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Zero Calorie Noodles, Asian Style. No, really – ZERO Calories. ZERO Carbs. Maximum Satisfaction.

January 11, 2012 in Uncategorized, Vegan Recipes

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I can tell you the exact moment I learned about ZERO calorie noodles.

Yes, this moment is right up there with JFK’s murder and September 11, 2001 for me. One of those moments that makes your heart skip a beat, never to be forgotten. I mean, seriously: zero calorie pasta? Could it be true?

I got an email entitled “Miracle Noodles,” a.k.a. Shirataki noodles. You can buy these miracles-in-a-bag in Asian specialty markets, or many enlightened mega marts. The noodles come in two forms:  Zero calorie version, made entirely from fiber from a yam, or add just 20 calories per serving and you can buy noodles made from yam fiber plus a little tofu, which gives them more of the taste and texture of traditional pasta.

After some research, I can’t find a single downside to these noodles. Zero calories. Zero carbs. Gluten free. High fiber. Vegetarian. Vegan. Pretty much the best food a dieter can eat.

Either way, I love these noodles. They don’t have much flavor on their own, but I make them with Asian flavors and veggies, and the whole plateful is about 120 calories, and very VERY low carbs.

I like the House brand, a company which makes fabulous tofu. Some folks complain about a fishy smell to their noodles when they opened up the bag, but the House brand at least does not have any “off” smell.

So, if you’re like me and still have some holiday pounds to lose, put these miracles on your menu!

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Burgerville’s Pumpkin Smoothie: Recipe Revamped

November 17, 2011 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

Burgerville's Pumpkin Smoothie, even healthier!

One of the most wonderful things about moving to Portland is the local chain called Burgerville, beloved to all. Yes, I’m seriously speaking positively of what is essentially a fast food joint: They have all the treats and trappings of fast food, yet manage to turn many of the negatives about fast food completely inside out. When you throw out your trash, every restaurant has it divided into three bins: Recyclables, Landfill, and Compost. You read that right: COMPOST. They reuse all of their cooking oil as biodiesel. They offer, among many healthy yet seriously delicious choices, three different kinds of veggie burgers. They source their food locally, and they also include a rotating seasonal menu. So every fall, Portland residents look forward to sweet potato fries, salmon sandwiches, and pumpkin shakes and smoothies (all locally sourced, of course).

Those shakes and smoothies, are every bit as delectable as you can imagine. The ice cream shake is like an extra-custardy pumpkin pie in a glass, while the yogurt-based smoothie is a little tangy and a bit lighter overall.  But what about vegans, or those who are intolerant or sensitive to dairy? I thought I’d try making a dairy-free version at home.

And lo, it worked! Read the rest of this entry →

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Hedy’s Hummus: Tried and Tried and True

August 11, 2011 in Appetizers, Gluten Free, Healthy Fare, Vegan Recipes

Hummus meets hen.


Hummus: So delicious, so open to endless variation, so healthy . . .  SO annoying to photograph. It is beige mush. Blah in color and devoid of shape. It takes a truly gifted food stylist/photographer to really make it look good, aesthetically speaking.

So although the hummus in the picture above looks TERRIBLE, aesthetically speaking, I decided to share this shot because of the honest-to-gods spontaneous chicken photobomb. I was trying my dangdest to get a decent angle and utilize some good natural light, moving around the backyard. I added the dry chickpeas to get some shape and texture in the mix, and, this being a Portland backyard, it has chickens. These happened, also, to be hungry chickens, who thought I was bringing them a fabulous treat. In the above shot, girlfriend is actually pecking at the jar.

On to today’s recipe: This was shared by a friend in a Facebook mom’s group, and I liked her hummus history and recipe testing so much that I decided I just had to share it here, with her permission, as a guest post. Read the rest of this entry →

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Dos Gazpachos: The Classic and The Remake

June 24, 2011 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Gazpacho with a kick!

You guys might remember me talking about my upbringing with my beloved adoptive mom, who, God bless her . .  was just not a foodie. She wasn’t TERRIBLE, mind you – I didn’t have to worry about her giving dinner guests food poisoning the way Ruth Reichl described in her memoir “Tender at the Bone”, but she simply wasn’t a food lover the way I was, and the way Donna also was, I was later thrilled to discover.

But that doesn’t mean she didn’t have a few delicious things up her sleeve – and one of them was gazpacho. This cold tomato soup from Spain isn’t something you’d think your average American kid would like, but I absolutely devoured it. Mom made it by the vat every summer, and thus, every summer I look forward to making it myself.

