Vegan Moroccan Soup #2 Ingredients 1 large onion, chopped 1 tablespoon olive oil 2 teaspoons ground cinnamon 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice 1/4 teaspoon salt 3 cups water 1 small butternut squash, peeled and cubed 2 medium potatoes, peeled and cubed 4 medium carrots, sliced 3 plum tomatoes, chopped 2 small zucchini, cut into 1-inch pieces 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Makes eight servings (three quarts) at 1 and 1/2 cups each. 172 Calories.   3g fat / 174mg sodium / 34g carbohydrate / 8g fiber / 5g protein

Vegan Moroccan Soup #2

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 cups water
  • 1 small butternut squash, peeled and cubed
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, sliced
  • 3 plum tomatoes, chopped
  • 2 small zucchini, cut into 1-inch pieces
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  1. In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
  2. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
  3. Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender.

Makes eight servings (three quarts) at 1 and 1/2 cups each. 172 Calories.

  3g fat / 174mg sodium / 34g carbohydrate / 8g fiber / 5g protein

    1 year ago
    Vegan Party Paella!  2 cups finely chopped fresh green beans 1 cup peas (frozen or canned is fine) 1 1/2 cups chopped onion 4 cloves garlic, minced 4 teaspoons olive oil or vegetable oil 4 cups vegetable broth (chicken broth if you are not vegan) 2 cups chopped tomatoes 2 cups long grain rice 1 teaspoon paprika 1 teaspoon ground turmeric 1 package (8 oz.) vegan chicken strips (such as Morningstar Farms) In 12-inch nonstick skillet cook and stir green beans, onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Carefully stir in broth, tomatoes, rice, paprika and turmeric. Bring to boiling. Reduce heat.  Simmer, covered, about 18 minutes or until rice is tender and liquid is nearly absorbed.  Stir in “chicken” strips. Cook, covered, over medium-low heat for 2 to 3 minutes or until heated through. Serve immediately. Makes eight 1.5 cup servings at 260 Calories each. 3.5G Fat / 46g Carbs (3g fiber, 5g sugar) / 11g protien / 700mg sodium

    Vegan Party Paella! 

    • 2 cups finely chopped fresh green beans
    • 1 cup peas (frozen or canned is fine)
    • 1 1/2 cups chopped onion
    • 4 cloves garlic, minced
    • 4 teaspoons olive oil or vegetable oil
    • 4 cups vegetable broth (chicken broth if you are not vegan)
    • 2 cups chopped tomatoes
    • 2 cups long grain rice
    • 1 teaspoon paprika
    • 1 teaspoon ground turmeric
    • 1 package (8 oz.) vegan chicken strips (such as Morningstar Farms)
    1. In 12-inch nonstick skillet cook and stir green beans, onion and garlic in hot oil over medium-high heat about 5 minutes or until tender.
    2. Carefully stir in broth, tomatoes, rice, paprika and turmeric. Bring to boiling. Reduce heat. 
    3. Simmer, covered, about 18 minutes or until rice is tender and liquid is nearly absorbed. 
    4. Stir in “chicken” strips. Cook, covered, over medium-low heat for 2 to 3 minutes or until heated through. Serve immediately.

    Makes eight 1.5 cup servings at 260 Calories each.

    3.5G Fat / 46g Carbs (3g fiber, 5g sugar) / 11g protien / 700mg sodium

    1 year ago
    Chocolate SorbetGina’s Weight Watcher Recipes 2 1/4 cups water 1/2 cup sugar pinch of salt 1/2 cup unsweetened cocoa powder 1/4 tsp pure vanilla extract 1/4 cup freshly brewed espresso Ice cream churner  Directions: In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat.  Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds. Remove from the heat, and add the vanilla and espresso, and stir.  Stir in the remaining water. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.   When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.  Makes 2 1/2 cups. Five 1/2 cup servings at 98 Calories each Fat: 1.2 g / Protein: 1.7 g / Carb: 24.7 g / Fiber: 2.9 g / Sugar: 20.2 g 

