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Recipe: Bocconcini and Pesto Pizza 2007-10-14 19:20:33
Saturday lunch with time on my hands and not wanting just a simple sandwich, I had a sudden craving for pizza - not an extremely heavy or greasy one, but a hand-made, thin-crust pizza.
This recipe is not only easy to make, but almost mess-free, for those that don’t like doing the cleaning up. The dough can be mixed in a 1 litre plastic jug and stirred with a wooden spoon, to ensure no flour all over your benchtop!
Serve this pizza with a little salad and you have a delicious lunch or tea on your hands!
Other delicious alternatives:
Add some parmesan cheese to the top and some mozzarella for a three cheeses pizza, or grab some marinated olives, mushrooms and artichokes for another gourmet alternative.
Ingredients:
1 cup self-raising flour
1.5 tbs butter or margarine
pinch salt
100 mls milk
3 tbs diced tomatoes can
1 tbs concentrated tomato paste
1 tsp garlic minced
1 tsp italian herbs, dried
2 tbs pesto
5 balls of bocconcini cheese - what is bocconcini? wikipedia
Instruction Read more:Pesto
, Pizza
Recipe: Vegetarian Chickpea Biryani 2007-10-23 16:37:55
Rice. It’s so versatile, you can make so many dishes out of it, risottos, fried rice, curries and much more!
This one here is a personal favourite. I always have biryani when it’s on the menu at Indian or Sri Lankan restaurants.
The Indian version of biryani usually has left-overs from the last few days of food including vegetables and meat with a blend of spices. This version is of course, vegetarian using some leftover chickpeas and onion I had in the fridge. More information of biryani can be found here.
Ingredients:
1 serve basmati rice cooked
1/2 tsp chilli (to your heat)
4-5 saffron strings
2 cloves garlic, sliced thinly
1 tsp ginger mince
1/4 tsp tumeric
2 cardamon pods, smashed
2 bay leaves
1 cinnamon stick
salt
0.25 red onion finely sliced
30 grams raisins/sultanas
5 cashews crushed
1/2 tsp coriander
1 tsp butter
1/4 cup water
(optional) another teaspoon of butter
Instructions:
Place all the spices except the saffron and tumeric, mixing in the butter and Read more:Vegetarian
Recipe: No pasta lasagne with Artichoke Salad 2007-10-22 18:08:09
Inspired by a recipe from the Food Channel, the following meal has absolutely no pasta in it! The meal is low in carbohydrates by only using vegetables and ricotta cheese with some spices. I’ve also been able to cook without oil by roasting the vegetables on a non-stick pan. This allows for a low calorie meal but also brings out the flavours of the vegetables. For a non-browned effect, place some olive oil on whilst cooking and rock salt.
The side dish is roasted artichokes cooked dry, so it’s a little dark but full only of it’s own flavour, leaving a deep and nutty taste in your mouth. I’ve reduced the amount of fat and calories by not including an olive oil dressing, but it would be great with a little red wine vinegar and a good olive oil drizzled on top.
Ingredients:
Lasagne
100 grams ricotta cheese
1 tsp chilli paste
1/2 cup mushrooms sliced thinly
100 grams sweet potato sliced thinly
2 medium capsicums - one red and one green
oregano flakes
garlic f Read more:Salad
What’s On The Menu: Week Starting 22/10/2007 2007-10-21 18:10:14
The last few days I’ve been a little unwell - down with a migraine that took me out the whole weekend. Therefore there was no cooking and very little of anything.
I did however decide that I’m back on the diet, and, back into cooking healthy vegetarian meals with calorie controlled foods. This does not mean I will be skimping out on ingredients or having tasteless meals, it will be the opposite.
The no pasta lasagne is on the agenda this week and also some healthy noodles. I’ll also be making a vegetarian biryani meal with chickpeas. All of these will be high in flavour but low in fat and calories!
Not only have the meals been planned out, but the exercise has been too! I’m going to have a think about how I’m going to track my progress online…whether I start up a seperate blog to ensure I don’t mix this blog up too much or keep it on here.
Quick links for recipes will be posted here as they come:
No pasta lasagne
Noodle dish with veget
What’s On The Menu: Week Starting 29/10/2007 2007-10-27 20:24:11
The first week of eating well and exercising has been pretty good apart from last night. I headed out with a mate to World Restaurant Bar in Southbank, Melbourne for dinner.
