Discussion Board

In the fat free kitchen, Susan Voisin's blog. It's nice to see some gorgeous photos of some of the starch solution dishes, and a lot of omni's read her blog, so it's great PR. She'll always have a special place in my heart for introducing me to tofu cashew mayo
http://blog.fatfreevegan.com/2012/06/mc ... cakes.html

Those pictures made my mouth water. Chocolate brownies w/banana ice cream-yum. That was a great review of the book and plan.

Love Susan's blog.

Great blog post!

Dr. McD, Dr. Barnard, and Dr. Fuhrman are all featured in this month's
"Energy Times." Of course Jillian Michaels is on the front cover And the stories on the doctors' dietary recommendations were not fully accurate.

Energy Times is a "garbage rag" that health food stores give out for free; around here they put it in your shopping bag without asking. It's very pretty and slick-looking, but an educated reader such as ourselves would realize that it's mostly advertisement for supplements disguised as "news." Nevertheless it was great to see whole-food, plant-based eating mentioned in something that so many people see.

I saw this and was totally inspired to make pancakes for breakfast.

Oh my, were they delicious!

That's great!

I'm a little confused, though. How can it be the "Fat free vegan kitchen" and have a recipe for tofu cashew may, which is decidedly NOT fat free???

Susan explains somewhere on the site that her recipes are really "oil free" rather than "fat free". There are quite a few recipes with nuts, tofu, etc., but they are all McDougall-compliant aside from a few guest-contributed recipes I spotted that use oil spray.

I love her blog too and have made many good things from there. Regarding her fat-free title, most of her stuff is but she does have a few treats on it. This is from her FAQ page:

What’s this “fatfree” 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.

Val

Or low-fat vegan kitchen.

She started her web site years after starting the fat free vegan mailing list over on Yahoogroup. At the time there was already a low fat vegan list there. When she decided to spread her wings on-line she kept the name of her mailing list.

I'm with you, Nordgirl, on the cashew mayonnaise. There's always a jar of it now in my fridge. It's brilliant.

Welcome back to Canada as of Friday. Do you ever get to Ottawa? There is a small meetup group here I think but I've never been in town when they have met. You seem to have quite a few new friends on Vancouver Island.

I thought your party food was gorgeous....you could cater professionally.

Thanks for the compliment and the good wishes ;unfortunately I don't think I'll be going East anytime soon.