Seitan Parmigiana - Low Fat Recipes

Seitan Parmigiana

Ingredientes
 
12 oz. seitan, cut into "steaks"
3 cups spaghetti sauce
1 medium onion, chopped, sauted in oil

Batter:

1 cup whole wheat flour
1/4 cup corn meal
1 1/2 cups water
1/4 tsp. salt

Topping:

1 box soft silken tofu
1 tsp. maple syrup
2 tsp. Italian herbs
1/4 cup tahini
1 tsp. miso
Pinch nutmeg (opt.)

Directions
 
Batter: Mix batter ingredients together to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in 4 Tbsp. oil on both sides until brown.

Topping: Combine all ingredients together in a blender and blend until smooth.

Assembly: Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter-fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

Seitan Parmigiana - Recipes

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Seitan Parmigiana
 
12 oz. seitan, cut into "steaks"
3 cups spaghetti sauce
1 medium onion, chopped, sauted in oil

Batter:

1 cup whole wheat flour
1/4 cup corn meal
1 1/2 cups water
1/4 tsp. salt

Topping:

1 box soft silken tofu
1 tsp. maple syrup
2 tsp. Italian herbs
1/4 cup tahini
1 tsp. miso
Pinch nutmeg (opt.)

Directions
  
Batter: Mix batter ingredients together to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in 4 Tbsp. oil on both sides until brown.
 
Topping: Combine all ingredients together in a blender and blend until smooth.

Assembly: Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter-fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

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Rhubarb Poached in Jasmine Tea with Ginger

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Rhubarb Poached in Jasmine Tea with Ginger

Ingredients:

1 1/4 cups water
3 jasmine blend tea bags
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
2 cups sugar
2 tablespoons minced peeled ginger
Mascarpone Cream

Directions

Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.

Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
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Low Fat Recipes: Bean and Basil Spread

Low Fat Recipes: Bean and Basil Spread

Ingredients

1 cup chopped fresh basil
2 garlic cloves, finely chopped
19-ounce can chickpeas, drained and rinsed (2 cups)
19-ounce can cannellini (white kidney beans), drained and rinsed (2 cups)
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
Dash pepper

Directions

Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors.

Makes six cups.

Berry Shiny Glaze

Berry Shiny Glaze

Ingredients

1/3 c. fresh raspberries or strawberries
2/3 c. apple juice concentrate
4 tsp. cornstarch

Directions

Blend all ingredients on high for one minute until creamy.
Pour into saucepan and cook over medium-high, stirring constantly until thick and clear.

Yields 3/4 Cup

Different Doughnuts - Low Fat Recipe

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Different Doughnuts

Preheat oven to 220'C. Spray cookie sheet with non-stick spray.

Sift together

1 7/8 cup flour
2 3/4 tsp baking powder
1/8 tsp salt
1/4 cup brown sugar, packed
3/8 tsp nutmeg

Add in and mix well

1/8 cup + 1 3/4 Tbs apple sauce

Stir in

1 egg white (or 1.5 Tbs apple sauce)
1/4 cup fat free yogurt (+ 1 tsp sugar if not sweetened)
1/4 cup apple sauce
1/2 Tbs vanilla essence

Stir until just moistened.

Put spoonfuls on ray and flatten or shape like a donut.

Bake for 12 minutes. Once baked cool on wire rack and then top with
chocolate or strawberry icing.
 

Low Fat Recipes: Reduced-Fat Pistou [22-07-2015]

Reduced-Fat Pistou

Ingredients

1 cup (250 ml) packed fresh basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste

Directions

Combine all ingredients in an electric food processor or blender and process until smooth.

Makes about 3/4 cup (180 ml).

Low Fat Recipes: Low-Fat Apple Cider Chicken

Low-Fat Apple Cider Chicken

Ingredients

1/4 cup Unbleached white flour
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
2 Whole, skinless, boneless Chicken breasts, cut into Cubes (about 1 to 1 1/2 Pounds in total)
4 teaspoon Corn oil (less if a nonstick Pan is used)
1 Yellow onion, cut in half And thinly sliced, then cut In half once more.
2 Fresh tomatoes, chopped or 14 oz can drained
1 cup Apple cider
1 Tablespoon Chopped fresh basil or 1 Teaspoon dried basil
1 teaspoon Grated orange peel (avoid The white pith underneath The skin)

Directions

Combine the flour, salt and pepper in a plastic bag. Shake the chicken, a few pieces at a time, in the flour until lightly coated. Heat the oil in a heavy pot and add the chicken. Cook until the flesh is white on all sides. (You might have to do this in several batches, so you don't crowd the chicken.) Remove the chicken from the pot and set aside.

Sauté the onion in the pot. If needed, add a little cider or some stock. Add the tomatoes and apple cider to the pot, along with the chicken. Simmer gently, covered for 20 minutes. Add the basil and orange peel, cook for 10 more minutes, and serve.
Serves 4

Per Serving: 206 calories, 24g protein, 4g fat, 18g carbohydrate, 330mg sodium, 61mg cholesterol.