this is a really yummy christmassy recipe, makes about 10 servings so you might want to halve the amounts or what i do is make a batch then freeze it in portions (in ziplock bags). my mum used to buy it from the supermarket where it was cooked with oil but ive persuaded her to use my oil-free homemade stuff now :)
1 red cabbage (approx 1kg) cals
2 large cooking apples (approx 500g) cals
5 red onions (approx 500g) cals
equivalent 100g sugar (i used 20 tesco value sweeteners) 0 cals
1 litre water (if you need more to cover the cabbage then add more)
dice the onions and put them in the biggest saucepan you have with enough of the water to cover them. leave to simmer (lightly bubbling) with the lid on for 10 mins. meanwhile...
dice the red cabbage
add it to the onions and add the rest of the water, leave to simmer for 20 mins. meanwhile...
peel and dice the apples, then add them to the pan, with the sugar equivalent.
leave to simmer for another 30mins then check to see how soft the cabbage is. when it's as soft as you want it, turn off the heat, take off the saucepan lid and leave it to cool for a while
then drain it through a collander and store it. the juice that drains makes a very nice low calorie soup :)
i suggest you freeze most of it unless you're cooking for a lot of people as it won't last longer than a week.
enjoy! :)
btw, i tend to cheap and dice things in a food processor, if you have one it's SO much quicker!
high in vitamin C and fibre, and antioxidants
sometimes i add some homemade applesauce to thicken it a bit
ive never tried this with normal apples and onions but im sure they would work just the same
1 red cabbage (approx 1kg) cals
2 large cooking apples (approx 500g) cals
5 red onions (approx 500g) cals
equivalent 100g sugar (i used 20 tesco value sweeteners) 0 cals
1 litre water (if you need more to cover the cabbage then add more)
dice the onions and put them in the biggest saucepan you have with enough of the water to cover them. leave to simmer (lightly bubbling) with the lid on for 10 mins. meanwhile...
dice the red cabbage
add it to the onions and add the rest of the water, leave to simmer for 20 mins. meanwhile...
peel and dice the apples, then add them to the pan, with the sugar equivalent.
leave to simmer for another 30mins then check to see how soft the cabbage is. when it's as soft as you want it, turn off the heat, take off the saucepan lid and leave it to cool for a while
then drain it through a collander and store it. the juice that drains makes a very nice low calorie soup :)
i suggest you freeze most of it unless you're cooking for a lot of people as it won't last longer than a week.
enjoy! :)
btw, i tend to cheap and dice things in a food processor, if you have one it's SO much quicker!
high in vitamin C and fibre, and antioxidants
sometimes i add some homemade applesauce to thicken it a bit
ive never tried this with normal apples and onions but im sure they would work just the same
This makes a great substitute for cream but it's only 10cal per tablespoon!
Dead simple, just mix equal volumes of unsweetened soy milk and low fat natural yohurt together
and whisk it with a fork so it's 'creamy'
plus its got lots of protein and calcium in it :)
i sometimes have it with some crushed up sweetener in too, tastes like creamy milkshake
Dead simple, just mix equal volumes of unsweetened soy milk and low fat natural yohurt together
and whisk it with a fork so it's 'creamy'
plus its got lots of protein and calcium in it :)
i sometimes have it with some crushed up sweetener in too, tastes like creamy milkshake
One cup Brussel Sprouts-o cal
1 Tbsp Butter-102 cal
1 clove of garlic-0 cal
Hefty squirt of lemon juice-0 cal
1 tsp Parmesan Cheese-20 cal
dash of pepper to taste-0cal
Slice the Sprouts into halves
cut the tbsp of butter into 4 pieces and put to 2 peices in a pan on med-high heat.
Place the Brussel Sprouts sliced side down in the pan once the butter has melted. let them cook on med-high heat until the cut side is completely browned. Stirring occasionally to prevent burning and flip back over any that have rolled onto the round side.
chop or mince garlic, and add to the lemon juice, parm cheese, pepper. Add in the to leftover pieces of butter.
Once the sprouts are done cooking, place on low heat and add the sauce mixture. Stir constantly just until the butter is melted and remove from heat.
Total: 123 Cal.
I never liked brussel sprouts until I had them like this. the 'sauce' works AMAZINGLY on asparagus AND it is a 0 cal food as well.
