Posts Tagged ‘higher-fat’

breakfast-sandwich

Grilled Cashew Butter and Sauteed Cinnamon Apple Sandwich

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

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Waldo Chopped Salad

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

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Vegan “Cheeseburger” Macaroni

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

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Dipping Sauce

1 T tamari soy sauce
1 teas dark sesame oil…

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Creamy Thai Dip

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…

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Pesto

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.

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Tomato and Onion Salad with Tahini Dressing

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

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Thai Hot and Sour Salad With Crispy Tofu

8 ounces baked tofu
Dressing:…

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Mixed Greens with Apples and Walnuts

This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.

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Vegan Mayo

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.

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ETL Salad Dressing

Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!

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Pad Thai

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

ffvfigOats

Slow Cooker Vanilla Fig Oatmeal Topped with Baklava Filling

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.

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Tahini Rotini with Broccoli and Lemon

Not truly fat-free, this delicious pasta dish gets its creaminess from tahini. One of the most popular pasta dishes on this site.

Baked Macaroni and "Cheese"

Baked Macaroni and “Cheese”

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.

  • RSS Susan’s Kitchen Blog

    • Oil-Free Baked Portobello Fries
      Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries […]



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    • No Place Like Home
      From the time I was a little girl, the plants and trees growing around my house have always been a part of what makes my house feel like home. In my childhood, it was my father’s pomegranate tree outside my bedroom window, and the specially grafted fruit tree in our backyard, lovingly created by Mr. […]