    Chocolate Sorbet
    Gina’s Weight Watcher Recipes

    • 2 1/4 cups water
    • 1/2 cup sugar
    • pinch of salt
    • 1/2 cup unsweetened cocoa powder
    • 1/4 tsp pure vanilla extract
    • 1/4 cup freshly brewed espresso
    • Ice cream churner 


    Directions:

    1. In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat. 
    2. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
    3. Remove from the heat, and add the vanilla and espresso, and stir.  Stir in the remaining water.
    4. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.  
    5. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions. 


    Makes 2 1/2 cups. Five 1/2 cup servings at 98 Calories each

    Fat: 1.2 g / Protein: 1.7 g / Carb: 24.7 g / Fiber: 2.9 g / Sugar: 20.2 g 

    1 year ago
    Vegan Morrocan Stew 2 medium green or red bell peppers, chopped (about 2 cups) 1/2 medium eggplant, cut into 1-inch cubes (about 2 1/2 cups) 1/2 large onion, chopped (about 1 cup) 3 cloves garlic, minced 1 tablespoon vegetable oil 2 cups vegetable broth 1 large tomato, chopped (about 2 cups) 1 large potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups) 1 medium zucchini, sliced 1/4 inch thick (about 1 cup) 1/3 cup golden raisins or raisins 1/4 cup pitted black olives, sliced 2 teaspoons dried oregano leaves 1 teaspoon curry powder 1/2 teaspoon turmeric 1 package (8 oz.) of vegan chicken strips (like from Morningstar Farms, though Publix now makes their own generic brand!) 1. In colander rinse eggplant under cold running water. Drain thoroughly. 2. In nonstick Dutch oven cook peppers, onion and garlic in vegetable oil over medium heat about 3 minutes or until tender, stirring frequently. Stir in eggplant, broth, tomato, potato, zucchini, raisins, olives, oregano, curry powder and turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 25 minutes or until vegetables are tender.3. Stir in “chicken” strips. Cook, covered, about 4 minutes or until heated through Makes four two-cup servings at 290 Calories each. Fat 7g / Carbs 42g / Sugars 21g / Fiber 8g / Protein 19g / Sodium 1020g

    Vegan Morrocan Stew

    • 2 medium green or red bell peppers, chopped (about 2 cups)
    • 1/2 medium eggplant, cut into 1-inch cubes (about 2 1/2 cups)
    • 1/2 large onion, chopped (about 1 cup)
    • 3 cloves garlic, minced
    • 1 tablespoon vegetable oil
    • 2 cups vegetable broth
    • 1 large tomato, chopped (about 2 cups)
    • 1 large potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
    • 1 medium zucchini, sliced 1/4 inch thick (about 1 cup)
    • 1/3 cup golden raisins or raisins
    • 1/4 cup pitted black olives, sliced
    • 2 teaspoons dried oregano leaves
    • 1 teaspoon curry powder
    • 1/2 teaspoon turmeric
    • 1 package (8 oz.) of vegan chicken strips (like from Morningstar Farms, though Publix now makes their own generic brand!)

    1. In colander rinse eggplant under cold running water. Drain thoroughly.


    2. In nonstick Dutch oven cook peppers, onion and garlic in vegetable oil over medium heat about 3 minutes or until tender, stirring frequently. Stir in eggplant, broth, tomato, potato, zucchini, raisins, olives, oregano, curry powder and turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 25 minutes or until vegetables are tender.

    3. Stir in “chicken” strips. Cook, covered, about 4 minutes or until heated through

    Makes four two-cup servings at 290 Calories each.

