Golden Potato Soup

Pretty "Golden Potato Soup" (page 168) is pleasing to the eye, as well as the palate. What could be more elemental and nourishing than a creamy soup made from the humble potato? In this case, two different varieties of potato, russets and sweet potatoes, combine to give the soup it's lovely golden hue. And there isn't much more to this deceptively simple soup. Sautéed shallots, broth, and a cup of soymilk at the end to give it a dash of creaminess, that's about all there is to it. Add some chopped chives (or green onions if chives aren't available) to each serving. This is a deeply satisfying soup.

 

"Keeping it McDougall Friendly" checklist:

ü Omit the oil when sautéing the shallots. Instead, use sherry, broth, or water as the sauté liquid and/or a nonstick saucepan.

Thai Peanut Sauce

"Thai Peanut Sauce" (page 557) is everything you would expect in this all-purpose peanut sauce - spicy, creamy, garlicky, and tangy. Made from simple ingredients (peanut butter, garlic, soy sauce, lime, brown sugar, and crushed red pepper), there are no changes necessary to keep this very addictive condiment McDougall friendly. This sauce works well tossed with pasta, or as a dipping sauce for spring rolls or Chinese dumplings.  

 

"Keeping it McDougall Friendly" checklist:

ü     No changes necessary! J

Basic White Bread

Just recently I decided to try the first of the yeasted breads from this cookbook, the "Basic White Bread" (page 393).  My bread baking days go way back. For years I baked the Basic Whole Wheat Bread recipe from the La Leche League cookbook Whole Foods for the Whole Family, published in the 1980's. From that, I graduated to The Laurel's Kitchen Bread Book, which became my bread baking bible for years, and continues to be the last word in whole grain bread baking in my opinion. And although I don't spend a lot of time baking bread from scratch these days, if I do, I will still turn to Laurel's bread book. Once I learned to make a really delightful loaf of 100% whole wheat bread, I found it hard to settle for anything less, so it was difficult for me to accept making this loaf of bread, made from 100% white flour. I decided to compromise, and replaced half of the white flour with whole wheat flour. Technically, this can't be called "Basic White Bread" since I did this, but I couldn't in good conscious do otherwise. I also left out the olive oil, as I have found over the years oil and/or butter is not a necessary ingredient in a homemade loaf of bread.  As the name suggests, this is a very basic recipe, just the very simple ingredients necessary for any loaf of bread: flour, water, yeast, a smidgeon of sugar, and a pinch of salt. If you choose to incorporate whole wheat flour into this loaf, you may want to knead the dough for about 10 minutes instead of 5. Well worth the extra effort! This, like all homemade bread, fills the house with wonderful smells, and tastes like heaven!

"Keeping it McDougall Friendly" checklist:

ü Substitute at least ½ of the all-purpose (white) flour with whole wheat flour (not whole wheat pastry flour, in this case, which doesn't work well in yeasted breads).

ü Omit the olive oil, no substitutions needed.

ü Use a non-stick loaf pan that does not need to be oiled, such as one made of silicone.

Chocolate Chip Banana Bread

Yet another take on traditional banana bread, "Chocolate Chip Banana Bread" (page 402) takes this dessert bread to new heights. With the addition of chocolate chips, it is downright decadent!  A simple quick-bread, there is really nothing tricky about this recipe and you can have it mixed up and ready to bake in the time it takes to preheat the oven. With 3 bananas in the batter, you shouldn't have any problem substituting the canola oil with apple sauce, as I did (I used a scant ½ cup), which turns out to be a good choice, as this recipe also calls for apple juice as part of the liquid ingredients. Chopped walnuts are stirred into the batter with the chocolate chips for additional flavor and chew. The recipe notes say the leftovers make good French toast, but so far I haven't tried this.

 

"Keeping it McDougall Friendly" checklist:

ü Substitute the all-purpose (white) flour with whole wheat pastry flour.

ü Substitute the canola oil with a scant ½ cup of apple sauce.

