Category: Recipes I Have Tried

Ingredients

12 Ounces Uncooked macaroni
1 1/4 Cups Raw cashews
1 1/4 Cups Water
1/4 Cup Nutritional yeast
2 1/2 Tbsp Chopped pimientos
1 Tbsp Lemon juice
2 Tsp White miso
1 Tsp Onion powder
1/4 Tsp Salt
1/4-1/3 Cup Whole wheat bread crumbs

Directions

1 Preheat oven to 350 degrees.

2 Place a large pot of water on to boil. Drop in the pasta and cook until just tender, about 6 minutes, depending on the kind of pasta used. Drain and set aside in a large bowl.

3 Meanwhile, place the cashews in a food processor with half of the water. Process until fairly smooth, then add the remaining ingredients, except the bread crumbs, and process for several minutes until mixture is VERY smooth. Pour the mixture over the pasta and stir to combine. Transfer to a covered casserole dish, sprinkle the bread crumbs over the top, cover and bake for 30 minutes.

Hint: Use any of your family’s favorite tubular pasta in this recipe. The initial cooking time may have to be adjusted slightly depending on which type of pasta you choose. Cook until just tender, do not overcook because the pasta will cook again while baking.

This may be prepared ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time.

https://www.drmcdougall.com/recipes/cheezy-baked-macaroni/

Serves: 8

215 calories per serving

Ingredients

**Base**

* 1 large eggplant, sliced
* 1 large potato, sliced
* Salt

**Filling**

* 1 onion, diced
* 8 garlic cloves, minced
* 800 g mushrooms, finely chopped
* 1 cup brown lentils
* 2 × 400 g cartons passata (raw tomato sauce/paste)
* ⅓ cup tomato paste
* 2 Tbsp mixed herbs
* 1 vegetable stock cube
* Water to cover

**Topping**

* 1 cup yellow split peas
* 3 cups water
* 1 Tbsp lemon juice
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp mustard
* Salt & pepper
* 1 Tbsp nutritional yeast

Directions

1. **Roast vegetables:** Bake eggplant and potato (lightly salted) at **200°C (400°F)** for **25–30 minutes**, until tender.

2. **Make filling:** Sauté onion and garlic with a splash of water. Add mushrooms and cook until browned. Stir in lentils, passata, tomato paste, herbs, stock cube, and enough water to cover. Simmer **25–30 minutes**, until thick.

3. **Make topping:** Simmer split peas in 3 cups water until very soft. Blend with lemon juice, garlic powder, onion powder, mustard, salt, pepper, and nutritional yeast until smooth.

4. **Assemble:** Layer potato, eggplant, and filling twice. Spread split pea topping over the top.

5. **Bake:** Bake at **180°C (350°F)** for **30–40 minutes** until lightly golden. Let rest **10 minutes** before serving.

Serve with a Greek salad.

Ingredients:

🫘 2 tins chickpeas (save the aquafaba)
🧅 1 tsp onion powder
🧄 1 tsp garlic powder
🌶️ 1 tsp smoked paprika
🧂 Salt to taste

Breading:

🍞 1 cup breadcrumbs
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🌶️ 1 tsp smoked paprika
🧂 Salt to taste

Spicy Maple Sauce:

🍁 2 tbsp maple syrup
🌶️ 1 tbsp sriracha
🍅 2 tbsp tomato paste
🧅 1 tsp onion powder
🧄 1 tsp garlic powder
🌶️ 1 tsp smoked paprika
🍎 2 tbsp apple cider vinegar
💧 1/4 cup water
🌽 1 tsp cornstarch
🧂 Pinch of salt

Method:

1️⃣ Blend chickpeas with seasonings and a little aquafaba until the mixture comes together. Shape into nuggets.
2️⃣ Coat each nugget in the seasoned breadcrumbs and bake or air fry until golden and crispy.
3️⃣ Mix all sauce ingredients in a pan and heat until thickened. Serve with the nuggets and enjoy ✨

Crispy on the outside, soft in the middle, and packed with flavor — these chickpea nuggets are satisfying, protein-packed, and perfect for healthy vegan weight loss 

Ingredients:
🍄 Mushrooms
🥒 Courgette
🥕 Carrot
🥬 Cabbage
🧈 Tofu
🍚 Rice paper
🥢 Soy sauce
🍶 Rice vinegar
🧄 Garlic powder
🌶️ Sweet chili sauce
✨ Sesame seeds

Method:
1️⃣ Add the mushrooms, courgette, carrot, cabbage, and tofu to a food processor and blitz until finely chopped.
2️⃣ Transfer the mixture to a non-stick pan. Add the soy sauce and garlic powder, then cook for a few minutes until the vegetables soften.
3️⃣ Dip a sheet of rice paper into water until softened.
4️⃣ Place some of the filling in the centre and fold into a sealed parcel.
5️⃣ Sprinkle sesame seeds into a non-stick pan and cook the dumplings on top of the sesame seeds until golden and crispy on both sides.
6️⃣ Mix together the soy sauce, rice vinegar, and sweet chili sauce for a quick dipping sauce.
7️⃣ Serve the dumplings with the dipping sauce and enjoy.

Ingredients:

🍠 Pre-baked sweet potato
🥛 Soy milk
🍫 Cacao powder
🌼 Vanilla
🍁 Maple syrup
🧂 Pinch of salt
🍘 Rice cakes

Optional:

🍫 Chocolate chips

Chocolate Sauce:

🍫 Cacao powder
🍁 Maple syrup

Method:

1️⃣ Mash the sweet potato until smooth.

2️⃣ Mix in the soy milk, cacao powder, vanilla, maple syrup, and a pinch of salt until well combined.

3️⃣ Freeze the mixture overnight in your Ninja Creami container.

4️⃣ Process on the Ice Cream setting. If needed, add a splash of soy milk and respin until smooth and creamy.

5️⃣ Mix in chocolate chips if you like.

6️⃣ For the chocolate sauce, stir together the cacao powder and maple syrup until smooth.

7️⃣ Spoon the ice cream onto a rice cake, drizzle with the chocolate sauce, top with another rice cake, and enjoy as an ice cream sandwich.

Rich, creamy, and deeply chocolatey 🍫🍦

A wholesome ice cream made from sweet potato that tastes incredibly indulgent while staying weight-loss friendly 💚

Ingredients

* 1/2 cup coconut or brown sugar
* 1/2 cup low-sodium soy sauce
* 1 teaspoon garlic, minced (plus more to taste)
* 3/4 cup vegan “chicken” broth (like Better Than Bouillon No Chicken Base)
* 1 1/2 cups instant white rice, uncooked
* 1/2 cup red onion, diced
* 1 red bell pepper, chopped
* 1 (20-ounce) can pineapple tidbits in juice, juices reserved
* 6 to 8 ounces dry soy curls (about 1.5 to 2 cups dry), rehydrated and squeezed dry
* 2 cups curly kale, stemmed and finely chopped
* 4-5 strips vegan bacon, cooked and diced (may try creating your own here)
* Cilantro, chopped, for garnish (optional)
* Green onions or sugar snap peas, sliced, for extra fresh crunch (optional)

Preparations

1. Rehydrate: Soak the dry soy curls in warm vegan broth for 10 minutes. Drain, squeeze out all excess liquid using your hands or a towel, and chop into bite-sized pieces.
2. Prep Kale: Wash, stem, and finely chop 2 cups of kale.
3. Prep Toppings: Cook your vegan bacon until crisp, then dice it. Slice your raw sugar snap peas thinly on a diagonal.

Baking Steps

1. Preheat: Set your oven to 425°F (218°C) and spray an 11×7-inch baking dish with cooking spray.
2. Mix Sauce: Whisk the sugar, soy sauce, minced garlic, and 3/4 cup vegan broth together directly in a large mixing bowl.
3. Combine: Stir the uncooked instant white rice, diced onion, chopped bell pepper, pineapple tidbits (with their juice), rehydrated soy curls, and chopped kale into the sauce bowl. Ensure the kale is fully submerged and coated.
4. First Bake: Pour everything into the baking dish. Cover it tightly with lid or aluminum foil to trap the steam and bake for 50 minutes.
5. Second Bake: Remove the foil and stir the casserole well. Scatter the cooked (or bought) vegan bacon pieces across the top. Bake uncovered for another 10 minutes until the rice is perfectly tender and the top edges of the kale are lightly crisped. [4]

Serving

1. Rest: Let the casserole cool and set for 5 minutes out of the oven.
2. Garnish: Scatter the raw, sliced sugar snap peas and fresh cilantro across the top right before serving for that final, maximum fresh crunch.

My Modified Recipe!

INGREDIENTS

The Banana Bites:

* 1 large ripe banana (sliced into 12 even disks)
* 3 tablespoons PB2 powder (powdered peanut butter)
* 1.5 tablespoons water

The Low-Fat Chocolate Shell:

* 2 pieces (approx. 4g) 100% unsweetened cacao wafers
* 2 teaspoons unsweetened cocoa powder
* 1 to 2 teaspoons warm water

INSTRUCTIONS

1. Mix the Peanut Butter Filling
In a small cup, stir the 3 tablespoons of PB2 powder with 1.5 tablespoons of water. Whisk vigorously until a thick, smooth peanut butter paste forms.

2. Assemble the Sandwiches
Line a small plate or tray with parchment paper. Lay 6 of your banana slices flat on the paper. Divide the PB2 paste evenly among them, dropping a dollop right in the center of each slice. Top with the remaining 6 banana slices to create 6 mini sandwiches.

3. Freeze Until Solid
Place the tray into the freezer for at least 1 to 2 hours until the banana slices and peanut butter centers are frozen completely solid.

4. Make the Low-Fat Chocolate Shell

* Place the 2 cacao wafers into a tiny, microwave-safe bowl. Microwave for 15 to 20 seconds until melted.
* In a separate small cup, mix the 2 teaspoons of cocoa powder with 1 teaspoon of warm water until a smooth, dark, glossy paste forms.
* Pour the cocoa paste directly into the melted cacao wafers and stir quickly until uniform.

5. Drizzle and Snap
Remove the frozen banana bites from the freezer. Immediately drizzle the chocolate mixture evenly over the top of the 6 bites. Because the bananas are frozen, the chocolate glaze will solidify into a crisp, snappy shell within 30 seconds. Enjoy immediately or store in a freezer-safe container.
——————————

NUTRITION INFO:

Nutrition Per Single Bite

* Calories: 26 kcal
* Total Fat: 0.3 g
* Total Carbohydrates: 5.1 g
* Dietary Fiber: 0.7 g
* Protein: 1.0 g

Nutrition Per 3-Bite Serving

* Calories: 78 kcal
* Total Fat: 1.0 g
* Total Carbohydrates: 15.3 g
* Dietary Fiber: 2.1 g
* Protein: 2.9 g

Nutrition for the Entire Batch (6 Bites)

* Calories: 156 kcal
* Total Fat: 1.9 g
* Total Carbohydrates: 30.6 g
* Dietary Fiber: 4.2 g
* Protein: 5.8 g

——————————

This Oil-Free PB2 Chocolate (Chip) Mug Cake is a warm, cakey dessert made entirely in a mug. It uses powdered peanut butter as the base, keeping the fat content incredibly low while staying completely vegan.

Ingredients

* 3 tablespoons PB2 powder
* 1 tablespoon oat flour (or regular flour)
* 1 tablespoon cocoa powder
* 1/2 teaspoon baking powder
* 1/4 cup unsweetened plant milk (or water)
* 1 tablespoon dairy-free chocolate chips (totally optional)

Instructions

   1. Mix Dry: Whisk the PB2, oat flour, cocoa powder, and baking powder directly inside a microwave-safe mug.
   2. Add Liquid: Pour in the plant milk and stir thoroughly until a smooth cake batter forms.
   3. Fold: Gently fold in the dairy-free chocolate chips if using.
   4. Microwave: Cook on high for 50 to 60 seconds.
   5. Cool: Let it rest for 1 minute to firm up before eating.

Skipping the optional chocolate chips keeps the recipe incredibly low-fat.

Base Mug Cake (Without Chocolate Chips)

• Calories: 140 kcal
• Total Fat: 4.1 g
• Total Carbohydrates: 16.3 g
• Dietary Fiber: 4.5 g
• Protein: 11.3 g [1]

With Vegan Chocolate Chips (1 Tablespoon Added)

• Calories: 210 kcal
• Total Fat: 8.1 g
• Total Carbohydrates: 25.3 g
• Dietary Fiber: 5.0 g
• Protein: 11.8 g

(Note: Data is calculated using standard PB2 Powdered Peanut Butter and unsweetened almond milk. Using water instead of plant milk drops the base total by roughly 8 calories and 0.6 grams of fat.)

Ingredients:

🧅 Onion
🥬 Cabbage
🥕 Carrot
🥒 Courgette
🍄 Mushrooms
🫘 Chickpea flour
🧀 Nutritional yeast
🧄 Garlic powder
🖤 Black pepper
🧂 Salt
🥄 Baking soda
🥣 Water

Sauce:

🥣 Greek-style soy yogurt
🧄 Garlic powder
🧂 Salt
🍎 Apple cider vinegar
🌿 Fresh parsley

To Serve:

🍅 Cherry tomatoes
🌿 Fresh parsley

Method:

Dice the onion and cook it in a non-stick pan with a splash of water until softened.

2️⃣ Thinly slice the cabbage, dice the mushrooms, and grate the courgette and carrot. Add everything to the pan and cook until the vegetables have softened.

3️⃣ In a bowl, combine the chickpea flour, nutritional yeast, black pepper, garlic powder, salt, and baking soda. Gradually whisk in water until you have a smooth batter.

4️⃣ Fold the cooked vegetables into the batter and mix well.

5️⃣ Divide the mixture into two omelettes and cook in a non-stick pan until golden, carefully flipping to cook both sides.

6️⃣ In a small bowl, mix together the Greek-style soy yogurt, garlic powder, salt, apple cider vinegar, and chopped fresh parsley.

7️⃣ Drizzle the sauce over the omelettes, sprinkle with extra fresh parsley, and serve with cherry tomatoes on the vine.

Soft, fluffy, packed with veggies, and loaded with plant protein 🌱✨

A hearty, satisfying breakfast that proves you don’t need eggs to make an incredible omelette 💚