Instead of cooking in a pan, you would make the sauce, with the whole piece of butter-still cut into 4's, and it put on a handful of asparagus in an oven safe pan and bake it at 375f for about 15 min. make sure you trim the bottoms on the asparagus because they are too tough to eat.
Total calories are the same.
Also I used butter instead of Olive oil because Olive oil is 130 cal per table spoon. BUT I'd suggest using olive oil because even though the cal is high, it has other necessary benefits :)
<3
1 Tbsp Butter-102 cal
1 clove of garlic-0 cal
Hefty squirt of lemon juice-0 cal
1 tsp Parmesan Cheese-20 cal
dash of pepper to taste-0cal
Slice the Sprouts into halves
cut the tbsp of butter into 4 pieces and put to 2 peices in a pan on med-high heat.
Place the Brussel Sprouts sliced side down in the pan once the butter has melted. let them cook on med-high heat until the cut side is completely browned. Stirring occasionally to prevent burning and flip back over any that have rolled onto the round side.
chop or mince garlic, and add to the lemon juice, parm cheese, pepper. Add in the to leftover pieces of butter.
Once the sprouts are done cooking, place on low heat and add the sauce mixture. Stir constantly just until the butter is melted and remove from heat.
Total: 123 Cal.
I never liked brussel sprouts until I had them like this. the 'sauce' works AMAZINGLY on asparagus AND it is a 0 cal food as well.
Instead of cooking in a pan, you would make the sauce, with the whole piece of butter-still cut into 4's, and it put on a handful of asparagus in an oven safe pan and bake it at 375f for about 15 min. make sure you trim the bottoms on the asparagus because they are too tough to eat.
Total calories are the same.
Also I used butter instead of Olive oil because Olive oil is 130 cal per table spoon. BUT I'd suggest using olive oil because even though the cal is high, it has other necessary benefits :)
<3
What is everyone planning on making for Thanksgiving?
I was put on dessert duty and since desserts tend to be a no no, I'm making a vegan pumpkin cheesecake! It tastes almost exactly like the non vegan kind but is wayyyyy better for you. I'm not sure exactly how many cals there all per slice BUT I figure it's reasonable enough for a special occasion :)
16 cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/3 cup sugar
4 egg substitutes (I use Ener-g)
1 teaspoon vanilla
juice of 1 lemon
1/2 can of pumpkin puree
1. Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
2. For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. pour most of the pumpkin into the crust and smooth out. Then poor cheesecake mixture over the pumpkin. Add left over pumpkin onto the cheesecake mixture in little dollops and swirl each one just a bit to make a pretty swirly design on top.
3. Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours
I was put on dessert duty and since desserts tend to be a no no, I'm making a vegan pumpkin cheesecake! It tastes almost exactly like the non vegan kind but is wayyyyy better for you. I'm not sure exactly how many cals there all per slice BUT I figure it's reasonable enough for a special occasion :)
16 cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1/3 cup sugar
4 egg substitutes (I use Ener-g)
1 teaspoon vanilla
juice of 1 lemon
1/2 can of pumpkin puree
1. Preheat oven to 375 degrees F. For crust: Combine graham crackers, margarine, Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
2. For filling: Combine cream cheese, sugar, egg substitutes, vanilla, and lemon juice in a blender and blend until creamy and smooth. pour most of the pumpkin into the crust and smooth out. Then poor cheesecake mixture over the pumpkin. Add left over pumpkin onto the cheesecake mixture in little dollops and swirl each one just a bit to make a pretty swirly design on top.
