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I got rid of all the fat and kept all the flavour.  This recipe is great served cold for hot summer days.  I also use it as a hot side dish or better yet used to stuff peppers and Portobello mushrooms for a quick meal.

Ingredients:

• 1 cup mixed wild blend rice
• 1 cup veggie broth
• ¾ cup filtered water
• 1 onion, finely chopped
• 2-3 stalks of celery, chopped
• 1 Tbs. curry powder
• 2 tsp. paprika

Then…

• ½ can chickpeas, rinsed
• ½ can black beans, rinsed
• 3-4 green onions, chopped
• 2-3 Tbs. Braggs Liquid Soy Seasoning (or Low Sodium Tamari)

Method:

1. Add rice, veggie broth, water, onion, celery, curry powder and paprika to a medium-sized pot.  Bring to a boil, reduce heat and cover.  Cook for 45 minutes (or check the cooking time on the rice you are using).  Let cool.
2. In a big bowl, add rice mixture, chickpeas, black beans, green onions and Braggs Soy Seasoning.  Mix to combine and serve or store in fridge.

Go here to print this recipe:  wild_rice_and_bean_salad.docx

This is a RAW recipe and is a perfect summer meal.  You can quickly heat the zucchini if you want this dish warm but don’t cook long or you’ll have a mushy mess.  Don’t premix this salad with the sauce as it will become watery.
 
Ingredients:

• 1 small zucchini – spiralized

 
Sauce: 

• 1 container silken tofu
• 2 Tbs. filtered water
• 1.5 Tbs. lemon juice
• 1 Tbs. tamari
• 2 Tbs. fresh rosemary, chopped fine
• 2 cloves garlic, chopped
• 3 Tbs. nutritional yeast

 

• Garnish with fresh chopped basil and black pepper

 
Method: 

1. Spiralize the zucchini and lightly salt and set aside. Zucchini holds a lot of water.  To help get rid of the excess water after spiralizing, lightly salt the zucchini to draw out the water and let sit for half an hour then drain off the liquid.  If you are salt free, obviously omit the salt and let the noodles sit on paper towels.
   
2. Put tofu, water, lemon juice, tamari, rosemary, garlic, nutritional yeast and sea salt and pepper in a blender and blend until smooth.  Add extra water to get the consistency you like.  This sauce makes over a cup and stores well in the fridge. So, you should have enough sauce for 2-3 servings.
3. Put the drained zucchini noodles in a bowl.
4. Pour on dressing, about one third to a half, and mix lightly with the zucchini noodles. 
5. Top with chopped basil and black pepper and serve.

*Store the remaining alfredo sauce in the fridge.

Go here to print this recipe:  zucchini_spirals_with_faux_alfredo_sauce.docx

Adding steamed vegetables really bulks up the serving size while adding healthy greens.  My favorite is bok choy but you can use any other leafy greens you have on hand.

The pesto is oil free but does contain nuts.  The pesto recipe makes enough for two servings.  So divide it up and freeze one serving or double the pasta and greens to serve two people.
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Ingredients:

Oil-Free Pesto:

• 2 cups tightly packed basil​
• ½ cup walnuts or pine nuts
• 4 cloves garlic
• 1/3 cup lemon juice
• 2 Tbs. nutritional yeast

 
Pasta & Greens:

• ​1 cup cooked gluten-free brown rice pasta. (Or to lower the calories use zoodles or konjac noodles.)
• 2-3 cups bok choy, chopped

Method:

1. ​ To make the pesto, add all ingredients to food processor and process until well combined.  If it is too dry to combine, add a little water to thin it out.
2. Cook the pasta as directed on the package or until al dente (10 minutes tops).
3. Chop and lightly steam the bok choy.
4. Drain the pasta, stir through the pesto and bok choy and serve in a bowl or on a plate.

Go here to print this recipe:  oil_free_pesto_on_pasta_with_steamed_greens.docx

Feel like pasta but it’s too stinking hot?  Got zucchini you need to eat up.  Here is the perfect recipe. This is a great salad for lunch or as a different kind of salad to take to a potluck.

