Monday, July 22, 2024

Zero Cholesterol Wild Mushroom Soup

July 4, 2008 by  
Filed under Recipe Submissions


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)


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

January 28, 2008 by  
Filed under Recipe Submissions

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

December 7, 2007 by  
Filed under Recipe Submissions


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


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

December 1, 2007 by  
Filed under Recipe Submissions


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


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

November 16, 2007 by  
Filed under Recipe Submissions


1 large organic butternut squash, halved lengthwise
2 tablespoons olive oil (plus oil for baking squash)
1 onion, chopped
2 cinnamon sticks broken in half
2 bay leaves broken in half
1 teaspoon of coarse salt
½ teaspoon ground black pepper
½ cup Calvados (apple brandy) or brandy (optional)
28 – 32 oz Organic Vegetable Broth (amount depending on can or box)
6 oz. Soy Milk


Preheat oven to 375°F. Line 1 large baking sheet with aluminum foil. Brush squash flesh with oil. Place on prepared baking sheet, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out squash pulp and transfer to large bowl. Add 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with vegetable broth and soy milk until smooth. Bring soup to simmer. Ladle soup into bowls. Optional, garnish each with dollop of cinnamon cream and serve. OPTIONAL – Mix fat free sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend.  (Soup and cinnamon cream can be prepared 1 day ahead.  Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)