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New Food Substitutes



Sugar Substitute Isomalto-oligosaccharides (IMO)

The term “oligosaccharide” encompasses carbohydrates that are larger than simple di- or tri-saccharides, but smaller than polysaccharides (greater than 10 units). Isomalto-oligosaccharides (IMO) are glucose oligomers with α-D-(1,6)-linkages, including isomaltose, panose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, and higher branched oligosaccharides. While human intestinal enzymes readily digest α(1,4)-glycosidic bonds, α(1,6)-linkages are not easily hydrolyzed and exhibit a digestion-resistant property. Therefore, IMO are only partially digested in the upper gastrointestinal tract.

Isomalto-oligosaccharides are a normal part of the human diet and occur naturally in fermented foods, such as rice miso, soy sauce, and sake. Isomaltose, one of the α(1,6)-linked disaccharide components of IMO, has been identified as a natural constituent of honey. IMO is a sweet-tasting, high-density syrup which could be spray-dried into powder form.

IMO is a multifunctional molecule which exerts positive effects on human digestive health; it acts as a prebiotic, decreases flatulence, has a low glycemic index, and prevents dental caries. Prebiotics are defined as "non-digestible food ingredients that may beneficially affect the host by selectively stimulating the growth and/or activity of a limited number of bacteria in the colon". Short chain oligosaccharides which confer prebiotic properties also produce short-chain fatty acids as end-products of fermentation [(oxidation) and thus do not enter directly into the fat cycle.] The beneficial effects of IMO have been found in infants, children, and the elderly.

The American Association of Cereal Chemists (AACC) defines soluble fiber as “the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine”. Dietary fiber consists of many plant components including oligosaccharides. For a dietary substrate to be classified as a fiber, it must be resistant to digestion and absorption in upper GI tract, and cause a bulking effect in defecation. IMO is considered a dietary fiber for the following reasons: it consists of glucose units linked together (mostly) by digestion-resistant linkages; it has a prebiotic effect; it retains moisture, producing a bulking effect and helping to move the stool forward.

Since IMO is about 50% as sweet as sucrose (sugar), it cannot replace sugar in a one-to-one ratio. However, the U.S. Food and Drug Administration (FDA) has recommended a maximum consumption of 30 g/day for IMO [which is equivalent to 15 g/day sugar or 3 teaspoons/day sugar.]

(from Wikipedia)









FiberYum IMO Syrup

All Natural Low Calorie Sugar Free Fiber Syrup & Sweetener - Sugar Substitute & Alternative Made From Tapioca (Cassava).

Corn Free, Super Low Glycemic Index, Non Gmo, Gluten Free, Vegan, No Artificial Ingredients, Tested For Heavy Metals.

Make Your Own No / Low-sugar, High-fiber Energy / Protein Bars, Pancake Syrup, Smoothies, Baked Goods, Teas And More.

Use Any Place Where You Might Use Agave, Corn Syrup, Maple Syrup, Molasses, Honey, Rice Syrup, Sugar Cane Juice, Coconut Palm Sugar, Stevia, Erythritol, etc.

Great For Diabetics, Medical / Health Conditions That Require Low Sugar Levels In Your Diet, And Sports / Wellness Fanatics Who Are Carb Conscious.





FiberYum IMO Powder


Fiberyum IMO All Natural, Low Calorie, Sugar-free Fiber Powder & Sweetener - Paleo Diet Friendly, Super Low Glycemic Index, Non-GMO, Gluten-free, Vegan, Isomalto-oligosaccharide (1 Pound Bag) (1 lb.).

$11.95, S&H for both $9.34


Eggs & Egg White Substitute Aquafaba





Home made (see details in Desserts, Snacks & Others/119 or below)



Recipes with Aquafaba Egg Substitute & IMO Sweetner

selected for trial from



 None-Egg & None-Flower with AF

Lentil Bread

Recipe and all copyrights by Richa Hingle, Feb 18, 2015 – slighly modified

This bread is going to taste like urad dal lentils. It is denser than a usual sandwich bread and it is also very moist.


1.5 cups urad dal (split and skinned black gram )

3 tbsp rice flour

1 tsp Xanthan gum

3 tbsp AF

3 tbsp corn starch or tapioca starch

1.5 tsp baking powder Ferment instead - s.b.

