Zero Cholesterol Wild Mushroom Soup

Ingredients

3 1/2 cups organic vegetable broth
1 1/2-ounce package dried porcini mushrooms*
1 tablespoon olive oil
1 1/2 cups chopped onions
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
8 ounces button mushrooms, sliced
3 garlic cloves, minced
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
4 teaspoons all purpose flour
2 cups soy milk
1/4 cup of cooking sherry (optional)

Preparation

Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.

Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and soy milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve. Servings: Makes 4 servings

* Dried porcini mushrooms are sold at Italian markets, Trader Joe’s, specialty foods stores and many supermarkets.

Zero Mac and Cheese

VEGAN MACARONI AND CHEESE Sauce: 2 cups water ¼ cup raw cashews 1 (4oz) jar pimentos, drained 1 cup nutritional yeast flakes 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 1 ½ teaspoons salt, or to taste ½ teaspoon garlic powder ½ teaspoon white pepper Combine all ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Cook 1 lb. of macaroni according to package directions. Combine with sauce and put in a 9” x 13” glass pan. Top with bread crumbs. Bake at 375 degrees for 20 minutes.

Grandma Cathy’s Zero Oatmeal Raisen Cookies

Ingredients:

2 Sticks of Imperial Margerine
2 egg whites
2 1/2 teaspoons vanilla
4 tablespoons applesauce
1/4 cup oatbran (adds great fiber)
1/4 cut wheatgerm (adds folic acid, vitamin B12, and zinc vitamins)
Grated rind (zest) of 1 orang2
1 3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preparation:

In a mixing bowl, place 2 sticks of Imperial Margerine.  Stir until smooth.  Add the above ingredients in the order given.  Mix well.  Preheat oven to 350 degrees.  Place 1-2 tablespoons of dough on cookie sheet for each cookie.  Bake at 350 degrees for 15 minutes.  Nuts can be added and also dates.  Dough freezes well.  Makes 4 dozen cookies.

 

Zero Cholesterol Tomato Basil Soup

Ingredients

3 #s ripe plum tomatoes cut in half (I buy them at Costco)
¼ them
2 t olive oil
1 ½ t pepper
2 cups chopped onion
6 cloves garlic
2T “I can’t believe its not butter”
¼ crushed red pepper flakes
28 oz canned Plum Tomato Sauce with their juice
4 cups basil packed
1 t. fresh thyme leaves
I quart chicken stock (used non fat – you can get at Trader Joe’s)
Non fat sour cream

Preparation:

Pre heat oven to 400.  Toss tomatoes with olive oil, salt , pepper.  Spread tomatoes in one layer on a baking sheet and roast for 45 min.   In an 8 quart stockpot on medium high, sauté onions and garlic with 2 tablespoons of olive oil and no cholesterol butter, and red pepper flakes until onions start to brown.  Add canned tomatoes, basil, thyme, and chicken stock. A dd roasted tomatoes, include liquid on the baking sheet.  Bring to boil and simmer 40 min.  Put into a food processor with a little non fat sour cream and process.
You can serve with a dollop of non fat sour cream

Zero Cholesterol Butternut Squash Soup