“Cheese” Sauce

This recipe is adapted from one posted by SusanV on FatFree Vegan Kitchen.  I didn’t have all of the ingredients so, as usual, I made crazyish substitutions and hoped it would turn out…. and it tastes good!  I’m using it in an also-modified version of SusanV’s eggplant parmesan recipe

“Cheese” Sauce

  • half a block of extra-firm tofu
  • 1/2 cup vegetable broth (I like Pacific Natural Foods brand)
  • 1/4 cup raw cashews
  • 1 tsp. onion powder
  • 1 1/2 tbsp. nutritional yeast flakes
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. corn starch

Just put it all in a blender and turn it on- doesn’t get easier than that!

Note: this recipe contains a few processed ingredients, the most notorious of which is tofu.  While I have GREATLY reduced my consumption of soy and soy products, including tofu, I will still eat it occasionally.  Please don’t crucify me, soy protesters!

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Roasted Potatoes with Lemon and Dill

Prebaking: Everything except the dill

I’m sitting here feeling very guilty that I haven’t posted anything in awhile.  I’ve actually tried several RAVE recipes that I haven’t written about yet.  And it’s NOT because I haven’t been sticking with whole foods, I’m happy to say!  Well, I’ve had a few slip-ups and exceptions, of course, but the couple of times where I just threw everything out and decided to, I don’t know, eat a bunch of cheese or something, I found that after just a bit of it I was completely sick of it and wanted to eat some whole foods again!  So I’m still eating whole foods and still loving it.  I’ve relaxed my standards a bit from what I was doing during the months of January and February, but I’ve really never been this consistently healthy in my dietary habits for so long, and I’m beginning to think it may last.  I’ve found that once I’ve switched to a healthy diet, my body really gets a lot better at recognizing the bad stuff and reacting to it.  A little dairy and, wow, I really see it in my skin!

I need to really get cracking on all my RAVE recipes if I’m going to make my August 13 deadline, but it’s tough when there are so many great whole food recipes elsewhere that I’m dying to try!  Last Friday I made a recipe I found in the latest issue of Real Simple.  It was truly simple, but delicious as well.  My husband didn’t like the lemon so much, but I thought it was nice and different.  The potatoes I used were a liiiittle bigger than they should have been, so I probably should have increased the baking time a bit, but they were just barely done. It might be good to try this recipe with just the olive oil, dill, and rosemary if you’re not into roasted lemon.

Ingredients (you can also find the recipe from it’s original source here, as well as the delicious-looking picture the lured me in 🙂 ):

  • 2 pounds new potatoes, halves
  • 1 thinly sliced lemon
  • 2 T olive oil
  • salt and black pepper
  • 2 T chopped fresh dill

Directions:

  1. Heat oven to 450 degrees.  Toss all ingredients (except the dill) on a baking sheet (or a large baking dish, like I used).
  2. Roast for 30-35 minutes until tender, tossing once.  Toss with the dill before serving.  Enjoy!

After baking: chopped fresh dill mixed in

RAVE Diet Whole Foods Recipe #12- Sweet Potato Fries

I couldn’t stop eating these deliciously sweet fries!  My husband and I both rated Sweet Potato Fries an 8.  This was actually the first sweet potato fry recipe I have tried in which the fries have actually turned out a little bit crispy, so that was exciting.  Here’s the recipe:

  • 4 large sweet potatoes, cut like fries (this is time intensive, but worth it)
  • 2 T maple syrup
  • 1 tsp vegetable broth
  • 1 tsp ground cinnamon

Toss cut vegetables, broth, & cinnamon in a bowl.  Transfer to baking sheet.  Bake in a 450 degree oven for about 50 minutes, or until the potatoes are tender.  During the last 30 minutes of baking, toss occasionally.  At the end of baking, toss with maple syrup.

This recipe is GUARANTEED to smell delicious while cooking and taste the same!  It’s sweet enough to almost be a dessert without being overpoweringly so.  I can’t wait to have this again (not looking forward  to chopping the potatoes, though, haha!)

RAVE Diet Whole Foods Recipe #11- Braised Collards or Kale

This recipe works for both kale and collard greens.  I chose to make kale this time.  Kale is supposed to be extremely good for a person- packed with vitamins and nutrients that can protect you against oxidative stress, chronic inflammation, and cancer.