2 tsp flax meal or psyllium husk

1/4 tsp cumin seeds

1 tsp salt

1/4 tsp black pepper

1 tsp lemon juice

1 tbsp olive oil


Soak urad dal overnight in fridge to prevent premature fermentation

Drain dal, place in food processor with 3 tbsp Aquafaba (AF) and blend to batter-type consistency with several 30-45 sec busts. Add a few tbsp water if required for facilitating mixing

Add all other ingredients and mix for 1 min so that batter is thick but pasty and slightly bubbly.

Ferment the batter covered for 6 hrs in warm place.

Preheat oven to 395 F.

Line a 8.5x4.5 inch bread pan with parchment paper

Place into lined bread pan, brush with olive oil and bake at 395 F for 45 min

After 15-20 min cover with parchment paper

After 45 min, remove paper cover, reduce temperature to 375F and bake for additional 10-15 min until bread sounds hollow when tapped.

Cool for at least 1 h before slicing; better wait a day. Keep in fridge for up to 5 days in air-tight container. The crust softens after a day or so.


Use for sandwiches or with chutney, sliced avocado. Toast it! Make grilled sandwiches.


Add onions, chilies

Make instead of sandwich bread size smaller breads like burger buns, muffins, but reduce the baking time. Chop up the bread and bake again as spiced herb croutons. Form as bagels and bake them. Add plantain of equal to urad dal. 

Lentil Bread

My Version 06-xx-2016







With AF

Vegan Swiss Chard & Yam Quiche

Recipe Guy Mugrabi June 4, 2016


In a vitamix or a similar blender, blend:

·      1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)

·      1/4 cup olive oil

·      1/2 cup water

·      200 grams (about 1 cup) firm tofu

·      1 TBS corn starch

·      1 tsp baking powder


·      2 TBS nutritional yeasts

·      1 garlic clove

·      1 tsp salt (I use grey sea salt)


·      1 1/2 cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)

·      1/2 cup almonds flour / almonds meal

·      3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)

·      1/2 cup of refined coconut oil (refined coconut oil is neutral in flavor) or olive oil

·      1 tsp salt

Mix it all with your hand to a crumbly dough.

If you would like to use this shortcrust recipe in sweet pies, just add four tablespoons of IMO sweetener to this recipe and reduce the salt content to 1/4 teaspoon.

Filling: Sweet Potato & Swiss Chart

·      1 large sweet potato diced and boiled in salty water for a minute.

·      1 big bunch of swiss chard sliced and sauteed until all water content evaporates

·      2 shallots thinly sliced


·      Make the crust. Mix all the crust ingredients with your hands to a crumbly dough. Crumble the dough evenly on a pie pan with a loose bottom. Use your fingers to flatten the dough evenly to the surface and edges. Stub the bottom of the crust slightly with a fork. Refrigerate for 30 minutes.

·      Bring the diced yam to a boil in a pot with salty water. remove from heat.

·      Sautee a big bunch of sliced Swiss chard until all water evaporates.

·      shallots - finely sliced

·      Put the yums, shallots and chard in a large bowl.

·      Blend all the vegan custard ingredients in a blender and mix, using a spatula, in a bowl with the veggies.

·      Take the crust out of the fridge and spread the above mix evenly using a spatula.

·      Bake for 45 minutes at 320F until the quiche gets a sheen

·         Remove from the oven and let it cool for 10 minutes.





Eggless Omelette


Crulety Free­ Chicken (CFC)

CFC Drumsticks



Flours, AF, spices, MSG umami flavoring


2 cans young green jackfruit (565g cans before draining, 280g cans after draining), 1 medium cauliflower, washed and dried, 1 + 1/2 cups of chicken style stock (like Australia's Own Organic brand), 2 teaspoons nutritional yeast (nooch), 1 teaspoon onion powder, 10 drops of liquid smoke, 500-750ml canola oil for frying




Chickpea Flour Veggie Omelet

Receipe. Richa Sep 2, 2014




Vegan Aquafaba

Key Lime Pie and Icecream


Dairy-Free, None-Egg & None-Sugar (IMO)

