Oil-Free Cooking

I have a new favourite recipe! Favourite, why? For the versatility. Of course it contains no oil, and naturally it calls for vegetables, but when it comes to choices of what to poach in this lovely sauce, we can use eggs or just egg whites, tofu (either smooth or medium firm), white fish or salmon, shrimp, scallops or even mussels. It’s good hot, or on a hot day cold, any time of day, as part of a meal or a meal in itself. It’s a terrific snack, too. Slightly adapted f...rom Paul Dobrowski’s Easy Shakshuka. Supplies: 2 tablespoons aquafaba or broth large white onion, chopped 1 large or 2 smaller cloves fresh garlic, minced 1 bell pepper, chopped 2 x 28-ounce cans diced tomatoes 2 tablespoons tomato paste 1 teaspoon cumin 1 teaspoon smoked paprika teaspoon salt 1 teaspoon pepper teaspoon cayenne pepper tablespoon chili powder 340 grams medium firm or smooth tofu, drained, cut into slices tablespoon chopped parsley or cilantro good-sized pot with lid 1) Cook onion and garlic in aquafaba or broth in large pot over medium heat. Stir occasionally until tender. Add bell pepper and continue to cook for about 5 - 7minutes. 2) Add the tomatoes, tomato paste, cumin and paprika. Cook another 5 - 7 minutes. 3) Add salt, pepper, cayenne and chili powder. Taste, and adjust spices as needed. 4) If the sauce looks too thick, add a splash of water. Add tofu slices to the tomato mixture. Space them apart and let them cook on top of the sauce. Cover, and cook for 10 - 15 minutes. Take a peak every now and then to make sure the sauce doesn't reduce too much and start to burn. 5) When the tofu looks cooked, remove pot from heat, and sprinkle with parsley or cilantro for added color and flavor. 6) Try your own variations eggs or egg whites, fish or seafood. 7) Serve with baguette wedges or crusty buns (for dipping).

This is the closest I’ve been able to get in making an ultra-low-fat, oil free substitute for bacon. The secret lies in the handling of the rice paper, and for texture - ensuring each strip is comprised of two layers of rice paper. Use wet dishtowels! From Oil-Free Cooking: Party Foods, Snacks and Appetizers cookbook. Rice Paper Crisps... Rice paper. So much fun! The secret is damp dish towels. No more worrying about a bowl with water at just the right temperature or how long to leave the rice paper in the water. Tools & Supplies scissors measuring cups and spoons shallow bowl with warm water 2 clean dish towels mixing bowl, whisk baking sheets with parchment paper or silicone mats Recommendations for Safety and Convenience exercise caution when using scissors oven mitts Ingredients cup fish sauce cup soy sauce cup nutritional yeast 2 teaspoons liquid smoke 2 teaspoons maple syrup rice paper Options / Alternatives any number of other sauces may be used, including but not limited to marinara / pizza sauce, use several dish towels to speed the process brown sugar may be used in lieu of maple syrup Process / Steps Pre-heat oven to 400 F hold dish towels under running water until thoroughly soaked wring out as thoroughly as possible and lay flat on clean counter place a sheet of rice paper along one edge of damp towel and fold other half of towel over, completely covering rice paper o repeat with second towel o use hands to press down top layer of towels to ensure air bubbles are gone o leave for a few minutes while preparing sauce carefully remove rice paper from towels and align the two pieces as closely as possible to form one thick sheet o use scissors to cut into 1 - 2 strips o lay strips on towels take one strip at a time, holding top edge firmly between two fingers and briefly immerse in warm water run the strip between index and middle fingers to remove excess water (as depicted) dip strip in sauce until well coated and lay flat on baking sheet repeat with remaining strips until all are thoroughly coated and placed in a single layer on baking sheet with a bit of space between each bake at 400 ~ 8 minutes until browned and crisp. Serving Suggestions & Tips best served the same day, warm or cold Preservation store leftovers, if any, in an airtight container refrigerate leftover sauce in jar with tight-fitting lid Time preparation: 8 - 10 minutes baking: 8 9 minutes Yield as many strips as you like

This recipe is a bit fussy, but if you have the time and inclination, the results are simply superb. Better yet, substitute whisked and frothy aquafaba for eggs, omit cooking spray entirely and use silicone matts on baking sheets to substantially reduce fat content. For those who love pub grub, this same basic recipe is also excellent with zucchini sticks and (halved) mushrooms!

This is absolutely delish! I bit fussy to make, but worth it. I substituted aquafaba for oil in the tofu crumbles and simply water instead of oil in the rest of the filling.