3. Bake for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours
serves 1-2 depending how hungry you are ;)
82 cals per 1/2 casserole
Ingredients
100g chopped broccoli (34 cals)
30g chopped spinach (7 cals)
100g canellini beans (90 cals)
1 tbsp balsamic vinegar (1 cal)
1 tbsp normal vinegar (1 cal)
1 tsp worcester sauce (6 cals)
sprinkle of dried dill (13 cals)
" dried parsley (1 cal)
" ground ginger (6 cals)
" dried rosemary (4 cals)
" cayenne pepper (0 cals)
preheat the oven to a medium heat
heat the beans with the normal vinegar and worcester sauce and mash them
spread 1/2 of them over the bottom of a casserole dish
mix the herbs and vegetables with the balsamic vinegar and add them to the casserole dish
spread the rest of the beans over the top
put in the oven for 30mins
if you want the top crispy, after 30 mins put it under the grill for 5 minutes
82 cals per 1/2 casserole
Ingredients
100g chopped broccoli (34 cals)
30g chopped spinach (7 cals)
100g canellini beans (90 cals)
1 tbsp balsamic vinegar (1 cal)
1 tbsp normal vinegar (1 cal)
1 tsp worcester sauce (6 cals)
sprinkle of dried dill (13 cals)
" dried parsley (1 cal)
" ground ginger (6 cals)
" dried rosemary (4 cals)
" cayenne pepper (0 cals)
preheat the oven to a medium heat
heat the beans with the normal vinegar and worcester sauce and mash them
spread 1/2 of them over the bottom of a casserole dish
mix the herbs and vegetables with the balsamic vinegar and add them to the casserole dish
spread the rest of the beans over the top
put in the oven for 30mins
if you want the top crispy, after 30 mins put it under the grill for 5 minutes
Makes 2 Burgers (89 cals each)
75g Onion (30 cals)
30g Oats, ground in a spice grinder (113 cals) (I call this 'Oatflour', I don't know if it has a real name)
50g Applesauce (I'll post the recipe I used for this, I made it in advance) (24 cals)
1/4 tsp Olive Oil (for oiling the tray, could be left out if you have non-stick) (10 cals)
Preheat the oven to a medium heat
Slice the onion in the direction that means you cut off the sprout first and the roots last, into approx 1/2cm slices
(this makes it hurt your eyes less, also chilling it for an hour in the fridge first helps)
Then chop the slices so they're about 2cm long
Mix them into the applesauce
Add the ground oats and mix, then leave for 5 minutes
Lightly coat enough of a baking tray with olive oil for the burgers to be on
Spread the 'dough' onto the oiled area of the tray
Put it the oven until the burgers look cooked-ish, then turn them over for another 5 minutes
I forgot to time how long they took, but I think it was about 20 minutes
Enjoy :)
Applesauce (approx. 36 cals per 100g)
100g Cooking Apple(s) (35 cals)
Enough water to cover them in a small saucepan (0 cals! :P )
1 tsp lemon juice (1 cal) (or 1 crumbled Vit. C tablet does the same)
Boil the apples until they are completely mushed up, then sieve the mixture, squishing it through with a spoon
Then heat the sieved mixture so it boils until it's about the thickness of yoghurt
Let it cool then put it in an airtight container
It lasts about a fortnight in the fridge
I love applesauce because it replaces butter in recipes, same with oatflour because it's healthier than flour
I can make cakes that are on my safe list :) (no sugar, no butter, just oats, yeast, egg and applesauce)
75g Onion (30 cals)
30g Oats, ground in a spice grinder (113 cals) (I call this 'Oatflour', I don't know if it has a real name)
50g Applesauce (I'll post the recipe I used for this, I made it in advance) (24 cals)
1/4 tsp Olive Oil (for oiling the tray, could be left out if you have non-stick) (10 cals)
Preheat the oven to a medium heat
Slice the onion in the direction that means you cut off the sprout first and the roots last, into approx 1/2cm slices
(this makes it hurt your eyes less, also chilling it for an hour in the fridge first helps)
Then chop the slices so they're about 2cm long
Mix them into the applesauce
Add the ground oats and mix, then leave for 5 minutes
Lightly coat enough of a baking tray with olive oil for the burgers to be on
Spread the 'dough' onto the oiled area of the tray
Put it the oven until the burgers look cooked-ish, then turn them over for another 5 minutes
I forgot to time how long they took, but I think it was about 20 minutes
Enjoy :)
Applesauce (approx. 36 cals per 100g)
100g Cooking Apple(s) (35 cals)
Enough water to cover them in a small saucepan (0 cals! :P )
1 tsp lemon juice (1 cal) (or 1 crumbled Vit. C tablet does the same)
Boil the apples until they are completely mushed up, then sieve the mixture, squishing it through with a spoon
Then heat the sieved mixture so it boils until it's about the thickness of yoghurt
Let it cool then put it in an airtight container
It lasts about a fortnight in the fridge
I love applesauce because it replaces butter in recipes, same with oatflour because it's healthier than flour
I can make cakes that are on my safe list :) (no sugar, no butter, just oats, yeast, egg and applesauce)
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