Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

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Fat Free Potato Chip Recipe

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Hands up how many people like eating crunchy snacks? What about potato chips? Mhmm that’s what I thought! You love potato chips, but wonder how you can eat them as part of a healthy diet. I love crunchy things and sometimes you want the crunch of a chip, but without all the excess fat and calories. Sure you can buy some baked or popped chips at the store, but they’re quite pricey and fairly bland. Not to mention not exactly “fresh”.



As a society we tend to overeat on packaged snack foods because they are so easily available everywhere and in such large quantities. Why not try making some of your own favorite snacks and keep them totally healthy?

In fact after making your own healthy snacks you might appreciate the amount of labor and love goes into making them. So hopefully you won’t just devour them in a few minutes, but savour your hard earned tasty snack! (At least I hope so…)

For this fat free potato chip recipe you will need a mandolin or a V-slicer. Something that you can slice a potato on very thinly. Also please be careful and use the vegetable holder/guard that comes with your slicer, or use some safety gloves so you don’t slice your finger. Personally I have never had a problem using these devices. Just go slowly and be aware of your fingers and you will be fine.

You’ll also require a microwave oven and a roll of parchment paper. Or you can get something like “Top Chips” on Amazon that includes a slicer, spices and a microwaving tray.



Microwaved Fat Free Potato Chips

Makes 70-80 chips Total time: 45-60 minutes

1 large russet potato
Salt and/or pepper to taste

Directions:

1. Fill a medium bowl with water and peel the potato.

2. Using a mandolin slicer on the thinnest setting, slice the potatoes.

3. Place the sliced potatoes in the bowl of water to prevent browning and remove excess starch.



4. Dry potato chips thoroughly with paper towel or a tea towel.

4. Line two large plates with a sheet of parchment paper (essential so the potatoes don’t stick) and place enough potato slices on it to cover (about 9). Make sure none overlap.

5. Mix salt, pepper and any other seasonings together in a bowl and sprinkle seasonings very lightly over the chips with your fingers. Go easy at first and taste test your first batch to know if you need more or less seasoning on the next.

6. Microwave one plate of chips at a time on high for 3-6 minutes (depending on the strength of your microwave). Watch them after 3-4 minutes and stop the microwave when they turn a golden brown in the centre. (My low powered microwave took about 5 minutes)

7. Use oven mitts to remove the plate from the microwave (it’s very hot!) and let cool a few minutes (before removing the chips from the parchment).

8. Remove the chips and set aside in a bowl or dish and repeat this process until all of your potato slices have been cooked (using the correct cooking time for your microwave).



9. Chips will harden after they cool down and become crispier. Eat when cool and crunchy!

Safety Note:

Please make sure to use oven mitts as the plates will be very hot. Also don’t microwave chips back to back for the entire amount, let the microwave have a little break after every 3 plates of chips. I overheated my microwave on the fourth plate and it turned off as a safety precaution.

Additional Tips:

Extra chips can be stored in an air tight container. Eat soon as they can go stale as there are no preservatives.

Use a large potato. The chips shrink significantly after cooking and if you start with a medium potato you’ll end up with small chips.

To Make Fat Free Oven Baked Potato Chips:

Preheat oven to 450 degrees. Use a baking pan lined with a non stick silicon mat or a sheet of parchment paper. Place cleaned and dried potato slices on the mat/sheet and season. Bake for 15-17 minutes until golden and crispy. Cool before eating.

Additional Seasoning Ideas:

Chipotle chili powder and salt

Salt & Vinegar

Curry powder and salt

Garlic powder, onion powder, salt and pepper

Grind your favorite herbs or mixes like Herbs De Provence or Italian Seasoning to a fine powder and mix with salt for herbed potato chips

Nutritional Information: Entire recipe (without seasonings) Calories 254.7 Total Fat 0.2 g Saturated Fat 0.2 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 58.7 mg Potassium 1,502.2 mg Total Carbohydrate 58.0 g Dietary Fiber 8.8 g Sugars 4.2 g Protein 6.2 g



And no the microwave does not cause cancer,  nor does microwaved water kill plants.

What seasonings do you like on your potato chips?