ü Use a non-stick loaf pan that does not need to be oiled, such as one made of silicone.

Creole Rice & Red Beans

"Creole Rice & Red Beans" (page 272) is a staple dish of Cajon cuisine, and I never tire of this combination of flavors. Sautéed onion, bell pepper, celery, and garlic are cooked together with rice, red beans, tomatoes, herbs, and spices, all of which are seasoned with an (optional) hot chili. The recipe calls for 1 ½ cups of long-grain white rice, to be cooked together with all the rest of the ingredients, which includes broth. While this method seems to work okay for white rice, I haven't had good luck trying to cook brown rice this way. For some reason, when I cook brown rice in a pot with any other ingredients other than broth or water, the rice never cooks tender enough, never seems to get "done". I opted to cook the rice separately, and then add it the rest of the ingredients. If you do this, you will need to adjust the amount of broth in the final mix, unless you prefer this dish to be rather saucy (which isn't so bad either!). I also opted to start with just 1 cup of dry brown rice, as I felt 1 ½ cups would yield too much. I didn't bother to drain the canned tomatoes as called for in the recipe; I felt the juice was a nice flavor addition to the dish. Be sure to pass the bottle of Tabasco at the table!

 

"Keeping it McDougall Friendly" checklist:

ü  Omit the oil when sautéing the veggies. Instead, use water, sherry, or broth and/or a non-stick saucepan.

ü  Use brown rice instead of white. See my comments above about cooking it separately.

Lemon-Lime Teasecake

One of my favorite vegan cookbook authors is Jo Stepaniak. If you haven't already checked out her multiple cookbooks, or her website, "Grassroots Veganism", I urge you to do so today! One of my favorite recipes from her "Vegan Vittles" cookbook is Lemon Teasecake, developed by acclaimed vegan chef Francis Janes, former owner of Ambrosia, a vegan restaurant in Seattle. I was pleasantly surprised to find a slightly different version of this same dessert here, in this case "Lemon-Lime Teasecake" (page 456). The most amazing thing about this "cheesecake", and what nobody would likely ever guess, is that the main ingredient is cooked millet! Cooked millet has similar properties to cooked polenta, in that it firms up quite nicely after cooling down. In this recipe, the cooked millet is processed in a high speed blender with cashews, lemon and lime juices, agave nectar, vanilla and lemon extract. This mixture is poured into a nutty crust, and allowed to chill for several hours before serving. Be prepared for the most pleasant surprise of your life when you take your first bite, you will be astounded! I like to add a spoonful of cherry pie filling to each slice for a special treat, but you could also just use the slivered almonds as a garnish as suggested in the recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My Notes:

1. Because the crust recipe provided here calls for ¼ cup of canola oil, and I couldn't think of anyway around this, I opted to use another crust recipe I have that is nut based, but without any added oil.

2. In both versions of this recipe the cooking directions call for cooking the millet for 50 minutes. I have never had to cook it this long. Start checking it after 30 minutes. Millet will really stick to your pot if you cook it for too long, or run out of cooking liquid.

3. The filling in this version of the recipe makes about two cups more than would fit in the crust. I poured the extra into a bowl, chilled it, and served it sans crust, like a lemon pudding.

 

 

"Keeping it McDougall Friendly" checklist:

ü  Make or buy an oil free crust. Especially good is a graham cracker style crust if you can find or make an oil free version.

Spicy Southwestern-Style Pizza

"Spicy Southwestern-Style Pizza" (page 132) may seem a little unusual at first glance, but if you don't confine yourself to traditional pizza toppings, there really is no limit to what you can try. In this preparation, Basic Pizza Dough is topped with pinto beans, salsa, green chiles, kalamata olives, and cilantro. This is like having a burrito on a pizza, especially if you add the optional vegan cheese (I opted not to this time). And by the way, I did finally find a round pizza pan small enough to fit into the oven of my 5th wheel!

 

"Keeping it McDougall Friendly" checklist:

ü  Make or buy a whole grain oil free pizza dough.

