Julie Marie demonstrates how simple and easy it is to saute onions without oil. This process is called water sauteing or steam frying. The flavor developed in sauteing onions and other vegetables comes from the browning or caramelization process, not from the oil that is typically used in most recipes. Eliminating the oil uses in most sauteing processes eliminates hundreds fat calories from the recipe. These fat calories do add any nutritional value to the recipe. Continue reading
Tag Archives: vegetable broth
Vegan Mushroom Gravy by Julie Marie
Julie Marie demonstrates how to make a healthy mushroom gravy without any oil or dairy. She uses this gravy as a sauce over pasta layered on a bed of spinach. It can also be used as a gravy on meatloaf, mashed potatoes, etc. Continue reading
How To Make Vegan Filipino Rice Porridge (Lugaw) by Richgail Enriquez
Richgirl has presented us with an opportunity to try a dish with which we would not normally be familiar. It’s a veganized version of a traditional Filipino recipe. It’s not difficult to make, and it’s healthy. But, it does have an unusual ingredient, which you will probably have to get at an Asian market. That’s not a problem if you plan in advance. Why don’t you grab a foodie friend or two, and make this dish as part of a cooking party. You’ll like both the dish and friends’ company. Enjoy! Continue reading
Creamy Potato Curry Soup by Kylie Bennett
Kylie’s soup contains russet potatoes, onions, coconut oil, ginger, garlic, curry powder, vegetable broth, and cashew cream. Her video clearly shows the simple steps to make this soup. Interestingly, instead of using olive oil for sauteing her onions, etc., she uses coconut oil, which is supposed to be healthier than other plant oils when cooking with oil at high temperatures as in sauteing vegetables. This is another easy to make healthy soup that could also be made ahead. Enjoy. Continue reading
Smoky Split Pea and Sweet Potato Soup by Whitney Lauritsen
Whitney’s soup is filled with healthy ingredients and is very easy and economical to make. This recipe can be made in a large pot or even a slow cooker for those who want to set it and forget it. It’s healthy ingredients include vegetable broth, onions, carrots, celery, red bell pepper, garlic, dried oregano, smoked paprika, yellow split peas, sweat potatoes, bay leaf, green onions, frozen peas. Whitney uses vegetable broth instead of oil to saute the vegetables. As she suggests, you could add or substitute vegetables as you wish. And, this is another recipe that can be made ahead for use later. Enjoy. Continue reading
New England Glam Chowder by Isa Chandra Moskowitz
Isa prepares a vegan version of the popular New England Clam Chowder using a mix of button and shitachi mushrooms as substitutes for the clams, and cashew cream for the dairy cream. Add some other healthy ingredients, simmer the combination for a short while, and you have a delicious and inventive vegan soup. This recipe looks luscious and hearty. Try it. It might become one of your favorites. Continue reading
3 Delicious Creamy Soups – Tomato, Carrot and Ginger, and Leak and Potato by Sara Lynn
In this video, Sara Lynn demonstrates how to prepare three different soup recipes that are hearty, healthful, and delicious. For those who prefer a completely vegan soup, the cheese, cream and sour cream Sara Lynn uses can easily be replaced by non-dairy alternatives. Please notice how easy and similar the preparation is for each of these soups. These soups can be made ahead and frozen for a quick meal later. Enjoy.
Sweet Potato Black Bean Stew by Karl Tyler
Karl Tyler prepared this stew following a recipe published in ReadyMade Magazine. It’s loaded with a lot of fresh healthy vegetables. Karl topped his stew with dairy cheese, which could be replaced with a non-dairy cheese alternative. This is a simple healthy one pot recipe that can be made ahead for use later in the week. Like most stews, it probably tastes better after the flavors mingle for a couple of days. It looks delicious. Enjoy. Continue reading
Latin Seitan Stew by Jill Echart
This stew is loaded with a lot of different healthy fresh vegetables, quinoa and seitan. This stew is a nutritional powerhouse, loaded with protein, anti-oxidants and vitamins. As Jill lists the ingredients, she briefly describes its nutritional benefits. This recipe makes a large amount, which can be made ahead and quickly heated and eaten later in the week. And, it’s delicious. Continue reading
Vegan” Mac and Cheese by Isa Chandra Moskowitz
Isa has created a recipe for a creamy, gooey, melty, lucious “cheese” that can be used in a mac and cheese type meal. Her “cheese” recipe could also be used with other recipes such as a portobello or seitan “cheesesteak” sandwich. It’s made with onions, garlic, vegetable broth, cornstarch, tomato paste, nutritional yeast, spices, and cashews. It’s not hard to make. Simply saute the vegetables, combine all the ingredients and blend everything together, then, place it in a pot and cook it until it thickens and resembles melted cheese. Isa mixes this “cheese” with pasta and tops it with roasted brussel sprouts for her version of “mac and cheese”. Continue reading