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Welcome to the Whole Foods Plant Based Oil Free website. After many request from friends and family to list my many recipes we came up with this site. These recipes were what took me from 30 year junk food vegetarian to where I am at today

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Thursday, October 19, 2017

Dairy Free Potato salad

Ok, I have finally worked up the nerve to share my dairy free potato salad recipe. Honestly, the ingredients is the easy part. In my book it's the rest of the process that takes some patience and extra attention to avoid ending up with a goopy mess.

Folding Tahini sauce into any recipe can be difficult. Done right this one is easy. Start with two separate bowls, one for the wet ingredients and one for the dry ingredients.

Starting with the wet mix, first add your sweet relish. Next add your Tahini Sauce and fold/stir thoroughly, the sweet relish easily breaks up the thick Tahini Sauce. Then add and mix in your maple syrup, now mix in the spicy brown mustard. I like to add and mix my spices at this point.

Hopefully you can find some quality Yukon Gold potatoes, I used 4 large golds for this recipe which are about the same size as medium common Russet potatoes. Cook these ahead of time and allow them to cool in the frig. Cut the potatoes, red onion and celery [organic only right?] to your preference. I am so picky about this. Not minced, not to big. Set aside.

Now open your Garbonzo beans [chickpeas] and save some of the juice. Place them on a plate and mash thoroughly with a fork. Add the and your dry ingredients to the wet mix and begin to gently but thoroughly fold the entire mix. If your finished product seems dry and won't quite mix just add a few drops of the bean juice we set aside. Your done, all that's left to do is put it in the frig to chill for a couple of hours before serving.

The Wet Ingredients....

3 Tablespoons Tahini Sauce

4 Teaspoon Spicy Brown Mustard [or plain yellow mustard if you prefer]

3/4 Cup Pickle Relish

3 Tablespoon Maple Syrup or Agave Nectar [I used maple syrup]

Healthy pinch of garlic, paprika and black pepper

The Dry Ingredients....

3/4 cup diced red onion

3/4 cup diced celery

4 Large Yukon Gold Potatoes

1 Can [15-ounce] of Chickpeas [Garbonzo Beans] rinsed and drained.

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Thursday, October 5, 2017

Welcome to the Whole Food Plant Based Oil Free Living Page

Most of you know me as the admin of the 10,000 member Vitamin D Group here on Facebook, I started this website due to the numerous request for members of that group to have somewhere to learn about my way of eating and living outside of that group. 

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Avocado Tomato Pasta

My latest creation is an entirely original idea, well to some degree. I had seen a recipe that included avocado in the blender that ended ...