Meringue Roulade

Receipe Lone Olsen

I made the meringue, and did like you would with a normal roulade.. It came out hard as f... But after a few hours I could roll it... I mixed my rhubarb with sugar and vanilla, baked them in the oven for 30 min, and let them cool. Whipped the soy cream, and filled it with it and the rhubarbs and chopped strawberries . Posted 5-19-2016



Sugar-Free Sweet (IMO)


Recipe Kevin Goughn 2016

1.     ¾ cup chilled Aquafaba
2.     ½ teasp Cream of Tartar
3.     1/8 teasp Xanthan gum
4.     1 teasp Vanilla powder
5.     1 cup FiberYum Syrup

Cool mixing bowl in fridge with AF for 1 hr. Add CoT and Xanthan gum. Slow mix for 3 min. Then whip fast until Whisk is filled with product. Add vanilla liquid slowly from side and whisk for 1 min.

Heat 1 cup AF with med heat until liquid. Pour fast in to the middle so that it does not cool down or gets a skin. Whisk for 3 min.

Pipe onto parchment paper and dry up to 3-4 hrs at 200F. Let cool down in Stove for several hrs.

Sugar-Free Sweet (IMO)


My Version 05-26-2016

Too sweet for me: Reduced IMO syrup to ¾ cup.

  1. 4/5 cup chilled Aquafaba (from 1 can EDEN Organic Chickpeas, no salt added)
  2. 1/8 teasp Xanthan gum
  3. 1 teasp Vanilla extract liquid
  4. 3/4 cup FiberYum Syrup

Cool mixing bowl in fridge for 1 hr. Add AF and Xanthan gum. Slowly mix for 3 min until gum is dissolved. Then whip fast for ~10 min until whisk is filled with product. Add vanilla liquid slowly from side and whisk for 1 min.

Warm 3/4 cup AF on medium heat until liquid. Pour fast in to the middle so that it does not cool down or gets a skin. Whisk for 3 min.

Pipe onto parchment paper and dry up to 3-4 hrs at 200F. Afterwards let cool down in stove for several (3) hrs. Made two baking sheets and 1/3 of preparation left over that held in fridge easily for 3 days. I used it as whipped sweet cream with fresh strawberries.

Nice, dry and crisp. Nice sweetness without aftertaste.



Dairy-Free, None-Egg & None-Sugar (IMO)

Strawberry Ice Cream

Recipe Rena Ray posted 05-19-2016

I used roughly 4 cups of frozen strawberries and one cup of cashews in vitamix, agave syrup to taste. At the same time I whipped up cannelini bean af (all I had in!) When I had stiff peaks I added in some agave syrup to taste again. Then when the af was very stiff I gradually spooned in some of the ice cream. Then spooned ice cream in glass and topped with the af mixture.





Creamy Rich Vegan Ice Cream

Recipe Rebecca August posted 10-02-2015


½ cup raw cashews, powdered with Magic Bullet

½ cup water

½ cup refined coconut oil (melted to be just liquid)

½-3/4 unsweetened soy milk (at Room Temperature)

¼ cup brown rice syrup

½ cup organic sugar

½ cup AF, not whipped of room temperature

Flavoring ingredients

Solid ingredients (chocolate chips, raisings)


In Magic Bullet: Powder cashews and add water, mix until creamy

With hand Blender mix to cashew cream all other ingredients except of solids

Blend into smooth mixture, cool down in fridge

Churn in Ice Cream Maker bowl until soft ice cream consistency

Add solids, then scoop immediately into freezing containers

Freeze for at least a few hours before consummation.


Coffee: Use ½ cup soymilk and ¼ cup of very strong coffee. Cool down and stir into soft ice cream mixture.

Rum Raisins: soak1/2 cup of raisin in dark rum for 24 hrs. Strain and reserve rum. Add 1 tsp vanilla extract. Stir all into soft ice cream mixture.