Asian Vegetable Stir Fry in Tahini Sauce

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Stir fries can vary widely from delicious and tasty to boring and bland, and as a vegan it isn’t always the most appetizing dish to make (if you’ve eaten it a thousand times before.)

I find the solution is to vary the sauces you use and I like to make different ones. You can also change up the rice you serve them on by using brown rice, white rice, red rice or a combination of any of them.

You can use this tahini sauce over steamed vegetables or stir fried vegetables in a non stick pan. (You don’t need to use oil in non stick pans, you can cook the vegetables by themselves or in a little water if necessary).

Use your favorite veggies and get creative!

Asian Vegetable Stir Fry in Tahini Sauce

Serves 2

Tahini Sauce Ingredients:

1/3-1/2 cup water (I use the lower amount, my Vitamix pulverizes everything, only use higher amount for low powered blender)
2 tbsp tahini
2 large medjool dates, pitted (and chopped if necessary for your blender)
1 large clove of garlic
2 tsp of fresh chopped ginger
1 1/2 tbsp low sodium tamari or soy sauce (GF if desired)

Stir Fry:

3-4 cups frozen or fresh mixed vegetables
1 1/2 cups cooked brown or white rice

Directions:

1. Combine sauce ingredients in a Vita-Mix or blender and blend until smooth. If using a basic blender you may need to use the higher amount of water and chop your garlic, ginger and dates to ensure that it blends properly.

2. Saute fresh or frozen vegetables in a wok or non-stick skillet with 1/2 cup water. Cover with a pot lid and steam until tender. Add additional water if necessary.

3. Assemble bowl. Add brown rice to a bowl or plate, top with vegetables and drizzle with tahini sauce.

4. Serve.

Additional Tips:

You can customize this sauce by adding more or less garlic or ginger or dates, or by swapping out the tahini for almond or peanut butter instead for variety.

To make this recipe really quickly you can use frozen stir fry veggies or pre cut fresh veggies from the produce section of the grocery store.

What’s in your favorite stir fry recipe? 

Vegan Baked Butternut Squash Macaroni and Cheese with Broccoli and Mushrooms

by 16 Comments

Sometimes I like to play around with my own recipes and change them up for variety! This is a different spin on my Low Fat Vegan Baked Butternut Squash Mac & Cheese. This time I’ve left out the panko breadcrumbs so you can see all those lovely vegetables inside!

I’ve added lightly steamed broccolini/brocolette (a milder form of broccoli) and sautéed mushrooms to the mix!

So now not only is this probably the healthiest baked mac and cheese ever (cuz it’s oil free, cheese free and gluten friendly) but it’s packed full of nutritional powerhouse vegetables such as butternut squash, garlic and onions (used in the sauce) and broccoli and mushrooms.

This is just one of 60 delicious recipes in my Vegan Comfort Foods From Around The World recipe ebook.

I’m sure kids would love this recipe too because the veggies are fairly mild tasting and covered in sauce!

Vegan Baked Butternut Squash Macaroni and Cheese with Broccoli and Mushrooms

adapted from my Baked Butternut Squash Mac & Cheese in Comfort Foods From Around The World

Note: Because I added vegetables to this recipe, the flavor of the sauce needs to be enhanced so I increased the amounts of seasonings.

Serves 6

Ingredients:

½ medium butternut squash (or 1 2/3 cups cooked and mashed)
16 oz./454 g package elbow macaroni or spirals (for GF use Tinkyada brown rice pasta for best results)
1/4 – 1/2 tsp. salt (*optional for pasta)
1 cup broccoli florets, chopped into little pieces
1 cup mushroom slices, chopped
1/2 – 3/4 cup vegetable broth (for cooking)
1 large onion, diced
4 cloves garlic, minced
3 – 4 tsp. brown rice miso (use a lot more if using shiro/white/yellow miso)
3 cups almond milk (unsweetened original)
2 tbsp. flour or cornstarch
3/4 cup nutritional yeast flakes
1/2 tsp. black pepper
1 – 1 1/2 tsp. smoked paprika
3/4 – 1 tsp. salt (*optional for sauce)

Topping:
1/4 tsp. smoked paprika

Directions:

1. Peel and cube the butternut squash and bring to a boil and steam just until soft. Alternatively you can cook in a pressure cooker at high pressure for 5-7 minutes. Drain well. (Tip, if your squash is hard to peel or cut, pop it in the microwave for 3-4 minutes to soften the skin to make it easier to slice.) Measure out 1 2/3 cup of mashed squash and set aside.

