Roasted Pumpkin Seed Pesto (vegan)

50g pumpkin seeds
4 tablespoons fresh basil chopped
3 tablespoon fresh oregano choped
2 cloves chopped garlic
Juice of 1 lemon
2 teaspoons of capers
2 x tablespoons of basil oil plus additional to loosen

1 Toast the pumpkin seeds in a dry frying pan until they're browning and starting to smell delish
2 Put all ingredients into a food processor and blitz, adding more basil oil in a steady stream until it's the correct consistency

I made this yesterday and it was beautiful, really fresh and summery. You can get away with a lot less oil than commercially bought pesto also

1 pp per teaspoon, I usually use 2 per portion

kamikazekid xx

Spicy Spinach and Lentil Soup

                                               
From ww Your Week no 17 (2012)
3pp per serving (Serves 4)

Calorie counted cooking spray
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1tsp ground cumin
1 tsp coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
125g dried red lentils
1 litre hot vegetable stock
220g chopped tomatoes
200g spinach

Mist a pan with spray and add the onion.  Season and fry, stirring, for 5 mins or until starting to soften. Stir in the chilli, garlic and spices.  Fry, stirring, for 2 mins.
Stir in the red lentils, hot vegetable stock and tomatoes and bring to the boil.  Reduce the heat, cover and simmer for 20 mins or until the lentils are tender and the soup has thickened.
Stir in the spinach until it has wilted and season to taste.  Serve immediately.

Broccoli Pasta bake

Posted by Shoanib
Serves 2 at 2-8PP per serving. Free on F+H if calorie controlled bread is used.
Super quick, easy, tasty! Loosly based on "Cheat's Cauliflower cheese" from River Cottage Veg.

2PP: Breadcrumbs only, no pasta   5PP: with pasta, 7PP: with cheese 8PP: with garlic margarine

Ingredients

medium head of broccoli, cut into florets (or cauliflower)
1 slice bread whizzed into breadcrumbs with a tsp of dried green herbs

80g dried Wholemeal pasta (optional)
40g cheese (optional)
tbsp marg mixed with some garlic (optional)
Cherry tomatoes (optional)

Instructions
Cook pasta if using.
Steam the broccoli with a pinch of salt for 6 minutes. Mix the pasta and broccoli togther [with garlic marg] and stick in a large ovenproof dish. (I use the lid of a casserole dish, or individual oval pie dish things)
[mix cheese with breadcrumbs]. Top with breadcrumbs and cherry tomatoes and grill for a couple of minutes until it smells toasty. Cover up any burnt bits with a splodge of pickle and serve.

Aubergine Madras

Posted by Helentjb1

Serves 1 at 4PP 

My standby for when I have overindulged. Very filling and low in points. 

Recipe from WW "How to Cook the Weightwatchers Way" (2005)

Ingredients

1 aubergine cut in half lengthways
1 teaspoon curry paste (I used more than this and Jalfrezi)
low fat cooking spray (I used 1/2 tsp olive oil)
1 small onion sliced thinly
2 garlic cloves chopped
1/2 tspn ground cumin
1/2 tspn ground coriander
1/2 tspn garam masala
100 ml veg stock
2 tablespoons low fat yogurt (I used Greek)
2 tablespoons chopped coriander

Method

Heat oven to Gas Mark 4/180 C/fan oven 160 C

Score the exposed flesh of the aubergine halves with a sharp knife in a deep criss cross fashion and then spread the curry paste over. Place them, cut side up, on a baking tray and bake for 20 mins until softened.

Meanwhile, spray a non-stick frying pan with the low fat cooking spray (or use oil) and stir fry the onion and garlic for 5 mins, adding a tablespoon of water, if necessary, to prevent them from sticking. Then add the spices and turn off the heat.

When the aubergines are cooked, transfer them to a board and chop them into cubes as marked by the score lines. Add them to the onion mixture, with the stock, and bring to the boil. Boil rapidly without a lid for about 10 mins or until the curry is nearly dry.

Take off the heat, stir in the yogurt and coriander, Season to taste and serve.

So filling you don't need rice :-)!!

Aubergine and Green Bean Curry

Posted by Lady Brynamman

Serves 4 at 3PP each excluding rice

Curry Paste Mix 
10-12 Garlic cloves 
2 Thumb sized pieces of ginger, roughly chopped 
4 Hearts of lemon grass, chopped 
5 Green chillies, deseeded and roughly chopped 
2tsp Ground coriander 
2tsp Ground cumin 
1tsp Turmeric 

5 Aubergines, sliced into long wedges 
300g Green beans 
400ml Coconut milk 
300ml Roast tomato passata 
Sunflower oil for frying 


Raita 
8tbs Plain yogurt 
3tsp Tamarind paste 
Fresh coriander to garnish 

Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.

Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.

In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.

Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.

Serve with Raita.

Roasted Aubergine with Walnut and Raisin Dressing

Posted by Ladybrynamman

Serves 4 @ 4PP each

This is nice with couscous and a salad

2 aubergines 
2 teasp olive oil 
1 onion, chopped 
2 garlic cloves, crushed 
50g raisins 
2 tsp ground cinnamon 
2 tsp ground cumin 
2 tsp ground coriander 
12 walnut halves, chopped 
½ small bunch coriander, chopped, plus extra to serve 
yogur , to serve 
lemon wedges , to serve 

Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.

Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.

To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedge

Tamale Pie

Posted by Hillibee

Serves 6 at 57 PP total / 10PP each

Taken from Easy Vegan Cooking by Leah Leneman; publ Thorsons

Don't be put off by the long list of ingredients - it is really easy to make and full of flavour (even omnis can't tell it's a veggie dish!).  Serve with a crisp green salad

2 x 425g cans borlotti beans

2 onions, chopped

3 cloves garlic, crushed

1 small green pepper, chopped

3 sticks celery, chopped

1/2 teasp chilli powder

2 teasp ground cumin

2 teasp oregano

10 black olives, chopped

1 small (198g) tin sweetcorn

2 tablesp tomato puree

2 tablesp chopped parsley

4 tablesp water

Cornmeal crust

150g cornmeal or polenta

1 pint water

pinch of salt

25g low fat margarine

4 tablesp Vegan parmesan

Set the oven to 180C, Gas Mark 4

Drain the beans, mash and set aside.

Saute the onion in a large saucepan with some spray oil / frylight. When soft, add the pepper, garlic and celery. Cook for a few minutes.

Add the spices, mashed beans, sweetcorn, tomato puree, parsley, water and seasoning. Cook for a few minutes over a low heat.

In another pan, mix together the cornmeal, salt and water, using a whisk to get any lumps out. Bring to the boil, stirring constantly until if thickens.  Stir in the margarine and cheese.

Grease a baking dish using the spray oil.  Spread around two-thirds of the cornmeal mixture into the dish*, top with the bean mixture and then spread the remaining cornmeal mix over that.

Bake in the oven for 30 mins.


* If you want a crispier bottom, bake in the oven for 10 - 15 mins before adding the toppings.


Freezes well

Tofu Irish Stew

Posted by Hillibee

Serves 2 at 12 PP each or 8PP if you omit the dumplings

Taken from Vegan Cooking for One by Leah Leneman; publ Thorsons

It seems high in points, but as it contains potatoes and dumplings, it's a complete meal in itself.  Freezing the tofu gives it a spongy, more (dare I say) me@ty texture which makes it ideal for a stew.

250g pack of tofu, frozen

1 large onion, chopped

300g  potatoes, diced

2 carrots, diced

1/2 teasp Vegemite

1/2 pint vegetable stock

2 tablesp wholemeal flour

2 tablesp soy sauce

2 tablesp water

2 teasp cider vinegar

1 tablesp olive oil

Dumplings

50g  wholewheat flour

pinch salt

1 teasp baking powder

milk to mix

nutmeg & herbs to tast

15g margarine

Heat the oven to 220C, Gas Mark 7

Pour boiling water over the frozen tofu and leave for 10 - 15 mins to defrost. Squeeze out the excess water and cut into cubes.

Put the soy sauce, cider vinegar and water in a small bowl. Add the tofu and stir well.  Leave if until the tofu has absorbed most of the liquid.

In a saucepan, mix the Vegemite with the stock and bring to the boil. Add the potatoes and onions.  Lower the heat and simmer for 7 - 10 minutes. Add the carrots and cook for a further 5 mins. Remove from the heat.

Toss the marinated tofu in the flour, then fry in olive oil until lightly browned. Add to the vegetable stock mix and stir well.

Turn into an ovenproof casserole dish. Add the dumplings, if using, and cook in the oven for 15 mins.

Dumplings

Put the flour into a bowl with the baking powder and stir to mix. Add the nutmeg and herbs. Rub in the margarine until it resembles breadcrumbs, then stir in enough milk to bring it together. Roll into four balls and add to the stew before it goes into the oven.

