More About SERENE-VANNOY
Recipes I've Shared:
This was a spur-of-the-moment thing, but I liked it enough to add it to my cookbooks
I use about 2 pounds of shredded cabbage (or shredded store-bought slaw mix) for this, but I'm not sure exactly how many cups that is. I used 10 cups for this recipe's nutritional info, because that's about right.
This isn't technically hummus, because there's no tahini in it, but it's a lovely garbanzo spread that hits the hummus spot for me, and is dead easy to make.
Adapted from Bryanna's recipe at http://www.fatfreevegan.com/dr
I'm trying to work on this recipe to reduce the sodium as much as possible and still have a good dressing. This is attempt #1 at lowering the sodium. The sodium per serving on the original recipe is 215mg , and this one is 128.
This is just basic vegetable soup. It's amenable to whatever veggies you happen to have around, and is great for using up leftover vegetables.
I did the nutrition calculation for 1 cup of soup; eat as much as you want. :-)
Most people will, I think, want extra salt in this, but I like the flavor, and I'm trying to cut down on sodium.
Adapted (simplified and defatted) from the Punk Rock Chickpea Gravy in Vegan With A Vengeance, by Isa Chandra Moskowitz.
I used half the quantities of the vinegar and sugar in the nutritional info, because half of it tends to stay behind in the bowl. If you tend to like to drink the liquid or something, double those for nutritional info.
The dressing tastes a little better with salt in it (as much as a tablespoon), but I'm cutting down on sodium, so I left it out, and it was fine.
This contains no added salt; add salt or soy sauce to taste.
This is a very versatile recipe. You can basically use any liquid for the liquid portion, and any seasonings in the dry mix. (I usually add wet seasonings like fresh ginger, if I use them, to the wet part.)
This is our basic daily loaf.
Technically, this isn't hummus, because there's no tahini in it, but it's a nice smooth spread/dip, and makes a good sandwich, wrap, or cracker topping. I like it with Greek flatbread.
No oil or animal ingredients of any kind.
Recipe Collections I've Shared:
|Serene's McDougall-friendly recipes
These are all my own recipes, but you have my permission to take them, use them, whatever. They're all vegan, with no added fat. Some high-fat plant foods are sometimes used (tahini, avocado, etc.), but never any added oil, margarine, etc. Photos when I think of it.
|Other people's McDougall-friendly recipes
|Easily converted to McDougall-friendly