Mango, Pineapple, Banana Frozen Treat! #Vegan #Dairyfree #Glutenfree #Kosher #Pareve #WFPBNO #NutFree

Mango, Pineapple, Banana Treat

Mango season appears to have arrived! I didn't know they had one, but the stores are full of them so lets just go with it!  There are only 4 ingredients. You won't believe how good this is.  WARNING...BRAIN-FREEZE HAZZARD!

No guilt, just fruit.

1 Mango 

3 bananas - 2 frozen, 1 fresh

4 dates

1 cup frozen pineapple chunks

Put it all in your blender and puree thoroughly until creamy. Pour it into a bowl and freeze for 4 hours. Scoop and serve!

Cheese Omelette but WFPBNO #VeganOmelette #WholeFoodPlantBasedNoOilBreakfast

Breakfast time!  🌼

     It's the weekend!  I found an interesting Plant Based omelette recipe this week, saved it and for once didn't lose it. My cabinet was already bulging with the ingredients I needed to modify and complete the meal, including my own version of cheezy sauce in the fridge. The original recipe called for chickpea flour. That I didn't have. I did have buckwheat flour, which is darker, but filled the bill just fine. All I needed was a non-stick pan and I have a stack of those. So here we go!

First the cheezy sauce:

Recipe

3 medium large redskin potatoes

6 TBSP Nutritional yeast

5 TBSP Tapioca flour

1 TBS lemon juice
1/4 cup white vinegar
1/4 tsp Tabasco 

1 TBSP salt

1/4 tsp Turmeric

1/4 tsp smoked paprika
1 3/4 cups of starchy water from the boiled potatoes

Peel, cube and boil the potatoes in at least 2 cups of water with the TBSP of salt. Save the starchy water.
Put 1 and 3/4 cups of the starchy water and everything else into your blender or food processor and puree it until smooth.
Pour the mixture into a saucepan and cook it on medium low heat stirring constantly until it thickens (about 20 min).
Add a little more water if it's too thick. Let it cool allowing it to thicken a little more and serve warm.
Season with salt, pepper etc. to taste.

There you go!  Way more sauce than you need, but it's versatile and stores well in the fridge for at least 2 weeks. Try it stirred into the macaroni of your choice; elbow, rotini, whole wheat, chickpea, lentil... all good!

Now the omelette...

Recipe  (makes 1 omelette)

1/4 cup buckwheat flour (chickpea flour or any whole grain flour will do)

1/3 cup unsweetened plant milk of your choice

1 TBSP nutritional yeast

1/4 tsp salt (black salt makes it eggy)

3/4 cup of sauteed mix veggies of your choice divided into thirds

1/2 cup of cheezy sauce

Heat a non stick pan over medium heat. Mix the flour, nutritional yeast, salt, plant milk and 1/3 cup of the sauteed veggies together. Put the batter in the pan and spread it out like a pancake. Cook it thoroughly. Gently loosen it, flip it so there are no soft spots and flip it back again. Mix 1/3 cup of the mixed veggies and cheezy sauce together and spread it out to make a filling. Fold the omelette in half and place it on a plate. Put the rest of the veggies on top, drizzle the rest of the cheezy sauce over it and (optional) sprinkle on some Tabasco sauce. 

I used a Sensarte non-stick pan for the veggies and a Swiss Diamond non-stick pan for the omelette, but any decent non-stick pan will work.

Enjoy!

Low Calorie Density High Volume Dinner

   There's this thing about food. Some people, meaning me, continue eating past the point where their stomach is full. It's as if the pressure sensors in the stomach have lost their ability to communicate with the brain. I have my own first hand experience with over eating and in my case it's not about a failure to sense my fullness. It's about my brain having the power to override my stomach, full or empty. I'm a stress over eater. When the stress levels increase, my ability to control myself decreases.