I’ve been there a few times and every time had a nice meal! Last night was no exception trying the Gnocchi Gratin which was semolina gnocchi with a pumpkin sauce topped with blue cheese. The meal was cooked in it’s own ramekin dish in the oven and was simply delicious! My only fault with it, being that the meal came out too hot and I ended up burning my gum from it! A scoop of gelati down the road helped sooth it though!
Moving on to this week’s recipes, you will see three recipes that are for different times of the day. By trying to eat to a limited calorie diet, I also need to ensure I get my variety of foods for a balanced diet. This does not mean I miss out! As you can see from the recipes below, it’s in fact the opposite with spicy snacks, hearty breakfasts, and indulging c
Recipe: Spicy Barbecue Noodles with Vegetarian Schnitzel 2007-10-25 17:45:24
Want something a little different and quick but low in calories? This one’s the dinner to try. This serve for one is a delicious dish, no one will even know it’s healthy!
Ingredients:
1 serve thin noodles eg. vermicelli or thin egg noodles, boiled seperately and cooled in water
1 tbs barbecue sauce
1 tbs soy sauce
1 tsp sesame oil
2 cloves garlic, chopped finely
1 spring onions, chopped finely
1 tsp chilli, chopped finely
1/2 carrot grated
0.25 wombok, cut roughly
1 vegetarian Schnitzel, defrosted (I use the Sanitarium version)
1/2 cup mushrooms, sliced thin
1/2 red capsicum, sliced thin
white pepper
salt
1 tsp mushroom seasoning
100 ml water
Instructions:
Place the garlic, spring onions and a pinch of salt into the pan, placing in the cabbage and capsicum, warming through.
Once warmed through, place in the water on low till the vegetables have softened.
Add the chilli, soy sauce, barbecue sauce and sesame oil, simmering until the ingredients have mixed.
Drop in the c Read more:Spicy
, Barbecue
, Vegetarian
Recipe: Mushroom & Chives Cream Cheese Pasta 2007-10-30 16:59:08
The first mention of cream in pasta makes me think firstly of how fattening the meal is and how rich it is. However, using an extra light cream cheese, you can make a creamy pasta with out the extra fat or calories that you would usually get with cream.
Ingredients:
1 serve pasta, boiled and cooled in water
pinch salt
pinch pepper
1 tsp vegetarian stock powder
1 tsp nutmeg ground
1 tsp onion powder ground
40 mls dry white wine
1 tbs fresh chives chopped finely
1 tbs nutritional yeast
2 pieces vegetarian bacon, chopped finely
1 cup mushrooms,chopped finely
200 mls pasta
2 tbs cream cheese
Instructions:
Place the bacon in a pan and dry fry until a little brown.
Drop the mushrooms into the pan and pour the water and stock in.
Season the pan with and add the nutmeg, onion powder and most of the chives, keeping some for the garnish.
Pour the wine in and simmer for five minutes or until the mushrooms have softened.
Add the pasta and mix through the cream cheese, until the cream cheese h Read more:Mushroom
, Cream
, Cheese
, Pasta
Health Focus: Burn calories whilst shopping with a trolley 2007-10-30 00:36:44 Apparently, Tescos in the UK are introducing a smart fitness trolley that is heavier than normal and provide levels of difficulty to those improving.
The article entitled, “Trim Trolley Takes Off The Weight While You Grocery Shop” advises that the trolley will be able to monitor your pulse, allowing you to see how many calories you are burning.
Whether monitoring your calories whilst shopping will sway your purchase to healthier options is another question though.
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, Focus
Recipe: Huevos a la flamenca (baked eggs) - Vegetarian style 2007-10-28 17:41:14
What’s better than waking up in the morning with the smell of eggs and tomato - Spanish style?
This recipe is so quick and easy, that even the tomato sauce can be made the night before and heated up in the morning, allowing you to just crack the egg - which is exactly what I did!
The most difficult thing of the whole recipe is how to eat it - out of the ramekin or spooned on top of your toasty bread!
Ingredients:
1 egg
125 grams of diced tomatoes canned
1 clove garlic, sliced thin
1 tsp chilli or to taste
spring onion, sliced thin
pinch parsley chopped finely
salt
pepper
(optional) 1 sanitarium vegetarian hot dog or vegetarian salami
25 grams capers
2 tbs red wine vinegar
2 buttons mushrooms
Instructions:
Preheat the oven to 180 degrees celsius or 356 degrees farenheit.
Place all the ingredients minus the egg in a small frying pan and simmer on low till mushrooms have softened and the sauce has thickened up.
