This is great tasting potato salad with no tofu taste. The highlight for me is the crunch of the celery, pickles and red pepper in the ‘mayo’. Since people like all sorts of variations, use this as a basis for your own and modify as desired!
1 package of silken tofu
2 tbsp of mustard (I used prepared yellow, use dijon if preferred)
5 tbsp dill pickle juice (adjust to desired thickness and taste)
1 clove of garlic (chopped)
3 pounds of red potatoes (don’t worry about exact amount, just fill a pot)
2 finely chopped dill pickles
1 finely chopped red pepper
1/2 cup chopped Green onion (or more as desired)
1 cup chopped celery (1-2 ‘ribs’ of celery)
1 tsp paprika
1 tbsp dill powder
1 tsp salt (optional – or just add to taste on plate as McDougall recommends)
Wash and cut the potatoes (I don’t peel) into bite sized pieces and cook until getting tender but not too soft. Then immediately drain and wash with cold water to stop them from further cooking.
Put the tofu, pickle juice, chopped garlic into a blender. Blend until smooth. Do a taste test – adjust if necessary by adding more pickle juice depending on how thick you want it.
Put the potatoes in a bowl, add the mayo and chopped veggies and stir. Put in the fridge covered for many hours to chill. At least 6 hours – it doesn’t taste that great warm!
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1 cup of rolled oats
1 1/4 cup of chopped dates (I bought pitted dates in generic bag)
1/4 cocoa powder, or cacao powder or carob powder
Blend oats into almost a flour or half-blended or leave as rolled oats
Add chopped dates. I chopped them to make it easier on the Vitamix
Add cocoa powder and blend, turn up to full speed using the tamper to help mix. It should be a thick blob. If still powdery add a few more dates and blend again. Pull off small pieces and roll into a ball using the palm of your hand. I made about 12 or so and put in a container. Refrigerate but this makes them a bit harder to chew, so you can take them out and let thaw a bit before eating.
Banana Ice Cream using the Magic Dessert Bullet which I purchased on Amazon. So creamy, tasty and low fat, guilt free!
Woah! I just posted this recipe on banana-oat pancakes today and people are loving it!
1 cup oats (rolled or quick)
1 cup water
2 ripe bananas
Defrosted frozen strawberries/blueberries or real maple syrup
Blend all this in a blender (eg Vitamix) and pour onto a hot griddle. I made about 6 pancakes with this. I cooked them on the first side for about 10 minutes and made sure they were firm enough to flip so they wouldn’t break apart.
You can add real maple syrup (not the fake stuff) or what I did was defrost some frozen unsweetened strawberries and blueberries, which creates a nice syrup. Add ground flaxseed, cinnamon, nutmeg or whatever else you’d like!
OMG this was so good! Don’t worry about a tofu/soy taste – it’s just chocolately creamy goodness!
1 package Silken tofu (not regular tofu)
1/4 cup of organic fair trade cocoa (or cacao/carob powder as preferred)
1/3 cup of real maple syrup or agave nectar (use less if desired)
1 tsp vanilla extract (optional I didn’t have any this time)
Blend in Vitamix with tamper until smooth. Start on low speed and crank up to full. It was cold enough for me to eat right away, but you could put it in the fridge to cool.