We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? Easy. SO EASY. This is my own definitive version, having tweaked it for literally decades now. Read the rest of this entry →

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Goodwiches: On Hearty Veggie Wraps and Healing through Food

May 20, 2011 in Entrees, Gluten Free, Healthy Fare, Uncategorized, Vegan Recipes, Vegetarian Entrees

The New York Goodwich: A Nutrition-Packed Veggie Wrap

We set out to start blogging more authentically, and, specifically, focusing on how food and cooking became a form of bonding for us as we got to know each other as a birthmother and daughter. Most mothers and daughters don’t have to “get to know each other” as a deliberate act – it unfolds over the course of a lifetime, and much of that unfolding involves nurturing and literally nourishing one’s child. And naturally, much of that takes place in the kitchen. So for Donna and I, it was (and still is) a  template for the way we’ve been making up for lost time.

And really, sometimes, we’re just going to share some recipes because they’re just plain good, no backstory required.

But here’s the thing: if we’re going to be talking about authentic writing + food, there’s more to that equation than just the love and nurturing and connecting. Yes, we all absolutely do connect with one another through food, and we all have emotional connections with food because of that. And most of the time, in most ways, this is a beautiful thing. But emotional connections are imperfect, as is anything in this imperfect world, and therefore, our relationship with food itself is not always going to be healthy.

This is a part of my (Anne’s) story that I haven’t talked about much publicly, let alone in a food blog platform. What? Talking about eating disorders on a food blog? Aren’t food blogs supposed to be about the awesome FOOD, along with fabulous photography and engaging writing? Why bring up such an uncomfortable topic?

Well, I bring it up because it underscores what a revelation it was to me, truly, to be connected with someone who loves food and relates to it in much the same way I do, as it was when I met my birthmother. To have that love for food be transformed into something not shameful, greedy, indulgent in the worst kind of pejorative (because the latter was the way I felt for decades), well, it has been nothing less than life-changing.

I will give you the Cliffs Notes version, rather than the Lifetime Movie of the Week version, but in a nutshell: Read the rest of this entry →

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Yam-a-licious Tater Tots – Impress Kids and Grownups Alike with Our Sweet Potato Version of the 50′s Classic Recipe

March 6, 2011 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

DSC_5307 Yam-a-licious Tater Tots, a Sweet Potato Version of the Potato Classic

Us kids of the 70′s looked forward to one thing in the school cafeteria: Tater Tots. They were invented in the 50′s, and by the 70′s they were a staple at school and at home. Seriously, who doesn’t love the crispy crunchy little nuggets with pillowy soft insides? If anyone says they don’t like Tater Tots, only two things are possible 1) they are lying, or 2) they have never eaten Tater Tots. We are all Napoleon Dynomite when it comes to Tots.

We decided to update this American classic, giving this recipe a sweet orange makeover for a bloggers-only contest. If you like sweet potato fries, these tots may just become your new addiction!

This new enlightened version is even more delicious than the original – same crispy outsides, but sweeter, more flavorful insides. Sweet potatoes are about a million per cent more flavorful than regular spuds, and pack a real nutritional bang for your buck. Orange-fleshed sweet potatoes are an incredibly nutrient-dense food.

To make the interior light and fluffy I grated the tubers and then baked the shreds to take out excess water. Then, I tossed them with a little cornstarch and flour for binders. They hold together perfectly and the bath in hot oil gives them that perfect crunch.

Well worth the effort – for kids and for the kid in all of us.

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Win/Win Comforting Sugar-Free Pan-Roasted Apples – A 20 Minute Healthy Dessert Recipe

January 25, 2011 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

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Some foods feed your soul as well as your belly. Case in point: baked apples.

There is something about the smell and taste of baked apples that give you that “AAaaaahhhh” feeling. Love! Comfort! Joy! Baked apples!

This time of year, there is another reason I eat apples: weight loss. New research out there says ”An apple a Day Keeps the Doctor AND THE POUNDS Away.” You just can’t beat low in carbs, high in fiber plus YUM! As proof positive, I cite my favorite low-glycemic food blogger Kalyn of Kalyn’s Kitchen: check out her Low Sugar Apple Crisp, for starters!

I decided to come up with a quicker, simpler enlightened apple recipe with all the soft luscious comforting quality of the slow baked version.

Turns out apples “bake” just as well in a covered skillet! Who knew? All I did was sprinkle the cut sides of the apple halves with cinnamon and then put them in a skillet cut side down with a little water. I cooked them covered over medium heat for 5 minutes, and they turned out just as yummy as the slow baked version. Minus the time and hassle. AND minus the sugar!

Don’t make the mistakes I did the first few times using the wrong varieties of apples. Granny Smiths = firm but too tart. Red Delicious = sweet but bland and mushy. Golden Delicious, Braeburn and Jonagold = perfect sweet/tart balance and great soft and creamy but firm texture. Yes, I know. A bit excessive to try 5 different varieties. But worth the effort.

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Make Our Carrot Beet Soup Recipe for National Soup Swap Day: January 22, 2011

January 19, 2011 in Appetizers, Entrees, Healthy Fare, Vegan Recipes, Vegetarian Entrees

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Beet and Carrot Soup with Queso Fresco and Cilantro Garnish

My name is Donna and I am a soup-aholic.

