Month: August 2025

1. White Bean Lowfat Vegan Mayo

Ingredients:

1 cup cooked white beans (cannellini or navy beans), drained

3 tbsp apple cider vinegar

2 tbsp Dijon mustard

1 tbsp date paste

1 tbsp water (adjust for creaminess)

Pinch of salt

Optional: pinch garlic powder or onion powder for flavor

Instructions:

Blend all ingredients until smooth and creamy.

Adjust water to reach mayo consistency.

Taste and add more salt or vinegar if needed.

Nutrition estimate per 100g:

Fat: ~0.5g (white beans are very low fat)

Protein: moderate

Calories: low

2. Chickpea Lowfat Vegan Mayo

Ingredients:

1 cup cooked chickpeas, drained

3 tbsp white wine vinegar

2 tbsp Dijon mustard

1 tbsp date paste

1 tbsp water (for consistency)

Pinch salt

Optional: a dash of smoked paprika for flavor

Instructions:

Blend chickpeas and wet ingredients until creamy.

Add water slowly for desired texture.

Season and adjust vinegar/sweetness as needed.

Nutrition estimate per 100g:

Fat: ~1g (chickpeas contain a bit more fat than white beans but still low)

Protein: moderate

Calories: low-medium

3. Silken Tofu Lowfat Vegan Mayo

Ingredients:

1 cup silken tofu

3 tbsp rice vinegar

2 tbsp Dijon mustard

1 tbsp date paste

Pinch salt

Optional: 1 tsp nutritional yeast for umami

Instructions:

Blend all ingredients until smooth and fluffy.

Taste and adjust acidity or sweetness if needed.

Nutrition estimate per 100g:

Fat: ~2g (silken tofu is low fat but has some fat)

Protein: moderate

Calories: low

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Summary of fat content per 100g:

White Bean Mayo: ~0.5g fat

Chickpea Mayo: ~1g fat

Silken Tofu Mayo: ~2g fat

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Here’s a different mayo dressing containing ~2.1g fat

Mayo recipe:

12.3 oz silken tofu

1.5 TBS lemon juice

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp mustard powder

1/8 tsp ground white pepper

https://projectwaistline.com/?p=41846

https://youtube.com/shorts/c3sInfaWUEU?si=9rHFsIqTc3dBQw7C

At home you can make it fresh: one part baking soda to two parts cream of tartar. They react when wet and give you the rise you need for bread, biscuits, pancakes, and quickbreads.

We’ve used this method for years in our bakery. No fillers, no loss of potency, and long-term reliable ingredients you should be stocking.

Ingredients
1 Quart Water
1 Quart Vegetable broth
1 Red bell pepper, chopped
1 Onion, sliced
1 1/2 Cups Fresh mushrooms, sliced
1/2 Cup Carrots, sliced
1 Tsp Fresh ginger, minced
1/2 Tsp Garlic, minced
1 1/2 Cups Napa cabbage, thinly sliced
1 1/2 Cups Snow peas, cut in half
10 1/2 Ounce Package Extra firm, silken tofu, cubed
1/2 Cup Cornstarch
1/4 Cup Rice vinegar
1/4 Cup Soy sauce
1/4 Tsp Black pepper
1/8 Tsp White pepper
1/8 Tsp Crushed red pepper
4 Green onions, sliced
2 Tbsp Cilantro, chopped

Directions
1
Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots, ginger and garlic in a large pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Add cabbage, snow peas and tofu. Cook for 5 minutes longer.

2
Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl. Add to soup, stirring constantly until thickened and clear. Add green onions and cilantro. Mix well. Remove from heat and let rest for 2 minutes before serving.

Note (from editor)

Try this without tofu and adding whole wheat organic noodles

Organic wheat = no glyphosate dessicant

https://www.drmcdougall.com/recipes/hot-and-sour-soup/?_gl=1*b8l5ro*_ga*MTEzNzU5OTIxOC4xNjk5MjE5MzQ1*_ga_M3W192WV0Q*czE3NTYwMzU0ODQkbzMxMSRnMSR0MTc1NjAzNjA3NiRqNjAkbDAkaDA.