fat free

Perfect Steamed Rice recipe | Epicurious.com

Thai jasmine rice (1 lb 5 oz)

water

<p>Delicious nut-free Vegan Cheese Sauce made with potatoes, carrots, and onion. It's smooth, creamy, low-fat, and healthy! Pour over veggies or use to make some incredible guilt-free nachos.</p>

Vegan Cheese Sauce (Nut-Free)

potatoes,

carrots, diced

onion

nutritional yeast

lemon juice

garlic powder

onion powder

salt

warm water

Boil the potatoes, carrots, and onion until soft &#8211; usually 15-20 minutes. Once they&#8217;re finished drain them and add to your blender. 

Place all the remaining ingredients in your blender and blend until the cheese dip is smooth and creamy. If it&#8217;s too thick you can add a little more water while you&#8217;re blending. You shouldn&#8217;t have to heat up on the stove as the veggies will still be hot.

Store leftovers in airtight container up to a week.

Thanks, Linda! And, I LOVE the sweet potato idea. Have a great day!!!

It's a good recipe but I agree to much smoky from paprika. I decide to add fire roasted tomatoes with green chilies . Probably not greatest canned addition but helped me handle taste.

Hi Shane, i was making enchildas and wanted something to take the place of cheese. Wasn’t sure how this sauce would work when baked inside a tortilla. Fabulous! Will definately make this again.

15yr old son approved. That means a great deal!

I just love this recipe! My favorite vegan cheese sauce and I’ve tried so many. Thank you!!!

I loved this sauce. I poured it on my asparagus , cauliflower, and tonight on whole wheat pasta. It's just me eating it so tomorrow it be on baked tortilla chips and beans for nachos.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Simple Candied Orange Peel Recipe | Epicurious.Com

sugar, divided

Easy Homemade Noodles recipe | Epicurious.com

(450 g) bread flour

sea salt

Everyone loves these classic meringue cookies! They&#x27;re lighter than air, super crunchy, and naturally fat free! I like to make mine small, about 1-1.5 inches, but you can experiment with making larger ones if you&#x27;d like--just be sure to adjust the cooking time accordingly.

Meringue Cookies

egg whites (at room temperature)

½ tsp cream of tartar

oz super fine sugar ((1 cup), can substitute granulated sugar)

tsp vanilla extract

Gel food coloring (I recommend Americolor brand)

Preheat the oven to 200 degrees Fahrenheit (90 C). Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with the whisk attachments.)

Turn the mixer to medium speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and beat again on medium until the whites have turned an opaque white color and just start to hold soft peaks.

At this point, start adding the sugar a few spoonfuls at a time with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy. Continue to add the sugar very gradually, and once all of the sugar is added, add the pinch of salt. Beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer.

Finally, stop the mixer, add the vanilla extract, and mix it in briefly. If you want to color the meringues just one color, add a small amount of gel food coloring to the mixing bowl and fold it in to the meringue mixture with a spatula, stirring gently. If you want to make multiple colors, divide the meringue first and work quickly to color each batch your desired color.

Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a large tip—a star tip or a round tip both work well. Put a dab of meringue mixture under the corner of each parchment sheet to stick it down and make piping easier.

Pipe stars or kisses of meringues on the baking sheets, about 1 – 1 ½ inches wide. The meringues will barely spread, so they can be piped close together. Bake the cookies at 200 F for 60 minutes. After an hour, turn the oven off, keep the door closed, and allow the meringues to sit until completely cool, for about an additional hour.

Once the meringues are crisp and room temperature, carefully remove them from the parchment paper.

Meringues can be stored in a cool, dry place in an airtight container at room temperature for 3-4 days. If they become chewy, you can revive them by placing them back in a 200-degree oven for about 15 minutes. Let them cool completely, then test them—they should be crispy again!

Delicious, healthy, vegan refried beans that are perfect for nachos, tacos, burritos, salads, dipping and more.

