Ridiculously Easy Pineapple Sorbet

Please stop me if you've heard this one before: A can of pineapple walks into a freezer.... Sound familiar? If so, I apologize for wasting your time on an oldie but goodie. But, if you haven't tried this ridiculously easy summer treat, you might want to stay tuned because it's a delicious way to beat the summer's heat. A can of pineapple, a freezer, and a food processor are all you need to make this light, refreshing, and naturally sugar-free dessert.

Ridiculously Easy Pineapple Sorbet
(printer-friendly version)

1 can (about 20 ounces) pineapple chunks packed in juice

A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it's frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you'll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.

Tips: You can modify this recipe in dozens of ways. If you like your dessert sweeter, add a little of your favorite sweetener. If you like it creamier, try adding a couple of tablespoons of non-dairy milk or coconut milk (great flavor!) Or substitute half of the pineapple with frozen mangos, bananas, peaches, or berries. Get as creative as you want!

Makes 4 servings. Each contains 85 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium; 1g Fiber. Weight Watchers Core / 2 Flex Points.


Looking for other ways to cool off? Check out some of my other light and cool desserts:

Fresh Cranberry Sorbet

Kiwano, Banana, and Pineapple Sorbet

Strawberry-Banana Sorbet

Strawberry Whip

Any Excuse for Kitten Photos

My parents arrived for a visit with a surprise--the newest member of their household, a small, gray kitten who has yet to be named (my mom's considering Stormy and Smoky now but is waiting to get to know the kitten better before deciding). Since I had a few non-recipe things I wanted to mention, I thought I'd take advantage of this cuteness and brighten up this post with a few of her photos.

First, I wanted to say "Welcome" to any of you who found your way here because of the VegNews article. The omelette recipe mentioned can be found here (though please have a good, oiled, non-stick pan handy before you make it, or I can't be held responsible for the results!) If you're wanting something like an omelette but less tricky to make, check out my mini quiche recipe--same great taste, less flipping. And if you'd rather browse around until you see something that tempts your taste buds, the recipe index is the place to start. Besides a breakdown of recipes by category, on that page you'll find links to the dishes my daughter has identified as her favorites and to a list of recipes that receive the most favorable comments from readers.

Long-time readers might want to skip this paragraph because it's old news, but next weekend (June 27-29) I will be at the McDougall Celebrity Chef weekend in Santa Rosa, CA. If you're interested in attending, I think there still may be time to register. Wonderful vegan chefs such as Millennium's Eric Tucker and cookbook authors Colleen Patrick-Goudreau and Bryanna Clark Grogan will be giving cooking demos and handing out samples. (One, um, lesser-known home cook will be there too, trying to figure out how to cook and talk at the same time; please don't throw fruit.) If you're going to be there, please seek me out and say hello. Really, I could use a friend. But be prepared--I'll probably try to get you to go on in my place!

I also wanted to thank everyone who recommended restaurants in San Francisco and to tell you some great news: I managed to convince my husband to meet me there after the McDougall weekend for three child-free nights! So Millennium, Cha Ya, The Usual Suspects, and Maggie Mudd are definitely on the agenda. I have a feeling we are not going to want to leave.

With all this going on, it may be a while before I have a new recipe to post. In the meantime, feel free to explore the archives and leave comments on the recipes you try. And consider this:

Would you trust your kitten around this child? Something tells me that E is going to have a hard time letting go when it's time for Grandmama and Granddaddy to take their new baby home!

Spicy Roasted Eggplant Spread

Middle East meets Southwest in this wrap I concocted on the spur of the moment last night. I'd thrown an eggplant into the toaster oven to roast, intending to make my standard baba ganoush, but just before it was done I realized that I was all out of pita bread. Since our hearts were set on sandwiches, D and I decided we'd make wraps with whole wheat tortillas instead. Tortillas made me think of Mexican food, and one thing led to another and soon I was substituting lime juice for lemon, adding chipotle chili powder, and tossing in a handful of grape tomatoes. Though I had no idea what to call it anymore, the results were a tantalizing blend of creamy, smoky, and spicy. "Spicy Roasted Eggplant Spread" will have to do.



