I just discovered a great website for fat free (or sometimes just oil free, but natural fat) vegan recipes. It's called fatfreevegan.com
This website even has a section of recipes that follow the Eat to Live guidelines. How great is that?
If you're not completely vegan, this website can still give you a host of healthy dishes and treats to make to keep your eating clean.
I observed pretty quickly that it's not actually fat-free. She just doesn't add oils to most recipes and uses natural fats at times. Here's what SusanV, the web host said about this:
What's this "fat-free" business all about?
In general, I don't cook with refined fats (oil, margarine, and shortening). This simply means that instead of sautéing in oil, I use water or broth. In baking, I substitute apple sauce or flax seeds or some other substance for margarine, butter, or shortening. I do use a little sesame oil now and then because a little bit imparts a lot of flavor. And once in a very long while, I go crazy and make something with a little olive oil in it, but this is rare, and I don't use whole heaping gobs of it.Wait a minute . . . I saw a recipe with coconut milk and another with walnuts. Those aren't fat-free ingredients!
You're very observant! Yes, I sometimes use lite coconut milk (though I'm trying to cut down), and I do include avocados, nuts, and seeds in my diet as forms of healthy, unrefined fat. This blog probably should have been called "Oil-free Vegan Kitchen," but I didn't like the way that sounded.
But if you don't use any fats, how do you get your Essential Fatty Acids?
Again, I do use avocados, nuts, and seeds in my cooking. In fact, what you don't see from looking at the blog is that just about every day I eat walnuts and flax seeds on my lunch salad. Flax and walnuts are both excellent sources of Omega 3 fatty acids. I definitely believe in getting EFA's, just not in the form of refined oils but in their natural "packages," along with all the other beneficial nutrients that nuts and seeds contain.
The recipe at the top is Stormy Black Bean Soup. Doesn't it look yummy? Here's the recipe if you don't feel like clicking on the link just yet:
Stormy Black Bean Soup
Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter's spice tolerance.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
In a large pot, sauté the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.