Ingredients:

• 2 zucchinis
• 1 large tomato
• 6 soaked, sun-dried tomatoes
• ¼ - ½ cup water or tomato juice
• 2 cloves garlic
• 1 soaked date
• 2 Tbs. fresh basil
• Salt free seasoning and/or pepper to taste

 
Method:

1. Soak the sun-dried tomatoes and date in the water/tomato juice for a couple of hours or even overnight.
2. Spiralize the zucchini into noodles, or with a peeler into ribbons, and place in a large serving bowl. Tip:  line the bowl with paper towel and let zucchini rest for 15 minutes to dispel excess water into the paper towel.  Then discard paper towel.
3. For the sauce, place the tomato, sun-dried tomatoes, water, garlic, date, basil and seasoning in a food processor/blender until smooth.
4. To serve, place the zucchini noodles into a big bowl and pour the raw sauce over the top, just like you would for a bowl of pasta and toss to mix.

 
Tip:  You can blanch the noodles in boiling water for two minutes so you can serve this dish hot in winter.

Health Benefits:
Zucchini provides you with lutein and zeaxanthin, two carotenoids that promote healthy eyesight.  They’re also a source of magnesium, folate and fiber.

​Go here to print this recipe:  compliant_raw_zoodle_salad.docx
 

This recipe has been adapted to make it as compliant as possible. It’s absolutely delicious hot or cold.  It’s a great appetizer for parties or as a salad over a bed of spinach. 

Ingredients:

• 1 large head of cauliflower, stems removed, cut in bite-sized chunks
• ½ a cup of hot sauce (Frank’s Red Hot Sauce is great)
• 1 Tbs. low sodium tamari
• 1 tsp. apple cider vinegar
• ½ tsp. garlic powder
• ¼ tsp. cayenne pepper

Method:

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper.
2. Cut up cauliflower and place in a large bowl.
3. Make the buffalo sauce in a glass, measuring cup or a jar. Add hot sauce, tamari, apple cider vinegar, garlic powder and cayenne pepper. Whisk to combine.
4. Add 2/3 of the sauce to the cauliflower bowl and toss cauliflower to coat.
5. Arrange the cauliflower on the baking sheet in one layer.
6. Bake for 20 minutes.  Turn over the cauliflower after 10 minutes to ensure even cooking.
7. When done, transfer the cauliflower to a serving dish and drizzle with the 1/3 remaining sauce.
8. Serve with either Faux Honey Mustard Dressing or Simple Tofu Dip (below).

• I usually double this recipe and store in a jar in the fridge.

SIMPLE TOFU DIP

In a blender, combine:

• 1 pkg. soft/silken tofu
• Juice of one lemon
• 1 tsp. each onion powder and garlic powder

Blend until smooth.  If it is too thick, add a little filtered water until you get the consistency you like.  Store in the fridge.

Go here to print this recipe:  recipe_cauliflower_buffalo_bites.docx

By Cathy Fisher of StraightUpFood.com

I like this recipe when I want a fattening Caesar salad without the fat and salt.  The bell pepper adds some additional color and flavor. You can top the salad with nutritional yeast for a cheesy flavour. And air-fried potato cubes or roasted chickpeas add a change in texture.  I have adjusted this recipe to be oil and fat free.

You can buy pre-washed romaine lettuce in packages of three.  The dressing makes enough to dress three salads.  And one can of chickpeas can be divided into three parts as well. I eat this giant salad over three consecutive days.

Ingredients for Salad (1 serving)

• 1 large head romaine lettuce, coarsely chopped*
• 1 red bell pepper, seeded and chopped

Ingredients for the Dressing (3 servings)

• ½ cup filtered water
• 1 can cooked white beans (navy or cannellini) Or 2 cups steamed cauliflower
• Juice of 1 lemon
• 2 Tbs. Dijon mustard
• 1 Tbs. raisins or 1 date, chopped
• 1 medium clove garlic, chopped
• 1 tsp. dried Italian seasoning

Method

1. Place the lettuce and bell pepper into a large bowl. 
2. Put all dressing ingredients into a blender and blend until smooth.
3. Pour one third of the dressing over the salad and mix well.
4. Sprinkle with nutritional yeast. (optional)
5. Add Compliant Caesar Chickpeas. (Optional: recipe below)
6. Add freshly ground pepper to taste.