Pour the warm ingredients in a clean ramekin.
Crack an egg on the to Read more:Vegetarian
Health Focus: Avoid portion distortion using a simple plate. 2007-11-05 18:58:29
Are you guilty of Portion Distortion? Fitsugar.com posted an article about a plate that was designed to assist those with diabetics or dieters to assist with portion sizes.
The plastic plate has various holes and sizes with scaled measurements to assist in making sure that you eat the right amount and don’t go overboard.
It’s something that I’d personally be interested in buying shortly to assist in my weight loss, as I’m the first to put my hand up and say that I can overdo portion sizes.
Currently, I’m using a small scale to weigh ingredients, but this little handy plate could be ideal for doing multiple ingredients at the one time and also for measuring quickly in the kitchen instead of pouring in and taking back your ingredients.
A direct link to the site can be found here.
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, Focus
, Avoid
Recipe: Baked Barbecue & Lime Tofu Rice 2007-11-04 16:11:03
This baked dish is very simple to prepare, it’s only a matter of pouring a few ingredients together if you have your rice cooked! If you have time, marinate the tofu for a minimum of half an hour before baking.
Ingredients:
75 grams firm tofu
1 tbs barbecue sauce
1/2 tsp cumin powder
1/2 tsp chilli minced or sambal oelek
1/2 tsp garlic
1/4 tsp garlic
1-2 tbs lime juice
2 tbs water
salt and pepper
1 serve brown rice
Instructions:
Preheat oven to 180 degrees celsius.
Mix the spices and liquids together.
Cut the tofu into small square pieces and marinade in sauce for at least 20 minutes.
Pour the rice into a medium sized dish.
Do the same with the marinated tofu and sauce into the same dish, mixing gently into the rice.
Bake for 20 minutes before stirring and placing in the oven for another 10 minutes before serving.
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, Barbecue
What’s On The Menu: Week Starting 05/11/2007 2007-11-03 23:52:49
My diet this week has been going well. Fitness has been a struggle, but I’ve kept to it and also including summer hockey to the list of endless exercise. I did however, start cramping up and got some Mineral Salt tablets to ease this, because sports drinks have calories! Therefore, I don’t want them. Mineral Salts do the same thing but have no calories!
Moving on to this week’s recipes, the salsa pasta was something I’ve been craving for a little while. I decided to go a little further and make some delicious guacamole and nacho cheese! All of this without going overboard with the calories! I suggest eating it on a hot summer night or warming it up with some chilli eating it near a fireplace!
The last recipe is part of an accompaniement from braised tofu with Shitake mushrooms sauce. This recipe will be posted next week however, but as an enticement I’ve written up the cabbage and broccolini dishes! Onto this week’s meals…
Quick link
Recipe: Roast Chickpea Nuts 2007-11-01 17:09:26
Want to feel like your being wicked when you’re eating a snack, but not wanting the extra calories that peanuts have? These roast chickpea nuts are just the thing! There’s no oil used to roast these, only dry roasting in the oven with spices! Delicious served warm or cold!
Ingredients:
1 can chickpeas, drained
pinch sea salt
cracked pepper
cummin seeds
1 tsp smoked paprika
1 tsp ground coriander
1/4 tsp fennel
1/4 tsp cinnamon
Instructions:
Preheat oven to 180 degrees celsius.
Mix the spices together and place in a bag.
Pour in the chickpeas and shake until the spices have mixed through.
Pour the chickpea mixture onto a tray and place in the oven.
Cook for 45 minutes or until the chickpeas have browned and dried. Ensure that you stir the chickpeas around a few times, otherwise they will stick to the pan!
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Recipe: Cabbage & Broccolini with Soy Sauce 2007-11-08 16:34:05
The following recipe was an accompaniement to Braised Tofu with Shitake Mushrooms which will be posted next week.
This one’s quite simple and inspired by Kylie Kwong’s Simple Chinese Cooking where she cooks her vegetables with Oyster Sauce and other ingredients. I’ve simplified this further and reduced the ingredients cutting out a few to allow this to be vegetarian.
Cooking time is about five minutes in a wok!
Serves:
One
Ingredients:
6 broccolinis
1/2 cup cabbage chopped roughly
1 tsp soy sauce
1/4 tsp garlic mince
1/4 tsp ginger mince
1/2 tsp sesame oil
salt
white pepper
Instructions:
Place the cabbage and broccolini in the wok and slowly place the ingredients in individually mixing.
