons Stevia or Demerara sugar
1 tablespoon vegan butter
1 tablespoon peanut butter
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond extract
1 tablespoon vegan dark chocolate chips or small chunks
1 tablespoon roasted and lightly salted peanuts
A few grains sea salt if peanut butter is on the sweeter side
In a small bowl, mix together all ingredients with your fingers. Pat into a cookie shape about 1/2 inch thick on a microwave-safe plate. Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Devour warm or slightly cooled/cooked and it will hold its shape.
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A heaping bowl full of vegan umami… and only 75 calories for the entire meal!
By now, most of you know that my secret to being able to eat 8 ounces of cooked pasta and only sacrificing 20 calories (as opposed to hundreds) is Shirataki.
And because it is so light, it seems to call out for lighter, brighter ingredients. But today for some reason, I was really craving depth of flavor and that Indescribable umami.
So I went in deep and earthy with mushrooms, miso paste, and sage. My trick to making calorie dense pastes stretch is too thin them with a bit of water. This works beautifully for miso paste, nutbutters, and the like, although miso paste isn’t nearly the calorie hit that nutbutters are.
Here’s my simple recipe:
Vegan Unami Mushroom Pasta
Yield: 1 serving
3 tablespoons water
1 tablespoon yellow miso paste
1 cup sliced fresh shiitake mushrooms
1-8 ounce package Shirataki, rinsed and drained
1 tablespoon minced fresh Sage or one teaspoon dried (but I highly recommend the fresh)
1/8 teaspoon garlic powder
Sea salt and freshly ground pepper to taste
In a large skillet over medium-high or medium heat, whisk together water and miso paste until well combined. Add mushrooms and saute for a couple of minutes until coated with the miso sauce and softened. Stir in remaining ingredients except garnish. Serve immediately in a bowl topped with a sprig of fresh Sage.
Though this dish isn’t particularly Asian with the addition of the sage, I love to eat it with chopsticks because of the Shirataki and the Miso and just how much fun it is.
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Single Vegan Microwave Oatmeal-Chocolate Chip Cookie!
It is ready in under 5 minutes, including 1 and 1/2 minutes of microwave cooking time.
It took three attempts over three days, but I finally got it right. Recently I posted my recipe for a single vegan microwave chocolate chip cookie, but wanting something with some more healthful ingredients in it, I decided to try an oatmeal version.
Bob, my fiercest critic and greatest supporter, said the first one tasted good – a far cry from his “not bad” – but crumbled into a heap. So I tried it again and created an oatmeal-chocolate chip pancake.
Today’s version, however, was perfect: delicious, cookie-like in texture, and sugar-free because I made it with stevia, though you could use Demerara sugar if you prefer.
Recipe:
2 tablespoons flour (I use white whole wheat)
2 tablespoons old fashioned oats
2 tablespoons Stevia or Demerara sugar
1 tablespoon vegan butter
1 teaspoon Chia or flax seed meal
1 teaspoon non-dairy milk (I use soymilk)
2 drops vanilla extract
1 drop almond extract
1 tablespoon vegan dark chocolate chips or small chunks
1 tablespoon broken walnuts
Sea salt
In a small bowl, mix together all ingredients with your fingers. Pat into a cookie shape about 1/2 inch thick on a microwave-safe plate. Cook at full power for one and a half minutes. Depending on your microwave’s power, you might have to adjust cooking time. Sprinkle with a few grains of sea salt and let cool slightly before devouring.
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Vegan Fried Onion Petals!
Bob said this was the best batter he had ever tasted, so I have to share with you all. To be specific, he said it was a “killer batter.”
1 medium Vidalia Onion, sliced into thin wedges like an apple
1/2 cup flour
1 1/2 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
8 tablespoons (vegan) beer
Heat oil to 375 degrees. In a medium bowl, whisk together all ingredients except onion. Working with 1/4 to 1/3 of the onion petals at a time, dip them into the batter and drop them into the hot oil, making sure not to let them touch initially.
Fry for 2 to 2 1/2 minutes or until golden brown. Drain on paper towel, and serve immediately with a sauce made of equal parts vegan mayo and ketchup.