I absolutely LOVE soup. Especially this time of year where I live in the snowy Rocky Mountains. What’s better on a snowy evening than a bowl of steamy spicy soup with some crusty bread dippers or toasted tortillas? I can’t think of one single thing!

So imagine how thrilled I was to learn of National Soup Swap Day coming up on January 22, 2011. What a great concept – sort of a Cookie Exchange Party, only healthy and comfort food-y. Real simple. You just invite some friends who like to cook to bring soup to your house in labeled quart-sized containers and then you exchange them just like you would at a cookie party. If you invite, say, a total of 8 friends, you have them all bring 8 quarts and each person takes home 8 different quarts of soup. This is the best idea since, well, cookie exchange parties.

Make our uber-healthy and colorful Carrot Beet Soup (above) or some of our other favorite fab frugal cold-weather soups (below).

DSC_7141Gluten Free Gumbo

DSC_6673Oprah’s Famous Vegan Celery Root Soup

DSC_2976African Peanut Soup

DSC_4023Weeknight Chicken Posole

Cheers to all you ‘Soupies’ out there!

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Think These Look Like Classic Ground Beef Tacos? Surprise! It’s Tofu!

January 16, 2011 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

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If you think these look like classic ground beef tacos, I have done my job. (( Smiles smugly to self. ))

This recipe was originally created for the book that Anne and I wrote “101 Things to do with Tofu,” and I share it here with you updated just a bit. (( Hey! I add Frank’s cayenne pepper sauce to most every recipe now. ))

Lauren, a fabulous young food blogger, emailed me recently and asked if I had some suggestions for her to incorporate tofu into everyday dishes. Boy Oh Boy – kind of like asking Paula Deen if she has any recommendations for fried foods. (( Let us count the ways . . .)) So, Lauren, thanks for the email and for getting me craving these delicious veggie tacos once again! I decided a Meatless Monday post was in order!

This filling is fabulously flavorful and has a texture similar to classic ground beef taco filling, but is 100 per cent vegetarian, in fact – it’s even vegan! If you are like me and are making resolutions for the New Year to eat less meat, this is a perfect recipe to start with. I like it even BETTER than the traditional spiced hamburger taco filling. It is softer and has less of that ground beef “gristle” taste. I promise: Even the most dedicated carnivores will love this healthy substitute for ground cow! Try it out on your favorite carnivore and go ahead and TRY to prove me wrong!

There are countless benefits, say the Mayo Clinic researchers, to eating less meat.  But let’s just all admit right now that Americans eat much more meat than they need to. Enough said. With fab and frugal ways to cut back on meat like this taco filling, why would you not cut back? Amen! to the Meatless Monday folks, who point out that less meat consumption reduces heart disease, lowers risk of cancer and helps fight obesity. ((HOLY COW! **Pun intended!**))

The combination of soy sauce, peanut butter and spices, mostly chile powder and cumin, turns crumbled tofu into one of those “I-Can’t-Believe-It’s-Not-Meat” kind of recipes. It is a magical concoction.

This is a great thing to have on hand to make a quick Desperation Dinner – so I like to keep some small zip lock baggies of this magical stuff in my freezer. This stuff makes great sloppy joes and last-minute spaghetti sauce!

Happy Less-Meaty New Year to all!

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A Healthy Green Smoothie Cocktail to Ring in the New Year – - Here’s to YOU!

January 4, 2011 in Gluten Free, Healthy Fare, Vegan Recipes

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I must have been asleep at the whisk. How did I miss Oprah’s Green Smoothie Revolution?

Sure, I like to think that I keep up with food trends. Eat healthier. Eat more veggies. Green is good. All of these feel right to me. So  a few days ago when I discovered Oprah’s green smoothie invented by Dr. Oz and its all-green ingredient list, I knew it had to be good for you. But. Could it also be just plain good tasting?

So, it was experiment night at Donna’s Test Kitchen. With the New Year and those holiday pounds upon me, anything low-cal and healthy sounds fabulous to me. This time of year I am craving celery, grapefruit and egg white omelettes. Isn’t everyone?

There are dozens of versions of this smoothie out there – but this is the most basic version. It is surprisingly refreshing and delicious. And, you just can’t put anything more healthy in your mouth. Some people claim they felt better within 24 hours of drinking this magical concoction. Something about the blending action breaking down the cell walls of the plants and making the nutrients more accessible.

In a few later versions, I added a spoonful of Greek yogurt – you can even try our make-at-home version. I found that if you chill all the ingredients first, you don’t need to add ice. Also, it work best to put the cucumbers in the blender first, making the mixture liquefy much more quickly. DON”T remove seeds or skins from any ingredient (even the apples) because these have tons of nutrients in them.

Healthy New Year, Everyone!

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