95 calorie pesto pasta (nutritious, vegan and gluten-free!) + #recipeoftheweek 18 May

18 May, 2013 By 15 Comments

95-cal-vegan-pesto-pasta

I’m full, which is weird! – me

I am trying SO hard to eat well right now, but it’s pretty easy to stray.

Tonight I had a meal that felt really greedy but was actually pretty much as innocent as you can get. This dish uses an amazing pasta that’s available in health food shops and contains only 7.7 calories per 100g. It’s very chewy, which takes some getting used to, but it’s worth it for the lovely feeling of being full without the guilt.

The ‘pesto’ is super easy to make too and uses savoury yeast for flavour and nutrition, liquid aminos for a truly vegan seasoning, while fresh basil, baby spinach and garlic give that classic pesto flavour.

I’m really pleased with the results. If you’re vegan, coeliac, or on the 5:2 diet, this is a perfect dish for those days when you need something filling.

Here’s what to do (feeds one):

Ingredients

  • 60g baby spinach (14 calories)
  • 1 pack of Slim Pasta spaghetti (16 calories)
  • 1/2 tsp olive oil (20 calories)
  • 8 tsp water (0 calories)
  • 1 rounded tbsp Engevita savoury yeast condiment with B12 (40 calories)
  • 1 small handful fresh basil (2 calories)
  • 1 spray of Liquid Aminos vegan soy sauce alternative (1 calorie)
  • 1/2 clove garlic (1 calorie)

(Calories are estimated)

Instructions

  1. In a large pan over a low heat, put the spinach, basil, oil, and garlic and half the water and cook until totally wilted – add the rest of the water if it goes dry
  2. Tip into a blender, add the liquid aminos and yeast and blitz for a few seconds
  3. Drain and wash the ‘pasta’, then cook over a medium heat for 2-3 minutes
  4. Stir the sauce through and serve

Simple, yummy, filling. Will you try it?

Add your #recipeoftheweek

Do you have a recipe to share? Here’s the place you can do it! Pick one from the past week, or any time at all. Meaty, vegan, fatty, low-calorie – all recipes are welcome, just as long as you haven’t linked them up to #recipeoftheweek before.

You share the goods, then I generally go round reading, commenting, Stumbling, Pinning and drooling over everyone’s entries. It’s that simple. So just link up below and let’s share the love.

  1. Link up your post using the Linky tool below
  2. Add the “Recipe of the Week” badge to your post so that readers can find other great recipes.
  3. Take a little time to read and comment on each other’s recipes.
  4. Come back next Saturday and we’ll do it all over again.

Enjoy!

Link up your recipe of the week
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American-style pancakes with maple syrup (vegan recipe)

14 May, 2013 By Leave a Comment

Pankcakes with maple syrup

Aw, shame. I’m going to need to make lots of yummy pancakes to test this syrup on – me

This week, Clarks sent me a selection of their maple syrups, fruit syrups and honeys, so we thought we’d give them a proper road test with some beefed  up American-style pancakes.

We used no eggs, sugar or dairy in the recipe. Instead, we used soya milk, sweetened the batter with Clarks Fruit Sweet (a syrup made from carob fruit sugars, which has the benefit of regulating blood sugar levels and has 25% fewer calories than sugar), bound everything together with arrowroot, fried with soya margarine and, once cooked, topped with Clarks Vanilla Maple Syrup with Carob Syrup, which is deliciously clean and sweet tasting with the faint smokiness you expect of good quality maple syrup.

If you’d like to make the pancakes for yourself, here’s what to do…

Ingredients

  • 300g flour
  • 2 tsp Clarks Fruit Sweet
  • 8g arrowroot powder
  • 500ml sweetened soya milk
  • 1 tsp bicarbonate of soda
  • 1 tbsp soya margarine
  • 1-2 tbsp Clarks Vanilla Maple Syrup with Carob Syrup

Instructions

  1. Mix all of the dry ingredients except the bicarb in a large bowl
  2. Stir in the milk bit by bit to avoid lumps
  3. Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
  4. Stir through the bicarb
  5. Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake
  6. They’ll need just 45 seconds or so before the bubble on top and brown underneath
  7. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go
  8. When all the pancakes are cooked, drizzle with the maple syrup and serve

You can buy Clarks syrups in packs of three on Amazon from £9.99.

