Preheat oven to 325 degrees.
Place in a shallow baking dish and toss to blend
1 pound soy sausage cut into 2-inch pieces
2 bell peppers, seeded and cut into chunks
2 onions, cut into chunks
4 large red potatoes, cut into quarters
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Italian, pizza, or pasta seasoning
Bake for 1 hour. Serve over:
If you use soy subs for the cream cheese, Parmesan and milk then this would be a Neutral sauce. This is enough sauce for 2 pounds of pasta, but you can always save half to use another time over steamed veggies, chicken breasts, fish, pork chops ... well pretty much any meat goes well with this sauce.
In a food processor puree until smooth.
8 ounces light cream cheese, or soy cream cheese 8 medium garlic cloves 1 cup fresh flat leaf parsley 1/2 cup Parmesan, preferably Soymage 1/2 cup soy/nut/rice/seed milk (or Lactaid dairy milk) 1/4 cup extra virgin olive oil sea salt and pepper to taste
Creamy Light Basil Sauce: sub basil for the parsley
This gravy is Neutral because even though you're using bacon fat, all fats are Neutral.
Smoking a turkey doesn't leave you with any drippings so we're using bacon fat instead, which will be a nice complement to the smoky flavor of the turkey. But if you cook your turkey in the oven and want to use the drippings for this gravy, go ahead and do so. Vegetarians can use butter in place of the fat.
Cook 6 slices bacon(don't use turkey bacon, it doesn't have enough fat) in saucepan until crisp. Use a slotted spoon to remove bacon to paper towels to drain. Reserve to top salads, stir into quiche batter, make omelette or frittata fillings ... Pour fat into measuring cup.
Add to saucepan that's now lightly coated with bacon fat and saute over medium heat 2-3 minutes, until no longer raw
Pour 1/4 cup bacon fat back into saucepan. Reserve any remaining fat to saute vegetables in. It gives them a great flavor and since you'll use so little compared to the rest of the meal, the veggies will still be Neutral. Reduce heat to medium low and stir in
Stir constantly for 1-2 minutes until flour has a little color. Whisk in
Increase heat to medium high, whisking constantly until gravy comes to a light boil. Reduce heat to low and allow to simmer for a couple of minutes. Taste and adjust seasoning.
While living toppers add flavor to foods their primary purpose is to sneak more living foods into your diet. They all freeze well. Pack them into ice cube trays and then allow one or two to thaw for quick meals.
Stir this topper into soups, Mashed Cauliflower and other pureed veggies, rice, mayo, red or white pasta sauce ...
Process in food processor until well minced
1 large bunch cilantro, basil, or parsley 1-2 garlic cloves 1 teaspoon or a short glug vinegar 1/2 teaspoon sea salt 1/4 teaspoon black pepper, or pinch cayenne or crushed red pepper 1/4-1/2 cup black olives 1/4 cup celery leaves 1/4 cup green onion or red onion
Stir into brown rice, Mashed Cauliflower and other pureed veggies. Top pasta, chicken, fish, pork chops, lamb, and croquettes.
Process in food processor until pureed
1 large bunch cilantro 1/2 head roasted garlic or 1 clove raw 1 cup extra virgin olive oil 1/2 teaspoon sea salt 1/2 cup raw pine nuts, walnuts, or pecans
Cilantro Lime Pesto - add juice from 1/2 fresh lime or zest from entire lime
Low Fat Pesto: instead of 1 cup oil use 1/2 cup olive oil, 1/2 cup light veggie broth, 1 teaspoon ground flax seed (thickens the pesto)
Stir into brown rice, Mashed Cauliflower and other pureed veggies. Top pasta, chicken, fish, pork chops, lamb, and croquettes.
Process in food processor until pureed
1 large bunch basil 1/2 head roasted garlic or 1 clove raw 1 cup extra virgin olive oil 1/2 teaspoon sea salt 1/2 cup raw pine nuts, walnuts, or pecans
Basil Lemon Pesto - add juice from 1/2 fresh lemon or zest from entire lemon
Low Fat Pesto: instead of 1 cup oil use 1/2 cup olive oil, 1/2 cup light veggie broth, 1 teaspoon ground flax seed (thickens the pesto)
Stir into brown rice, Mashed Cauliflower and other pureed veggies. Top pasta, chicken, fish, pork chops, lamb, and croquettes.
Process in food processor until pureed
1 packed cup fresh basil 1 packed cup fresh flat leaf parsley 1 packed cup fresh oregano 1 packed cup fresh sage, or thyme, or mix 1 cup extra virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon crushed red pepper (1/2-1 cup black olives)
Low Fat Pesto: instead of 1 cup oil use 1/2 cup olive oil, 1/2 cup light veggie broth, 1 teaspoon ground flax seed (thickens the pesto)
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