West African Curry

Posted by Hillibee

Serves 4 at 4PP each (2.5 VP)

This is adapted from an old Slimming World recipe, but is so easy and tasty.  I use quorn in the recipe, but I've also made it with de-frosted, cubed tofu, or some large flat mushrooms chopped. It's even better the following day once the flavours have been allowed to develop further. The original recipe wasn't veggie and didn't use banana, but I found the fruit took some of the heat out of it without making it too mild.

Don't be put off by the long list of ingredients!

1 large onion, chopped

1 tablesp olive oil

1 level teasp chilli powder

1 level teasp curry powder

1 level teasp turmeric

1 level teasp ground cumin

1 heaped teasp garam masala

1 heaped teasp coriander

1 vegetable stock cube

1 level tablesp tomato puree

1 garlic clove, crushed

14 oz tin chopped tomatoes

300g pack quorn pieces

1 banana, sliced

In a bowl, mix together the spices, crumbled stock cube and tomato puree.

Using a heavy bottomed saucepan, fry the onion gently in the oil until soft, then add the garlic and cook gently for a further 2 mins.

Add the spice mixture and fry over a low heat for a couple of minutes stirring constantly. Add the tomatoes and cook for a few more minutes, still stirring.

Turn down the heat, cover and simmer gently for 30 mins, adding water if necessary. Add the quorn pieces and cook for a further 20 mins. Add the banana* and cook for 10 mins.

If you serve it with rice, remember to add the extra points!

*I usually throw in some frozen spinach at this point if I have any in the freezer

Freezes well

Spicy Lentil and Chickpea Patties

Posted by Fourth Lizard

Serves 4 PP per serving 6 (without dressing).  You can make these very tasty patties with stuff you  have in your cupboard which works when you don't have too much in. (I always have jars of chilli, garlic, ginger etc. in the fridge and a range of  herbs in the freezer which keep for ages)

Ingredients:

5 medium spring onions

2 Cloves of garlic (crushed) 

1 tsp. of fresh ginger (grated) 

1 finely chopped chilli (de-seeded) 

1 level tsp. of ground cumin

2 tbsp. of fresh coriander (chopped)

400g can of Chickpeas (drained and rinsed)

400g can of Green Lentils (drained and rinsed)

Instructions:

Fry onions, garlic, ginger, chilli and cumin in spray oil until softened (5 Min) then place in food processor. 

Wash and drain chickpeas/lentils and add to onion/garlic mix in food processor.  Add coriander.  Blitz until combined but not too smooth.  If a little dry add a some water or lemon juice to moisten.

Place in a bowl and season with salt and pepper.  Shape into 4 patties and place on a baking sheet.

Bake for 15-20 min.  Serve with salad leaves. 

(I like to serve it with a dressing of 0% fat yoghurt with chopped mint)

Courgette Pancakes

Posted by Fourth Lizard

(Adapted from www.just hungry.com)

Makes 4 side serving size pancakes (3pp each) or two big ones (6pp each).  The beauty of this recipe is that the courgettes and gram flour are the basics, add whatever you fancy to taste.  Here is one of my combinations but really almost anything goes…… I love the taste of them and although the gram flour makes them quite pointy, it is an excellent source of protein and really filling.  They also taste great cold the next day.

Ingredients:

3 Medium Courgettes (add courgette flowers as optional extra)

Fresh Coriander, Cumin Seeds, Red Chilli Flakes, Garlic

Grated rind of a lemon and some juice

Approx. 130g of Gram Flour (depends on size of courgettes)

Instructions:

Grate the courgettes into a bowl

Add sliced coriander, cumin and chilli along with minced garlic

Add the gram flour and stir through.  This will be quite stiff to start with but after a while the juice from the courgettes will loosen the flour into an almost batter type consistency.  You can leave for 5 min and come back.  If you need to loosen it you can add water or lemon juice.

Heat a non-stick frying pan on medium heat having misted with cooking spray.  Put in the batter (in whatever shape you fancy) and cook for around 5 min then flip them over and cook them for another 5 min until golden brown.  You can cut down the middle to see if cooked inside and if the batter is still oozing a bit – keep going!

Leek and Lentil Soup

Another great soup recipe.  This one was inspired by the very cheap and very large bag of leeks purchased at the weekend and will be providing my dinners for this 4 day week at a cost of about 25p per day. Win!

