Category: Recipes I Have Tried

🍠 CHOCOLATE SWEET POTATO BOAT

Ingredients:

🍠 Baked sweet potato
🥣 Soy yogurt
🍁 Maple syrup
🌼 Vanilla
🧂 Pinch of salt
🍫 Melted vegan chocolate

Method:

1️⃣ Slice off the top of the baked sweet potato and carefully trim a small strip from one side so it sits flat.
2️⃣ Scoop out most of the sweet potato flesh, leaving enough around the edges to create a sturdy “boat”.
3️⃣ Add the scooped sweet potato, soy yogurt, maple syrup, vanilla, and a pinch of salt to a blender. Blend until smooth and creamy.
4️⃣ Spoon the mixture back into the sweet potato boat and smooth out the top.
5️⃣ Pour over the melted vegan chocolate and chill until the chocolate sets ✨

Creamy, rich, and surprisingly indulgent, this sweet potato boat is like a chocolate-covered cheesecake made from wholesome ingredients. The silky filling paired with the chocolate shell creates the perfect satisfying dessert 💚🍫🍠

🔗If you want to eat sweet treats and still lose weight check out LINK in my BIO

@broccoli_mum

Ingredients:

🌱 2 bags bean sprouts
🍄 Mushrooms
🥕 Carrots
🥬 Cabbage
🧊 Smoked tofu
🥢 Soy sauce
🧄 Garlic powder
🧄 Fresh garlic
🍎 Rice vinegar or apple cider vinegar
🍯 Tiny bit of brown sugar
🫒 Tiny bit of sesame oil
🍜 1/4 pack rice noodles
⚪ Sesame seeds
🌿 Sprinkle of coriander

Method:

1️⃣ Soak the bean sprouts in boiling water while preparing the rest of the ingredients.
2️⃣ Slice the mushrooms, carrots, and cabbage. Add them to a hot pan with smoked tofu and fresh garlic. Sprinkle with garlic powder and cook until softened and slightly golden.
3️⃣ Add soy sauce, vinegar, brown sugar, and a tiny bit of sesame oil. Mix well.
4️⃣ Add the soaked bean sprouts and cooked rice noodles to the pan and toss everything together until hot and coated in the sauce ✨
5️⃣ Top with sesame seeds and fresh coriander before serving 👌

Savory, smoky, slightly sweet, and packed with texture — this giant noodle bowl is super satisfying while still being high-volume and weight-loss friendly. A cozy takeout-style meal loaded with veggies and flavor 💚

If you want weight loss that feels easy and sustainable, my eBooks will help you do exactly that 🙌

🔗 Click Link in BIO for 100+ high-volume meals that helped me lose 66 lbs ❤️

@broccoli_mum

Vegan • Oil Free • Maximum Weight Loss!!

Ingredients:

🫘 2 tins chickpeas
🫛 1 cup peas
🌽 1 cup sweetcorn
🌾 1 cup oats
🌶️ 1 tbsp smoked paprika
🌿 1 tbsp thyme
🧂 Salt to taste
🥦 1 broccoli
🥒 1 courgette
🥕 2 carrots
🧅 1 onion
🧄 4 cloves garlic


Extras:

🥬 Iceberg lettuce
🍅 Easy marinara sauce
🌶️ Jalapeños
🧀 Low fat vegan cheese sauce (recipe in my NEW cookbook)

Method:

1️⃣ Add chickpeas, peas, sweetcorn, oats, smoked paprika, thyme, and salt to a food processor and blitz until combined. Roll into meatballs.
2️⃣ Chop broccoli, courgette, carrots, onion, and garlic. Cook until soft and tender.
3️⃣ Bake or air fry the meatballs until golden and slightly crispy on the outside.
4️⃣ Assemble your sub with lettuce, marinara sauce, veggies, jalapeños, meatballs, and low fat vegan cheese sauce ✨

Description:

Loaded, hearty, and packed with flavor — this chickpea meatball sub is the ultimate high-volume comfort food meal. Huge portions, tons of veggies, and seriously satisfying while staying weight-loss friendly 💚
@broccoli_mum

STOVETOP (uses least fuel)

**Brown Rice in an Enameled Dutch Oven (Stovetop)**

1. Rinse **1 cup brown rice**.
2. Add rice, **2¼ cups water**, and **½ tsp salt** (optional) to the pot.
3. Bring to a boil over medium-high heat.
4. Cover and reduce to **low heat**.
5. Simmer **40–45 minutes**.
6. Turn off heat and let rest, covered, **10 minutes**.
7. Fluff with a fork and serve.

OVEN

**Brown Rice in an Enameled Dutch Oven (Oven)**

1. Preheat oven to **375°F (190°C)**.
2. Add **1 cup rinsed brown rice**, **2¼ cups boiling water**, and **½ tsp salt** (optional) to the pot.
3. Cover tightly with the lid.
4. Bake **60 minutes**.
5. Let rest, covered, **10 minutes**.
6. Fluff with a fork and serve.

To make this video recipe noticeably thicker, you can reduce the liquid, increase the lentil-to-liquid ratio, and use a brief simmer after cooking. Here’s a revised version, a tiny bit different than video:

Thick & Hearty Red Lentil Sauce (Instant Pot methos, followed by STOVETOP option at bottom!)