Spicy Roasted Eggplant Spread
(printer-friendly version)

1 eggplant
2 cloves garlic
juice of 1/2 lime
1 tablespoon tahini
1/2 teaspoon salt (or to taste)
1/4 teaspoon cumin
1/8 - 1/2 teaspoon chipotle pepper (to taste)
1/2 cup cherry or grape tomatoes

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. After we'd each had one, D and I were still hungry, and rather than fight over the remaining filling, I extended it by adding chickpeas and extra spices and tomatoes. The results were still delicious--and a little more filling than the plain eggplant version--so if you're looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes. The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

VegNews, McDougall, and Searching in the Right Places

I'm very excited to announce that FatFree Vegan Kitchen has been selected as one of the 21 best blogs in VegNews magazine's first annual VegBloggy Awards. This blog and 20 others--several of my favorites as well as a few that are new to me--will be featured in the July-August edition of the magazine, available on newsstands on July 1. (Though I did a mini-interview with them a couple of months ago, I haven't seen what they printed and can only hope that I didn't say anything too silly.) For links to all the chosen blogs, visit fellow VegBloggy-winner SuperVegan.

I apologize for my recent lack of posts, but I've been concentrating all my efforts into getting ready for the McDougall Celebrity Chef weekend, which is less than two weeks away. I'm putting the finishing touches on my recipe list and can tell you that it will include 4 of the following: Mac and Cheeze, Banana Coffee Cake, Smoky Refried Bean Soup, Skillet Gardener's Pie, and Impossible Pumpkin Pie. I'll be continuing to test and narrow down the list over this weekend, so I'm still open to suggestions.

After the McDougall weekend, I'll have a day to kick around in San Francisco, so I'm also looking for suggestions for places to eat and things to see. I missed a big opportunity to get help on my Arizona trip by not mentioning it here beforehand, and I'm not making that mistake again! So if you have any advice, please drop me a comment.

Finally, I've added a new little gadget to the left sidebar that will allow you to search either this blog or all of the 344 blogs in the Google Veg Blog search engine. So, if you're looking for something specifically on this blog, be sure to type it into the top box; on the other hand, if you're not sure on which blog you saw a recipe, try typing some key words into the second box. And, if your blog is completely vegetarian and isn't listed yet, be sure to drop me an email with the URL and I'll be glad to add it.

That's all. Carry on with your summer (or winter if you're Down Under)!

Tofu and Vegetables with Lower-Fat Thai Peanut Sauce

We were in Phoenix our last night in Arizona and really should have eaten at Green. We'd planned to, actually, but after D and I made the executive decision to eat lunch at an Ethiopian restaurant, E complained that we never let her decide where to eat. So, reluctantly--and playing up Green's great qualities--I presented the options to her, gathered from the very helpful VegGuide site, and she surprised us by choosing Thai Basil.

We can't get good Thai food in Jackson--the one supposedly Thai restaurant uses "tofu" (and probably vegetables) out of a can--so we all look forward to eating at Thai restaurants on vacation. We specify that we want our meals cooked vegetarian, with no fish sauce. Thai Basil came highly recommended for its vegan options, and we were pleased with the extensive menu and quick service. The food, for the most part, wasn't bad, but it wasn't very good, either. E's Pad Thai was tasty, but the noodles were almost too tough to chew through, and my Massamun Curry (the dish I almost always order) was so bland that it was virtually tasteless. The only dish that was really interesting was the one D ordered, named (and I'm relying on memory here) something like Rama's Favorite: fried tofu on a bed of vegetables covered in peanut sauce. Though it was super-sweet and not spicy at all, it had a good flavor and was the dish we all chose as our favorite.

Like food lovers do, we discussed the dish in detail afterward, and D and I both agreed that it could be made much more delicious if it were less sweet, more spicy, and not swimming in oil. I decided to try my hand at recreating it (or rather improving it) while the memory was still fresh in my mind, so a couple of nights ago, I put this dish together. I'm happy to report that both D and I liked it much better than the restaurant's version (E was away, so we were able to let loose with the chili sauce). It's definitely not fat-free, but it's probably the lowest-fat version of Thai peanut sauce that you'll find, so save it for special occasions; it's definitely on the "Good Enough to Serve to Guests" list!



