Low Saturated Fat

Recipes that are fat-free or have mainly mono- or poly-unsaturated fats, such as olive or canola oils.

Belgian Waffles

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These have a light, fluffy texture and are delicious with maple syrup, fresh berries and rice whipped “cream.” Its hard to tell them apart from the gluten, egg and dairy version. Continue reading →

Greek-Style Ratatouille

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This version of the Provençal classic substitutes carrots for the zucchini and relies on Eastern seasonings rather than the French standards of basil and thyme. The eggplants in this dish are so tender and flavorful that they melt in your mouth. Continue reading →

Quinoa Tabbouleh

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In this recipe, quinoa replaces the usual bulgar in this Middle Eastern classic. Tabbouleh can be used as a side, a filler for gluten-free wraps or crepes or tossed with beans or sardines to make a filling main course. Continue reading →

Thursday Evening Extra: Carrot Greens Pesto

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I purchased a beautiful bunch of carrots at the farmers’ market this afternoon, and I was about to trim off the greens and throw them away when I decided to look online and find out if there were any good tips for using them. I came across this post by blogger Ned Raggett, and thought the suggestion for Carrot Green Pesto sounded the most promising. Continue reading →

Butternut Squash and Leek Risotto

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For me, risotto is comfort food. I love how the rice starch gives risotto a creamy texture without the addition of butter, milk or cheese. I had some leftover roast chicken, so I added chicken to this recipe, but you could just as easily make it vegan by omitting the chicken and substituting vegetable broth for chicken broth. Continue reading →

Very Veggie Marinara Sauce

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This recipe for marinara sauce makes enough for several meals. I tend to freeze it in one-meal portions and then defrost for a quick weeknight meal or to use in place of commercial spaghetti sauce. Continue reading →