    Fat 7g / Carbs 42g / Sugars 21g / Fiber 8g / Protein 19g / Sodium 1020g

    1 year ago
    Pumpkin Butter Via Food.com Ever have apple butter? Well this is the pumpkin version! 1/4 cup brown sugar, packed 1 - 2 tablespoons granulated sweetener (Splenda/stevia/Truvia/etc; you may not even want more sweetness after the brown sugar - taste before adding) 1/4 cup water 1/2 teaspoon allspice 1/4 teaspoon ginger 1/4 teaspoon clove 1/4 teaspoon nutmeg (or 1 and 1/4 tbs  pumpkin pie spice instead of all of those) 1/2 teaspoon cinnamon 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling mix) Combine everything except the canned pumpkin in a microwaveable one quart bowl. Mix well. Microwave on high for 3 minutes, then stir. Mix in the pumpkin well, and microwave on high 5 minutes longer. It should be bubbly after these five minutes. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use. Remember to keep this refridgerated! It will keep up to three weeks, but you can freeze in an ice cube tray for individual servings to thaw for later. Makes two cups, or 16 servings or two tablespoons, 20 Calories per serving. Fat 0g / Carb 5.7 G (sugar 4.8g, fiber .3g) / Protein .2g

    Pumpkin Butter

    Via Food.com

    Ever have apple butter? Well this is the pumpkin version!

    • 1/4 cup brown sugar, packed
    • 1 - 2 tablespoons granulated sweetener (Splenda/stevia/Truvia/etc; you may not even want more sweetness after the brown sugar - taste before adding)
    • 1/4 cup water
    • 1/2 teaspoon allspice
    • 1/4 teaspoon ginger
    • 1/4 teaspoon clove
    • 1/4 teaspoon nutmeg (or 1 and 1/4 tbs  pumpkin pie spice instead of all of those)
    • 1/2 teaspoon cinnamon
    • 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling mix)
    1. Combine everything except the canned pumpkin in a microwaveable one quart bowl. Mix well.
    2. Microwave on high for 3 minutes, then stir.
    3. Mix in the pumpkin well, and microwave on high 5 minutes longer. It should be bubbly after these five minutes.
    4. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.

    Remember to keep this refridgerated! It will keep up to three weeks, but you can freeze in an ice cube tray for individual servings to thaw for later.

    Makes two cups, or 16 servings or two tablespoons, 20 Calories per serving.

    Fat 0g / Carb 5.7 G (sugar 4.8g, fiber .3g) / Protein .2g

    1 year ago
    Grilled Eggplant Rolls with Mint and Garlic Dressing 2 large eggplants 3 tablespoons olive oil 1 teaspoon sea salt dressing 2 garlic cloves 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 cup mint leaf (loosely packed) Extra* I tried this and added crumbled feta cheese in the middle before rolling, though you may like mozzarella or tomato sauce as well Slice the eggplant thinly. Brush each slice with olive oil and place on a ridged grill plate or barbecue. Turn when the cooked side has some good marks on it. Remove when the slices are they are soft and sprinkle with sea salt. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint. Spread a little of the dressing on each slice of eggplant and roll it up. Drizzle any remaining dressing over the rolls. Serve at room temperature.  *If eggplant is usually too bitter for you, try salting each side of the slices and letting sit for half an hour before rinsing and drying off before seasoning and cooking. Continue with recipe after this. Makes six servings, 150 Calories each.

    Grilled Eggplant Rolls with Mint and Garlic Dressing

    • 2 large eggplants
    • 3 tablespoons olive oil
    • 1 teaspoon sea salt


    dressing

    • 2 garlic cloves
    • 2 tablespoons red wine vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 cup mint leaf (loosely packed)

    Extra* I tried this and added crumbled feta cheese in the middle before rolling, though you may like mozzarella or tomato sauce as well

    1. Slice the eggplant thinly.
    2. Brush each slice with olive oil and place on a ridged grill plate or barbecue.
    3. Turn when the cooked side has some good marks on it.
    4. Remove when the slices are they are soft and sprinkle with sea salt.
    5. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
    6. Spread a little of the dressing on each slice of eggplant and roll it up.
    7. Drizzle any remaining dressing over the rolls.
    8. Serve at room temperature. 

