Monday, June 25, 2012

Just in time for Summer Plant-Based Eating

Make Your Own Oil-free, egg-free TOFU MAYO

Here's a quick and easy recipe for TOFU MAYONNAISE from McDougall Quick & Easy Cookbook:

1 10.5 – oz package lite silken tofu               ½ teaspoon salt
1 ½ tablespoons lemon juice                         ½ teaspoon dry mustard
1 teaspoon honey                                           ½ teaspoon pepper

Process all ingredients in blender until smooth and creamy. 

Now create your own or try the following salads using TOFU MAYO:

   Patriotic Potato Salad

A mix of colorful potatoes makes this a delicious, “patriotic” salad.

Cut into chunks 2-3 lbs. little red potatoes, Peruvian Purple Potatoes and traditional white potatoes, then boil until just tender (about 20 mins.).
1 cup finely chopped red onion
1 cup finely chopped celery
1 cup thinly sliced radishes
(Add additional ingredients for more flavor and texture :  chopped cucumber, pickle relish, chopped green onions, chopped green or red pepper)

½ cup oil-free, egg-free tofu mayonnaise ( McDougall Quick & Easy Cookbook)
1 tablespoon prepared mustard
1 tablespoon non-dairy milk or enough to moisten the mixture
1 tablespoon fresh herbs (parsley, cilantro, chives, basil, dill)
Salt & pepper to taste

Pour dressing over combined ingredients, mix and serve warm or cold.

Napa Summer Slaw

This fresh tasting slaw with an Asian twist will delight the senses and nourish the body.

8 cups shredded napa cabbage
12 oz snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions
1 1/3 cups chopped cilantro


3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons Bragg Liquid Aminos (soy sauce)
1 clove garlic minced
1 teaspoon fresh ginger minced
¼ teaspoon cayenne powder
1 cup oil-free, egg-free mayonnaise (McDougall Quick & Easy Cookbook)

Combine dressing with slaw, mix and serve sprinkled with toasted sesame seeds and toasted almonds.

Patriotic Potato Salad & Napa Summer Slaw created, tested and savored in the kitchen of Dorothy P. Greet

Sunday, June 24, 2012

Play with your food...

Kids aren't the only ones who get to play with their food!  Even Grandmas can get in the act... 

Check out your local Farmers' Market and look for something you've never tried before. 

How about some mini squashes?  They make perfect fantasy flower centers and even the nose for our Veggie Queen. 

Pick out the biggest leaf you can find.  Collard greens become the background for a veggie creation.

Ever tried purple potatoes?!  Buy a handful of egg-shaped Peruvian Purple Potatoes.  Steamed and sliced in half, they become deviled delights with a dollop of sweet potato hummus (for recipe, see this Blog for April 4). Arrange deviled delights to make a rare flower or dazzling purple eyeballs!

What about that fava bean-petaled whirly gig? To eat:  shell them, steam the inner bean for 1 minute in boiling water, cool in ice water then shell them again.  The final inner bean is so rich and "meaty" you'll wish you'd bought more...

Pick up some napa cabbage for amazing hair and rainbow chard stems for petals, eyebrows & a big veggie smile. 

Now eat, if  you dare, raw or cooked, then run back to market to try something new.

Friday, June 22, 2012


Not ready to die but still long for the sweet, creamy coolness of ice cream?  Try Ann Esselstyn's MAGIC BANANA ICE CREAM (Prevent and Reverse Heart Disease by the Esselstyn's, p. 267).

Peel and slice 1 ripe banana per person. 
Freeze at least 24 hours.
Thaw slightly and blend in blender/food processor with a little vanilla extract.
Eat your heart out and never again worry about a heart attack!

The Pester Factor...

Pester Factor

Harmless summer fun?!  Check out this video by John Robbins on JUNK FOOD MARKETING TO KIDS.

Tuesday, June 19, 2012


Lettuce count the ways:

1.   You'll smile when pounds melt away.
2.   You'll smile when cholesterol plummets.
3.   You'll smile when blood pressure normalizes.
4.   You'll smile when energy surges.
5.   You'll smile when aches and pains disappear.
6.   You'll smile when you and your doc drop your meds.
7.   You'll smile at breakfast, lunch and dinner.
8.   You'll smile in the produce isle.
9.   You'll smile at the farmers' market.
10. You'll smile in the kitchen.
11. You'll smile in the bathroom.
12. You'll smile in the bedroom...

                                                 Eat Plant-Based and Keep Smiling!!!

2012 Dirty Dozen plus & Clean 15

Check out the most current Dirty Dozen & Clean 15 to guide you when buying organic

Saturday, June 16, 2012

FORKS OVER KNIVES, 2 thumbs up!!

FOK Book & DVD Combo Package A film and book about the sickening impact of the Standard American Diet (SAD) and the extraordinary health benefits of Whole Food Oil-Free Plant-Based Cooking and Eating. 

Don't miss the film, rent from Netflix or buy it from Amazon.  Don't miss the book, buy it anywhere or online. 

Now a new book of recipes out this month:  click for sample recipes...

Tuesday, June 12, 2012

Satisfy your Sweet Tooth

Make your own FROZEN CHOCOLATE BANANA TREATS from this recipe found in the how-to companion book to the documentary film FORKS OVER KNIVES.

1/3 cup maple syrup
1/3 cup plant-based milk (make your own non-dairy milk on this blog March 12, 2012) 
1/3 cup cocoa powder
2 tsp vanilla
2 ripe bananas
2 cups oats
Grape Nuts

1. Puree maple syrup, milk, cocoa, vanilla and bananas in blender. Transfer to bowl and add oats.  Mix well.
2. Line baking sheet with wax paper.  Put Grape Nuts in small bowl. Using small spoon, scoop chocolate mixture and drop it into Grape Nuts bowl.  Shape into ball and roll again in Grape Nuts.  Place ball onto wax paper.  Repeat process with remaining mixture.
3. Freeze entire pan of treats then transfer to container with a lid and keep frozen until sweet tooth gets the best of you! Enjoy frozen or thawed.

Makes 50 guilt free treats.

Friday, June 1, 2012

Adam's Lunch

Can I serve children and grandchildren Plant-Based meals?  You bet!!!  Here's what my very active 5 and 8 year old grandsons had for lunch yesterday in my Plant-Based kitchen: sugar snap peas,  turnip wedges and lettuce from the Farmers' Market, black beans, corn, carrots, tomatoes, and whole wheat pita from the local grocer. A glass of water from the faucet and watermelon for dessert. Vitamin rich with no added oil, plenty protein with no added salt, sugarless and hormone free.  Good for them and good for me!