Vegan Pumpkin Pie Filling

Blend in blender until smooth...

• 2 c. solid-pack canned pumpkin (one 14-15 oz. can)
• 1 c. non-dairy milk
• 3/4 c. brown sugar or Sucanat
• 3-4 T. cornstarch (depending on how firm you like it)
• 1 T. regular or blackstrap molasses
• 1 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/2 tsp. EACH ground ginger, nutmeg and salt
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves

Pour into glass pie plate lightly sprayed with non-stick spray. Bake 60 minutes. Cool on a rack, then refrigerate overnight before serving.

 

Bryanna Clark Grogan's website.

Fat Free Vegan Bread Stuffing

Savory Vegetable Stuffing

Preheat oven 350° F.

• 1 tbs saute liquid
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 small onion, chopped
• 4 oz. mushrooms, chopped
• 1-1/2 cup veggie broth or water
• 6 cups bread stuffing cubes
  (I usually get Brownberry Onion and Sage)

Saute carrot and onion over medium heat until onion is translucent. Add mushrooms; cook and stir until lightly browned. Add broth and heat to boiling; remove from heat.  Add stuffing, tossing gently to moisten evenly.  Spoon into 2 qt. casserole sprayed with No Stick Cooking Spray.  Bake in 350° F oven for 20 minutes or until heated
thoroughly.

 

If you use plain stuffing cubes, add 1-2 tsp sage, 1/2 tsp crushed marjoram and 1/2 tsp thyme.

 

Makes 6 servings.

Tempeh Coconut Curry

Curry:

1 tablespoon canola oil
2 cups finely chopped onion
1 teaspoon salt, divided
2 teaspoons tamaind pulp
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon finely chopped fresh garlic
1-½ teaspoons ground coriander
½ teaspoon ground tumeric
½ teaspoon crushed red pepper
1 (3inch) cinnamon stick
3 cups chopped peeled sweet potato (about 1 pound)
1 cup water
1 (13.5 ounces) can light coconut milk
8 ounces organic tempeh cut into ¾ inch cubes
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce

 

Rice:

1 ½ cups uncooked basmati rice
1/3 cup chopped fresh cilantro
¼ teaspoon salt

 

1. To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add onion and ½ teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining ½ teaspoon salt, potato, water, milk and tempeh, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard Cinnamon stick.

 

2. To prepare rice, cook rice according to package directions, omitting salt and fat. Stir in cilantro and ¼ teaspoon salt. Serve with curry.

 

Yield 4 servings (serving size 1-cup curry and about 1 cup rice).

 

Calories: 381 (27 % from fat); fat 11.5 g (sat 5.5g, mono 3.2 g, poly 2.2g) protein 16.9g, carb 53.7g, fiber 6.3g, chol 0mg Iron 2.9g sodium 870 mg calc 112 mg.

 

Thanks to Paula Kenepp.

No Sugar, Low Fat Chocolate Chip Bread.

For a yummy treat that's easier on your waistline, try this bread infused with mini chocolate chips.

 

Ingredients

• 2-1/4 C. reduced-fat Bisquick
• 1 package(4 serving size) Jell-O sugar-free instant chocolate pudding mix
• 2/3 C. nonfat dry milk powder
• 1/4 C. Splenda
• 2 Tbs. mini chocolate chips
• 1/4 C. chopped walnuts
• 2 large eggs slightly beaten
• 3/4 C. fat-free vanilla yogurt
• 1/2 C. cold water
• 2 tsp. canola oil
• 1 tsp. pure vanilla extract

Directions

 

Pre-heat oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts. In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 12 slices.

Blueberry Cheese Cake Pudding

Ingredients

1/4 cup part-skim ricotta
1/4 cup fresh blueberries*
1 teaspoon fructose or 1/2 teaspoon honey
1/2 teaspoon chopped pecans or walnuts
1 teaspoon vanilla extract

Instructions

Mix the cheese, fructose, and vanilla. Add blueberries and nuts on top.
Enjoy cold!

* If you use stevia instead of the fructose or honey, you can add 1/2 cup of
blueberries instead of 1/4 cup. Be sure to add just a little stevia, since
it's very sweet, and then adjust.

80 Calories for Ricotta Cheese
20 Calories for Frozen -- Thawed Blueberries
15 Calories Fructose
50 Calories Walnuts
12 Calories vanilla extract
______________
177 Total Calories
============

Calories per measured amounts courtesy of:
Source: NutritionData.com

Healthy Less Fat Food - Diabetic Turkey Cutlets Creole...!!!

DIABETIC TURKEY CUTLETS CREOLE

Yield: Serves 4

Serving Size: 1 cutlet with 1/2 cup Creole sauce

Source : The New Family Cookbook for People with Diabetes

INGREDIENTS

4 turkey cutlets (about 1 pound),or 1 pound turkey breast cut in 4 slices
1 cup chopped green bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 cup stewed tomatoes with juice
1 cup homemade chicken broth or canned reduced-sodium chicken broth
1 bay leaf
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil
1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
4 to 6 drops hot pepper sauce
1 tablespoon cornstarch

DIRECTIONS

Prepare a large skillet with non-stick
pan spray. Heat the pan over high heat.
Brown the turkey cutlets quickly on both sides. Set aside.
Reduce the heat and saute the green pepper, mushrooms,
celery, onion, and garlic for about 5 minutes. Add the
tomatoes with juice, the chicken broth, all the herbs
and seasonings, and the hot pepper sauce.
Mix the cornstarch with 2 tablespoons water; add to
the skillet. Bring to a boil. Simmer for about 20 minutes.
Add the cutlets; spoon the sauce over them and simmer for
another 4 to 6 minutes. Remove the bay leaf before serving.

Nutritional Information Per Serving:
Calories: 196, Fat: 4 g, Cholesterol: 61 mg, Sodium: 552 mg,
Carbohydrate: 12 g, Dietary Fiber: 2 g, Protein: 29 g
Diabetic Exchanges: 2 Vegetable, 4 Very Lean Meat

Source The Diabetic Gourmet Daily Recipe Mailer.