    *If eggplant is usually too bitter for you, try salting each side of the slices and letting sit for half an hour before rinsing and drying off before seasoning and cooking. Continue with recipe after this.

    Makes six servings, 150 Calories each.

    1 year ago
    Frozen Fruit PopsGina’s Weight Watcher RecipesIngredients: 1/3 cup diced kiwi 1/3 cup diced watermelon 1/3 cup diced strawberries 1/3 cup diced pineapple 1/4 cup fresh pineapple juice or orange juice Combine diced fruit in a bowl and fill each 5 oz cup with fruit.  Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit.Place in the freezer a few hours until firm.  To remove the pops from the cups, run under warm water a few seconds. Enjoy! Makes four pops, 32 Calories each    Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g Sodium: 1.4 mg

    Frozen Fruit Pops
    Gina’s Weight Watcher Recipes

    Ingredients:

    • 1/3 cup diced kiwi
    • 1/3 cup diced watermelon
    • 1/3 cup diced strawberries
    • 1/3 cup diced pineapple
    • 1/4 cup fresh pineapple juice or orange juice
    1. Combine diced fruit in a bowl and fill each 5 oz cup with fruit. 
    2. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit.Place in the freezer a few hours until firm. 
    3. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

    Makes four pops, 32 Calories each 

      Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g Sodium: 1.4 mg

    1 year ago
    Cherry SorbetGina’s Weight Watcher RecipesIngredients:2 lbs cherries (you can find them in the frozen fruit section if you don’t feel like pitting or you can’t find them fresh) 1 cup water 2/3 cup sweetener (suck as Truvia or Splenda; using sugar or agave adds about 65 Calories) 1 tsp fresh lemon juice Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sweetener, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.  (This may take much less time with the frozen variety.) Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly. Puree the cherries and their liquid and put the mixture through a fine sieve. Once the cherry mixture is chilled, freeze according to your ice cream maker’s instructions, or spread in a glass making pan, stirring/scraping every half hour until desired consistency is reached. Makes eight 1/2 cup servings at 70 Calories each.

    Cherry Sorbet
    Gina’s Weight Watcher Recipes

    Ingredients:

    • 2 lbs cherries (you can find them in the frozen fruit section if you don’t feel like pitting or you can’t find them fresh)
    • 1 cup water
    • 2/3 cup sweetener (suck as Truvia or Splenda; using sugar or agave adds about 65 Calories)
    • 1 tsp fresh lemon juice

    1. Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sweetener, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.  (This may take much less time with the frozen variety.)
    2. Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly.
    3. Puree the cherries and their liquid and put the mixture through a fine sieve.
    4. Once the cherry mixture is chilled, freeze according to your ice cream maker’s instructions, or spread in a glass making pan, stirring/scraping every half hour until desired consistency is reached.

    Makes eight 1/2 cup servings at 70 Calories each.

    1 year ago
    Vegan Chili-Stuffed Peppers If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas or pita. Ingredients 1 medium onion, chopped fine 1 large portabello mushroom, diced 1 jalapeño pepper, minced (or more to taste) 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans) 1 1/2 cup corn kernels, fresh or frozen 1 15-ounce can can fire-roasted tomatoes 1 teaspoon smoked paprika 1 1/2 teaspoon chili powder* (or more, to taste) 1 teaspoon salt 5 red bell peppers 2 green onions, thinly sliced Instructions Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off. Preheat oven to 400F. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes. Sprinkle each pepper with sliced green onions and serve hot. *Note: Penzey’s Chili 9000 is used here, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less. Five servings of 2 pepper halves each, 190 calories 1.2g total fat, 820.1mg sodium, 38.3g carbohydrates, 11.7g fiber, 9.4g sugar, 10.3g protein

    Vegan Chili-Stuffed Peppers

    If you don’t want to go to the trouble of stuffing peppers, this chili makes a delicious filling for tortillas or pita.

