What follows is my very own recipe. This was originally a recipe I got from a regional cookbook called Southern Sideboards, which is put out by a Junior League group in Mississippi, I think. It was a decidedly non-vegan, non-healthful recipe, which I first made low fat and have now evolved again.
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Mom’s Magical Vegan Blueberry Pancakes
My mom has been cooking low fat vegan for years, and she's an amazing cook. This is one of her signature creations.
Easy Cannellini Bean Soup
I originally made this soup trying to recreate the side of white beans at Zoe's Kitchen, which is too high in oil to my liking.
Warm Potato Salad with Spinach and Chickpeas
This warm potato salad is a step aside from the traditional version: it's cooked in a hot skillet and doesn't call for mayonnaise or other fattening dressings.
Tofu Scramble with Black Beans and Wilted Spinach
This tofu scramble is incredibly tasty with fantastic texture, and it's super healthy for you to boot.
1 cup TVP granules
7/8 cup Boiling water…
2 cups soy milk
2 Tbs cornstarch…
2 medium leeks
couple of cloves of garlic…
1 md Butternut squash — peeled and diced
2 c EDENSOY, Original…
5 lbs. carrots…
I’m so excited to announce the addition of a new blog to the Fatfree Vegan family! Maria Theresa Maggi has consented to write a journal about how eating a plant-based diet is helping her to reverse the effects of Multiple Sclerosis, Fibromyalgia, and mild Cerebral Palsy.
This dip tastes like pumpkin pie, but without the refined sugar, flour, or other junky stuff. Great for fall entertaining, or makes a tasty snack for kids (and adults, too!)
This makes two 3.5-cup smoothies and provides half the fruit and all the raw veggies you need on the ETL plan. Drink up! –tortugita718
This recipe is higher fat than the 15% guideline for this website; however, I feel the fat from the ground flaxseeds–which provides the adequate Omega 3s for an entire day for most of us–justifies the higher fat because it is functional nutrition. –tortugita718
This is a recipe I made for a coworker of mine who saw how healthy my homemade vegan meals looked and that I seem healthy and happy. I made this for him and have named it in his honor. –tortugita718
1/2 lb tomatoes seeded and chopped
1 1/2 tbl tomato paste…
1 lb. extra firm tofu
3/4 C. water…
1 Tbsp. water
1/2 c. finely minced onion…
1/2 c all fruit peach or apricot preserves
1/4 c white or cider vinegar…
- Oil-Free Waffle Iron Hash BrownsFor years, my daughter’s favorite after-school snack was Ore-Ida hash brown potato patties. They were made of shredded potatoes with no oil added, and it was a tight squeeze, but two of them fit in our little Foreman grill (they often came out fused together in one mega-patty). They were a healthy treat for a […]
- Instant Vegan Carob Banana Ginger Dipping Sauce (or Pudding)I’ve never had any hesitation that moving to the little house on Van Buren Street was anything but the absolutely right thing for me to do. I just knew it from the very beginning. But if you’d asked me why I’d have a hard time telling you. I could have said “time for a change.” […]