Sorry I've been MIA - I've been finishing up my classes for my
certificate in Plant Based nutrition and finishing up a class that
I've been teaching for the past month.

And currently I'm finishing up a kale/peach smoothie ;)

Anyway, I've been bookmarking all of my favorite nonfat or no fat
added recipes - I thought it might help some people out.

http://delicious.com/veganhope

I add a few every day! :)

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challenge recipes:

Just omit oil or sub water in the following:

http://vegweb.com/index.php?topic=29868.0

http://www.recipezaar.com/recipe/Fresh-Peach-Salsa-38997

http://www.recipezaar.com/recipe/Basil-Peach-Salad-Dressing-185672

http://www.recipezaar.com/recipe/sazon-the-dry-mix-404770

http://www.recipezaar.com/recipe/Vegetable-Broth-Mix-113354

http://www.recipezaar.com/recipe/Dry-Onion-Soup-Mix-Substitute-223023

http://www.recipezaar.com/recipe/TGIFridays-Black-Bean-Soup-102274

Linda's 3 Bean Salad

1 15.5 oz can of chickpeas
1 15.5 oz can of pink beans, kidney beans, or red beans
1 14.5 oz can of cut green beans
1/2 red onion, diced small or 3 small shallots, sliced very thin
5 cloves of garlic, diced small
1/2 cup olive oil (water)
1/4 cup tarragon, cider or red wine vinegar
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste

http://www.recipezaar.com/recipe/Very-Low-Fat-Black-Bean-And-Corn-Sal...

Directions:

1. Combine all 3 cans of beans in a large bowl or container.
2. Dice onion/shallots and garlic; mix into the bean mixture.
3. Pour the oil and vinegar over the salad.
4. Add all the spices.
5. Mix very well.
6. Taste to determine if more oil, vinegar or spices are needed.
7. Serve immediately or, for better flavor, marinate in the fridge
until it's time to eat.

http://www.recipezaar.com/recipe/Unbelievably-Easy-Potato-Soup-74275
(using plain unsweetened rice milk)

http://www.recipezaar.com/recipe/Hot-Mexican-Rub-132796