2. In a large pot, bring water to a rolling boil and then add salt if desired. Add pasta and cook just before tender (about 2 minutes less than package directions). Generally it’s about 5 minutes. Drain well in a colander and rinse in cold water. (Do not overcook the pasta.)

3. In a non-stick pan, saute mushrooms in 1/4 cup of water over medium high heat for about 5 minutes. Add the broccoli and a little more water and cook for about 2 minutes. Remove from heat, drain and set aside.

4. Preheat oven to 350 F/ 177 C.

5. In a large saucepan heat vegetable broth over medium heat and add the onions. Cook for 5-6 minutes until tender adding broth when needed to prevent burning.

6. Add cooked onions and any remaining broth from pan into Vita-Mix or food processor, add mashed squash, 1 cup almond milk and miso and blend until combined. Set aside.

7. In the same large saucepan add 1 cup of the almond milk and sprinkle 1 tbsp. of the flour or cornstarch when hot and whisk in. Add the remaining 1 cup of milk and sprinkle in another tbsp. of flour. Whisk this together fast. It’s ok if there are a few small bits of flour still.

8. Cook the sauce for a minute or two until hot and quickly add the squash mixture and whisk in. Heat through another minute or two and then add the nutritional yeast and whisk in. Turn off heat and add remaining seasonings starting with the lower amounts. Taste test and add additional seasonings to your liking.

9. Add drained pasta and mushrooms and broccoli to sauce pot and stir to coat. Spread out in a casserole dish. (If you want to add some vegan cheese like Daiya cheese you would layer some in now and mix it in, but I don’t feel the need to add it personally.)

10. Bake for 20-30 minutes just until pasta is tender. (20 minutes if you slightly overcooked your pasta, 30 minutes if you didn’t)

11. Serve.

Additional Tips:

To save time you can use frozen cubed butternut squash and then cook it and mash it, or use canned butternut squash. Both are sold at health food stores in North America.

Smoked paprika (also called Spanish Paprika) is much more flavourful than traditional paprika, it lends a nice smokey flavor to this cheesy sauce. McCormick makes one, or you can get it at some ethnic or Indian markets.

Brown rice miso paste is the best for this recipe, is has a stronger tangier flavor than the lighter misos. This is what gives the sauce a tangy cheezy flavor. If you don’t use it your sauce will not taste like a cheese sauce.

If you’d like a runnier mac and cheese you can add an extra 1/4 cup of almond milk to the sauce, but you’ll need to add some more seasonings to readjust the flavor.

Have you ever made an oil free, cheese free mac and cheese recipe? What did you use? 

Lebanese Tahini Sauce For Falafels

by 5 Comments

I love making homemade dips and sauces! I find them SO much more flavorful than the store bought ones.  The other day I made some baked falafels I bought from Trader Joe’s and I wanted some tasty tahini sauce to serve them with. This is the dip I came up with. It would also be delicious to serve some taboulli salad with your tahini dip and falafels as well.

photo from WhatsGoodAtTraderJoes

You can also use this as a spread for pita wraps/sandwiches, to dip pita in, crackers, veggies, chips, etc. It tastes a little like hummus but without the chickpeas.

Tahini Dip For Falafels

Serves 4

Ingredients:

1/2 cup tahini
1/2 cup water
2 cloves of garlic
3-4 tbsp lemon juice
salt & pepper to taste

Directions:

1. Combine ingredients in a blender or food processor and blend until smooth and creamy. Season to taste with salt and pepper.

2. Serve with falafel, veggies or pita.

Have you ever had tahini dip before? What do you like to serve it with?

Super Protein Packed Spinach Salad With Quinoa, Chickpeas and Creamy Orange Hemp Seed Dressing

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I think it’s time for more salads. Yes, sometimes you can get tired of the same old ones, so I wanted to create a better recipe that was all around tasty, just like you’d find at a vegetarian restaurant.

