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Recipes

Side Starch:

Rosemary Potato Wedges: (click to expand)
    Ingredients:
  • 4 large potatoes, unpeeled
  • 1 Tbs extra virgin olive oil (14g Fat / 2g Sat Fat)
  • 1/2 tsp iodized sea salt
  • 3/4 tsp freshly ground black pepper
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp finely chopped garlic
  1. Chop garlic and set aside. Preheat oven to 400° F.
  2. Scrub potatoes & cut in half lengthwise. Then cut each half in thirds lengthwise, yielding 6 long wedges per potato.
  3. Place potatoes on sheet pan with olive oil, salt, pepper and rosemary.
  4. Toss all ingredients together (except for garlic), making sure potatoes are coated well.
  5. Spread potatoes into single layer with 1 cut-side down.
  6. Bake potatoes for 30 to 35 minutes, turning after 20 minutes. Sprinkle garlic pieces over potatoes for the last 15 minutes of baking.
  7. Bake until lightly browned, crisp outside, and tender inside.
  8. Sprinkle with salt and serve.
Wild Rice Vegetable Pilaf: (click to expand) Wild Rice Vegetable Pilaf
  • Adapted by [source]
  • Whole Food Plant Based, oil free rice pilaf!
    Ingredients:
  • 1 cup Whole Grain Orzo Pasta
  • 1/2 Onion (diced)
  • 1/4 Bell Pepper (diced)
  • 2 cloves Garlic (minced)
  • 2 Large Button Mushrooms (diced)
  • 1 cup Baby Spinach (chopped)
  • 1 Medium Carrot (coarsely grated)
  • 1 1/2 cup Jasmine White Rice
  • 1/4 cup Brown Rice
  • 1/4 cup Wild Rice
  • 3 cups Low Sodium Vegetable Broth(420mg sodium)
  • 3 Tbs lite Soy Sauce (810mg Sodium)
  • 1/4 cup Almond Slivers
  1. Lightly toast pasta & almonds in skillet until slightly browned. Transfer to large pasta pot.
  2. Rinse & drain rice. Lightly toast rice in skillet, over med-low heat until dry & browned. Add to pasta pot.
  3. Chop vegetables & add to pot.
  4. Add broth & soy sauce.
  5. Place lid on pot & bring to boil. Then reduce heat to simmer. Simmer 20 minutes.
  6. Let rest 5-10 minutes. Remove lid & fluff with fork.
  7. Season to taste.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 6 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 205mg (per serving)
  • Albo-Rating: 5 by 3 test standards
Healthy Vegan Mac 'n' Cheese: (click to expand) Healthy Vegan Mac 'n' Cheese
  • Adapted by [source]
  • A low sodium, low fat, whole wheat macaroni and cheese made using zero animal products.
    Ingredients:
  • 1 Yellow Potato, peeled & cubed (178g)
  • 1/2 medium Carrot, peeled & cut into 1-inch pieces (85g)
  • 1/2 medium Onion, peeled & quartered (107g)
  • 1 slice Roasted Red Bell Pepper (50g)
  • 1/4 cup Cashews, presoaked (2g Sat Fat)
  • 1 Tbs Miso Paste (810mg Sodium)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/8 tsp White Pepper
  • 1/8 tsp Turmeric Powder
  • 1 pinch Black Pepper
  • 1/2 Tbs Lemon Juice
  • 1/4 tsp Cheese Flavor Concentrate
  • 1/4 cup Nutritional Yeast
  • 1/2 Tbs expeller-pressed Organic Canola Oil (7g Fat / 0.5g Sat Fat)
  • 8 oz (dry) Whole Wheat Macaroni
  1. Soak cashews in water for 1 hour then pour off excess water.
  2. Add vegetables to large pot of boiling water. Cover & simmer 10 minutes, until potatoes are tender.
  3. Remove boiled vegetables from pot along with 3/4 cup boiled water. Transfer to blender.
  4. Begin boiling pasta in existing pot, adding additional water as needed. Cook & drain per instructions.
  5. In blender, add pepper slice, cashews, oil & seasonings. Puree until smooth & creamy.
  6. Pour sauce over macaroni & stir to incorporate at time of serving.
  7. Season with paprika.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 4 Servings
  • Fat: xxg (Sat Fat per serving)
    Sodium: xxmg (per serving)
  • Albo-Rating: 5 by 3 test standards