Disclosure: we were sent some Clarks syrups free of charge for review. No payment was received for this post. All posts are 100% honest.

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Have you tried Chocolate Soreen with banana? (sponsored post)

13 May, 2013 By 2 Comments

chocolate soreen with banana

Mmm, cake – Miss J, 1.5

Sometimes, when I’m sent food to review I think, “How am I going to get through all that by the Use By date???” When I work with Soreen, I often think that at first, but once the kids have devoured a few loaves and friends have happily marched off with a pack each, it’s soon all gone.

And that’s a particular shame when it comes to Limited Edition Chocolate Soreen as it’s only in the shops for a few more weeks. Get yourself to ASDA or Morrisons and grab some. It’s so worth it. The kids adore the chocolate chip malty loaf with a few bits of sliced banana on top. Yum. Miss J seems to think it’s cake but actually it’s only 6.3% fat which isn’t bad at all for such a squidgey, chocolatey product.

I reckon it’s even worth buying extra loaves and sticking them in the freezer. They’ll last three months and you’ll be having a yummy chocolate snack for weeks to come.

Disclosure: this is a sponsored post. All opinions are my own.

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Almond sponge pudding (vegan microwave recipe) + #recipeoftheweek 11 May

12 May, 2013 By 6 Comments

almond-and-jam-vegan-sponge-pudding

Woohoo, pudding! – me

I went to Blog Summit in Birmingham yesterday to catch up with some blogging friends, which was lovely, but there were biscuits and cakes everywhere and I couldn’t eat any of them! Cue some 11am emergency cake making this morning, and here’s the result: a yummy almond pudding with loads of jam and no eggs or dairy.

Here’s what to do…

Ingredients

  • 50g caster sugar
  • 50g vegan margarine
  • 1/2 tsp baking powder
  • 25g ground almonds
  • 8g sachet of arrowroot
  • 1/2 tsp vanilla essence
  • 10 tsp soya milk
  • 75g self raising flour
  • 4 tbsp jam

Instructions

  1. In a microwave-safe cereal bowl, cream together the margarine and sugar
  2. Mix in all the other ingredients except the jam until smooth, then level off
  3. Microwave on high for 2 – 3 minutes, depending on how good your microwave is – you want it to be just set. If you over cook it, it’ll go dry and stiff as it cools
  4. When it seems just set on top, spoon the jam on top and return to the microwave for 1-2 minutes until the jam just bubbles
  5. Allow to cool a little so it doesn’t burn anyone, then serve with vegan custard

YUM! Thanks to Mammasaurus for inspiring the flavours in this dish with her Raspberry Bakewell cake.

Add your #recipeoftheweek

Do you have a recipe to share? Here’s the place you can do it! Pick one from the past week, or any time at all. Meaty, vegan, fatty, low-calorie – all recipes are welcome, just as long as you haven’t linked them up to #recipeoftheweek before.

You share the goods, then I generally go round reading, commenting, Stumbling, Pinning and drooling over everyone’s entries. It’s that simple. So just link up below and let’s share the love.

  1. Link up your post using the Linky tool below
  2. Add the “Recipe of the Week” badge to your post so that readers can find other great recipes.
  3. Take a little time to read and comment on each other’s recipes.
  4. Come back next Saturday and we’ll do it all over again.

Enjoy!

Link up your recipe of the week
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Kicap Manis glazed tofu + #recipeoftheweek 4-10 May

6 May, 2013 By 6 Comments

Kicap Manis glazed tofu

What’s that sticky stuff? – JD, 5

Ever since I was sent some Malay Taste Kicap Manis to review, I’ve been putting it on everything.

It’s an authentic Malysian soy-based sauce, made thick, sweet and sticky with wheat flour, starch and sugar. Added to sauces, it lends a subtle salty sweetness, but it really comes into its own as a glaze. Baked on tofu, it gives a textured, sweet coating while the interior remains light.

To make the glazed tofu you see above, drain a block of tofu, then slice along the length to create two thinner slabs. Press carefully with kitchen towel to remove as much moisture as possible, then cut into six fingers.

