Contributed by: John A. McDougall of McDougall Program for Maximum Weight Loss
This fat-free recipe is found in the McDougall "Program for Maximum Weight Loss" book. The McDougall program is a vegan diet, with an emphasis on low-fat, whole foods.
The program allows all the vegetables, beans, and whole, unprocessed grains that you need to satisfy your hunger, but recommends that green and yellow veggies make up at least a third of your diet. You are limited to two fruit servings a day. You are to eat no flour products, and to avoid oil and fatty foods (such as olives and avocados) as well as refined soy products. Sugar and salt are allowed in small amounts on the surface of your foods, but you are to refrain from cooking with them.
Preparation time: 10 min Cooking time: 10 min
- 1/4 cup cooked, peeled potato
- 2 cup water
- 1 4 oz jar pimientos
- 1/2 teaspoon onion powder
- 1/4 cup brewer's yeast flakes
- 1 (nutritional yeast)
- 3 tablspoons cornstarch
- 2 tablespoon fresh lemon juice
- 1 each salt to taste, if desired
Blend the potato with 1/4 to 1/3 cups of the water in a blender. Add the remaining ingredients and blend until smooth. Pour into a saucepan. Cook, stirring, until smooth and thick, 7 to 8 minutes.
Serve at once. The sauce will set when cool and can be reheated.
Serving Size: Makes 2 Cups