Instant Pot Refried Black Beans

(400 g) dried black beans

white onion, roughly chopped into quarters

garlic,

tsp cumin

tsp chili powder

tsp black pepper

oregano

vegetable broth

salt and lime,

Add everything except the salt and lime to an Instant Pot.

Seal the lid, making sure the Venting Knob is set to Sealing. Press &#8220;Pressure Cook&#8221; and set the timer to 40 minutes. Once the timer beeps, let the pressure naturally release for 20 minutes. If there is any pressure remaining, move the Venting Knob to Quick Release before carefully open the lid.

Use a ladle to scoop most of the extra liquid off and into a bowl or container, or strain the beans over a bowl or container, reserving the cooking liquid.

If you strained the beans, add them back into the Instant Pot. Use an immersion blender to blend until smooth (or leave chunky if you prefer), slowly adding some of the cooking liquid back into the adjust the consistency. I probably added about half of the liquid back in. I added some of it while blending then I mixed more into the leftovers before storing in the fridge to keep them moist.

Season with salt, if needed (they may not need salt depending on the broth you used) and add a squeeze of fresh lime juice.

Serve right away or store in the fridge for up to 4 days. Leftover refried beans can be portioned and frozen in freezer safe bags or containers for up to 3 months.

Delicious and so easy! So excited about these...haha. Thanks!

Thank you Deryn this is so easy and really tasty made it with both black bean and pinto and half of each never fails

Lovely and easy.  I didn't do the blender piece and still loved it.

These are so easy and tasty that I don’t think I’ll ever buy refried beans in a can again. 

So easy and SO delicious
I made it exactly as the recipe suggests and I have now bookmarked the page so I can do it again 😊

Raspberry Balsamic Vinaigrette - who says you need to include oil in every salad dressing? With all the bright, tangy flavour in this recipe, you'll never miss it.

Raspberry Balsamic Vinaigrette

raspberry puree

white balsamic vinegar, (or regular balsamic vinegar)

tbsp honey, (more to taste if you like)

tsp pepper

dry oregano

garlic

Make the raspberry puree by simply pureeing fresh...

Make the raspberry puree by simply pureeing fresh or frozen (thaw raspberries if frozen) in a blender or food processor and then pressing the puree through a sieve to remove the seeds.

Whisk all ingredients together or shake in a...

Whisk all ingredients together or shake in a covered jar before serving.

A 2 ingredient recipe for homemade crispy lotus root chips! This recipe is vegan, gluten-free, oil free and refined sugar free.

Crispy Lotus Root Chips (oil-free, vegan, gluten-free)

10″ long lotus root

togarashi spice blend

cajun seasoning

lemon pepper

whatever else your heart desires!

Prepare lotus root by peeling skin with a peeler. Slice evenly into 1/8&#8243; pieces and place slices into a large mixing bowl.

Add spices to the bowl and toss to coat. The moisture from the slices should hold spices well.

Transfer slices onto a baking mat or parchment lined baking tray, laying flat and leaving space between each slice.

Bake at 325F for about 25 minutes. Flip, and bake an additional 5 minutes, or as needed until crisp. I personally had best results baking for 25 minutes, then flipping and turning off the heat but allowing slices to sit until the oven cooled (they will continue to cook this way). Alternatively, you can make in the microwave following this method, or airfry them.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

Pear Pitcher Margaritas with Chile-Lime Rims Recipe

Bosc pears

lime juice,

tequila blanco

maple syrup

Ice cubes,

cilantro, leaves and tender stems

Cardamom bitters, optional

chile powder

lime zest,

Fuel an entire fall ﬁesta with the push of a blender button. There are no bottled pear concentrates or simple syrups to simmer, and the result is a refreshing burst of spicy, crisp autumn ﬂavors. It’s something you’d imagine sipping at the bar of a trendy modern taqueria, except you pulled it off at home, without any of the individual cocktail shaking. For a larger crowd, make extra pitchers a few hours before to have in the fridge and just keep ’em coming.

Epicurious

Peel pears and scoop out just the seeds; the slightly harder parts of the ﬂesh will purée well. Chop into large chunks and place in the blender.

Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby ﬂecks.

Now let the ﬂavors mingle in the blender while you prepare the rims.

On a small plate, mix the chile powder, salt, and lime zest.

Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.

Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

This yeast bread recipe from Ken Forkish is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

Saturday White Bread Recipe

1000 g (7¾ cups 100%) all-purpose flour

720 g (3⅛ cups 72%) water (90°F to 95°F)

21 g (1 Tbsp + 1 scant tsp/2.1%) fine sea salt

g (1 tsp/0.4%) instant dried yeast

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day. Mix the dough first thing in the morning, shape it into two loaves about five hours later, and then bake in the late afternoon in time for dinner. Here you get the taste-good benefits of a medium-length fermentation, resulting in a versatile, delicious bread that’s great as a dinner bread and also works well for sandwiches and toast.

Sometimes I like to make this bread with 10 percent whole wheat flour for the round, earthy flavors it adds. If you want to do that, simply make this recipe with 900 grams of white flour and 100 grams of whole wheat flour.

You can bake one or two loaves from this recipe. If you bake just one loaf, you can divide the remaining dough into two or three dough balls to make iron-skillet focaccia or pizza; refrigerate the dough balls and use them any time during the next two or three days. I love focaccia with olive oil, salt, pepper, and maybe a sprinkling of herbs, cut into small pieces to share with friends before dinner, or just for snacks.

I recommend using an oven thermometer to confirm that when you set your oven to 475ºF, you actually get 475ºF. Some ovens run hotter than their setting, and some run cooler. (Mine runs 25ºF cooler, so when I want to heat it to 475ºF, I set it to 500ºF.)

Curious about how gluten develops in bread dough? Check out our guide.

Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.

Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. (It’s fine to rewet your hand three or four times while you mix.)

Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.

Use the pincer method to fully integrate the ingredients. Make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The whole process should take about 5 minutes. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C). If the final mix temperature is cooler, don’t worry, it will just take longer to fully rise (in this case tripling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you make the recipe, you can adjust the final mix temperature by using warmer or cooler water.) Cover the tub and let the dough rise.

Fold: This dough needs two folds. It’s easiest to apply the folds during the first 1½ hours after mixing the dough. Apply the first fold about 10 minutes after mixing and the second fold during the next hour (when you see the dough spread out in the tub, it’s ready for the second fold). If need be, it’s okay to fold later; just be sure to leave it alone for the last hour of rising.

To fold the dough, dip your active hand in the container of warm water to wet it so the dough doesn’t stick to you. With your moistened hand, reach underneath the dough and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth.

When the dough relaxes a bit and flattens repeat the process for the second fold. When the dough is triple its original volume, about 5 hours after mixing, it’s ready to be divided.

Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it.

With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you’ll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper.

Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball. Place each seam side down in its proofing basket.

Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a non-perforated plastic bag.

Plan on baking the loaves about 1¼ hours after they are shaped, assuming a room temperature of about 70°F (21°C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour: Poke the rising loaf with a floured finger, making an indentation about ½ inch deep. If it springs back immediately, the loaf needs more proofing time. If the indentation springs back slowly and incompletely, the loaf is fully proofed and ready to bake. With this bread, 15 minutes can make the difference between being perfectly proofed and collapsing a bit.

Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475°F (245°C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. Alternatively, you can keep the second loaf in the refrigerator overnight, in its proofing basket inside a non-perforated plastic bag, and bake it early the next morning; if you do this, put the second loaf in the refrigerator immediately after shaping.

Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven.

Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising—the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F (245°C).

Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown  all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing.

I admit that I'm hard on sugar snap peas. I get disappointed when they suck, of course, but I also get grumpy when they're anything less than perfect—unblemished, super sweet, and not a bit starchy. That's the curse of keeping high standards, I suppose: you're so rarely satisfied. When at last I do find perfect snap peas, I make this salad. I leave them raw—only the finest snap peas can be this delightful without a dunk in boiling water—and accentuate their flavor with little more than a lemony dressing and mint. If you'd like, you could add some creamy goat cheese in blobs or good old burrata alongside.