All salads are not created equal of course… sometimes you just eat one because they’re good for you and you feel you’re “supposed to”. Other times you might have a delicious and gourmet salad at a restaurant, but it’s not really on the healthy side as it’s loaded with things like feta cheese, creamy dressing, bacon, battered chicken strips etc. If you’re vegan you may have a love/hate relationship with eating salads at restaurants.  Sometimes they are ok but often they don’t have many ingredients in them so you can have a rather small meal and let’s face it vegan salad dressing options at restaurants flat out SUCK.



Never fear, I am here to bring to you…

THE ONE SPINACH SALAD TO RULE THEM ALL!

This salad is so good that you will actually crave more of it… You might even gets your kids or husband begging for it regularly. In fact I would bet that any vegetarian restaurant would be thrilled to have my super spinach salad on their menu.

What’s the secret to an amazing salad? Well several things, first picking delicious ready-to-go  ingredients that go well together, second that are healthy and lastly and more importantly are satisfying and filling but without all the guilt! (And it doesn’t hurt to top this salad off with my killer Creamy Orange Hemp Seed Dressing either).

I am NOT a fan of store bought dressing. In fact I despise it. If you’re in North America like I am you know there is often an ENTIRE wall of salad dressings at the grocery store. And yet still picking out a dressing that is tasty, healthy and you don’t get tired of is really hard.

Could it be that your taste buds are smart enough to know your body shouldn’t be consuming the same oily, vinegary, high fructose corn syrupy dressing all the time?



That may well be… Even just reading the ingredients in most salad dressings is enough to make me want to gag. Where’s the real ingredients and real flavour?

Well your salad dressing problem is solved! I guarantee that you’re going to love this protein packed spinach salad. I know it’s definitely going into my weekly lunch menu for myself. And my Creamy Orange Hemp Dressing is very delicious and will complement it perfectly.

BTW did I mention the dressing is also completely oil free? (Your pants should be rejoicing right now!)

Eat To Live fans will be happy to know that this is a Dr. Fuhrman style salad packed with nutrient dense ingredients that will curb your appetite and stimulate weight-loss as well.



Let there be salad:

Super Protein Packed Spinach Salad With Quinoa, Chickpeas, Tempeh and Cranberries

Serves 1

Ingredients:

2-3 cups packed baby spinach
1/4 cup cooked quinoa (see my post here on how to cook quinoa)
1/3 cup cooked chickpeas (I used Eden Organics)
2 strips of cooked tempeh (I used Sesame Garlic Marinated Tempeh) or smoked tofu (optional)
1/4 cup shredded carrot (store bought is fine)
1 tbsp dried cranberries (I used apple juice sweetened ones)
small handful of micro greens or sprouts

Directions:

Arrange salad ingredients into a large bowl and garnish with micro greens or sprouts as desired. Top with dressing.



Raw Vegan Creamy Orange Hemp Heart Dressing:

Serves 2

Ingredients:

1/3 cup fresh orange juice from 1 medium orange (use sweet oranges)
1 1/4 tsp apple cider vinegar
2 1/2 tbsp hemp hearts/seeds (sub sesame or tahini if you can’t find)
1 tsp fresh ginger
2 small dates pitted and chopped (soaked if you don’t have a Vitamix)
1/8 tsp Herbamare or salt

Directions:

Place all ingredients in Vitamix or blender and blend until smooth. Taste test and add more ginger, vinegar or salt if desired. Blend again.

Yields 1/2 cup of dressing. Best used within 3 days due to the nature of raw ingredients.

Variations:

You can add a plethora of other ingredients into your protein packed spinach salad such as tomatoes, cucumbers, apple slices, other dried fruits, etc. What really makes this salad filling is the addition of quinoa and chickpeas, so it’s also a great salad to take to work without needing a giant salad container.



What’s your favourite dressing for spinach salad? 

Like this recipe? Get more here.


Oil-Free Vegan Fudgey Blackberry Brownies

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So these brownies are a little “healthier” for you than the standard recipes (as it avoids added oils, butter and eggs) but they’re not completely sinless. Brownies are treat, let’s face it and sometimes you want to have a better-for-you treat for yourself or your loved ones. I have tried fat free brownies with just cocoa powder, flour, sugar and applesauce but they weren’t really brownies, more like dense little cakes and ended up being just ok and nothing to rave about. These brownies however are delicious!