    Ingredients

    • 1 medium onion, chopped fine
    • 1 large portabello mushroom, diced
    • 1 jalapeño pepper, minced (or more to taste)
    • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
    • 1 1/2 cup corn kernels, fresh or frozen
    • 1 15-ounce can can fire-roasted tomatoes
    • 1 teaspoon smoked paprika
    • 1 1/2 teaspoon chili powder* (or more, to taste)
    • 1 teaspoon salt
    • 5 red bell peppers
    • 2 green onions, thinly sliced

    Instructions

    1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
    2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
    3. Preheat oven to 400F.
    4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
    5. Sprinkle each pepper with sliced green onions and serve hot.

    *Note: Penzey’s Chili 9000 is used here, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.

    Five servings of 2 pepper halves each, 190 calories

    1.2g total fat, 820.1mg sodium, 38.3g carbohydrates, 11.7g fiber, 9.4g sugar, 10.3g protein

    1 year ago
    veganskinnybitch: Vegan Fresh Fruit Tart Only 85.5 calories and 5 g of fat a serving! No sugar added! This recipe is so easy you guys - and you CAN’T beat a fruit tart for less than 100 calories a serving. This isa monster of my own design as far as I know - last night I was looking up tart crust ideas, and I got this crust from Kathy at Healthy. Happy. Life. - but that’s it! (and it’s fabulous). I used pecans instead of almonds because I discovered, to my dismay, that I was out of almonds. I also used Nabisco brand original graham crackers instead of the cinnamon kind - cinnamon went into the banana ‘pudding’ instead. Anywhere, here’s the recipe! Go nuts. Ingredients: 5 sheets of graham crackers about 10 pecan halves 2 tbsp vegan butter (I used Smart Balance Light w/ Flax) 2 RIPE medium-sized bananas a drop of vanilla extract a drop of lemon juice ground cinnamon 1 1/2 peaches your favorite summer berries For the crust, as instructed by Healthy. Happy. Life., put the graham crackers and pecans (or almonds, following her recipe) and crush them up. I deviated from her recipe here slightly - I melted the butter and added it to a bowl with the crust mix and mixed it up. Then, settle the crumb mixture into a greased 9” pie pan once fully saturated with the butter and get it even. If you want this to be a raw concoction, leave it as it is - if you want a firmer crust, bake in the oven at 350 for about 5-10 minutes. It’s absolutely fine to leave it raw like this, but it will be crumbly! Thank you Kathy! For the banana “pudding”, slice up two bananas and put them into your foodprocessor. Add the vanilla, lemon juice and cinnamon and pulse it up. If it seems too thin, go ahead and add some whole wheat flour - I did. Just a little though! It will thicken up when it chills in the fridge as well. Pour over your crust and spread evenly. Now comes the fun part! Slice up the peaches thinly and arrange to your desire - same with the berries. I was going to put pineapples on this, but I forgot! If you REALLY feel the need, you can whip up a quick sugar glaze for this like you see in all the bakeries. I did not feel the need. 1/12 of this tart = 85.5 cal, 5.8 g fat *I did not count the calories in the fresh berries for several reasons. 1, it will differ depending on which fruit and how much fruit you use. 2, fruit is good for you. Just eat it. ** Editor’s Note: Feel free to use just one banana - two of them makes for a thicker pudding but one would suffice as a nice thin layer. Using one banana brings thid won to 78 cals a slice.

    veganskinnybitch:

    Vegan Fresh Fruit Tart

    Only 85.5 calories and 5 g of fat a serving!

    No sugar added!