Snap Pea Salad

sugar snap peas, trimmed and strings removed (see note)

mint

Simple Lemon Dressing

Maldon or another flaky sea salt

Lemon juice

delicate, peppery arugula

So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.

Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.

A hearty vegan root vegetable stew enhanced by Chestnut mushrooms and peas with a tangy, tasty broth best mopped up with crusty bread. Would also make a great side dish too!

Easy Slow Cooker Vegan Stew

onions

carrots

potatoes

parsnip

celery

250 g Chestnut mushrooms

½ tbsp plain flour (for gluten-free option see notes)

500 ml vegetable stock (made with 1.5 stock cubes)

tbsp Balsamic vinegar

soy sauce

tomato puree

tsp herbs

Tabasco sauce

120 g frozen peas

pepper

Roughly chop all the vegetables (except frozen peas) and place in a large bowl.

Stir in the flour, herbs and pepper.

Tip into slow cooker.

To the stock add and mix in the Balsamic vinegar, soy sauce, tabasco sauce and tomato puree.

Pour over the vegetables.

Set the slow cooker for 3.5 hrs on high or 5.5 hrs on low.

Stir in the frozen peas and cook until the vegetables are tender (about another ½ hour).

Serve in bowls with crusty bread for mopping up the juices!

https://embed.mediavine.com/videos/cmtst1pophliyy25zfzg

The piquancy comes from fresh thyme and just a bit of Dijon mustard.

Piquant Cranberry Sauce

(packed) dark brown sugar

cranberries

thyme

Dijon mustard

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)

Use this for the [Springtime Sushi Nests](/recipes/food/views/103256) or for any sushi recipe.

Sushi Rice

rice

kelp

rice vinegar

sugar

Use this for the Springtime Sushi Nests or for any sushi recipe.

Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.

Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).

This "salsa" is actually a sort of fruit salad, but it does contain the quintessential salsa ingredients, lime juice and jalapeño peppers. The jalapeños are certainly unexpected, but they have an interesting way of intensifying the sweetness of the pineapple.

Pineapple "Salsa"

pineapple

thinly slivered fresh mint or lemon verbena

jalapeño peppers

light brown sugar,

Place the pineapple, mint, jalapeño(s), lime juice, and brown sugar in a nonreactive mixing bowl, but don't mix them until 5 minutes before you are ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as necessary.

Slivered mint keeps this "salsa" in the realm of a salad. If you really want to push the limits try substituting chopped fresh cilantro for the mint.

Delicious Oil-Free Oven Roasted Potatoes that bake to a crispy golden brown. Lightly seasoned with only a little salt &amp; pepper and super easy to prepare. These potatoes are the perfect plant-based side dish!

Oil-Free Oven Roasted Potatoes

salt & pepper

Preheat your oven to 450˚F and line a baking sheet with parchment paper or silicone baking mat.

Place the whole potatoes in a large pot, cover with water, and boil for 5 minutes or until just tender enough to pierce with a fork or knife. Drain the potatoes, cut into 1&#8243; pieces, and spread them evenly on the baking sheet.

Sprinkle the potatoes with salt and pepper and place the baking sheet into the oven on the middle rack and roast for 30-40 minutes or until the potatoes start to get bubbly and brown.

Top 25 fat free recipes from across the web

The most viewed fat free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 25 fat free recipes from across the web

The most viewed fat free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Steamed Rice recipe | Epicu...

Vegan Cheese Sauce (Nut-Free)

Simple Candied Orange Peel Recipe |...

Easy Homemade Noodles recipe | Epic...

Meringue Cookies

Instant Pot Refried Black Beans

Raspberry Balsamic Vinaigrette

Crispy Lotus Root Chips (oil-free, ...

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Saturday White Bread Recipe

Snap Pea Salad

Easy Slow Cooker Vegan Stew

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Five Minute Fat Free Microwave Pota...

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Low Fat Peanut Butter Protein Cerea...

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Healthy Homemade Marshmallows

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The most viewed fat free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine