Category: Recipes I Have Tried

🔥 Vegan, Oil Free & Maximum Weight Loss!!

Ingredients:

🍝 Spaghetti
🥒 Courgette
🍆 Aubergine
🥕 Carrots
🧅 Onion
🍅 Cherry tomatoes
🍅 Oil-free tomato paste
🧄 Garlic powder
🧂 Salt
🌿 Fresh basil
🥬 Lettuce (optional, for serving)

Method:

1️⃣ Dice or grate the courgette, aubergine, and carrots.

2️⃣ Cook the onion in a non-stick pan with a splash of water until softened.

3️⃣ Add the courgette, aubergine, and carrots, then cook until tender.

4️⃣ Stir in the oil-free tomato paste and let everything simmer until the vegetables are soft and full of flavour.

* TO ADD PROTEIN & THICKEN SAUCE INTO A RAGU TEXTURE ADD A RINSED SCOOP OF EITHER QUINOA or LENTILS or BOTH

5️⃣ Add the cherry tomatoes. Leave them whole or cut them in half, then cook until they begin to soften and burst.

6️⃣ Season with garlic powder, salt, and fresh basil.

7️⃣ Meanwhile, cook the spaghetti according to the package instructions.

8️⃣ Add the cooked spaghetti to the sauce and toss until everything is well coated.

9️⃣ For extra volume, serve over a bed of fresh lettuce.

A huge bowl of comforting pasta packed with veggies and bursting with flavour 🍝💚

Chickpeas are simply fantastic. Healthy carbohydrates, good fiber, and tons of protein. But that’s not all. You can make so many things with them. Hummus, salads, curries, snacks, omelets, waffles, and even cakes or chocolates. You can either buy them ready-made in a jar. Or you can cook them yourself, saving money, producing less waste, and making them taste better.

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How it works ##
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Cooked chickpeas (750g)
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250g dried chickpeas
1 teaspoon salt
Tap water

Optional: baking soda
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First, soak the dried chickpeas. Simply place them in a container with plenty of water (about 1 liter for 250g) and let them stand. For at least 12 hours. This makes them more digestible, easier to digest, and also eliminates harmful substances and toxins like phasin. I recommend soaking for 24 hours, as this reduces the cooking time.

Discard the soaking water and rinse the chickpeas. Now place them in a pot with fresh water and salt. The chickpeas should be well covered. Bring to a boil and then simmer. The chickpeas should be done after about 30 minutes. If you prefer them softer, you should wait a little longer. Foam may form during the cooking process. It’s best to skim this off once or twice to prevent boilover.

Let the cooked chickpeas cool and then refrigerate them. They’ll keep fresh there for about 4-5 days.

Optionally, you can add 1 teaspoon of baking soda per liter of cooking water. This softens the cell structure of the shell. This is great when blending chickpeas for hummus, for example, as it makes the dip creamier. If you’re interested in this, boil the chickpeas for 40-45 minutes and then let them cool in the cooking water.
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Ingredients
3/4 cup oat flour
4 tbsp maple syrup or agave
1 medium baked sweet potato (200g)
1/4 cup cocoa powder
1/4 cup plant milk
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
3 tbsp vegan chocolate chips

DAY 1:

Bake your sweet potato in airfryer on 400 for 25 minutes & cool overnight

DAY 2:

Preheat over @ 400°

Mash sweet potato & add plant milk, maple syrup, vanilla

Add cocoa powder, salt, baking soda

Add oat flour

Line 9×5 loaf pan w/ parchment paper

Evenly spread mixture in pan

Top w/ optional chocolate chips

Bake 22 minutes @ 400°

Remove & cool 30 minutes

Cut into 10 pieces

Enjoy!

Ingredients:

🥔 Potatoes
🧂 Salt
🌶️ Smoked paprika (optional)
🖤 Black pepper (optional)
🧄 Garlic powder (optional)
🍋 Lemon juice (optional)

Method:

1️⃣ Slice the potatoes into fries.

2️⃣ Season with salt and any spices you like, such as smoked paprika, black pepper, garlic powder, or a squeeze of lemon juice.

3️⃣ Arrange the fries in a single layer on a baking tray.

4️⃣ Bake using the oven grill setting until golden and crispy, flipping halfway through if needed.

5️⃣ Serve with plenty of non-starchy vegetables for a filling, high-volume meal.

Golden, crispy, and completely oil-free 🍟✨

Proof that you don’t need deep frying to enjoy delicious fries while losing weight.

Low-SOS Vegan Tomato Soup (1 cup)

Ingredients

2½ tablespoons pure tomato powder

1 cup hot water

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon dried basil

Pinch of dried oregano

Pinch of black pepper

1 teaspoon nutritional yeast (optional)

¼–½ teaspoon lemon juice (optional)

¼ teaspoon coconut sugar (optional)

Splash of apple cider vinegar (optional)

For a creamy version (optional)

2 tablespoons plant milk

Directions

Whisk the tomato powder into the hot water until smooth.

Stir in the seasonings.

Steep for 5–8 minutes.

Blend in the optional plant milk.

Finish with the lemon juice and serve.

This yields about 1 cup of rich, concentrated tomato soup with no added salt or oil.

Ingredients:

4 large apples (any variety) cut into chunks

Caramel sauce: cook on low for 10mins
8 medjool dates
2/3 cup chickpeas
1 cup water
Juice of half a lemon
1 tsp cinnamon

Combine Carmel sauce & apple chunks

Crust: bake for 10mins
2 cup oats
1 cup chickpeas
4 medjool dates
1 tsp cinnamon
Pinch of salt

Bake the whole thing for 30 minutes at 350°F

Crumble:
1 cup oats
1 tsp cinnamon
Juice of half a lemon
3 medjool dates
2/3 cup chickpeas

INSTRUCTION

Preheat oven to 180 Celsius (350°F)!