Once the broccolini has gone bright green and the cabbage has softened, use some tongs to place on your plate.
Pour the sauce onto the plate and season with salt and white pepper.
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Recipe: Salsa Pasta with Guacamole & Nacho Cheese 2007-11-06 15:46:12
Who wants Mexican? Ever thought of having it with pasta?
I must say it wasn’t something I’d thought of before last week. I was craving some avocado and salsa with pasta, so I thought, why not go one step further and have nacho cheese?
Although the guacamole and nacho cheese are hand-made recipes, there’s so many good salsas (including an organic one from Aldi) out that I didn’t bother making some. Maybe another time!
This was an extremely satisfying meal and fixed my mexican craving. It could easily be served either warm or cold, depending on what you fancy!
Serves:
Dinner for one
Ingredients:
1 serve of pasta cooked and cooled under cold water
4 tbs salsa (I used an organic salsa from Aldi)
Guacamole
60 grams avocado
2 tbs lemon juice
1/2 tsp cumin seeds
1/2 tsp chilli
1/4 tsp garlic mince
salt and pepper
NachoCheese
2 tbs nutritional yeast
1/4 tsp chilli
1 tsp lemon juice
salt and pepper
1/4 tsp onion powder
1/4 tsp garlic
1/4 tsp smoked paprika
Read more:Pasta
Health Focus: Kids Choose at McDonalds 2007-11-14 17:54:42 There’s a new ad on Australian TV, where a daughter and her mother behind, goes up to the counter to order a Happy Meal. The cashier asks the child whether she wants the apple snack bag or the fries. Which option would most kids choose?
Although McDonalds
, want to look like they are bringing in these healthy options, we all know that “having a choice” will always mean the unhealthy option will always be chosen.
How many kids do you know would choose an apple over fries?
Image with info on Happy Meal Choice.
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, Focus
Recipe: Refried Bean & Quinoa Loaf 2007-11-13 16:28:55
This one’s another simple recipe that involves only a few ingredients, but tastes great! This can either be used as a main meal or inside a sandwich as a burger with some tomato sauce, which I must confess I’m addicted to! Try this with some salad and tomato, but heat the loaf up before placing in your sandwich.
Serves:
Eight large slices
Ingredients:
1 cup quinoa uncooked
3/4 can refried beans
1/2 cup self raising flour
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 onion
2 tsp garlic mince
salt
white pepper
Instructions:
Preheat oven to 180 degrees celsius/ 356 degrees fahrenheit
Boil the quinoa in two cups water and place off heat when the water has evaporated.
Mix in all other ingredients and pour into a baking tray. I’ve used a large width, but you can use a smaller width to allow for height to your loaf.
Cook in oven for an hour or as required to allow for a springy top. Time could vary with oven heat.
Extend This Post Re
Health Focus: Are you failing to plan? 2007-11-12 16:48:09 The following article from eDiets entitled “25 Biggest Weight-Loss Mistakes” got me thinking about how I succeeded in losing 42 kilos plus last time on my diet and fitness kick and how I’m going to do it again.
To succeed in weight loss, the article (written by Julia Havey), mentions that the worse thing is “not having a plan.”
Not having a plan. Leaving your actions up to chance in life is never a good idea. “We never plan to fail, we fail to plan.” Get a plan and stick with it, but make sure each step is realistic and change is gradual!
I totally agree, the only time that you can succeed in weight loss and in improving your fitness, is by having a plan of what you are going to eat and what exercise you are going to daily. Once you have that plan, you need to stick to it! What’s the point of doing all the planning, if you can’t motivate yourself to abide by it and push through it?
There’s a lot of other great tips mentioned Read more:Health
, Focus
Recipe: Mexican Bean Rice 2007-11-11 17:29:31
Wanting to make something that can be mixed in one bowl and cooked in the microwave? This recipe is for you!
It’s also delicious as leftovers! The longer kept, the better the flavours come through.
The recipe involves some refried beans with spices and cooked 90 second rice. It takes literally five minutes to make! Test it out yourself!
Serves:
One
Ingredients:
1 serving 90 seconds brown rice or cooked-ready rice
109 grams refried beans
1 tsp Massell Vegetarian Stock Powder
1 tsp garlic mince
1 tsp smoked paprika powder
60 grams onion chopped
chilli powder (to your taste)
1/2 tsp cummin seeds
1/2 tsp ground coriander
salt
white pepper
Instructions:
Cook the onions either in the microwave until soft or place on stovetop.
Heat the rice up and mix the onions and all other ingredients through.