INGREDIENTS

* 1 pound red lentils
* **6 cups water** (reduced from 8 cups)
* 29 ounces tomatoes (1 can, fire-roasted and salt-free preferred)
* 6 ounces tomato paste, salt-free
* 10 ounces onion, chopped (about 1 large onion)
* 1 pound red bell pepper, pureed
* 3 ounces pitted dates (about 12 Deglet Noor dates)
* 8 cloves garlic
* 4 tablespoons apple cider vinegar
* 1½ tablespoons parsley flakes
* 1½ tablespoons oregano
* 1½ tablespoons chili powder
* 2 teaspoons smoked paprika
* ½ teaspoon chipotle powder, or more to taste
* ½ teaspoon crushed red pepper flakes, or more to taste

INSTRUCTIONS (Instant Pot)

1. Blend the dates, garlic, tomatoes, and red bell peppers until completely smooth.
2. Add the blended mixture and all remaining ingredients to the Instant Pot. Stir well.
3. Cook on **Manual/Pressure Cook (High)** for **10 minutes**.
4. Allow a **10–15 minute natural pressure release**, then release any remaining pressure.
5. Stir vigorously. The lentils will continue to break down and thicken as they sit.
6. For an even thicker consistency, turn on **Sauté** and cook uncovered for **5–10 minutes**, stirring frequently.

**Optional for extra thickness:** Increase tomato paste to **8 ounces** or add an additional **½ cup red lentils**.

—

STOVETOP OPTION

1. Blend the dates, garlic, tomatoes, and red bell peppers until smooth.
2. Add the blended mixture and all remaining ingredients to a large soup pot or Dutch oven.
3. Bring to a gentle boil over medium-high heat.
4. Reduce heat to low and simmer uncovered, stirring occasionally, for **35–45 minutes**, or until the lentils have completely broken down and the sauce reaches your desired thickness.
5. If the mixture becomes too thick during cooking, add water ¼ cup at a time as needed.
6. For a smoother texture, use an immersion blender for a few seconds after cooking.
7. Let stand for 10 minutes before serving; it will continue to thicken as it cools slightly.

**For an especially thick, pasta-sauce consistency:** Simmer an additional 10–15 minutes uncovered after the lentils are fully cooked.

Ingredients
2 boxes Plant Strong Bold Lentil Chili (or MAKE YOUR OWN RECIPE!)
8 oz white mushrooms, sliced (optional)
¼–½ cup BBQ sauce
1 cup chopped kale
4 burger buns

Directions
Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until softened and lightly browned.
Add the Spiced Lentil Chili and BBQ sauce to the skillet. Stir well to combine.

Reduce heat to medium and simmer for 2 minutes, stirring occasionally, until the mixture is heated through.
Spoon the lentil mixture onto burger buns.
Top with chopped kale and serve immediately.

https://www.kathysvegankitchen.com/wprm_print/the-best-oil-free-italian-dressing

Ingredients
½ cup white vinegar
½ cup red wine vinegar
1 Tablespoon maple syrup
1 lemon juiced
2 Tablespoons stone-ground mustard
½ cup water
2 Tablespoons Italian seasoning
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ green pepper minced
½ red onion minced
3 cloves garlic minced

Instructions
Mince the garlic, red onion, and green pepper.
Chop the parsley and basil.
Add all the ingredients in a bowl or measuring cup and whisk together.
Cover and place in the refrigerator for an hour before servings, so the flavors enhance.
Serve on your favorite salad, or pasta, marinate veggies for grilling, or use a sandwich dressing.
This dressing will be fresh in the refrigerator for up to 5 days.

Notes
Using fresh herbs gives the dressing a more full-bodied flavor.
Fresh lemon juice is also preferred compared to bottled juice.
Combining the two different kinds of vinegar is essential to reaching the depth of flavor.
Serve this dressing in a pasta salad, Italian chopped salad, Panzanella salad, or Italian farro salad.
Try this dressing to marinate vegetables for the grill or vegetable kabobs.
Do not blend the dressing; it should be chunky for the best flavors.

Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 61mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 1mg

https://www.kathysvegankitchen.com/wprm_print/quick-and-easy-lemon-basil-dressing

Ingredients
½ cup packed fresh basil
¼ cup water
¼ cup white vinegar
1 ½ lemons juiced and zested
¼ cup raw blanched slivered almonds
1 clove garlic
1 Tablespoon Maple syrup

Instructions
Place all ingredients in a high-speed blender.
Blend on high until smooth.
Place the dressing in the refrigerator until ready to serve.

Notes
First, fresh basil is necessary to make this refreshing lemon basil dressing. In Arizona, basil thrives in my garden in 100-degree temperatures.
All my herbs grow at an increasing rate all year round compared to my indoor and outdoor gardens when we lived in Michigan.
Another suggestion is to use fresh lemon juice and garlic. Even though it would take a discerning palate to tell the difference between bottled and fresh lemon juice, most bottled juices contain preservatives.
Another bonus to fresh lemon is the lemon zest. Since I used lemon zest for this lemon basil dressing, buy organic lemons or scrub them before zesting.
Additionally,  you will need a quality high-speed blender. For instance, I use a Nutri-bullet, which is inexpensive, I’ve owned it for years.
Despite popular belief, you do not need a blender similar to a car payment. Quality, for example, doesn’t always come with the highest price tag.

Nutrition
Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 3g