It helps to keep an accurate food journal. That way both your stomach and your eyes will team up on your brain to force some accountability into the feedback loop.
In light of this fact, I started blogging 6 years ago to keep a record of my thoughts, my recipes and to share my journey to improving health with approaches you can  use to overcome the challenges. There are a lot of challenges. One big one is finding foods that are not conventional salads yet fit the bill of being very low calorie density, high enough in volume to satisfy my bottomless pit of a stomach and still have the high nutrient density that qualifies it as a WFPBNO component of a healthy meal.
A quest on par with finding a unicorn eyelash in a field of 4 leaf clovers.
     Enter a food called "Healthy Noodles".  I stumbled across them one day at COSTCO in the refrigerated section near where they keep the guacamole. The main ingredient is soybean flour. A 4 oz serving is 25 calories. Compare that to a 2 oz serving of whole wheat spaghetti at 180 calories. That means I can eat a whole pound of these noodles and it's only 100 calories!!! The packs are each 8 oz which is supposed to be 2 servings, but I ate the whole pack, pictured above with a lot of veggies. So the noodles were 50 calories, 2 carrots (50 calories), 1 onion (28 calories), 3 stalks of celery (26 calories),  1 ear of corn (110 calories), 2 cloves of garlic (< 4 calories), 2 leafs of purple cabbage (22 calories), 1 T  date syrup (59 calories), 1 yellow bell pepper (44 calories), 1 cup of chopped kale (33 calories), 1 medium naval orange (69 calories). 

That makes 495 calories for 2 servings or 248 calories for 1 normal person serving. Its low calorie with high nutritional density and virtually no flavor of its own.  You make it just as delicious as you want with your favorite spices to make it savory with soy sauce, onion, peppers and garlic or with some vinegar, citrus fruit and date syrup to balance it out against every taste bud in your mouth. This is a serious amount of filling food for one meal, but its so low in calories you could add dessert with no guilt!

WFPBNO Simple Sweet Potato Chocolate Brownies!!! #VEGANBROWNIES #WFPBNOsweetpotatoBrownies

Sweet potato brownies are delicious and so easy to make. I didn't even need a food processor or a pan! I don't have a reason not to use those things, but this way, other than a mixing bowl and a fork, there was nothing to clean! There is 1 tablespoon of maple syrup for added sweetness but you can use more or none. It's still going to be good!
I baked it in our toaster oven.

1 large sweet potato
1 ripe banana
4 rounded TBS cocoa powder
4 TBS unsweetened quick oats
4 TBS unsweetened coconut flour
1 tsp cinnamon
1 TBS maple syrup
1 TBS vanilla almond milk

Makes 4 servings

Wash the sweet potato and wrap it in a moist paper towel. Microwave for 6 minutes.  Let it cool for 10 minutes. While its cooling, mash the other ingredients together in a mixing bowl. When cool enough to handle, peel and add the sweet potato. Mash everything together until it's thoroughly blended. Let it sit for 15 minutes to thicken.
Place it on parchment paper and shape it into a square about 1 inch thick. Bake it at 400F for 35 to 40 minutes. Let it cool enough to handle and wrap it in plastic wrap to hold in the moisture, giving it a glossy finish. Refrigerate for an hour.
Cut it into 4 squares and serve.

Soba Buckwheat Noodles and Steamed Veggies. WFPBNO!!! #vegan #oilfree

I found these Buckwheat soba noodles at Kroger and thought of my childhood, growing up with my Mom cooking Kasha; one of my favorite things to eat ever!  Kasha is also made from buckwheat and is not a wheat product at all. It's not a grain, but rather a seed from a plant closely related to rhubarb. It is a gluten free food. However, when buying any new food like these Soba noodles, its important to read the label. This product contains both buckwheat and regular wheat. I don't have any sort of gluten sensitivity, so its no problem for me, but if you have Celiac disease or a true gluten sensitivity, these noodles are not for you. 

Buckwheat Soba Noodles and Mixed Steamed Veggies

This was an easy dish to make. All I did was steam broccoli, snap peas, kale, red cabbage,  yellow sweet pepper and corn kernels seasoned with a little tamari and onion flakes for about 10 minutes. 

The soba noodles were boiled in veggie soup stock for 5 minutes. 

I saved the water for steaming the veggies and the water for boiling the noodles as more soup stock. 

The box of noodles was $1.99 and contains 8 servings. Such a deal!

Prepping the veggies took 5 minutes. So the total time was 20 minutes. 

The choice of veggies was purely arbitrary. That's what I had on hand. I could have easily added a jalapeno, onions, celery, carrot, mushrooms, etc. but I was just looking at these noodles for the first time and wanted something I could make with as little thought as possible.  It turned out delicious!  I even have leftovers for tomorrow!

Get out there and try something new!  You might enjoy it!