Note: if desired, heat oil to 350 degrees and cook for 3 minutes if you don’t care for a small amount of crunch to your onion.
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Yield: 4 4-inch mini tart shells or 1- 8 or 9″ tart shell
Wow! My recipe contains no eggs or dairy, no fat, no nuts, and no pre-cooking of cauliflower. But it boasts so much flavor with so few ingredients.
Note: this recipe is also gluten-free IF oats have not been cross-contaminated during processing.
The resulting crust is more tender than crispy, though it does yield delightfully crispy top edges. The doigh is so easy yo work with and the bsked crust holds its shape beautifully. It is now my go-to savory crust.
2 1/2 cups cauliflower florets, the size of a walnut or smaller
1/2 cup old fashioned oats
2 tablespoons nutritional yeast
2 tablespoon chia or flax seed meal
1/8 to 1/4 teaspoon each garlic powder, onion powder, sea salt, and freshly ground black pepper
Preheat oven to 400 degrees. Grease 4 4-inch mini tart pans with nonstick cooking spray–or 1 8- or 9-inch–and place on a baking sheet. Place all ingredients in bowl of food processor and process until mixture comes together in a homogeneous dough, approximately the consistency of cookie dough. Divide dough evenly among tart pans–or transfer to single tart pan–and press into bottom and sides to achieve an even thickness throughout. Bake for 10 minutes, remove from oven, fill as desired, and bake as directed in your recipe, optimally about 15 to 20 minutes at around 400 degrees.
If you would like to make the tasty version depicted, here is my simple recipe:
Cherry Tomato Tarts
16 ounces firm tofu, drained
Optional but recommended: zest of 1/2 large lemon
2 tablespoons Liquid Aminos
2 tablespoons stone ground mustard
2 tablespoons nutritional yeast
1/4 teaspoon each garlic powder, onion powder, and smoked paprika
14 grape tomatoes, halved (I like the tri-color variety)
Optional: 2 teaspoons vegan shredded parmesan
Leave oven heated to 400 degrees. Place all ingredients except tomatoes and cheese in food processor–there’s not even any need to clean it out after making the crust dough–and process until smooth. Divide evenly among tart shells–or scrape into one large tart shell–and gently smooth the tops. Arrange grape tomatoes over on the surface, sprinkle with cheese, and bake for 15 to 20 minutes. Let cool until pans can be handled and then remove tarts from pans by pushing up on the removable bottoms. Serve warm, room temperature, or cold garnished as desired.
By now, you probably know that I like all ny foid lightened up and brightened up. So, recently, when I was reading my new issue of Savor Virginia, I was enchanted by an article on Red Truck Bakery, including their recipe for Green Tomato Pie.
I love tomato pie as much as the next gal, slathered with mayonnaise mixed with cheeses and layered into a buttery crust and bacon, all vegan of course.
But just now, I wondered what would happen if I dispensed with the crust and simply slathered thick slices of green tomato with my 10 calorie per tablespoon Blooming Platter Mayo combined with a moderate amount of vegan grated cheddar and vegan shredded parmesan. A few smoked almonds would lend the flavor of the tempeh bacon.
What happened was one of the quickest, lightest, and tastiest lunches in recent memory!
Here is my simple recipe:
Vegan Green Tomato Crustless Tarts
Yiekd: 4 tarts
4 1/2-inch slices green tomato
1/4 cup Blooming Platter Mayo or your favorite brand of vegan mayonnaise
2 tablespoons + 2 teaspoons vegan grated cheddar
2 tablespoons + 2 teaspoons vegan shredded parmesan
Freshly ground black pepper to taste
Optional garnish: 12 smoked almonds, coarsely chopped
4 sprigs fresh Basil
A-few grains of coarse sea salt
Preheat oven to broil. Place tomato slices on a baking sheet. In a small bowl, whisk together mayo, 2 tablespoons of both cheeses, and black pepper. Divide evenly among the tomato slices and spread to within 1/4 inch of the edges. Sprinkle each with 1/2 teaspoon each of cheddar and parmesan. Broil for approximately 6 minutes or until cheese is melted and beginning to brown. Serve topped with a sprinkling of chopped smoked almonds, a sprig of fresh basil, and a whisper of coarse sea salt.
