Oil-Free Baked Portobello Fries: Crispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. Try them with Horseradish Comeback Sauce!

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 that are vegan–except for buttermilk. Going out to eat and having one vegan-looking dish after another turn out to contain just one (usually unnecessary) non-vegan ingredient is enough to make some people throw up their hands and vow to do all their own cooking. I look at it as a challenge (I can usually get the kitchen to make something vegan for me) and as a source of inspiration. Portobello fries sound good; therefore, I will find a way to make them not only vegan but also oil-free. Take that, restaurants of the world!

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Fat-Free Onion Ranch Dressing

As I mentioned in my last post, I’ve been having fun playing with “cream” made from roasted onions. I promised you recipes, and since a truly fat-free but delicious ranch dressing can be so hard to find, I thought I’d start with my new onion-based version of that classic (but usually decadent) dressing and dip. It doesn’t have the over-the-top richness of dairy ranch, but I think you’ll find that it’s tangy and flavorful and just creamy enough.

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Fat-Free Onion Cream

March 31, 2016
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I’ve been experimenting with a new base for fat-free sauces and dressings, and it has opened up so many new possibilities to me that I wanted to share it with you before I start inundating you with recipes that use it. It contains 3 ingredients, no soy or nuts, and is gluten-free. It’s called Fat-Free […]

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Guacamole Potato Skins

February 7, 2016
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It’s Super Bowl Sunday, and though I’m not throwing a party, I decided to make a little something special for my husband and me to enjoy while he watches the game and I sit in the recliner beside him and read a book (A Spool of Blue Thread by Anne Tyler, in case you want […]

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Vegan Scalloped Potatoes with Chickpea Cheese Sauce

January 31, 2016
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I almost let January slip away without a blog post. Christmas vacation for me extended from December 19, when my daughter E came home from college, until January 23, when she went back. During that time, I did a lot of cooking but absolutely no creating of new recipes because I was busy making E all […]

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Pear Spice Upside-Down Cake

December 19, 2015
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I fell in love with the looks of a Pear and Almond Upside Down Cake that someone shared in one of the groups I belong to on Facebook. I loved the pattern the pears made on the top of the cake, so I decided to try to make my own version with a design somewhat in the shape of a […]

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911 Vegan Gravy

November 25, 2015
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People new to oil-free vegan diets often ask what they can put on baked potatoes.  If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy […]

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Vegan Eggplant Parmesan – Soy-Free

October 21, 2015
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In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant. We try to […]

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Fat-Free Whole Wheat Bread for Bread Machines

September 18, 2015
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I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]

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Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce

August 12, 2015
Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce

I’m counting down the days (less than three) until my husband D and I drive our daughter to college 796 miles away. Because of the anticipation, the dread, the planning, the shopping, and the packing (or at least the nagging E to pack, without much success), I haven’t been doing a lot of cooking, or […]

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