    This recipe is so easy you guys - and you CAN’T beat a fruit tart for less than 100 calories a serving. This isa monster of my own design as far as I know - last night I was looking up tart crust ideas, and I got this crust from Kathy at Healthy. Happy. Life. - but that’s it! (and it’s fabulous). I used pecans instead of almonds because I discovered, to my dismay, that I was out of almonds. I also used Nabisco brand original graham crackers instead of the cinnamon kind - cinnamon went into the banana ‘pudding’ instead.

    Anywhere, here’s the recipe! Go nuts.

    Ingredients:

    • 5 sheets of graham crackers
    • about 10 pecan halves
    • 2 tbsp vegan butter (I used Smart Balance Light w/ Flax)
    • 2 RIPE medium-sized bananas
    • a drop of vanilla extract
    • a drop of lemon juice
    • ground cinnamon
    • 1 1/2 peaches
    • your favorite summer berries

    For the crust, as instructed by Healthy. Happy. Life., put the graham crackers and pecans (or almonds, following her recipe) and crush them up. I deviated from her recipe here slightly - I melted the butter and added it to a bowl with the crust mix and mixed it up. Then, settle the crumb mixture into a greased 9” pie pan once fully saturated with the butter and get it even. If you want this to be a raw concoction, leave it as it is - if you want a firmer crust, bake in the oven at 350 for about 5-10 minutes. It’s absolutely fine to leave it raw like this, but it will be crumbly!

    Thank you Kathy!

    For the banana “pudding”, slice up two bananas and put them into your foodprocessor. Add the vanilla, lemon juice and cinnamon and pulse it up. If it seems too thin, go ahead and add some whole wheat flour - I did. Just a little though! It will thicken up when it chills in the fridge as well. Pour over your crust and spread evenly.

    Now comes the fun part! Slice up the peaches thinly and arrange to your desire - same with the berries. I was going to put pineapples on this, but I forgot!

    If you REALLY feel the need, you can whip up a quick sugar glaze for this like you see in all the bakeries. I did not feel the need.

    1/12 of this tart = 85.5 cal, 5.8 g fat

    *I did not count the calories in the fresh berries for several reasons. 1, it will differ depending on which fruit and how much fruit you use. 2, fruit is good for you. Just eat it.

    ** Editor’s Note: Feel free to use just one banana - two of them makes for a thicker pudding but one would suffice as a nice thin layer. Using one banana brings thid won to 78 cals a slice.

    (Source: vegpocalypsenow)

    1 year ago

    Moroccan-Spiced Chickpea Burgers

    RECIPE

    1 year ago

    Ginger, Red Lentil, Carrot, & Kale Soup

    -3 cups red lentils, pre-soaked

    -1 lb carrots, chopped (about 6)

    -2 yellow onions, diced

    -2 cloves garlic, minced

    -2 teaspoons fresh ginger root, minced

    -8 cups water

    -salt & pepper to taste

    Sauté the onions and garlic in a splash of oil for about 5 minutes. Add the remaining ingredients and simmer for about 20-25 minutes. This soup is significantly thicker (& tastier!) the next day, so I encourage letting it sit overnight and taking it for lunch!

    Recipe from Veganizzm

    (http://veganizzm.tumblr.com/post/3599381515)

    Six 150 Calorie servings.

    2 years ago

    Curried Carrot-Sweet Potato Soup (Orangest Soup Ever)

    • 2 cloves garlic, minced
    • 1 lb carrots (I used about 6 medium), peeled, chopped
    • 1 large sweet potato, par-boiled or microwaved until just tender
    • 4 cups water for boiling
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon hot curry powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon ground ginger
    • 1 teaspoon sea salt
    • pepper to taste 
    1. Begin by heating up a soup pot with a little more than a teaspoon of olive oil (or your favorite type of frying oil: safflower, grapeseed, etc.). Add onions and allow them to brown for about 5 minutes, stirring occasionally. Add garlic and a pinch of salt and sauté gently for 2 more minutes.
    2. Next, add the carrots and water to the pot (throw in a pinch of salt there as well). Bring the water to a boil. While waiting for the water to boil, throw your sweet potato in the microwave for 6-8 minutes, depending on its size. Skin and dice the sweet potato and add it to the pot. The goal is to get the carrots and sweet potato soft but not overly mushy (though I suppose if they’re all ending up mush anyway, does it really matter).
    3. When the carrots and sweet potato are done (about 5 minutes later), drain the liquid. I saved the liquid to use as vegetable stock for later! Waste not want not, yo. Add the veggies to your blender with all of the spices and lemon juice. Use the liquefy setting and blend for about 3 minutes, or until all of the chunks are gone.

