Oilfree vegan chipotle mayo

Oilfree vegan chipotle mayo


2/3 cup cooked white beans (drained)
1 tbsp lemon juice
3 tbsp cashews
1 tbsp soy sauce (low salt)
1/4 tsp chipotle powder or hot sauce
3/4 tsp smoked paprika
3/4 tsp onion powder
thin w/ almond milk to desired consistency


Blenderize beans, lemon juice, cashews, soy sauce, chipotle powder, paprika, onion powder, milk

Refrigerate (will thicken further)

My Tangy Ranch Dressing/Mayo

Blenderize together:

1/4 C raw cashews
1/4 C white beans (to reduce fat)
1/2 C almond milk
1 T nutritional yeast
1/4 t mustard
1 clove garlic
1/2 T lemon juice
1/4 t salt (I use kala namak black Indian salt)
Dash pepper
Thin w/ rice vinegar for tangy flavor

If you keep it thick, it’s mayo… if you thin it out it’s dressing. Try replacing cashews w/ more white beans for very lowfat product. Store in refrigerated jar for up to one week.

How to cook rice to remove the most arsenic

I cook rice the same way I cook pasta. I’ve been doing it for a year, not because I knew there was any arsenic in my rice – but because I am basically a lazy person! I don’t like bothering to measure, and I don’t like burning rice on the bottom of the pot. I put more water than required in the pot, set a timer, then scoop out (or drain) the finished product. Here are my tools.

I use a mesh colander to rinse and/or to drain my rice:

Or I use a simple mesh spoon to scoop cooked rice out of the pot of water:

From the article linked at the bottom of this post you will learn:

Where the arsenic is high and low

  • Basmati rice contains lower levels than other rice.
  • Brown rice usually contains more arsenic than white rice (because of the husk).
  • Growing rice organically doesn’t make a difference to levels.
  • Rice cakes and crackers can contain levels higher than in cooked rice.
  • The levels of arsenic found in rice milk far exceed the amounts that would be allowed in drinking water.

How to cook rice to remove the most arsenic

  • Soak your rice overnight – this opens up the grain and allows the arsenic to escape.
  • Drain the rice and rinse thoroughly with fresh water.
  • For every part rice add 5 to 10 parts water and cook until the rice is tender – do not allow it to boil dry.
  • Drain the rice and rinse again with hot water to get rid of the last of the cooking water.




Inspired by:


1 tbsp flax seed
1 1/2 tbsp water
1 3/4 cup oat flour
1/3 cup coconut sugar (or date paste)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 tbsp maple syrup
1/4 cup non-dairy milk
1/2 ripe banana
1/4 cup vegan chocolate chips
1/4 cup walnuts


In a small dish, mix flax seed with water and set to the side for 5 minutes to make the flax “egg”

Pre-heat oven to 350 degrees
In a separate bowl mix the flour, sugars, baking soda, baking powder and salt

Add in slowly the vanilla, maple syrup, flax “egg”, milk & banana until well combined

Stir in the chocolate chips & walnuts

Roll in tbsp sized balls and place cookie dough on parchment paper lined baking sheet

Flatten them out a little with your palm

Bake (15 min for oat flour)

(Wrap leftovers up with a slice of bread to keep soft until the next day)

Green Salad w/ Pasta

* romaine greens
* spinach greens
* spring mix greens
* broccoli-slaw
* shredded carrots
* radishes
* celery
* red onion
* grape tomatoes
* olives (preferably sulfite-free)
* avocado
* pepperoncini (in jar)
* Ronzoni (high fiber) smart pasta (available @ Walmart)

* rice vinegar (unseasoned, w/ no added sugar)
* garlic powder
* paprika
* lemon pepper (contains salt)
* nutritional yeast (similar taste to parmesan cheese)


  • In bowl chop all three types of lettuce
  • Add broccoli-slaw, shredded carrots, chopped radishes, chopped celery, chopped red onion
  • Boil high fiber pasta for 10 min, then drain (under cold water)
  • In second bowl TOSS TOGETHER pasta, chopped grape tomatoes, chopped olives, cubed avocado, chopped pepperoncini, splash of pepperoncini juice, splashes of rice vinegar, garlic powder, paprika, lemon pepper, nutritional yeast until tossed results are moist & seasoned to taste
  • Combine first & second bowl (no need to add dressing) & toss

Watch “Vegan French Onion Soup | Special Diet Recipes | Whole Foods Market” on YouTube

  • 4 large sweet onions (about 3 pounds), thinly sliced
  • 2 tablespoons red wine vinegar
  • 6 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dry)
  • 1/2 teaspoon ground black pepper
  • Fresh chives or green onions, for garnish
  • 6 cups water (or low sodium veggie broth)

Tom Kha *Lowfat* Thai Coconut Soup


  • Veggies (kale, brussel sprouts, broccoli slaw, sliced mushrooms)
  • 3 medium russet potatoes (peeled & diced)
  • Lite coconut milk (13.76 oz can)
  • 100% pure coconut water (16.9 oz carton)
  • Low sodium vegetable broth (32 oz carton)
  • Ginger (grated, approx 1 tsp)
  • Lemon peel zest (approx 2 tsp)
  • Thai red curry paste (1 tsp)
  • Lemon juice, rice vinegar (both to taste)


      • Steam veggies separately until soft
      • Simmer other ingredients together
      • Drain veggies, combine & enjoy!

        Ethiopian Seasoning Mixture

        Ethiopian Seasoning Mixture
        by Susan Voisin
        (link below)

        1 Tbs. ground cardamom
        1 Tbs. ground coriander
        1 Tbs. fenugreek
        1 Tbs. ground nutmeg
        1 Tbs. ground cloves
        1 Tbs. ground allspice
        1 Tbs. cinnamon
        1 Tbs. paprika
        1 Tbs. turmeric
        1 tsp. cayenne
        1 Tbs. ground black pepper
        1 Tbs. ground sea salt

        [I buy bulk seasoning at Winco Market where all scoops are same size, so just replace measurements w/ 1 tsp=1 scoop AND 1 Tbs=3 scoops, double or triple recipe & store in glass jar.]