Category: Recipes I Have Tried

Luxurious, plant-based Chocolate Blueberry Ice Cream recipe that’s both delicious and blood sugar-friendly. Creamy, dreamy, and indulgent, this ice cream is simple to make and won’t spike your blood sugar. It’s sure to become your new favorite!

EQUIPMENT
High Powered Blender
Ninja Creami*

* To make ice cream without the Ninja Creami you simply pour blended ingredients into icecube trays & chill. After 24 hours throw cubes into your food processor or high speed Blender until creamy!

INGREDIENTS
1 cup frozen blueberries
4 dates
1 tbsp cashews
1 tbsp cocoa powder
1 tsp lemon juice
½ tsp vanilla extract
1 cup soy milk unsweetened, or plant based milk of choice

INSTRUCTIONS
Add all ingredients to a blender and blend until smooth.

Pour into Ninja Creami container and freeze for 24 hours.

Spin on the Ninja Creami Lite setting at least twice to get a creamy consistency.

If you don’t eat all of what is in the container, leave the remaining ice cream in the Ninja Creami container, press flat and smooth the top and re-freeze.

When ready to eat, run on the Lite setting.

https://youtu.be/0HvBil1RWD0?si=JQ1i20kVaWr5sDqI

INGREDIENTS

½ cup raw cashews
1 cup plain unsweetened nut milk
2 tbsp white vinegar
¾ tsp salt or to taste
½ tsp garlic powder
¼ tsp onion powder
1 tsp dried parsley
Pepper to taste
Pinch of dill (optional)

[Ed: In place of so much cashew try substituting cooled baked potato and/or 1/4 to 1/2 C of PB2 Cashew Powder. 2T of the powder contains 2.5g fat, while same amount of cashews has 7.1 g fat. Or sub white beans as described below.]

For Nut Free Version: 

½ cup canned white beans
½ cup plain unsweetened soy milk*
1½ tbsp white vinegar
½ tsp salt or to taste
½ tsp garlic powder
¼ tsp onion powder
1 tsp dried parsley
Pepper to taste
Pinch of dill (optional)

INSTRUCTIONS

1). Place all ingredients except for parsley and dill (if using) in a small blender attachment.

2). Blend until smooth and creamy, transfer to a small glass container with a lid and mix in dried parsley and dill if using. Adjust any seasonings to taste.

*For a thicker ranch just add less nut milk.

Fat version recipe:

3 cups peeled diced potato
1/2 cup diced carrot
1/2 cup raw cashews (for lowfat replace with canned white beans or simply leave out)
4 tbsp nutritional yeast
1 tsp onion pwdr
2 tsp garlic pwdr
2 tsp salt
squeeze of 1/4 lemon
2-3 cups water, 1 1/2 cups if doing nut free for fat free leave out cashews and replace with 1/2 cup white beans or leave beans out as well and just blend ingredients, adding less water to the fat free one

Another (fatfree) version…

Fat free nacho cheese sauce:
2 cups oatmeal
1/4 cup corn starch
1-12 oz jar roasted red bell pepper with water (not oil)
1/2 cup nutritional yeast
2 tsp onion powder
2 tsp garlic powder
2 tsp garlic

2 tsp salt

4 C water

Blenderize, then pour in pan

Heat up

Stir constantly, then blend again.

[Editor: I still think my own fatfree caulifower-based nacho cheez sauce is the most nutritious version!]

https://projectwaistline.com/?p=692

PreHeat oven at 425 degrees

2 Yukon Gold potatoes
Onion powder
Garlic powder
Garlic salt
Corn starch (or tapioca starch)

Bake at 425 degrees for 15 or 20 minutes

Sauce:
1/4 C coconut aminos (soyfree)
1/4 C rice vinegar (unseasoned)
1 T crushed garlic
1 t minced garlic
(oil is not recommended)

Batter:
1 1/2  C white rice flour*
3/4 C tapioca flour
1/2 t salt
1/2 t onion powder
1/2 t garlic powder
1/4 t tumeric powder
1 3/4 C water

Veggies:
Chop up a variety of raw non-starchy veggies

Instructions:
1. Add raw veggies to the batter
2. Heat non-stick pan on medium high
3. Ladle some veggie batter into pan
4. Flip to cook other side

* Viewer comment:
May substitute batter w/ 1 cup oat flour, 3/4 tsp baking powder, 1 cup water

Defatted, but sugar is added to this product. And here is the product without cocoa:

https://spoonfulapp.com/products/trader-joes-savory-squares-crackers/MDA3NzMzODY=#dietary_profile

Ingredients:

* 2 lbs (1 kg) canned peeled tomatoes, or fresh if they’re in season
* [veggie broth for wautéing]
* 1 cup (140 g) diced onion
* 1 1/2 teaspoons salt
* 1/2 cup (70 g) diced carrot
* [meat substitute: chopped walnuts or mushrooms or lentils or eggplant or zucchini or tofu or tempi or quinoa or edamame or canned green jackfruit (rinsed & chopped) or cauliflower, etc]
* 1 teaspoon freshly ground pepper
* 5 medium basil leaves, sliced into strips
* 1/2 cup (40 g) sliced mushrooms
* 8 ounces (225 g) dried spaghetti
* 3 tablespoons (20 g) vegan parmesan (nutritional yeast mixed w/ italian herbs & panko bread crumbs), plus more for garnish

[OPTIONAL:  beet powder, lemon juice, coconut sugar, spicy V8 juice, smoked paprika, tabasco.]

Instructions:

Chop up the tomatoes, then put them through a food mill or press them through a conical sieve. You want to separate all the juice and pulp from the seeds (a wooden pestle is handy if you use a conical sieve, or it’s possible to press so hard that you break your spatula). Set the tomato sauce aside and discard the seeds.

Heat the veggie broth in a deep saucepan over medium heat. Add the onion and sprinkle it with some salt. Cook, stirring frequently, for about 3 minutes. Turn the heat down if the onions start to brown.

Add the carrots and cook for another 5 to 6 minutes, or until the onions are soft and translucent.

Add the meat-substitute and break it up into small pieces. Sprinkle salt and the pepper over it. Cook for 10 to 12 minutes.

Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce the heat to a simmer. Place the lid on the pot, slightly ajar and let it cook for about 40 minutes.

After the 40 minutes are up and the sauce has thickened, stir in the sliced basil, put the lid back on (ajar), and cook for another 5 minutes.

Cook the spaghetti according to the package’s directions. Drain it and return it to the pot.

Add the vegan parmesan. Toss to combine.

Dish up the spaghetti and ladle the sauce over it. Sprinkle it with more vegan parmesan and serve it forth.

https://youtube.com/watch?v=cX54Rv-6SXM&si=6Q37W8dZfBL2bPti

INGREDIENTS
* 2 C sushi (white) rice (can use precooked jasmine rice)
* 1/4 C (unseasoned) rice vinegar for each cup rice (that’s 1/2 C for this recipe)
* powder your Nori sheets in blender
* shredded carrots
* shredded purple cabbage
* bell pepper
* Persian cucumbers
* red onions or scallions
* mango (fresh or defrosted)
* tiny slices jalapeño
* avocado
* cilantro
* sesame seeds

SAUCES
* low sodium sweet chili sauce (recommended)
* Calif brand teriyaki balsamic
* low sodium soysauce
* coconut aminos