ü  Omit the oil when preparing the bean topping - you won't miss it - just add the chili powder directly to the beans.

Carrot Soup with Ginger

What is it about creamy soups that make them so elegant? The "Carrot Soup with Ginger" (page 169) is made with the most unassuming of ingredients - onions, carrots, and potatoes - yet, when combined in a light broth with fresh ginger and a squeeze of lemon, these basic vegetables are transformed into something their humble "roots" wouldn't otherwise suggest. Once all the vegetables are simmered until soft, the soup is puréed in a blender, then topped with fresh snipped chives, or another herb of your choice, such as parsley, basil, or dillweed. This world class soup makes a great start to any meal, or just combine it with a big green salad and homemade bread and be more than satisfied.

 

"Keeping it McDougall Friendly" checklist:

ü Omit the oil when sautéing the veggies. Instead, use a non-stick soup pot and replace the oil with water, sherry, or broth.

Lemon-Drenched Banana-Macadamia Bread

"Lemon-Drenched Banana-Macadamia Bread" (page 403) was an instant hit in our house! Sweet, tart, rich, and satisfying, a little goes a long way and it is the perfect dessert bread sure to please all. It starts out as banana bread, but has elements of a Lemon Jello Cake, something my mother used to make when I was growing up (does anyone else remember this?). What really sets this bread apart from traditional banana bread is the lemon syrup that gets drizzled into the warm loaf after taking it out of the oven (after poking holes in it to catch the syrup). This infusion of flavor makes every bite "a flavor explosion", just like the recipe notes say! The recipe calls for 1/3 cup of oil, but I replaced this with a scant ½ cup of applesauce (one snack size container) and that, along with the bananas, provided plenty of moisture. The macadamia nuts are a nice switch from the walnuts usually found in banana bread, but be aware, they are also a lot higher in fat. I highly recommend this treat for any special occasion.

 

"Keeping it McDougall Friendly" checklist:

 

ü   Replace the 1/3 cup of oil with 1/3 to ½ cup of unsweetened applesauce.

ü    Use whole wheat pastry flour instead of all purpose (white) flour.

ü    Use a non-stick baking pan, one that does not need to be oiled first.

Black Bean & Walnut Croquettes

In his pre-vegan days my husband was very fond of salmon croquettes especially the ones his mother used to make when he was growing up. When I came across the recipe for "Black Bean & Walnut Croquettes" (page 267) I was hopeful these might become a new favorite for him, something to fill in the gap and augment his original memory of this dish. Of course, nobody can compete with Mom, especially in the kitchen, but I dare say we have found a very suitable and delicious alternative to call upon in the future. These croquettes are made from ground walnuts, green onions, black beans, and gluten (plus additional herbs and spices) which are shaped into small plump patties, coated in breadcrumbs (I used the panko variety for extra crunch), and (if you follow the recipe) fried in oil. Rather than frying them, I omitted the two tablespoons of oil and baked the croquettes on a non-stick baking sheet. The addition of the gluten adds a nice chewiness to the croquettes, along with the walnuts (which also add richness). I prepared a simple cocktail sauce of ketchup, hot chili paste, horseradish, and sugar for dipping each bite into. This dish will definitely make its way to our table on a regular basis.

 

"Keeping it McDougall Friendly" checklist:

ü Rather than frying the croquettes in oil, bake on a dry non-stick baking sheet, or line a baking sheet with parchment paper.
ü  Use whole-grain, oil-free breadcrumbs. Panko crumbs are usually a good option, but check the label, as some brands have begun adding oils to the ingredients list.

Chilled Beet Soup

Be prepared for a bowlful of red when you make this soup! Not only are there red beets in the "Chilled Beet Soup" (page 184), there is also red onion and crushed tomatoes - another recipe in this book that follows what I've affectionately tagged "The Theme of Threes":  Taking one of the ingredients and using it three different ways, whether it be the color of a food (as in this recipe), or using a single food in three different incarnations (such as using whole sesame seeds, tahini, and sesame oil). This close cousin of borscht is a puréed combination of cooked beets, potato, carrot, onion, and tomatoes, just slightly sweetened with the addition of apple juice. The soup is simmered on the stove top prior to blending, and then chilled for several hours before serving. Top with TofuSour Cream (page 574) and chopped fresh dill or chives. This is a wonderful soup to serve on a warm summer day.

