Tag Archives: oil-free

Super Easy Oil-Free Vegan Tomato Sauce

I was raised on this tomato sauce. This recipe was given to me by my Italian mother, and then I “veganized” it to create an oil-free vegan tomato sauce that’s compliant with the WFPB diet. And I’ll be honest with you, I can’t tell the difference. Not only is my version as delicious as hers, it’s way healthier. She starts hers with olive oil and Italian sausage, and the sausage really gives her sauce a great flavor. In order to replicate that flavor but keep the sauce meatless, I added fennel seed, a key component of Italian sausage. To complete the transition to an oil-free vegan tomato sauce, I swapped out her olive oil for white wine.

So no, it’s not a “start with a bushel of tomatoes and cook them down all day” kind of traditional Italian sauce, but it’s damn good. Let’s be honest. Who the hell wants to go through all of that every time you want sauce when you can buy canned tomatoes and sauce, saving both time and money? Not me. And probably not you.

Feel free to customize this recipe to suit your tastes. Add mushrooms, veggies, soy protein crumbles, whatever you like. Enjoy!

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How to Make Caramelized Onions without Oil

I love caramelized onions. I also love caramelized… ok anything. But I thought I had to give all that up when I started eating healthier a few years ago, cutting out oil among other things. The truth is, when we cut out oil from our diets, we don’t necessarily have to sacrifice anything. We just have to find other ways to do it. So I thought I’d share my method for making delicious, savory, caramelized sweet onions without adding calories from greasy, fatty oil.

“But I use coconut oil! That’s healthier.” Nope. Coconut oil is 90% saturated fat. You’ve seen it when it’s at room temperature, right? It’s solid. You want to eat that? Are you nuts? Some of the vegan cookbooks I’ve read add it to nearly every recipe. That’s pretty much the easiest way to make a healthy vegan recipe into a heart stopper. You might as well eat Crisco out of the can and give up.

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Creamy Versatile Instant Pot Cheese Sauce

I’ve tried a lot of different “cheese” sauces, and this is my favorite. It’s becoming a staple in our house. We use it on vegetables, baked potatoes, Mexican dishes, and even as queso with chips. It’s really versatile. I’ve also used this in mac and cheese and thickened small batches up with tapioca starch for grilled cheese sandwiches!

This recipe is for the basic version. If you’re looking for something spicy, like for nachos, add diced jalapeños or some chipotle spice.

This makes about 5 cups.

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Veggie Sushi Bowls

Easy, healthy and delicious — the trifecta. Sushi bowls are a common occurrence in the Davis house. Even Ryan’s carnivorous friends in the neighborhood love these! For us, the secret ingredient is the raspberries. They bring in the sweetness to balance the savory and jack up the kid-friendliness of this dish. We’ve even done these with strawberries in a pinch when raspberries weren’t available.

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