Oil-Free High Protein Garlic Mashed Potatoes and Tofu plus Brown Gravy!!! #vegan #WFPBNO

I made up a truly delicious mashed potato recipe that has no processed oil. It's high in protein and fiber, plus YOU control the sodium.
I know there is a stigma regarding tofu. The worry is about estrogen and how it may affect breast and/or prostate cancer. The thing is, this is not mammalian estrogen. It's phytoestrogen (Plant Estrogen) which has a long term protective effect against those particular cancers. For women with a history of breast cancer there is a higher long term survival rate in those who eat minimally processed soybean products. The same is true for prostate cancer.
On the other hand, dairy products and meat from cows do contain mammalian estrogen and the estrogen molecule in eggs is identical to that of human. So don't fear the soybean. It won't hurt you and may protect you. It's the animal products we should worry about!

Here are 2 recipes that go perfectly together. I do the potatoes, my friend Chuck Underwood does the gravy.



Tofu-Garlic Mashed Potatoes Author: Allan Kalmus

Ingredients

• 6 medium or 3 large cloves garlic, peeled
• ½ cup low sodium veggie broth
• ¾ cup unsweetened plant milk of your choice
• ½ cup low-fat silken tofu
• 1½ lbs. potatoes, peeled and cut into 2-inch chunks
• 1 tsp. Onion powder
• 1 tsp. Garlic salt
• ¼ tsp. White pepper

Instructions

1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.
2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.
3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.
4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.
5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve.

Tap this link to go to Chuck's page.
He's unbelievable!

Best Ever Fat Free Vegan Gravy

Course: Side Dish

Cuisine: American

Author: Chuck Underwood, published with permission www.brandnewvegan.com)

Ingredients

• 
  
• ¼ cup Whole Wheat Flour
• 2 Tbs Nutritional Yeast
• 1 tsp Onion Powder
• ½ tsp Garlic Powder
• ⅛ tsp Black Pepper
• 2 cups Vegetable Broth low sodium
• 2 Tbs Soy Sauce low sodium
• ½ tsp Yellow Mustard
• ½ tsp Kitchen Bouquet optional

Instructions

1. Toast dry ingredients over low heat until aromatic
2. Slowly add veggie broth, whisking to remove any clumps
3. Add soy sauce, mustard, and kitchen bouquet and stir to combine
4. Simmer 

Put them together for the healthiest mashed potatoes and gravy you'll ever have!!!
Enjoy.

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Dairy Free Creamy Tomato Basil Soup #vegan #WFPBNO #nutfree

It's another cold, windy day here in Michigan. Our 4 seasons were once Almost Winter, Winter, Still Winter and Bad Sledding. We used to get a lot of snow when I was growing up. Sadly, that's all changed with the milder climate. But today it's cold out and I still like soup!

Last night I was putzing around in the kitchen and came up with another soup idea. There were 6 ripe Roma tomatoes in the fridge right next to a head of cauliflower and a bright red sweet pepper. That was my "what if..." moment.
All I needed to do was roast and peel the red pepper, boil and skin the tomatoes removing the seeds and blend them into my Cream of Cauliflower Soup recipe with some dried basil and smoked paprika. Simple!
I have a Ninja 1100 Watt blender, but any blender will work since its all cooked.

CREAMY TOMATO BASIL SOUP

Prep Time: 20 min

Cook Time: 30 min

Ingredients:

1 head of cauliflower
6 Roma tomatoes seeded and peeled
1 sweet red pepper seeded and peeled
2T dried basil
1 tsp SMOKED paprika
1 level tablespoon of curry powder

1 cup of water

1/2 cup of aquafaba from a can of chickpeas

Roast the red pepper, remove the skin and seeds. Boil the tomatoes, remove the skins and seeds.
Place a vegetable steamer separator into a pot. Add 1 cup of water and the head of cauliflower florets. Bring it to a boil and put the lip on the pot. Cook until the cauliflower is very, very tender. Put the cauliflower with the water (which is now veggie stock) into your blender with the aquafaba, tomatoes, seasonings and red pepper. Blend it for about 5 minutes or until it is completely smooth. Aquafaba is already salty so you don't have to add salt, but season to taste.

Pour it into a pot, bring it to a boil, turn down the heat to simmer, stirring occasionally until it thickens.
Serve hot.