On a clean plate, pour 2 tbsps of Kicap Manis, then tip on the tofus fingers and carefully turn them until they’re fully coated then leave to marinade for 1-2 hours.

Place carefully on a lightly oiled tray and bake in a hot oven (240C / 220C fan assisted) for 20-30 minutes until the glaze has darkened and cracked but is not burnt.

I had mine today on a bed of chilli spiced rice noodles and tenderstem broccoli. Delicious.

Kicap Manis is available now from Sainsbury’s and Waitrose stores nationwide, at an RRP of £2.29. Let me know if you try it :)

(If you’re vegan, please note that Kicap Manis contains lactic acid, which could be from a dairy source – I’ll try to find out)

Now, on with the slightly belated Recipe of the Week…

Add your #recipeoftheweek

Do you have a recipe to share? Here’s the place you can do it! Pick one from the past week, or any time at all. Meaty, vegan, fatty, low-calorie – all recipes are welcome, just as long as you haven’t linked them up to #recipeoftheweek before.

You share the goods, then I generally go round reading, commenting, Stumbling, Pinning and drooling over everyone’s entries. It’s that simple. So just link up below and let’s share the love.

  1. Link up your post using the Linky tool below
  2. Add the “Recipe of the Week” badge to your post so that readers can find other great recipes.
  3. Take a little time to read and comment on each other’s recipes.
  4. Come back next Saturday and we’ll do it all over again.

Enjoy!

Link up your recipe of the week
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Disclosure: we were sent Kicap Manis free of charge for review. Ni payment was received for this post. All posts are 100% honest.

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Wagamamma spiced mushroom rice (low fat, vegan recipe)

1 May, 2013 By 6 Comments

Wild mushroom rice

Ohhhhh, I have to get some of those! – me

So we were wondering round a food market this weekend and we spotted the most amazing mushroom boxes. How could anyone resist these?!

mushrooms

I bought some, obviously, and when we got home I cooked them right away. Trust me – the result was sooo good! The Wagamamma sauce has a really distinctive kick of soy, garlic, ginger and rice wine vinegar and the mushrooms have a wonderful range of textures and subtle flavours.

Here’s what to do – feeds 2.

Ingredients

  • 1 tsp sesame oil
  • 1 box of mixed wild mushrooms
  • 2 tbsp Wagamama light soy house dressing
  • 250g cooked brown rice
  • 1/2 tsp hot chilli powder

Instructions

  1. Wash the mushrooms
  2. Warm the oil in a pan
  3. Chuck in the mushrooms on a medium heat and fry for a minute
  4. Add 1tbsp of the dressing and fry for further minute
  5. Stir in the rice, then the rest of the dressing and chilli powder

It’s filling, spicy and delicious. Give it a try :)

Disclosure: we were sent some Wagamamma light soy house dressing for review. All posts are 100% honest. No payment was received for this post.

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Vegan breakfast pancake stack (recipe)

29 April, 2013 By 1 Comment

Vegan breakfast pancake stack

Oh, wow – Mark

As some of you know, I’m currently following a vegan diet in an attempt to get my IBS back in check. What that doesn’t mean, however, is that I now only eat lettuce!

Last Sunday, we started the day by chomping our way through this lovely egg-free and dairy-free stack of mini pancakes.

If you’d like to try them, here’s what to do.

Ingredients

  • 200g flour
  • 2 tsp sugar
  • 8g arrowroot powder
  • 500ml sweetened soya milk
  • 1 tsp bicarbonate of soda
  • 1 tbsp soya margarine
  • 1 tbsp golden syrup

Instructions

  1. Mix all of the dry ingredients except the bicarb in a large bowl
  2. Stir in the milk bit by bit to avoid lumps
  3. Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
  4. Stir through the bicarb
  5. Heat the pan to a medium-high heat, and cook the pancakes with about a dessert spoon full per pancake
  6. They’ll need just 30 seconds or so before the bubble on top and brown underneath
  7. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go
  8. When all the pancakes are cooked, drizzle with the golden syrup and serve

These really did turn out great, and I think they’d work just as well with any type of flour, although we used the rather amazing  ‘Dutch style pancake flour’, which is a mix of organic buckwheat, wheat and rye flour. It’s worth checking out Tuxford Windmill‘s website if you get a chance – they’ve got a lovely range of flours, oats and grains.

