All posts by Will
Low Fat Mashed Potatoes – No Milk/Butter Needed
Ingredients:
-8-10 medium potatoes, yellow-fleshed is my preference (more or less depending on how much you want – enough to fill a cutting board)
-1 tsp Onion Powder
-1 tsp Garlic Powder
Instructions:
Wash the potatoes. I don’t usually peel them. Cut the potatoes into chunks. Boil them until they break apart quite easily, with a fork then mash them with no added milk or butter (even vegan versions). Put into a bowl and add the spices. I use an electric hand mixer. Start on the slow setting then speed up as the potatoes get blended and creamy.
My favourite is yellow fleshed potatoes – so creamy without any added non-dairy milk or fake butter. But you can add some of the water from the potatoes or non-dairy milk as well. I use onion and garlic powder so I don’t have to fry anything as I make it so often. I add my no fat vegan brown gravy to these.
Suggested items mentioned in the video, other than the potatoes (from Amazon):
Onion Powder
Garlic Powder
Large Pot for boiling potatoes
Metal Strainer
Hand Mixer
Large Plastic Containers for leftovers
It’s My Fault – Taking Responsibility for Weight Issues
Part of emulating someone who gets results is to understand the mindset and thought process as well as emulating what the person is doing. I try to provide that in my videos.
Crispy Herb Fries
This is Bonnie’s idea. She made this today so I had to make myself a batch as well!
Ingredients:
4-5 medium potatoes
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp Italian herb seasoning (oregano/basil) – use more to coat the fries as desired
1 tsp (or more) of dill weed
1 tsp Lawry’s seasoning salt (optional)
Wash 4-5 medium potatoes and cut into strips, enough to cover a long baking tray. Put fries into a bowl and mix with the spices above so everything is coated. The spices will stick to the potatoes since they are a bit wet inside and starchy. Bake at 450 degrees F on a non-stick baking mat no oil or spray for half an hour or more until browning and crispy. If you use parchment paper instead watch the max temperature allowed on the package. I do up to 40 minutes many times to get them really crispy. Cut the potatoes thinner for more crisp fries. It’s possible to get crispier fries by boiling the potatoes a bit first, but who has the time? 🙂
Eat with ketchup and/or no fat brown gravy. If you want veggie burger ideas check out Jeff Novick’s Burger and Fries DVD.
Pizza Dough
Update: I started making quick pizza dough using bread dough and no breadmaker. It’s much lighter and tastier even though it’s not as nutrient-dense as the whole wheat flour.
This is a fairly dense pizza crust because I use mostly whole wheat flour. This recipe comes from my breadmaker with some modifications. I’m not a bread expert but I’m fairly happy with the crunch of the pizza crust. You could try leaving out the salt and sugar but sugar helps activate the yeast.
Ingredients (put all these in order in the breadmaker):
1 1/2 cups of water (80-90 deg. F) – You can heat up some water in the microwave. I just use warm-hot water from my tap (I have a drilled well.)
1 tbsp sugar
1/2 tsp salt
4 1/2 cups whole wheat flour. Last few times I substituted in 2 cups of bread flour to lighten it up.
2 tsp active dry yeast
Instructions:
Start the breadmaker. Mine runs for 1 hr and 20 minutes.
I take the bread of out of the breadmaker, divide in 2 and put on two circular pizza pans, sprinkled with flour. I cover with plastic wrap for about an hour. If you can leave longer that is better but I usually make at the last minute before dinner and am hungry!
Then I spread the dough out to cover each pizza pan, each one is 12″ in diameter and I make a little edge for the crust. Then I bake at 500 deg. F until it gets fairly firm, about 10 minutes. You want the crust to be firm enough so you can put toppings on it and put it back on the rack without breaking, but not fully browned. Remove from oven and put your favourite toppings on (sauce, etc) and bake for 30 minutes. These times are rough guidelines so the first time you do this, take note of what worked or if you needed more time for your oven. I use the upper rack so I don’t usually turn on the broil at the end, but you can do that if you want to make it extra crispy but be sure to watch and don’t let anything burn!
Artichoke pizza photo used with permission by www.plantplate.com