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    48 Recipes

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    This is my son's recipe / method and it is awesome. It says it serves four, but you'll want to eat it all yourself. Please try to share ;-) Even though there's turmeric in most curry powders, this recipe benefits from even more—it's so healthy and adds such a great flavor. You can also add other vegetables: garlic, onions, carrots, potatoes, butternut squash, etc. If the head of cauliflower is huge, add more oil and spices as needed. This would also make a great soup base.

    Recipe #509423

    A quick and easy sorbet to serve after any meal with a bit of kick to it: Mexican, Indian, Thai, etc. You'll need a good blender or Vitamix. We use our Waring Beehive-style blender.

    Recipe #499766

    This is a delicious dessert to serve with Mexican, Indian, Thai or Ethiopian foods or after a barbecue. Very refreshing and healthy and a snap if you have a powerful blender or a Vitamix. I use our Waring Beehive-style blender.

    Recipe #499634

    This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there.

    Recipe #401571

    Once again, more of a method than a strict recipe. Comfort food with a little kick to it. I was going to make chile and this is what evolved - we liked it even better. And don't let the dried beans throw you - put them on the stove first, bring to a boil, let sit, and assemble the other ingredients while they stand. The pre-cooking and draining removes the volatile sugars that cause gas. You may also soak the beans overnight, drain the water then add the beans to the slow cooker.

    Recipe #396375

    That's right, sausage chowder. And don't knock it until you've tried it. As usual with most of my recipes, it's quite flexible.

    Recipe #388883

    Easy peasy. Twenty minutes. Delicious. We make it with the 1-lb can of crab claw meat which is terrific (Trader Joe's, Lucky Market in the refrigerated seafood section) and runs about $9.)

    Recipe #386383

    This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.

    Recipe #385059

    We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.

    Recipe #379086

    My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.

    Recipe #365903

    This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244 - I've added nutritional yeast to boost the flavor and add B vitamins. My Domestic Accomplice's daughter made this for Christmas ... it was better than the turkey! You may also add mushrooms and/or red or green bell pepper, chopped and sauteed. I also use lemon pepper rather than regular pepper. And if you're on a stricter low-carb diet, you can substitute half of the rolled oats with flax seed meal.

    Recipe #363490

    My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.

    Recipe #362686

    This is a blend of a vegetarian meatloaf from Vegetarian Times and a regular meatloaf recipe. We like meat. And we're trying to lower our refined carb and fat intake. Not always easy. This makes delicious meatballs. I bake these, and serve in marinara, or for a splurge, in Trader Joe's Alfredo Sauce to which I add a little white wine, over broth-'sauteed' onions, cabbage and shiitake mushrooms. Pretty darned good, lemme tell ya.

    Recipe #350854

    These are delicious and no one was more surprised than I was, the confirmed carnivore—they satisfy that fifth 'umami' taste for savory, protein-rich foods. They are easy to make and, frankly, better than a lot of recipes I have that involve meat (!) This is an adaptation of a recipe I found online. It's vegan-friendly but also appeals to omnivores. If you want to jump-shift to vegetarian, top them with parmesan cheese rather than the nutritional yeast. These may be made up to 24 hours ahead.

    Recipe #342731

    This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

    Recipe #327087

    I try to eliminate sugar wherever I can; but I still have a sweet tooth and love the sweet vs peanut and hot elements in satay. News flash: if you have any of the pork and sauce left over, as we did tonight, it makes a killer salad - mix some of the peanut sauce with a basic vinaigrette and add to fresh greens, some scallions, and left over meat.

    Recipe #323236

    This is so decadent. And so good. And so easy. I've seen more complicated versions of this, but who needs that? Not for every night, but for those occasions when you need to impress someone, butter them up, romance them, or apologize, big-time. Just don't invite your cardiologist to dinner. Use the Cambozola - it's worth it. And a top-quality port; I used one made by BR Cohn. Sip a little, cook a little. Sip a little, cook a little. Oh yeah, it's low in carbs. ;-)

    Recipe #321274

    For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first.

    Recipe #318091

    I'm not sure how authentic this is, but my name's Greek, and I've _been_ to Greece, so that should count for something. This is not too time-consuming; it's pretty good stuff. No, I take that back - it's really good stuff.

    Recipe #316784

    I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.

    Recipe #316679

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