My husband rated Braised Kale an 8 and I rated it a 7.  Here’s how to make it for yourself:

  • 1 bunch collard greens or kale (6-8 cups chopped)
  • 2-3 garlic cloves, minced
  • 1/4 cup water
  • 2 tsp vegetable broth
  • 2 tsp low-sodium Tamari (soy sauce)
  • 1 tsp balsamic vinegar

Wash greens, remove stems, then chop leaves into 1/2-inch wide strips (this helps ensure even cooking).  Combine broth, Tamari, vinegar, garlic, and water in a large pot or skillet.  Cook over high heat about 30 sec.  Reduce heat to medium-high, add chopped greens, and toss to mix.  Cover and cook, stirring often, until greens are tender, about 5 minutes (steaming kale actually increases its ability to perform functions such as lowering cholesterol).

This recipe was tasty and very easy!  We combined it with Sweet Potato Fries and the Aristotle Was Wrong Smoothie for a tasty and nutritious dinner.  🙂

Braised Kale, Sweet Potatoe Fries, and Aristotle Was Wrong Smoothie made a tasty meal!

RAVE Diet Whole Foods Recipe #10- Black Bean & Corn Salad

Black Bean & Corn Salad

Let me introduce you to what is probably my favorite RAVE dish yet!  This tasty salad was not only wonderful on it’s own, but when my husband mixed the leftovers with baby spinach and his own special dressing  the next day, it had a second life!  I rated Black Bean & Corn Salad a whopping 9 and my husband rated it an 8!

Here’s the recipe:

  • 3 cups dry black beans (you have to cook them first, of course)
  • 2 cups frozen corn kernels, thawed
  • 2 tomatoes, chopped
  • 1 jalapeno pepper, minced
  • 1 cup chopped green onions
  • 1/2 cup chopped red onions
  • 1/2 cup chopped cilantro
  • 1-2 T juice from 1 lime
  • 1 T vegetable broth
  • 1 tsp minced garlic

Combine first seven ingredients in a large bowl.  Make dressing with lime juice, cilantro, garlic, pepper, and vegetable broth.  Combine well (I put all the ingredients in a small Tupperware container with a very tight seal and then shake the heck out of it!).  Pour over salad ingredients and toss lightly to combine.  Chill several hours before serving (I served it pretty much right away because I’m an impatient sort of eater, but it was really good the next day as well!)

Vegan Butternut Squash Soup with Apple and Roasted Garlic

There’s a potluck at church tomorrow, so I made a soup to bring.  I got the recipe off of ChooseVeg.com.  I’ve gotten a couple of recipes from them lately and they’ve both been good, so I think I’ll be trying some more!  This recipe is vegan, though not necessarily whole foods.  My whole foods cookbook does use vegetable stock, though, so maybe that isn’t processed enough to count as a processed ingredient??  Vegetable don’t come out of the ground that way, though…  Anyway, it’s a very healthy recipe, and you could even eliminate the oil if you sauteed the garlic in a little vegetable stock instead.

Vegan Butternut Squash Soup

makes 4 servings

prep time: 20 minutes

  • 1 butternut squash, peeled and cubed
  • 4 garlic cloves, peeled and slightly pressed
  • 2 green apples, peeled and chopped
  • salt & pepper to taste
  • olive oil (or a couple Tablespoons vegetable stock)
  • 4 cups vegetable stock
  • lemon (optional)

In a large pan, heat olive oil and saute the garlic cloves until golden.  Add apple and squash.  Add salt and pepper and stir.  Let cook for 3 minutes.

Add vegetable stock and simmer until squash is tender.

Blend in a blender in batches.

Serve with lemon if desired.

It’s that easy!  A super simple recipe (once you get done with all the chopping).  I did a little taste test and it’s quite delicious!

RAVE Diet Whole Foods Recipe #3- Spinach Barley Cakes

Today I made Barley Cakes- Spinach.  They were pretty tasty, though I’m still struggling to get used to the salt-less cooking.  I added some salt after the fact, but it’s really not the same.  I tried cooking these in a skillet like the recipe says, but they stuck and fell apart.  I then tried baking them.  It took a long time, but they did seem to stick together better.  Anyway, my husband gave Spinach Barley Cakes a 6 and I gave it a 7.  After eating the leftovers today, I almost feel as if I’d like to lower my score, but I’ll stick to my original impression.

Spinach Barley Cakes