Market grains

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Vegan spinach, garlic and basil ‘butter’ spaghetti + #recipeoftheweek (27 April – 3 May)

27 April, 2013 By 6 Comments

Vegan spinach, basil and garlic spaghetti

Mmm, good, nice, mmm – Miss J, 18 months

I like this recipe for many reasons. It’s tasty. It’s filling. And it only needs two pans to make. Oh, and it’s vegan, although the kids had theirs with cheese on top.

Here’s what to do – serves 4-6.

Ingredients

  • 500g dried spaghetti
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 250g baby spinach
  • 1 courgette
  • 1 handful of fresh basil
  • 8 cherry tomatoes
  • 4 tbsp of vegan margarine
  • Salt and pepper to taste

Instructions

  1. Put the oil, crushed/finely chopped garlic and finely diced courgette in a large frying pan and warm over a medium heat
  2. Meanwhile, put the pasta on to cook in large saucepan with plenty of boiling water
  3. Add the spinach and chopped tomatoes to the frying pan and heat until the spinach is wilted
  4. By this time, the pasta should have been cooking for about 8 minutes
  5. Lift the pasta out of the water and into the frying pan, then transfer about 2 cups of the starch water across too
  6. Add the margarine, bring up to a simmer, stirring occasionally for 2-4 more minutes (add another cup of liquid or two if needed while cooking)
  7. When the pasta is cooked and the liquid has gone, stir in the fresh basil, season to taste and serve

Finishing the pasta in the pan means it creates a lovely, buttery, garlicy sauce and soaks up every last bit of the vegetable goodness. I got the idea from an episode of New Zealand Master Chef, where they made a chilli seafood pasta this way.

Let me know if you try it :)

Add your #recipeoftheweek

Do you have a recipe to share? Here’s the place you can do it! Pick one from the past week, or any time at all. Meaty, vegan, fatty, low-calorie – all recipes are welcome, just as long as you haven’t linked them up to #recipeoftheweek before.

You share the goods, then I generally go round reading, commenting, Stumbling, Pinning and drooling over everyone’s entries. It’s that simple. So just link up below and let’s share the love.

  1. Link up your post using the Linky tool below
  2. Add the “Recipe of the Week” badge to your post so that readers can find other great recipes.
  3. Take a little time to read and comment on each other’s recipes.
  4. Come back next Saturday and we’ll do it all over again.

Enjoy!

Link up your recipe of the week
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Garlic vegetable gnocci (recipe)

4 April, 2013 By 3 Comments

Garlic vegetable gnocci

Ooh, I’ve had these before. I like them! – JD, 5

A quick, easy and yummy recipe for you today that’s packed with green veg.

I really don’t have time to spend hours in the kitchen during the working week – we wouldn’t eat til midnight! – so this meal is designed with minimal preparation and a lightning fast cooking time in mind.

Here’s what to do – feeds four.

Ingredients

  • 2 medium carrots
  • 2 medium courgette
  • Bunch of asparagus
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 500g gnocci
  • 50g salted butter
  • 50g parmesan cheese (or a similar veggie alternative)

Instructions

  1. Chop the top 10cm or so of the asparagus into 1cm pieces
  2. Peel the carrots, then slice very thinly – I used a cheese slice
  3. Slice the courgette very thinly
  4. Crush or finely chop the garlic
  5. Put the olive oil, carrots, courgette, asparagus and garlic into a large frying pan and fry over a medium heat for just a few minutes until beginning to soften, then turn the heat down to low
  6. Put the gnocci into boiling, salted water and cook for 2 minutes
  7. Drain the gnocci and stir into the veg with the butter and the black pepper
  8. When the butter has melted, it’s ready – the veg should have a little bit of bite
  9. Serve and top with freshly grated cheese

Ta da!

Note [17/05/2013]: I was looking back through my Pinterest boards recently and discovered that I had repinned a dish a lot like this at the end of 2012. I don’t think I ever clicked through to the recipe, but it obviously registered in my mind somewhere and so, subconsciously, inspired this recipe. So, credit where credit’s due, the pin is here and the original recipe is here.

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