This recipe is inspired from the Post Punk Kitchen’s Raspberry Truffle Brownies, but I changed the recipe around. I made a big double batch of these brownies because we had a lot of fresh blackberries on hand and I was thinking of something to make for my friend’s birthday and the Canadian edition of Vegan Food Swap.  (If you have a vegan food blog in the USA or Canada and are interested in swapping goodies every month with fellow vegans check it out!)

These vegan fudgey brownies feel a lot more decadent when you eat them than they really are. You may have noticed I try to cram as much fresh fruits and vegetables as I can into my recipes as I don’t enjoy eating a dish without them.

I think you’ll have a lot of fun making these and enjoy them too. You can impress your guests or make them as a little treat for yourself and freeze any leftovers in individual plastic wrapped pieces. The pieces shown below are the size you get if you cut into 9 pieces. You can of course cut them smaller as well.

I even put some extra blackberry pieces on top and it made these turn out very pretty looking, so you don’t need any frosting either.

Oil-Free Vegan Fudgey Blackberry Brownies

Serves 9

Ingredients:

1/4 cup/3 oz./85 grams semi sweet chocolate chips or semi sweet baking chocolate
1/4 cup/59 mL blackberry or mixed berry jam/preserves
3/4 cup + 2 tbsp/~210 mL sweetened apple sauce (plain) (you could probably try adding ripe mashed banana as well)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups whole wheat pastry flour (or AP white flour. Do NOT use regular whole-wheat or whole grain flour)
1/4 cup cocoa powder (unsweetened)
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blackberries, blueberries or raspberries
2 tbsp semi sweet chocolate chips (1.5 oz./43 g)

Directions:

  1. Preheat oven to 350 F/177 C. Line an 8 inch square pan with parchment paper and lightly coat with non-stick cooking spray.
  2. If using fresh blackberries you can chop them in half. Put in the freezer to firm up while preparing brownies. If using frozen ones keep in freezer until ready to use.
  3. Melt the chocolate chips using a double boiler or in a dish carefully in the microwave. Set aside to cool slightly.
  4. In a large mixing bowl, mix together the jam and applesauce. Stir in the vanilla and almond extract and the melted chocolate.
  5. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff batter forms. Fold in the blackberries and chocolate chips.
  6. Spread the mixture into the prepared pan if you can. You may need to use your hands as it’s very thick. Crush some of the berries on top of the brownies if you are having a hard time mixing them in.
  7. Bake for 16-18 minutes for gooey brownies, bake for 20 minutes for slightly drier brownies. (Tinfoil pans will be done at 15-16 min.) A toothpick will NOT come out clean when inserted in centre, this is normal.
  8. Let the brownies come to room temperature and refrigerate for at least 3 hours to firm up and become fudgey inside. Do not serve right from the oven.

Additional Tips:

If you want to use unsweetened chocolate and unsweetened applesauce you will need to add some granulated sugar (don’t use liquid sweetener). Use 1/4-1/2 cup depending on preference. If you like your brownies really sweet you may want to add another 2-3 tbsp of sugar to the existing recipe.

Whole wheat pastry flour or white all purpose flour works best for a lighter brownie (as they are already pretty dense). If you use straight whole wheat or another whole grain flour it will be way too heavy and too dense and have a grittier texture. Make sure you use the suggested flour for best results. Pastry flour is made from soft wheat, white flour is also softer than hard whole wheat or whole grain flour. If you can’t find pastry flour you can try this: To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose white flour with 2/3 cup (90 grams) white cake flour.

Sifting in the dry ingredients is essential so you don’t get any uneven lumps. Using a large fine mesh strainer to sift works well. (Pour your powders through the strainer and shake. Discard any rough particles that don’t go through.)

For these brownies to be fudgey in the middle they WILL NOT be baked all the way through like a cake or muffin. If you bake them until a toothpick comes out dry in the centre they will be rather dry and like a very dense cake, and thus not fudgey. In the pictures you can see that the center is not baked and has solidified. Once they’re refrigerated they will become fudge-like in the middle and be ready to eat.

FYI I don’t often make desserts or treats, so don’t get all angry and freakout if this recipe isn’t for you. I made these for friends and thought I’d share the recipe in case others were interested in healthier alternatives for those not on strict dessert free diets.