Healthy Coleslaw

I love coleslaw, but don't often eat it because of it's high points. I did a bit of research on the internet and jumbled a few recipes together (it mostly resembles a Jamie Oliveoil one) and have made coleslaw that is only 1pp per serving!

Here is the recipe:
Slice up the following very thinly: (I used a mandoline, but you could maybe use a food processor with a julienne blade, or just a knife and chopping board!)
4 carrots
Half a white or red cabbage
2 sticks celery
6 spring onions (red onion would probably be better, but I didn't have any)
8 radishes

Make a dressing:
250ml fat free yoghurt
2 tbsp mustard
1 tbsp olive/rapeseed oil
Juice from one lime (or lemon)
Chopped herbs (I used coriander, parsley and chives because that's what I had).

Pour the mixture over the chopped veggies and mix.

Then eat.

Yum.

It makes 6 - 8 portions!

(Sorry the picture is a bit blurry!)

Aubergine and Courgette Goulash

Posted by SO345294
Serves 4, 3pp per serving

1 largish aubergine, sliced into thick rounds
1 large courgette, sliced into thick rounds
apprx 5 tsp olive oil
1 can beans of choice (I used haricot or kidney)
1 onion, diced
5 tomatoes, roughly chopped
3 cloves of garlic, finely chopped
smoked paprika
chili powder


Sprinkle one side of aubergine and courgette with salt. Set aside.

In a small saucepan, saute onions in 1 tsp olive oil, a generous bit of paprika (1 Tblsp or to taste) and chilli to taste; once translucent, add tomatoes and garlic; cover with lid and reduce heat to medium low.

Return to courgette and aubergine. Wipe off salt (and the water the salt has drawn out of the veggies). Heat a frying pan, add 1 tsp of oil and veggies - only enough to cover the bottom of the pan (you will need to do this in batches, hence enough a total of 4 tsp oil). Once browned on both sides, place veggies in a casserole dish. Season to taste. Set aside.

Return to simmering tomatoes and onions, remove from heat. Using a standard or hand-held blender or a food processor, puree contents until smooth; season to taste. Pour over veggies. Cover dish with lid or foil, place in a 200 degree oven for 30 mins. Done!

Bare Bars

Posted by Tigger-Piglet

These are based on Nak'd Bars, hence the name.

Date and Nut Bar

Makes 5 @ 4PP each

150g pitted dates
25g blanched hazelnuts 
25g pecans 

Process dates in a mini chopper or food processor. Mix all ingredients together with hands & shape into bars.

Bliss Balls

I have also made something called bliss balls from 'my cookery club'. You can basically add whatever you like to them, and just experiment! They are such a doddle to make really.

Basic recipe:  21 PP total

35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
2 tablespoons Agave Nectar / syrup 
4 tablespoons oats (any) 
30g raisins 
tip teaspoon cinnamon 
pinch nutmeg (or few grates of freshly grated) 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls & set in the fridge for a few minutes or until needed 

Date and Cinnamon:  23 PP total

35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
3 dates (any) 
2 tablespoons Date syrup 
4 tablespoons oats (any) 
20g / 1 tablespoon raisins 
1/4 teaspoon cinnamon 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls & set in the fridge for a few minutes or until needed 

Flapjack version: 30 PP Total

100g porridge oats 
25g bran or wheat germ (optional) 
2 tablespoons coconut milk - the thick cream on top of the tin 
1 tablespoon honey 
80g raisins 
60g dried apricots - chopped 
60 ml / 4 tablespoons any milk - e.g.- soya 
1/2 tablespoon pumpkin seeds 
1/2 tablespoon sunflower seeds (or 1 tablespoon of one or the other seeds) 
35g / 2 tablespoons sunflower seeds 
20g / 1 tablespoons almonds (sliced or whole) 
2 tablespoons Agave Nectar / syrup 
4 tablespoons oats (any) 
30g raisins 
tip teaspoon cinnamon 

pinch nutmeg (or few grates of freshly grated) 

Pulse the seeds, nuts and syrup in a blender or food processor until just broken up. 

Spoon out and stir in the oats, raisins and spice. Shape into balls and set in the fridge for a few minutes or until needed 

Romanian Bean Soup (or Stew)

Posted by Ceejayh

Serves 4 at 6 PP each (fewer if you use Frylight)

2 Cans Mixed Beans (450g each)
1.5l water
1 onion
1 red pepper
2 teasp olive oil
2 tsp plain flour
2 tsp ground paprika
2 tsp chilli powder
1 veg stock cube 

Heat oil and add diced onion, chopped petter, chilli powder and cook until softened. Add Paprika and flour and mix well. Stir in the beans.  Pour on the stock, stir well and turn down the heat.

Simmer over a low to medium heat for 20 - 30 minutes until liquid reduces and soup thickens.  (If you simmer it longer you can really reduce it down to make a topping for jacket potatos or a type of chilli with rice.)

You can add more paprika and chilli if you prefer it spicier.  

Packed Lunch ideas

Collated from recent threads on the board! (purple items are vegan)

Sandwich ideas from Vegan Society here
Vegan Lunch Box
50 Vegan Sandwiches 

Leftover dinner!

Pasta, low fat philly, roasted veg
Pasta salad (tomatoes, red onion or spring onions LOADS of herbs and balsamic vinegar)
Pasta salad with black beans, sweetcorn, peppers and a bit of red onion and jalapenos

Pouch of Tilda flavoured rice (e.g sundried tomato) with added chickpeas

Couscous with roasted veg and halloumi
Couscous 40g (4) + stock + 10 cashews (2) + cucumber chopped up and tomotato and onions then I season, add lemon juice and parsley
Half a packet of flavoured couscous, made the night before, added roast veg/raisins/nuts (if you have the points) or salad veg
Or tabbouleh, (Could also use whizzed cauliflower instead of grains if being ultra-good)
1 pack of asda giant Moroccan couscous (comes with spices and raisins n bits already added)
400g tin of chickpeas (cooked with the couscous). 19pts for the whole recipe,  divided into 4, served cold with salad each day is 5pp a serving

40g feta (3pp), cucumber, vine toms, peppers, olives (1pp) red onion and lots of oregano! Drizzle of balsamic vinegar

Noodle salad (dressing of apple juice, soy sauce, garlic, chilli & ginger)
Falafel salad with couscous, harrisa dressing and a dollop of tzatziki or hummus
Frozen edamame, bean and pea mix, feta and m&s chilli & coriander dressing
Bean salad (mixed beans, bit of pesto, celery, onion, herbs)

Jacket potato, beans with low fat cheese

ww soups when they are on offer, and dip oat cakes or ryvitas
Soup & bread

lots of small items of food: olives, carrots, melba toast or rice cakes, cheese in cubes, plain biscuits, fruit, walnuts, etc!

Wrap with hummus and roasted veg
Wrap with halloumi, salad and extra light mayo
Wrap, mini pot of houmous, salad
Pitta with quorn bites, salad and extra light mayo
Wholemeal sub rolls from Aldi (twinpack) - scoop out the bread from the middle leaving just shell (becomes 4 pp)...and stuff it full of lettuce, tomato and veggie bacon with a small spreading of extra light mayo around the shell – GORGEOUS
Bagel with toffutti or cream cheese & onion
Grilled tofu roll with salad & mustard mayo
Coronation 'chicken' with extra light mayo, curry powder, grapes or sultanas and frozen quorn pieces. You can use it on butties, ryvita or jacket potatoes