NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Pate Croquettes Protein

Buy some prepared pate; chicken liver, goose, pork, whatever you like. Read the label carefully to make sure there's no flour, modified food starch, or corn starch. I've found some great Starch-free, nitrate-free pates at a store called Trader Joes.

Mix

1/2 cup pate

1/2 cup cream cheese or mashed tofu

1/2 cup ground pork rinds (regular or spicy)

1/2 cup each diced and cooked onion, zucchini, bell pepper

1/2 cup each diced celery or celery leaves, green onion including chives

1/4 cup egg substitute or 1 egg

Let croquette mixture rest while placing each of the ingredients below in a separate pie tin or salad plate

1/2 cup ground pork rinds

1/4 cup egg substitute or 1 egg

1/4 cup soy flour

Heat 1 tablespoon canola or olive oil over medium high heat in a large saute pan. Using your hands form a golf ball size ball of croquette mixture, flattening into a patty. Coat with soy flour, shaking off excess, dip in egg, then in pork rinds. Place each patty in hot oil as you finish coating it. Turn patties when browned on bottom, adding another tablespoon oil if needed. When browned on both sides, remove to paper towel lined plate and serve.

Croquette Sauce

The first time I made these croquettes I topped them with Zucchini Relish that had a little tomatillo sauce stirred in. The tomatillo sauce wasn't necessary, I just had a little left over from another meal so I stirred it in and it gave the relish a nice kick. Here are a few suggestions for a sauce:

• tartar sauce
• 1 cup pesto or roasted red bell pepper pureed with 1/2 cup tofu, creme fraiche, or sour cream. Taste and add sea salt & black pepper if needed.
• any vegetable relish except pickle relish
• For a very simple relish saute 4 cups of chopped veggies in a little olive oil with 1 tablespoon balsamic vinegar (preferably Reduced Balsamic) until crisp-tender. Taste and add sea salt and black pepper to taste.
  • zucchini, onion, green bell pepper or green chilies
  • red bell pepper, onion, eggplant
  • cabbage, carrot

Zucchini Chips Neutral

Because the chips are dried at a temperature lower than 118 degrees they are still raw and can take the place of a salad with your meal.

Slice zucchini into 1/4 inch rounds. Spray with oil and sprinkle with sea salt or seasoning such as Mrs. Dash or Spike.

Dry the zucchini in a food dehydrator at 105 degrees or in an oven set between 110-115 degrees.

Serve the chips plain or with guacamole. Pick some up at the supermarket or make the one below.

Avocado Dip

You can omit the tofu or non-dairy cream cheese, it's here mostly to cut the fat content. If you choose to use real cream cheese, sour cream, or creme fraiche instead you'll end up with a rich and creamy avocado dip.

Mash with fork and stir until smooth and creamy or puree in food processor

2 ripe avocados

2-4 tablespoons fresh lemon or lime juice

1 garlic clove

1 tablespoon diced onion (red, yellow, white, or the bulb of a green onion)

1/4 teaspoon sea salt

(1/4 - 1/2 cup tofu, dairy or non-dairy cream cheese, sour cream, creme fraiche)

(a few dashs of Tabasco)

Taste and adjust seasoning and amount of tofu.

Quickie Version: Stir the tofu (and Tabasco) into storebought guacamole.

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