1 teaspoon olive oil
3 huge leeks
1 small, hot green chilli (if you like a bit of a kick to things, which I do. If you don't, just leave it out)
100g green lentils
small bunch of parsley, stalks and all
1 litre stock
Salt and plenty of pepper

The usual soup method was employed, slice the leeks into rings and sweat with the oil and finely chopped chilli for 5-6 mins till soft. Throw in the lentils and chopped parsley then pour in the stock.  Bring to a boil then simmer for 20 mins ish or until the lentils are soft.  Season well then portion out into 4 tupperware containers and put the lids STRAIGHT ON.  If you don't do this you will find yourself tasting it, just to check it's OK, Then tasting it again, just to make sure, Or is that just me......

2 pp per portion

SMP1972

Afghan Carrot Hot Pot

I'm thinking that the next cookbook on my shopping list will have to be Sally Butcher's Veggiestan.  I've had a quick, well not so quick to be honest, look at it in a couple of book shops and have had a good old peruse of her blog

http://veggiestan.com/


PA Photo/Handout


On Saturday night I made the carrot hot pot from the link below and it was delicous, really filling and warming (perfect for a Bank Holiday weekend!) Not too spicy, I may even add an extra chilli next time and cheap and easy to make.

4 hefty helpings and made with 2 teaspoons of oil well worth 7 pp per serving


http://www.newsandstar.co.uk/features/food-drink/out-of-veggiestan-1.898777?referrerPath=features/food-drink


SMP1972

Roast beetroot, Goats Cheese and Lentil Salad

Posted by Fourth Lizard

Serves 4 – PP 6  per person (if using all the oil and l/f feta)

Ingredients:

450 g Beetroot (uncooked but works well with pre- cooked)

200 g Lentils (Puy Lentils uncooked but also works well with tinned)

600ml of veggie stock (if using uncooked lentils)

1 medium lemon, zest and juice

2 teaspoons of Olive Oil (optional)

100g Reduced fat feta

1 tablespoon of finely chopped chives ( also works with mint)

Freshly ground salt and pepper.

Instructions:

Roast beetroot for 30 mins in a pre-heated oven to Gas Mark 7/220C/425F until tender when pierced with a knife.

At the same time place lentils in stock and bring to boil, simmer for 25 mins until tender.

Place juice and zest of lemon in a large bowl.  Peel and chop the cooked beetroot and add to the bowl along with cooked lentils.  Add oil, goats cheese, chives and seasoning, toss gently and serve warm.

(If using the tinned lentils and precooked beetroot, just place in bowl with other ingredients, mix and you are good to go! Tastes nice cold as packed lunch)

Swedish Pea Soup

Posted by Hillibee

Serves 4 @ 7PP per serving

Thursday is traditionally pea soup and pancakes day in Sweden - I think it comes from the army and national service, but all the restaurants and canteens serve it on Thursdays.  The soup is accompanied by alcoholic punch (similar to Pimms) and is followed by pancakes served with either lingon or cloudberry jam and whipped cream.

250g dried yellow split peas

25g margarine

1 large onion, chopped

2 carrots, shredded or coarsely grated

2 vegetable stock cubes

800ml hot water

1 teasp marjoram

salt and pepper to taste

The night before, put the peas into a bowl and cover with boiling water. Leave to soak overnight. Drain and rinse thoroughly.

Melt the margarine in a saucepan. Add the onion and cook gently until soft and lightly browned.

Add the carrots and mix well.

Dissolve the stock cubes in the boiling water and add to the pan along with the soaked peas and dried marjoram. Bring to the boil, reduce the heat, cover and simmer for about 1 - 1.5 hours until the peas are tender.

Add seasoning to taste.

Serve with a dollop of mild mustard (the squirty type people squirt on hot dogs) and a sprinkling of marjoram.

Freezes well.

Red Velvet Soup

Posted by Hillibee

Serves 4 @ 2 PP each

1 tablesp olive oil 
1 red onion, sliced 
1 red pepper, sliced 
2 courgettes, grated 
2 carrots, grated 
1 sweet potato, grated 
1 can chopped tomatoes 
500 ml veggie stock 
1 bunch fresh basil, chopped 
salt & pepper to taste 

Heat the oil in a large pan. Add all the vegetables and cook gently until soft, stirring from time to time 

Add the chopped basil, tomatoes and stock. Bring to the boil then reduce the heat and simmer for 1 hour, 

Blend before serving. 

Freezes well