Recipes Archives - Page 4 of 9 - Former Fat Guy Blog

Apr 12 2008

Recipe: Avocado Wasabi Sauce

I found this great sauce which is both healthy and tasty in the Vegan Planet cookbook, one of our favorites. You can use it as a spread, a dip or a sauce on just about anything. As you can see in the photo, we put it on lentil or bean burgers.

You need to either have soy mayonnaise or make your own (is easy, see below). Please do NOT use regular or even any of the no-fat regular mayonnaises available. In my opinion they are all crap and have so much preservatives, MSG (it is often hidden, so don’t be fooled) and salt that I wouldn’t eat it if you paid me.

Avocado Wasabi Sauce

1 large ripe avocado, peeled and pitted
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro or parsely
1 green onion, minced
1 Tbsp sesame oil
1 tsp Braggs
2 tsp wasabi powder or to taste (I used double that cause I like it)
2/3 cup soy mayonnaise (see below) or use store bought Veggainaise

Combine all ingredients in a food processor or blender and process until smooth. Transfer to tightly covered container and refrigerate. Is best used within an hour or so of being made.

Soy Mayonnaise

6 oz. of firm tofu
1.5 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp salt
Pinch of natural sweetener like Stevia or Agave (optional)
3 Tbsp olive oil, sesame oil, flax oil or Udo’s oil – your choice base on flavor preference.

Place all ingredients except the oil in a food processor or blender and process until smooth. With the machine running, slowly add the old in a thin stream through the feed tube until it is incorporated. Taste it and adjust seasonings to your preferences.

Store in a glass jar with a tight fitting lid and refrigerate until ready to use (up to 4-5 days)

We found this avocado wasabi sauce great on bean burgers, or as a dip for raw carrots. The smooth texture of the avocado and the zip of the wasabi make an unsuspectingly great combination of flavors. We haven’t tried it on eggs yet – if you do, let us know what you think.

Enjoy. Bean burger recipe to follow shortly, stay tuned.

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Avocado Wasabi Sauce Photo Credit: Her View Photography

Mar 15 2008

Recipe: Green Smoothie

Last week’s recipe was a St Patrick’s day green soup which is a favorite around our house. Continuing with our “green theme” for the month of March, in honor of St Patty, We’ve got Darlene’s favorite green smoothie recipe. Darlene is away in Vegas for a photographer trade show, so I’m posting for her (Rob). She likes fruit, and has no issues around mixing fruit and leafy greens in a blended drink, while I’m a bit more of a purist.

On a recent poll about what you choose as a liquid breakfast, only 11% of voters chose a green smoothie. I’d like to increase that number a bunch if I can. Smoothies allow for nutrients to be easily absorbed into the digestive system because we’ve taken the digestive load off the stomach. Your choices for fruits and vegetables are endless, so please don’t limit yourself to the items We describe here. Be creative.

I like big blended salad’s, but more so during the summer months when produce is fresh and available locally. Stay tuned for the blended drinks I come up with this summer.

green smoothie
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Mar 08 2008

Recipe: Super Green St. Patricks Day Soup

I am posting this recipe for Super Green St. Patrick’s Day Soup a week early so you can get the needed ingredients and be ready on the 17th. Rob and I created this recipe from a combination of a few different ones and just made it up as we went along. We wanted it to be Super Green, super healthy, and super tasty. I think we have achieved our goal if you can judge that by how fast it disappeared from our fridge. I hope you enjoy this “green” recipe for St Patty’s.

Super Green St. Patrick's Day Soup
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Mar 01 2008

Recipe: Red Swiss Chard with Onions and Raisins

Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal – or try this Red Swiss Chard recipe as a great side dish.

Red Swiss Chard with Onions and Raisins
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Feb 27 2008

Invest In Yourself With High Quality Food

At what cost are you denying yourself the nutrients, vitamins or nutrition your body needs? Is gourmet coffee or those lottery tickets keeping you from eating more nutritious foods?

Ever gone to the grocery store and substituted for something you wanted because of the price or because it wasn’t on sale? Then, you go out of your way to indulge in the $5.00 cup of coffee. C’mon, raise your hand.

Spending money on essentials such as food is something our bodies need us to do and if you make healthy choices, you can do it guilt free!

Does Cheap Food Mean Lower Quality Of Life?

cheap food
Eating on the “cheap” can save you money but it can also cost you thousands of dollars on prescription drugs, time away from work, valued time with your family not to mention a lesser quality of life. How do you want to live your life?

Everyone wants to maximize their dollar and groceries are no exception especially if you have a family or are self supportive. It’s no surprise that obesity is on the rise with how easy it is to buy high calorie, processed foods, manufactured foods at low cost to the consumers. Take a look at the flyers that are delivered daily to our homes and it’s easy to fall into buying because it’s a great deal! For example, 2 for $x or 3 for $x and don’t forget the dollar specials that are now common yearly specials for the major supermarket chains.

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