Tofu and Vegetables with Lower-Fat Thai Peanut Sauce
(printer-friendly version)

14 ounces extra-firm tofu
1 tablespoon soy sauce (gluten-free version, if necessary)
1 tablespoon vegetable broth
2 carrots
2 medium zucchini
1 pound broccoli
12 basil leaves (or to taste)
4 tablespoons natural creamy peanut butter
1/2-3/4 cup vegetable broth
1/4 cup soymilk (or other non-dairy milk)
1/8 teaspoon coconut extract (or use lite coconut milk instead of soymilk & extract)
1 tablespoon soy sauce
1-2 teaspoons Asian chili sauce (start with less and add more as needed)
1 tablespoon agave nectar
1 teaspoon lime juice

Cut the tofu into about 8 slices; then cut each slice into 4 triangles. Combine about 1 tablespoon soy sauce with 1 tablespoon vegetable broth, dip the tofu in it, coating all sides with marinade, and allow to soak while you preheat the oven to 400F. When the oven is hot, put the tofu triangles onto a non-stick baking sheet or silicone mat and bake for 15 minutes; turn the tofu over and bake for another 15 minutes. Remove from oven.

While the tofu is baking, prepare the vegetables and sauce. Slice the carrots on the diagonal, halve the zucchini lengthwise and cut into half-moons. Chop the broccoli into medium-sized florets. (Other vegetables may be used; aim for about 2-3 pounds total.) Place the vegetables into a large steamer and steam until tender-crisp. (Actually, stop just a little before you think they're done; they will continue to cook in the residual heat.) During the last minute of steaming, toss the basil leaves on top of the vegetables and steam just long enough to wilt.

To make the sauce, heat the peanut butter in a small saucepan over medium heat. Whisk in 1/2 cup vegetable broth. Add the soymilk, coconut extract, soy sauce, chili sauce, and agave nectar, and heat until bubbly. If the mixture seems too thick, add a little more vegetable broth. Add the lime juice just before removing from the heat and serving.

To assemble, place 1/4 of the vegetables on each plate. Top with 1/4 of the tofu and drizzle with 1/4 of the sauce. Garnish with fresh Thai basil if desired.

Tip: Reduce the fat and sodium by using reduced-fat tofu, low-sodium soy sauce, and fat-free soy milk.

Makes 4 servings. Per serving: 265 Calories (kcal); 15g Total Fat; (45% calories from fat); 19g Protein; 21g Carbohydrate; 0mg Cholesterol; 625mg Sodium; 6g Fiber. Weight Watchers 6 Flex Points.

Catching Up

For those of you who haven't been following my Twitter posts, it may come as a surprise to you that I've been away on vacation for the last 8 days. Since I write this blog under my real name and location, I'm uncomfortable announcing when I'm going to be away from home, so I deviously contrived to send that Turkish Pilaf recipe while I was vacationing in Arizona. Sorry for the subterfuge!

Anyway, I hope to have a whole big "Traveling Vegan in Arizona" type of post for you in a few days and a few more travel photos posted to my Flickr account, but for now I have a huge number of jobs to get done around the house, the first of which is getting some food into it. We sent all our fruits and vegetables over to our neighbor before we left town, so last night I made do with pasta and frozen vegetables. It may take half the day to get our fridge and pantry up to their standard overloaded conditions, and I'll get right on that as soon as E wakes up. Yes, it's 10:55 and she's still sleeping--that's how exhausting this vacation was for all of us. We were in a different town almost every night, and when we weren't driving, we were hiking. Home never looked so good!

While I've got you here, I want to let you know about something very important that's going on. Several thoughtful bloggers have gotten together to organize a fund raiser for Briana Brownlow, who is battling Stage IV cancer and would like to explore alternative treatment options, not just the ones her insurance will cover. If you would like to help, please visit Jugalbandi, scroll down and read the full story, check out the wonderful raffle prizes being offered, and make a contribution. On that page you can also find out how to enter a photo into the monthly Click photo contest for a chance to win two prizes. Please help if you can!