Dairy-Free, None-Egg& None-Sugar (IMO)

Egg-free Tuiles

Recipe : Lucy Lox June 17, 2015
1/2 cup dairy-free spread or margarine
1/2 cup caster sugar
2 tbsp aquafaba
1 1/2 tsps vanilla essence
Pinch of salt
3/4 cup plain flour
Cut out of cardboard template two discs of 10-20cm diameter
Preheat oven to 375 F (190C)
Whisk spread and sugar until fluffy
Whip in AF and vanilla. Add rest of flour salt whisk to creamy velvety dough
On parchment paper, fill evenly cardboard template with dough
Bake for 8-10 min, until turning light golden
Remove and separate from paper with flat palette knife and roll up on wooden spoon handle.
Cool down and store in airtight container.




Dairy-Free & None-Egg

Vegan Banana Ice Cream

Recipe : Natalie Creed Oct 4, 2015
1 can chick peas, brine drained into a mixing bowl
1/2 cup castor sugar
2 tsp vanilla essence
2 large bananas
Whisk AF on medium speed until it forms firm peaks. 
Pulse the castor sugar in a blender to make it finer. Slowly add the sugar in while continuing to mix and if the mixture becomes slightly more liquid, beat until it is firm again.
In a separate bowl, mash the two bananas with a fork until they are quite smooth.
Add the vanilla essence and bananas to the fluffy mix and fold in evenly.
Place the ice cream in a container and freeze for approx. 6-8 hours, stirring gently every two hours or so to keep the banana bits from sinking


Dairy-Free, None-Egg & None-Sugar (IMO)

Vegan Banana Ice Cream

My Version  05-29-2016 with base very similar to Sugar-Free Sweet (IMO) Meringues, 05-26-2016

Ingredients: Used the same base as Sugar-Free Sweet (IMO) Meringues, but with only 1/2 cup IMO syrup to reduce sweetness.

1.       4/5 cup chilled Aquafaba (from one can EDEN Organic Chickpeas)

2.       1/8 teasp Xanthan gum

3.       2 teasp Vanilla extract liquid

4.       1/2 cup FiberYum Syrup

5.       3 large bananas


Add 1/8 tsp Xanthan gum powder to chilled AF and whisk slow for 5 min to dissolve it. Then whisk on medium and high speed until firm peaks are formed. 

Warm IMO syrup in small casserole to become liquid. Quickly add it in while continuing to mix until it is firm again.

In a separate bowl, mash the two bananas with a fork until they are quite smooth. Add third banana to bowl and cut it with knife into small bits and pieces.

Add bananas and the vanilla extract to the fluffy mix and fold in evenly.

a) Transfer to pre-assembled ice cream maker, do not overfill, and churn mixture until soft ice cream consistency (~ 15 min). Place the ice cream into serving-sized containers and freeze completely for approx. 2-6 hours

b) Place the ice cream mixture in a container and freeze for approx. 6-8 hours, stirring gently every two hours or so to keep the banana bits from sinking.


Makes a great banana flavor, with just the right subdue sweetness, but has a very light fluffy body that is water-based and softens quickly.

Freeze in serving-size containers.


Make Banana Meringues from leftover ice cream mixture. However, extend drying time at 200F to at least 5 -6hrs for drying the wet banana content. Then, let cool down in oven.

Serving Suggestion:

Add some fresh fruit or unsweetened fruit compote, like sour cherry.



Sour Cherry Compote

Recipe Kevin Lynch, Jul 10, 2010

Servings: 2cups

·         2 cups sour cherries (stemmed and pitted)
·         1/2 cup sugar
·         1/2 cup water
·         1 tablespoon cornstarch
·         1/2 lemon (juice)
·         Bring everything to a boil in a sauce pan and boil for 2 minutes while stirring.
·         Strain the cherries from the liquid, set the cherries aside and simmer the liquid until it thickens, about 2-3 minutes.
·         Remove from heat and mix the cherries back in.
·         Let cool and enjoy.


None-Sugar (IMO)

Sour Cherry Compote

My Version  Jul-01-2016 (final)


·         2 15oz cans of sour cherries in water (each 1 ½ cups of cherries and 2/3 cups of juice), stemmed and pitted, reserve cherry juice for other usage, i.e., as cool refreshing drink

·         1/2 cup Fiber Yum IMO syrup

·         3 tablespoons lemon juice

·         1 teaspoon Bourbon-extracted vanilla

·         1 1/2 tablespoon cornstarch


·         Separate sour cherries from fluid yielding 2 ½ cups of cherries.