Press crust dough into pie pan, prick bottom w/ fork.

Bake crust 10 minutes @ 350°F

Add apples w/ carmel sauce to crust.

Sprinkle crumbles on top.

Bake entire pie 30 minutes @ 350°F

Ingredients

* 6 cups water
* 2 vegetable bouillon cubes (or 2 tablespoons bouillon powder)
* 1 cup dry lentils (rinsed and drained)
* 1 medium yellow onion (chopped)
* 2 medium carrots (sliced)
* 2 cups cauliflower florets
* 1 medium zucchini (diced)
* 1 medium Yukon gold potato (diced)
* 1 tablespoon curry powder
* 1 teaspoon ground turmeric
* Salt and black pepper to taste

Instructions

* Combine water, vegetable bouillon, rinsed lentils, onion, carrots, cauliflower, zucchini, potato, curry powder, and turmeric in a large pot.
* Cover the pot with a lid and bring the mixture to a boil over high heat.
* Reduce the heat to low and let it simmer for 20 to 25 minutes, or until the lentils and vegetables are tender.
* Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy.

Ingredients

Salad Rolls
2-3 cups lettuce, chopped
2 carrots, shredded
1/2 cucumber, thinly sliced
1/2 cup fresh mint, thai basil or cilantro
1 block tofu, pressed/drained & cut into 8 slices
4 sheets of rice paper

Sauce
2 tbsp soy sauce
1/2 lime, juiced
1 garlic clove, minced
2 tbsp maple syrup
1 tbsp peanuts*, finely chopped
1 tbsp rice vinegar

Instructions

1. Set out all of your wrap ingredients and run a sheet of rice paper under warm water getting both sides wet.

2..Place it on a cutting board and fill with lettuce, herbs, carrot, cucumber and tofu.

Note: Let them sit no longer than  30 seconds before wrapping to avoid rips & tears.

3. Wrap one side over the veggies, then tuck in the sides and roll. Then cut in half.

Nutrient Value Per Serving:
Calories 395 calories
Protein 19.0 g (19.2%)
Carbs 56.6 g (57.4%)
Fat 11.1 g (25.3%)

Ingredients:

🥒 Courgette
🧅 Onion
🥕 Carrot
🫘 Chickpea flour
🥄 Baking powder
🥬 Lettuce
🥒 Cucumber
🍅 Tomatoes
🧈 Smoked tofu
🥣 Greek-style soy yogurt
🌿 Cumin
✨ Turmeric
🧄 Garlic powder

Method:

1️⃣ Grate the courgette and carrot, then thinly slice the onion. Add everything to a bowl.

2️⃣ Mix in the chickpea flour and baking powder until a thick batter forms.

3️⃣ Spread the mixture into a large circle in a non-stick pan and cook until golden on both sides to make your wrap base.

4️⃣ Tear the smoked tofu into chunky, meaty pieces.

5️⃣ Mix the Greek-style soy yogurt with the cumin, turmeric, and garlic powder. Coat the tofu in the mixture.

6️⃣ Air fry the tofu until golden and crispy

7️⃣ Mix another batch of the yogurt sauce using the same ingredients.

8️⃣ Fill the wrap with lettuce, tomatoes, cucumber, crispy tofu, and the yogurt sauce.

9️⃣ Roll up, slice in half, and enjoy.

A crispy onion bhaji-inspired wrap packed with protein, fresh veggies, and flavour ✨

The perfect healthy comfort food that’s filling, satisfying, and great for weight loss.

Ingredients
 
1 batch Soy Curl Chicken (or 1.5 pounds Vegan Chicken of choice)
Corn Tortillas
Chopped Onion
Chopped Cilantro
3 – 4 Pineapple Slices
Al Pastor Marinade
5 Dried Guajillo Peppers
6 cloves Garlic
3 Tbsp Chipotles in Adobo (diced)
2 Tbsp Achiote
1/2 cup Pineapple Juice
2 tsp Cumin
2 tsp Oregano (Mexican Oregano if possible)
1/2 tsp Ground Cinnamon
1/4 cup Vinegar
Pepper Water (as needed)

Instructions

1. Prepare the Soy Curls as per this RECIPE.

Al Pastor Marinade
1. Cut off the stems of the Guajillo peppers. Shake out the seeds, you can also cut them in half along their seams and split them open to get the seeds out as well.
2. Cover the peppers in boiling water for 10 – 15 minutes to soften them. While they soak, add the rest of the ingredients (except the pepper water) to a blender.
3. Once peppers are softened, add them to the blender as well and blend until smooth. You can add a few tablespoons of the pepper water if it’s looking too thick (I usually add 3 – 4 Tbsp worth)
4. When Al Pastor marinade is blended, you can either marinade the soy curls in it for later use, or simply pour over them after you’ve already browned them. I personally l think it’s better to pour over after browning the soy curls.

Al Pastor Tacos
1. In a pan over medium heat with a little cooking oil, grill the pineapple slices on both sides until golden brown. Remove from the pan and slice into bite size pieces.
2. Warm the tortillas how you like (I typically will just cook them directly on a stovetop burner until slightly charred on the edges).
3. Fill the tortillas with the Vegan Al Pastor, top with the pineapple, onions and cilantro. Add any salsa you like and dig in!

Notes
tips for cooking soy curls
Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

https://theeburgerdude.com/wprm_print/vegan-tacos-al-pastor