 

"Keeping it McDougall Friendly" checklist:

ü Use a non-stick soup pot when sautéing the veggies; use water or broth as the sautéing liquid.

Potato & White Bean Salad with Roasted Red Peppers

I can't think of a single potato preparation that I don't totally love. Potatoes really are one of my most favorite foods, and potato salad in particular ranks high on my list. But I really had to get creative with the "Potato & White Bean Salad with Roasted Red Pepper" (page 69) in order to keep this dish oil-free. The recipe as written calls for 1/3 cup olive oil; this is a significant percentage of the ingredients to simply omit without finding something else to take its place. I had some Tofu Sour Cream (page 574) in the fridge, and thought this would make a nice substitution for the oil, vinegar, and mustard dressing this recipe called for. Granted, this does change the nature of the dressing rather significantly, but I have to say, using the sour cream was an absolutely delicious solution to my dilemma! The remaining ingredients are simple and healthy foods: potatoes, roasted red bell pepper, white beans, green onions, and capers. Initially I was skeptical about the beans, wondering if they would meld nicely with potatoes, but I was delightfully surprised at how perfect this union was, as if these two ingredients were made for each other. If you don't want to take the time to roast the red peppers yourself, using the jarred variety works very well (ask me how I know… J). This unusual but delicious potato salad will now become a regular addition to my potato salad repertoire.

"Keeping it McDougall Friendly" checklist:

ü Instead of using the oil-based dressing in the recipe, try substituting Tofu Sour Cream or fat free vegan mayonnaise.

Creamy Cashew Fettuccine with Mushrooms & Peas

When a hot creamy casserole right out of the oven is calling your name, you might want to try the "Creamy Cashew Fettuccine with Mushrooms & Peas" (page 221). This isn't a dish to make on the spur of the moment, as it requires extra preparation for the CreamyCashew Sauce (page 551), precooking the fettuccine, sautéing the veggies, time in the oven (40 minutes), and another 10 minutes of resting time once it comes out. But if you plan accordingly, and plan ahead, you will be rewarded with a delicious casserole elegant enough to serve to guests. Shallots and mushrooms are sautéed in sherry, mixed with peas, the cooked pasta, and the cashew sauce, topped with ground cashews and breadcrumbs, and then baked until hot and bubbly. Add a mixed green salad and some crusty French bread, and your meal is complete! I used just 8 ounces of fettuccine (instead of 12) and found this to be more than enough pasta for the amount of sauce.

 

"Keeping it McDougall Friendly" checklist:

ü  Use a non-stick skillet and omit the oil when sautéing the veggies; just use the sherry that is already called for in this recipe as the sautéing liquid.

ü   Use whole grain fettuccine.

Creamy Cashew Sauce

"Creamy Cashew Sauce" (page 551) is incredibly rich, thick, and creamy. It's hard to believe that there are no thickening agents per se in this recipe, and that the cashews are responsible for the thickening quality in this vegan version of béchamel. Raw cashews are ground to a fine powder in a high speed blender, to which nutritional yeast and soymilk are added (along with salt and cayenne to taste). This mixture is heated and stirred on the stove until it becomes hot, thick, and bubbly. It thickens rather quickly, and you might find, like me, that you will need to add additional soymilk for a thinner sauce. (The recipe also mentions this might be necessary.) Use this sauce anywhere you would use a béchamel or white sauce, such as over pasta, sautéed veggies, or in "Creamy Cashew Fettuccine with Mushrooms & Peas" on page 221. 

 

"Keeping it McDougall Friendly" checklist:

ü No changes are necessary, although I'm sure Dr. McDougall would advise using this sauce sparingly since the cashews make it a very high fat sauce.