Healthy vegetarian or vegan meals and desserts.

Greetings friends! I'm seeking help in making my meals and desserts all healthy without any salt or oil and free from dairy or eggs from any of my stuff as much as possible. I'm trying to to make soups and pies outta my cushaws, Maycock and Sibley squashes this time without salt or oil, is there anyway to help improve the flavor while trying to improve health? I'm also doing the same thing with my beans and stuff to prolong a secure life for all. Please reach me whenever you're ready. Take care.

There are some cookbooks out there about "temple food" which is what Buddhist monks would eat. It is unadorned, simple, healthy food and mostly vegan.

There was one chef, Wookwan, was featured on a Netflix documentary

Here is another related link

https://edu.koreatemplefood.com/eng/main/main.html

Hi Blake,
While I might argue that making a "healthy" dessert isn't really possible :), and while I might argue that salt is a healthy ingredient... I think the best thing for that situation is to process things the least amount. Once our palett (how do you spell that? for how we taste things?) has adjusted and if we are eating nutrient dense food, we shouldn't need to add as much to the food to make it taste good. If you simply eat raw cut up veggies, then you don't have to worry about all the extras that might go into a salad dressing or a soup or a stirfry. Just a thought. I'm not vegetarian, so it's hard for me to think of things from that side.

Hey folks. Good advice. Do we have to add veggie broth in some of our recipes? How we make our veggie broth free from solidum to combat blood pressure, heart attacks and stuff to live a compassionate life?

Hi Blake!

Looks like two questions, one about dessert and another about veggie broth.

Some low fat low salt dessert options:

-fresh fruit
-applesauce or other fruits stewed without added sugar
-agar-agar mixed with fruit juice or slightly sweetened nut or soy milk. This is an Asian product that gels up.

As far as broth; what I do is either use just enough water to cover the ingredients and rely on the ingredients themselves to form a broth, or else simmer fresh or frozen vegetable scraps along with herbs and spices, strain it and use that as broth.  Baking/roasting squash until it is a bit browned will make it more flavorful and less watery.