This is by far one of my favorite breakfast meals to have. It’s a healthy and nutritious start to the day and packed with tons of flavor.–kaitsinsidedish
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Posts Tagged ‘higher-fat’
I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando
My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle
1 T tamari soy sauce
1 teas dark sesame oil…
¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…
I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.
1 medium red or white onion, peeled and diced
[salt] and pepper to taste…
8 ounces baked tofu
This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.
This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.
Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!
I started with a recipe for vegetarian Pad Thai that I found on the WeightWatchers.com forums, but I’ve changed it drastically over the past two years. Alas, it doesn’t taste just like the restaurant stuff in my opinion, but it’s good in its own right and my husband swears he likes mine better. –mimsy
You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.
Not truly fat-free, this delicious pasta dish gets its creaminess from tahini. One of the most popular pasta dishes on this site.
You won’t fool non-vegans with this, but if you’re used to nutritional yeast “cheese” sauces, you’ll love this soy-free dish.
- Vegan Irish Cream CheesecakeWhen my family and I left town last week to spend Christmas with our two families, the last thing I expected was to come home with a new recipe to share. I’d signed off on Facebook for the holidays and didn’t even bring a camera with me. My plan was to make only tried and... […]
- Daybreak (and Pineapple Corn Bread)The night my son drove me back to the coast after our family trip for Christmas in southern Idaho, we drove straight into the wind and rain coming in from the ocean. The closer we got, the more it came down. Once again I was grateful for my son’s skill at driving on wet […]