    Makes four 106 Calorie servings.

    From Izzy at Veganizzm

    http://veganizzm.tumblr.com/post/3000664993

    2 years ago

    (Source: vegpocalypsenow, via thatlittlegirlgonnagetfit)

    2 years ago
    Rice Pudding 1 cup of already or leftover cooked brown rice 1 cup of unsweetened almond milk 1 tbsp of honey (or agave syrup, for vegans) 1 tsp brown sugar 1 tsp cinnamon 1 tsp lemon juice vanilla flavoring (to taste) pinch of salt more cinnamon for garnish (optional) berries, pecans or walnuts, dried fruit, or coconut (also optional) Pour brown rice and milk into a medium sauce pan. It will look like way too much liquid at first – don’t worry! Turn to medium heat. Add rest of ingredients and stir thoroughly until honey and brown sugar dissolve. Bring to a boil and then quickly reduce to medium-low heat, stirring frequently. Wait a few minutes and stir again. Bring to boil while frequently stirring then quickly reduce to medium-low heat. Continue stirring. Check and stir every five or so minutes until the milk has been absorbed by the rice, so as to not allow the pudding to stick to the bottom of the pan. Serve and sprinkle with cinnamon for garnish. *Keep stirring! Depending on your rice, you may have to cook longer or even add a bit more almond milk until you reach your desired consistency. The final product is worth it! This entire process may take anywhere from 20-35 minutes, depending on the ‘doneness’ of the rice. If you’re looking to save even more calories, you can try using your favorite sweetener in place of the honey and brown sugar. The honey and brown sugar add about 45 calories per serving, but the taste is worth it though. Makes two (1/2 cup) servings, 140 Calories each. (Optional toppings not included.)

    Rice Pudding

    • 1 cup of already or leftover cooked brown rice
    • 1 cup of unsweetened almond milk
    • 1 tbsp of honey (or agave syrup, for vegans)
    • 1 tsp brown sugar
    • 1 tsp cinnamon
    • 1 tsp lemon juice
    • vanilla flavoring (to taste)
    • pinch of salt
    • more cinnamon for garnish (optional)
    • berries, pecans or walnuts, dried fruit, or coconut (also optional)
    1. Pour brown rice and milk into a medium sauce pan. It will look like way too much liquid at first – don’t worry!
    2. Turn to medium heat.
    3. Add rest of ingredients and stir thoroughly until honey and brown sugar dissolve.
    4. Bring to a boil and then quickly reduce to medium-low heat, stirring frequently.
    5. Wait a few minutes and stir again.
    6. Bring to boil while frequently stirring then quickly reduce to medium-low heat.
    7. Continue stirring.
    8. Check and stir every five or so minutes until the milk has been absorbed by the rice, so as to not allow the pudding to stick to the bottom of the pan.
    9. Serve and sprinkle with cinnamon for garnish.

    *Keep stirring! Depending on your rice, you may have to cook longer or even add a bit more almond milk until you reach your desired consistency. The final product is worth it! This entire process may take anywhere from 20-35 minutes, depending on the ‘doneness’ of the rice.

    If you’re looking to save even more calories, you can try using your favorite sweetener in place of the honey and brown sugar. The honey and brown sugar add about 45 calories per serving, but the taste is worth it though.

    Makes two (1/2 cup) servings, 140 Calories each. (Optional toppings not included.)

    2 years ago