*Note:  Using a plastic knife to cut the Romaine stops it from going brown.  Or hand ripping the lettuce also can reduce oxidation.  If you will be eating this salad over several days, prepare you lettuce this way, but store it separate from the dressing until you are ready to serve.
 
Go here to print this recipe:  compliant_caesar_salad.docx

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COMPLIANT CAESAR CHICKPEAS

These are a great addition to your salad.  They add extra protein and are tasty on their own.  Use them on your salad or make this recipe for people that love snacking on nuts.  It's a healthy low-calorie alternative.
 
Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ½ Tbs. nutritional yeast
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• Optional:  sprinkling of Mrs. Dash Garlic and Herb seasoning

Method

1. Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.
2. Rinse and drain chickpeas.  Drain very well to get them as dry as possible.
3. In a small bowl, combine the nutritional yeast, garlic powder and Italian seasoning until evenly mixed.
4. In a medium bowl, add well-drained chickpeas and spice mixture. Stir to coat the chickpeas.
5. Transfer the chickpeas to the baking sheet.  Optional sprinkle with Mrs. Dash.
6. Put the baking sheet in the oven and bake for 15 minutes.  Then turn the chickpeas and return to the oven for an additional 15 minutes. 
7. Check the chickpeas after 30 minutes in the oven to see if they are the color and consistency you like.  If not, return for an additional 15 minutes.
8. After baking, remove the cookie sheet from the oven and let the chickpeas cool completely.

When they are completely cool, store them in an airtight container at room temperature so they don’t get soggy.

Go here to print this recipe:  compliant_caesar_chickpeas.docx

By Chef AJ

This recipe is great if you want that pumpkin pie taste, but you have neither the time nor the energy to bother.  It makes 4 big servings, and it is ready to eat in 15 minutes.  This recipe is super healthy with tons of fiber from the dates, pumpkin, chia seeds and banana.  There is no sugar, salt or oil in this guilt-free recipe.

Ingredients

• 1 cup unsweetened plant milk
• ⅔ cup pitted dates, chopped
• ⅓ cup chia seeds
• 1 can pumpkin (not pie filling)
• 1 banana
• 1 Tbs. vanilla
• 1 Tbs. pumpkin pie spice

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Method

1.  In a blender, but the plant milk, dates and chia seeds in to soak for at least 5 minutes to soft.
2. Add pumpkin, banana, vanilla and pumpkin pie spice.  Blend until smooth.
3. Pour into 4 small bowls and cover.  Chill in the fridge for several hours or overnight.
4. Optional:  Dust with cinnamon before serving.

 Go here to print this recipe:  compliant_pumpkin_pudding.docx

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This oil free dressing is delicious.  It goes well on any salad, but it is particularly well with the Greek Inspired Tabouleh and the Complaint ‘Dry’ Greek Salad.  

I have created this dressing with two versions.  One is a standard dressing and the other is a creamy version.
 
Ingredients:

• ⅓ cup red wine vinegar
• 1½ cups filtered water
• 2 Tbs. chia seeds
• 1 tsp. raisins
• ¼ cup fresh lemon juice
• ¼ cup Dijon mustard
• 2 tsps. dry oregano
• 1 tsps. dry basil
• 10 turns black pepper

  
Ingredient for creamy version:

• 2 cups steamed cauliflower or 1 cup Chef AJs Honey Mustard Dressing

Method:
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1. Combine the water, chia seeds and raisins in a blender and soak for an hour.  This will help the chia to set and the raisins to soften so the dressing will blend smooth. Note:  If you are making the creamy version, steam your cauliflower now and set aside to cool.
2. Add the remaining ingredients to the chia seeds and water in the blender and blend until smooth. 
3. Store dressing in glass jars in the fridge.  The basic version makes about 2 cups.  The creamy version makes 3 cups of dressing. 

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Go here to print this recipe:  complaint_greek_dressing_revised.docx