·         In medium-sized saucepan combine cherries, IMO syrup, lemon juice and vanilla

·         Bring everything to a boil for 15 min, stirring occasionally.

·         Scoop some (1/2 cup) of the liquid extracted from the cherries, let it cool a bit then add and dissolve in it 2 tablespoons of cornstarch. Add to cherries while stirring vigorously until all starch is dissolved forming a smooth thickened base, about 2-3 minutes.

·         Let cool and enjoy.

Serving Suggestion:

Add to desserts, like Angel Cake

Serving angel cake dessert on back porch with a glass of sparkling Mateus Original Rose.




Dairy-Free & None-Egg

Vegan Blue Moon Ice Cream

Recipe : Lacey Siomos Aug 30, 2015
• 3/4 cup aquafaba
• juice from 1 small lemon
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp raspberry extract
• 2 drops almond extract
• 1/8 tsp Wilton sky blue
1 can coconut milk

1.       Beat aquafaba in a clean metal bowl until peaks are soft and add lemon juice to stiffen peaks. Slowly add sugar 1 tablespoon at a time, beating 30 seconds between each addition. Peaks should be stiff and mixture should look like marshmallow fluff when you are done.

2.      When all the sugar is incorporated, add extracts and food coloring and beat for another minute or so.

3.      In a separate metal bowl, pour out the can of coconut milk. Add the meringue and stir until everything is thoroughly mixed (the meringue will deflate.) Freeze for several hours until solid, stirring occasionally.


Dairy-Free, None-Egg& None-Sugar (IMO)

Vegan Blue Moon Ice Cream






Recipe : Eri Okada-Berkeley May 17, 2016
I modified The New York Times recipe:
1.       Chill a can of chickpeas.
2.     -Strain the beans and reserve the liquids.
3.     -Whip the chickpea liquids (Aquafaba) in either Kitchen Aid style stand mixer or use electric hand mixer on high setting for 10 mins.
4.     -Start adding 2/3 cup of Baker's sugar (fine sugar) little by little and whip 5 more minutes
5.    -Spoon or pipe the meringues onto nonstick cookie sheets in about 1 inch diameter and bake in 220 degrees oven for around 70 mins. Makes ca. 50. 

Dairy-Free, None-Egg& None-Sugar (IMO)

Maple Dinner Rolls


Can I tell you a secret?  I didn’t have any white bean Aquafaba on hand today so I used some black bean Aquafaba    I had frozen in the freezer.  And do you see these rolls?  Perfectly white—no weird grey color.  It really doesn’t matter what kind of bean you use!  I’ve used cannellini, kidney, pinto, and black bean, garbanzo works too

Yeast, water, IMO instead of maple syrup, AF, Olice Oil, flour (replace with. Omit the maple glaze.  Instead brush with olive oil and sprinkle with herbs, salt and pepper.  I like paprika, rosemary, and oregano.



AquaFaba Meringues

Recipe: Lea Hogg,  May 22, 2016
Liquid from out of one can of chickpeas
100g sugar
A pinch of cream of tartar
2 drops vanilla

Use an electric mixer to whip up the meringue by beating the canned chickpea liquid for 10 to 15 minutes until it forms peaks. Carry on beating and add the sugar, a spoonful at a time, until the mixture is firm. At the end, fold in a pinch of cream of tartar and 2 drops of vanilla.

Prepare a baking dish with baking paper. Place into a piping bag or drop large spoonful on the baking paper. Bake at 100°C for 2 1/2 hours to 3 hours. Do not open the oven at any time. Turn off the heat and leave in the oven overnight if possible.


Aquafaba mayonnaise

Recipe: Lea Hogg,  May 22, 2016

The liquid of one can of chickpeas
1 tbsp apple organic vinegar
1/4 tsp stevia [=1 tbsp sugar]

1 tsp lemon juice
1 tbsp Dijon mustard
60ml olive oil

Use the liquid from one can of chickpeas. Pass it through a sieve twice to remove any food particles. Place in a clean glass container. Add the lemon juice, Dijon mustard, salt, stevia and apple organic vinegar. Use a hand blender to whizz to a smooth consistency. It will become frothy and then thick and creamy. Add the oil and carry on blending until it thickens and becomes paler, gaining the consistency of mayonnaise.



Pasta with Aquafaba Basil Sauce

Recipe: Lea Hogg,  May 22, 2016
For the sauce:
6 tbsp Aquafaba
A handful of fresh basil leaves
1 tbsp apple vinegar
1 tsp Dijon mustard
1/4 tsp stevia
6 tbsp olive oil
3 tbsp freshly-grated pecorino, to serve

Cook the ingredients of your choice to add to your pasta sauce. To make the sauce, place the Aquafaba in a container. Add the apple organic vinegar, stevia, mustard and use a hand blender to make a consistent dressing. Add the olive oil gradually and carry on blending the mixture. When it emulsifies, add the basil leaves and this will turn the sauce into a light green color.

Aquafaba Sponge Slices with Cream

Recipe: Lea Hogg,  May 22, 2016

1 cup chickpea liquid
1/2 cup sugar
1/2 cup stevia
2 cups self-rising flour
A pinch of cream of tartar
The seeds from a vanilla pod
1 tbsp cornflour

Preheat the oven to 120ºC. Line a loaf tin with baking paper. Use an electric mixer to beat the chick- pea liquid. When it starts to become creamy, after about 8 minutes, add the sugar a little at a time and carry on mixing. Add the vanilla.

Sieve the self-rising flour, corn flour and cream of tartar. Add vanilla seeds and continue beating until it reaches almost stiff peaks. Turn off the mixer and use a large metal spoon to gently fold in the flour mixture. Work quickly and gently. Do not over mix. Pour the batter into the loaf tin and use a wet spatula to flatten the top. Bake for 45 minutes.

Allow to cool completely. Then, cut it up into slices and place on a serving plate.

For the Aquafaba cream you will need 1 cup Aquafaba, 2 tbsp stevia, 1 tbsp rosewater and the seeds from a vanilla pod.

Put all the ingredients into a clean glass bowl and use an electric mixer. Beat until the mixture becomes stiff. Spread onto the sponge slices and decorate with fresh fruit. We loved the combination of pomegranates with the mild rose water flavor.



Pumpkin Tiramisu

Recipe: Lea Hogg, May 09, 2016

200g pumpkin, peeled and chopped

4 tablespoons Dical House Coconut Sugar by Bio Rinatura

1 Star Anise

2 cardamom pods, lightly crushed

1 Dical House Bourbon Vanilla Stick by Jurgen Langbein

Pinch of grated nutmeg

500ml water

200g mascarpone

200g ricotta

100g pistachios, chopped

12 Dical House Amarettini Biscuits by Leverno

1 cup strong coffee

1/3 teaspoon chocolate powder

2 tablespoons marsala

Start by making the pumpkin puree. Place the chopped pumpkin into a saucepan and immerse in water. Add the star anise, cardamom seeds and nutmeg. Remove the vanilla seeds from the pod and save the seeds to add with the cream ingredients. Add the empty pod to the saucepan for flavor. Bring to a boil, lower the heat and simmer for 20 minutes. Drain the water and puree. Leave aside.

Whisk the ricotta with the mascarpone. Add the vanilla seeds, pumpkin puree, chocolate powder and coconut sugar.

Mix the marsala with the coffee. Break up the Amarettini biscuits in half. Place 3 or 3 pieces at the bottom of individual serving dishes. Drizzle 2 tablespoons of the coffee mixture on top of the Amarettini. Pour some of the pumpkin mascarpone mix and smooth it down with a spoon Place in the fridge for an hour and scatter chopped pistachios before serving.




More recipes at



Tofu Ricotta


Recipe: Barb The best tofu ricotta,  Feb 22, 2012


1.     1 lb firm tofu, lightly pressed

2.     2 tablespoons olive oil

3.     Heaping 1/2 tablespoon garlic powder

4.     1/2 tablespoon onion powder

5.     1/3 cup nutritional yeast

6.     1 teaspoon Italian herb sea salt (something like this),

7.     1/2 tablespoon oregano

8.     1 teaspoon dried basil

9.     A few pinches of sea salt and pepper, to taste


In a food processor, combine the tofu, olive oil and all the spiced pulsing until well mixed. You can also do this in a bowl, but make sure you use some serious elbow grease. You need this to be completely blended! Don't over mix though, you don't want the tofu to turn to mush.






