Ponzu Sauce

This citrus-based sauce, used as a dip in Japanese cooking, is a versatile condiment. Use it alongside vegetables or as a sauce for stir-fry or noodle dishes. From Forks Over Knives – The Cookbook Instructions:  Combine all ingredients in a… Read more

Macadamia-Vanilla Frosting Super Bowl

This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to use a cake decorating tip (like in the top photo), put the frosting in the refrigerator for 30… Read more

Herbed Hummus

This delicious dip is much lower in fat than traditional hummus. Enjoy it inside Veggie Wraps, as a complement to raw vegetable sticks, or as a topping for baked potatoes. From Bravo! Health Promoting Meals From The TrueNorth Kitchen Instructions: Pat… Read more

Fudgy Chocolate Frosting

This frosting goes great on Double Chocolate Cupcakes, but once you get a taste of how delicious it is, you’ll find lots of places to use it. From Forks Over Knives – The Cookbook Instructions:  Put the boiling water and cocoa… Read more

Basil Pesto

Traditional pesto is made with genovese basil, pine nuts, olive oil, and parmesan cheese. The flavor is rich, and a little goes a long way. This healthy version has all the flavor of the traditional version without the oil or… Read more

Fresh Tomato Salsa

Here’s another must-have recipe for using ripe garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so in the off season, I use my favorite store-bought salsa instead. Instructions: Combine all ingredients in a large bowl… Read more

Not-So-Fat Guacamole

Fat-free guacamole has been around in one form or another for a while. Most recipes taste good, but you can often tell they’re not made with avocados, the traditional primary ingredient. While I can’t promise that my recipe tastes just… Read more

No-Cheese Sauce

This low-fat sauce takes only takes about 5 minutes to put together. It may seem as though this recipe will not work in a blender, but with a little patience it does. If your onions are strong, blanch them in… Read more

Enchilada Sauce

This versatile red sauce is the one I use in our Tamale Pie and Potato Enchiladas. Keep some on hand in the fridge and I am certain you will find many other uses for it as well. From The Starch Solution… Read more

Bravo Tomato Sauce

The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough. From Bravo! Health-Promoting Meals from The TruthNorth Kitchen Instructions: Put the Roma tomatoes… Read more

Cauliflower Bechamel

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy, leave something to be desired. This sauce, made from pureed cauliflower, is a great substitute for traditional cream… Read more

Thanksgiving Gravy thanksgiving

From The Happy Herbivore Instructions: Whisk nutritional yeast and flour together with plant-based milk and set aside. Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften… Read more

Spicy Cilantro Pesto

An appealing alternative to traditional basil pesto, this goes well with a variety of foods. From The Forks Over Knives Plan Instructions: Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and nutritional… Read more

Red Pepper Coriander Sauce

Keep roasted red peppers and silken tofu on hand and you can make this sauce in five minutes. Use it as a dip for fresh vegetables or toss it with your favorite cooked pasta. If you are not a fan… Read more


The ketchup can also be used on veggie burgers or a potato scramble, and will keep for up to 10 days in the refrigerator. From straightupfood.com Instructions: Combine all ingredients in a blender or Vitamix until smooth. Notes: ⅓ cup apple… Read more

Tofu Sour Cream

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Instructions: Combine all ingredients in a blender and puree until smooth… Read more