Season with more salt and pepper to taste before serving, some tomato sauce mixed through would also be delicious!
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What’s On The Menu: Week Starting 12/11/2007 2007-11-10 18:24:51
I’ve had my first person notice my weight loss this week. No it wasn’t my parents, it wasn’t even a close friend, it was the masseuse I go to occasionally at the South Melbourne Market! It certainly brightened my Friday up and has made me continue down this path. When acknowledgment is inexistent, is when you stop dieting I think!
Moving on to this week’s recipes, as promised is the braised tofu dish, which is well worth trying! I’m salivating at the thought of it now!
The other recipes this week include the use of refried beans. Yes, I know these little suckers usually turn me off meals but they are great in protein! Now, the following recipes are a different take on how to cook with them - enjoy!
Quick links will be posted here:
Mexican Bean Rice
Refried Bean & Quinoa Loaf
Braised Tofu with Rice Noodles
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Health Focus: Affirmations to keep you on track 2007-11-19 17:40:57 The Skinny had an article a couple of weeks ago which showed a necklace on sale having the affirmation “No excuses!” This comes quite close to the heart with me, as last year I bought a necklace from Nomination for the same reason. The affirmation on mine says, “Freedom,” which has a personal meaning of making sure I know I have a choice, with everything I do. The necklace is that of handcuffs cuffed together linking the chain together.
For example, I can choose to let people affect me, I can choose to lose weight, I can choose to be happy. In the end, it’s my choice, what I do, how I feel and how I behave.
This necklace would also be great to use, as it also allows you to see a mirrored version. What kind of affirmations do you use? Do you have anything similar to these two items at all?
Image source
Extend This Post ReachTell a FriendMost Commented Posts:July 12, 2007 -- 3 free credits with istockphoto (12)February 28, 2007 -- Guestbook (6)October 2 Read more:Health
, Focus
, Affirmations
Recipe: Zesty Satay Potato & Zucchini Curry 2007-11-18 15:43:50
This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato
& Peanut Curry
.
The BBC Food group also put out a yearly Christmas magazine for Vegetarians which I religiously buy! It has great recipes and the whole magazine is purely for vegetarians and vegans alike! All the great chefs and cooks submit recipes such as Ainsley Harriot. If you’re looking for some ideas for Christmas, this one is certainly worth ordering!
Serves:
Two
Ingredients:
200 grams zucchini
30 grams spring onion
250 grams potatoes, peeled and sliced into medium pieces
1 bunch coriander
50 grams peanut pieces
4 tbs water
50 mls light coconut milk
4 tbs lime juice
2 tbs soy sauce
2.5 tsp garlic mince
1 tsp chilli paste
1 tsp ginger mince
olive oil spray
150 ml vegetable stock
1 tbs coconut essence
salt
Instructions:
Boil the potatoes i Read more:Zesty
, Satay
, Zucchini
What’s On The Menu: Week Starting 19/11/2007 2007-11-17 09:45:44
Another great week with the diet, another person has noticed without me advising!
Summer is hitting Oz very soon and I thought it was about time to introduce some Vegetarian BBQ additions to the menu. The tofu burger is spiced up with a little tandoori. It’s not your normal tofu burger and can be used in a burger or as an entree or snack, or however you please! The bbq corn will also delight with a nandos-inspired rub or marinade that involves a few spices and herbs from your pantry.
I’ve not forgotten about the Winter users out there by including a nice warm-me-up curry. It could also be used on the Summer menu with the introduction of lime juice. Zest up your menu with this firey dish!
Quick links will be posted here:
Zesty Satay Potato & Zucchini Curry
Tandoori Tofu Burger
Spicy BBQ Corn
Extend This Post ReachTell a FriendMost Commented Posts:July 12, 2007 -- 3 free credits with istockphoto (12)February 28, 2007 -- Guestbook (6)October 23, 2007 -- Reci
Recipe: Braised Tofu with Rice Noodles 2007-11-15 16:38:40
I was watching the Food Channel which inspired me to make this dish with shitakes. Although this is nothing like the meal they were making, as it was a meat dish but the sauce was a dark brown shitake sauce.
At the start of coming up with this, I did want to make the stock sauce made on the food channel to go over the tofu. However progressing along, I realised I could come up with some entirely different and more visibly presentable for us vegetarians.
This meal also has the two accompaniements of Cabbage and Broccolini with Soy Sauce, which the recipe was posted for last week. A great book for inspiration with tofu is Kylie Kwong’s Simple Chinese Cooking.
