Tag: vegan

Recipes

Hoisin Pulled Veggie ‘Pork’

Dr Nancy P

If you’re a Chinese takeaway fan this is a great lower calorie, home-made option for you! You can use any veggie alternative – there are pulled pork, pulled chicken and pulled jackfruit options available now. I happened to have the Linda McCartney pulled fake chicken in my freezer so that’s what I’ve used.

This serves 3-4 people and comes in at around 230 cals per portion (before rice etc).

You will need:

1 pack of veggie pulled ‘meat’

1 small onion

1 clove garlic

1 stick of celery

1 small red pepper

1 small red chili (optional)

3 tbsp soy sauce

1 tbsp sweet soy sauce (kecap manis)

2 tbsp hoisin sauce

1 tbsp black bean sauce

1 tbsp water

Small handful of cashew nuts (optional)

A couple of spring onions (for garnish)

Place the pulled fake meat in a bowl and add the soy sauce and sweet soy sauce – leave to marinate.

Chop the vegetables up into small pieces and add the onion, garlic and celery to a hot wok or pan with a little oil (or oil spray to save calories)

Add the peppers and chili if using.

While the vegetables sauté add the hoisin and black bean sauce and water into a small bowl and mix together. Set aside.

Add the marinated pulled fake meat to the wok and fry it for 5-7 mins.

Meanwhile, if you’re using the cashew nuts roast them in a dry pan.

Add the sauce mix to the pulled meat and cook through for another 2-3 mins.

Serve with the cashew nuts and spring onions sprinkled over the top, with rice or noodles.

Enjoy 🤗

xx

Recipes

Frozen Grapes

Dr Nancy P

This is the perfect snack for a warm day!

It’s so easy – too easy to be called a ‘recipe’! All you need are some nice grapes – green or red – your choice.

Pop them in the freezer for a couple of hours (I just throw them in wherever I have space but obvs you could put them inside a Tupperware or plastic bag if you prefer).

Then enjoy!

Brilliant to quench thirst, and help with sugar cravings – low cal, healthy, tasty! And so easy!

🙂

Xx

Recipes, Uncategorized

Lemon veggie ‘chicken’ and ‘bacon’ rice

Dr Nancy P

This is something I used to make many years ago with ‘real’ chicken and bacon. You can obviously use the real deal if you want, but even if you’re not veggie it’s worth considering the vegetarian alternatives as they do save a lot of calories without sacrificing taste or satisfaction.

This works well with either freshly cooked or leftover rice. The lemon gives it a real freshness which is great for a warm spring/summer dinner or lunch.

It serves 4 and is approx 320 cals a portion.

You will need:

200g rice of your choice (uncooked weight)

300g Chicken alternative (I used Quorn chicken pieces)

120g Bacon alternative (I used Quorn)

1 onion, diced

A couple handfuls of frozen peas

Juice and zest of one large lemon (plus extra wedges for serving)

1/2 tsp oregano (or mixed herbs if not)

Black Pepper to taste

Start by getting the rice going – cook as usual (add to boiling water and boil until as soft as you like it). Drain and put to one side.

Use a little 1 cal oil spray in a hot pan and add the diced onion and sauté until brown.

Add the veggie chicken pieces and allow to brown.

Chop the veggie bacon into small pieces and add to the pan, allowing that to brown too.

Then add the peas – you can use as many as you like!

Cook through for a couple of minutes and then add the cooked rice and stir well.

Then add the oregano/ herbs, black pepper and lemon zest and mix.

Finally pour the lemon juice over and stir in well. Then serve, with a wedge of lemon.

Enjoy! 🙂

Xx

Recipes

Munchie buster! Cocoa-orange balls!

Dr Nancy P

These are a perfect snack if you want something chocolatey but a little more filling. You can use orange zest or natural orange flavouring – whichever (or both if you like it really orangey). You can also leave out the orange altogether and just have them plain chocolate. They are around 158 cals per ball, but it very much depends how large you make them of course! This recipe makes approx ten.

IMG_7965

You will need:

175g cashews

200g Medjool dates, pitted

20g rasins

30g cocoa powder (plus a little extra for rolling)

Zest of 1 orange or natural orange flavouring

 

Pop the cashews food processor and pulse until they’re in small pieces.

Add the rest of the ingredients to the processor and pulse until you have a sticky dough.

It’s very sticky at the moment so scoop it out into some cling film and pop in the freezer for around 20 mins.

Once it’s a little firmer, remove and roll into small balls. Roll the balls in cocoa powder and then store in the fridge in an airtight container.

Enjoy 🙂

xx

Recipes

Spicy Lentil Soup

Dr Nancy P
Soup is always a good option for a filling lunch or dinner and this one really packs a punch!
spicy-halloween-soup
You will need:
1/2 tsp each mustard & cumin seeds
1 large garlic clove, crushed
1 large onion, chopped
3 x celery stick, sliced
1 tsp each chilli powder & paprika
1/2 tsp turmeric & cayenne pepper
2 cups red lentils
2 litres of stock made with vegan stock powder
1 tin chopped tomatoes
2 tbsp tomato puree
Heat the oil on a med-high heat & add the seeds. When they start popping, add the onion, garlic & celery and reduce heat slightly.
Cook for 5-10 minutes until soft & then add all the spices and cook for a further 2-3 minutes. Add the lentils and mix well.
Add the stock, tinned tomatoes and puree and bring to the boil, then simmer for 20-30 minutes.
Blend before serving and add pepper & cayenne to taste.
Enjoy 🙂
xx