Creamy Vegan Ricotta

Recipe: Dini The Flavor Blender,  Feb 22, 2012


1 heaped cup of raw whole cashews, soaked in water overnight

5 oz of firm tofu

5 oz of silken soft tofu (for soft ricotta) OR 5 oz of firm tofu (for firm ricotta)

Salt to taste (about ¼ tsp for sweet fillings, ½ tsp for savory use)

2 tsp lemon juice


Drain the water from the cashews. Add the cashew nuts into your food processor.

Add the tofu (combination of firm and soft OR all firm), salt, lemon juice and process until you have a paste - just a couple of minutes.

Serve immediately, or chill for a few hours.

Can be stored in a container with a tight lid and in the fridge for up to 5 days.





Ultimate Vegan Lemon Meringue Pie

Recipe: Katrina - The Ultimate Vegan Lemon Meringue pie,  Apr 26, 2016

Ingredients for 10 in Flan Pan

Shortcrust Flaky Pastry pie crust

150 g selfraising flower

300 gr castor sugar

2 pinches of slat

50 g hard white margarine (vegan Crip and Dry)

50 g Hard white margarine (butter substitute)

70 ml soy milk

½ tsp vinegar

Lemon Curd

1.5 cups lemon juce

3 tbsp Lemon Rind

1000 ml coconut creams (the whole can)

280 gr sugar

100 gr maize starch


1.5 cups
Aqua faba (butter beans, or others)

½ tsp Xanthum Gum

2 tsp Vanilla Extract

Sugar Syrup

600 gr caster sugar

10 gr Agar powder (3 tsp)

1 cup water

1 tbsp glucose syrup




What to do with the remaining Chickpeas?

Make your own fat-free Hummus!

I’m trying to match Oasis Classic Cuisine’s Mediterranean Zero Fat Hommus: result for krups blender type 243

10oz package of Oasis Hommus.



This Oasis hummus is my daily favorite spread on pita flatbread or whole wheat Italian long bread and my favorite dip using crispbread.

Why should you use fat-free hummus? It’s much healthier since the tahini (ground sesame seeds) adds undesirable fats (saturated:monounsaturat:polyunsat = 1.1:3.0:3.5), extra calories and covers up the refreshing acidity that is so characteristic for this Mediterranean-style hummus.


My Version 5: 6-13-2016


2 cans with each 8.9oz wet Garbanzo beans from a Eden’s No Salt Organic 15oz can

1oz rosettes of cauliflower, chopped

½oz carrots, chopped

1.2oz Green pitted olives (10 olives), copped

1/2oz celery (1/4 stalk), chopped

9 tablespoons water

5 tablespoons of Lemon juice

1 1/2 quarter teaspoon salt

1 teaspoon chickpea flour

1/4 of a quarter teaspoon black pepper

1 quarter teaspoon cumin

1/4oz + red pepper, very finely chopped


Use Krupp –style blender (Type 243) for retaining some grainy hummus texture!

For 5 min blend all ingredients except of red pepper.

If needed add teaspoon-wise water for ingredients to slowly vortex in blender.

Add finely chopped red pepper at the very end and mix in with only a few strokes.


Makes 2 x 10oz. Unfortunately, salt is essential for the original flavor. However, although reduced salt is used here in version 5 it comes very close to the original in structure and taste.


Add some more red pepper so that the hummus base color gets a stronger shade of red.



Back to Dinner







For Making Aquafaba


Over Night Preparation (8-10 hrs)

Dry Staple:

Cook Beans

1 lb Beans

Soak in Fridge over night

Cook 60 min

Cool down a bit and collect strained cooking water (=Aquafaba)

Cook Chickpeas

Use 1 lb Chickpeas instead

After overnight soaking cook only for 45 min.

Strain cooking water (=Aquafaba)

Same Day Preparation (8-10 hrs)

Use Slow Cooker

Wash Chickpeas

Place in Slow Cooker and keep covered with water

Cook 8-10 hrs at low heat

Cool down a bit and strain cooking water (=Aquafaba)

Express Preparation (5 min)

Canned Chickpeas:

Decant bean fluid from can and collect through strainer (=Aquafaba)




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