ZERO Recipes Needed
November 16, 2007 by Daddy
Filed under Zero Cholesterol Recipes
Vegan Diet – No Animal Products We have eliminate virtually all cholesterol from Addi and Cassi’s diet, except for the occasional treats. This includes meat, fish, chicken and all dairy products. While doctor’s don’t think diet plays a key role in NPC, we saw an immediate improvement in the twins’ stability within a week after starting a zero cholesterol diet. While we are not advocating this diet, we have remained on this strict diet for over 1 year. Today, Addi and Cassi eat soy, fruit, nuts or plant based foods but are taking Omega 3 fish oil which contains a small amount of cholesterol (10mls per day). We understand DHA could be beneficial for progressive neurological diseases. Submit Recipes For Our Cookbook We decided we would create a section on our website and ask people to submit zero cholesterol recipe ideas (or ideas for products that you love that don’t contain cholesterol). Any creative idea is welcome. We look forward to trying all your fabulous recipes. Our dream is to compile a cookbook, which lists all the great zero cholesterol recipes submitted by people around the world with proceeds going to NPC research. Help turn our dream into a reality by submitting a recipe today! You can post ideas in the box below or email us.
Black Bean Chili-Topped Baked Sweet Potatoes
4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 t. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup Roma tomatoes, destemmed, deseeded, and diced
2 t. garlic, minced
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. salt
1/8 t. freshly ground black pepper
1 – 15 oz. can black beans, rinsed, and drained
1 – 8 oz. can tomato sauce
hot pepper sauce, to taste
Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake at 400 degrees for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings, to taste. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.
Serves 4
Chocolate Pudding
Mix in a blender:
2 cups soymilk
1/4 cup organic sugar
3 Tblsp. unsweetened cocoa
2 Tblsp. cornstarch
When the mixture is well blended, pour it into a medium saucepan and cook over high heat stirring the whole time until it becomes thickened. Then turn down the heat, cover it and cook 1 more minute.
Stir in:
1 tsp. vanilla extract
Pour into dishes and refrigerate until cool, or until you can’t stand to wait any longer! Serve.
Scrambled Tofu
1 package of firm tofu, drained
1 small yellow onion, chopped small
1 small green bell pepper, chopped or sliced
1 1/2 tsp. salt or to taste
1 tsp. tumeric
2 Tbsp. parsley, minced
1 green onion, sliced in rings
small handful of grated carrot
3 Tbsp. olive oil
Heat the olive oil in a wide pan for a minute, then add the yellow onion and saute on medium heat for 2 minutes, stirring. Crumble in the tofu with your fingers, add the bell pepper, salt and tumeric and continue cooking 7 minutes or so on medium high heat until any extra water from the tofu is cooked off. Turn off heat, and add the green onion, carrot and parsley. Stir and serve. Yummy!
My Momma has been raving about this recipe from Bryanna Clark Grogan:
Oven-Fried Tofu
makes 16 slices
Prepare a marinade for tofu by combining the following:
1 1/2 cups water
1/4 cup soy sauce
3 Tbsp. nutritional yeast flakes
2 tsp. crumbled sage leaves, or 1 tsp. powdered sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. onion powder
Cut 2 lbs. of reduced fat, firm or medium firm regular tofu into 1/2 inch thick slices and marinate from a few hours to a few days in the refrigerator. Turn from time to time to coat both sides.
To cook the tofu, preheat the oven to 400 degrees and coat the tofu slices in the following flour mixture:
1 cup whole wheat flour
1/8 cup nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. onion powder (opt.)
pepper to taste
Lay the slices in a single layer, not touching, on two lightly greased dark colored cookie sheets (important for browning). Bake 15 minutes. Turn and bake 15 minutes more. Use immediately or cool and store.
Tip: My Mom used falafel mix for a coating instead of the flour and they were awesome!
Zero Cholesterol Sugar Cookies
with Lemon Glaze!! : ) : )
2/3 cup vegan margarine, like Earth Balance.
3/4 cup organic sugar
1 tsp. vanilla
2 Tblsp. soymilk or water
2 cups organic unbleached white flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Cream the margarine, sugar, and vanilla together. Stir in the soymilk or water. Add dry ingredients and mix. Chill 1 hour. Roll out to 1/8 inch thickness. Cut into shapes. Bake on a greased cookie sheet at 375 degrees for 6-8 minutes. Let cool and then glaze.
Lemon Glaze
2 cups organic confectioner’s sugar
1/4 cup fresh lemon juice
Mix together and spoon over cookies. Chill briefly to set, or eat right away!