Serves:
Two big serves!
Ingredients:
125 grams firm tofu
1 tbs tofu
1 tbs dry sherry
1 sweetener pack or sugar 1 tsp
salt
4-5 slices shitaki, soaked for at least an hour in 1/2 cup water
2 spring onions
1/4 tsp garlic mince
1/4 tsp ginger mince
1 tsp sesame oil
1 tsp rice wine vinegar
pinch white pepper
2 serving thin n Read more:Braised
Recipe: Honey Mustard Potatoes 2007-11-25 17:13:33
This is another inspired dish from the BBC Food Group, it’s basically the same recipe with reduced amounts of the ingredients. It’s extremely low in fat and low in calories, but does not skimp out on the flavours! Serve this with your roast or a schnitzel - I had it with a vegetarian schnitzel and steamed vegies!
Serves:
Two
Ingredients:
200 grams potatoes, cut in half & bashed
60 grams red onion
1 tbs olive oil
1/2 tsp wholegrain mustard
1/2 tsp dijon mustard
1 tsp honey
1 tbs thyme flakes
sea salt
2.5 tsp garlic mince, thinly sliced
Instructions:
Preheat the oven to 180 degrees celsius or around 360 degrees fahrenheit.
Place the bashed potatoes in a tray.
Place the olive oil, mustard and honey in a cup and stir, mixing thoroughly.
Use a brush and roughly brush on the mixture to the potatoes until it’s all gone.
Sprinkle sea salt on the top with the thyme.
Heat the potatoes for 35 minutes.
Sprinkle the garlic over the top and heat for another 10 minutes.
B
What’s On The Menu: Week Starting 26/11/2007 2007-11-24 17:12:58
My previous week has been a little exhausting, the diet was off and the exercise had to be reduced because of feeling a little unwell! Topping it off, it’s been draft week at work and it’s been pretty hectic getting things ready for yesterday’s big day! It all went smoothly in the end though!
On to this week, I have a special treat in store with a stuffed shitake roast with macadamia nuts. I use a new Sanitarium product, a “Vegie Roast” but tofu or gluten could be used. Some other great recipes roasted mustard potatoes and a greek-style penne.
Quick links will be posted here:
Honey Mustard Potatoes
Stuffed Macadamia, Peach & Shitake Vegie Roast
Greek Style Lentil & Vegetarian Mince Penne
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Recipe: Spicy BBQ Corn 2007-11-22 17:08:20
Who can say no to a delicious barbecued sweet corn on the cob?
Serves:
Three
Ingredients:
3 pieces fresh corn, remove hull and clean
1/2 tsp white pepper
pinch salt
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp garlic mince
1/2 tsp ginger mince
1/2 tsp chilli paste
2 tbs light butter or margarine
1/2 tsp coriander ground
1/2 tsp parsley flakes
Instructions:
Mix all herbs and spices into a container.
Add the butter or margarine and rub through the spices.
Place each corn on a piece of foil and grab a little of the butter mix and rub all over the corn with your hands - nice and messy!
Repeat with all corn and leave a little of the mixture for placing on when serving.
Wrap the foil up and cook on the barbie until soft!
Remove the foil and place a little of the mixture on the corn to melt, more seasoning is optional.
Nutrition per serving:
148 calories, protein 3.9g, carbohydrate 24g, fat 5.4 g, saturated fat 1.1g, fibre 2.7g, salt 1.12 g
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, BBQ
Health Focus: Meat-funded study tries to debunk vegetarian lifestyle 2007-11-21 20:30:51 When a title for an article is “Vegetarian diet is nuts: study,” you know that somewhere down the line, the study was funded by a livestock association. Upon reading the article, it becomes clear that the “study was funded by Meat and Livestock Australia.”
According to the study, “Vegetarians must double their portion size and kilojoule intake to achieve recommended daily levels of iron, zinc and omega-3 fatty acids.”
Is this an attempt by Meat and Livestock Australia to try and turn Vegetarians back into meat-eaters, or, is this, in fact, true?
Many studies and books that I’ve read advise it’s quite easy to achieve the daily level of nutritional requirements. The article itself has suggestions by the VNV (Vegetarian Network of Victoria) that by eating a balanced diet, you can in fact decrease your risk of osteo and heart disease.
One book I’ve religiously followed last year titled “The Vegetarian Sports Nutrition Guide,&rdq Read more:Health
, Focus
, tries
, lifestyle
Recipe: Tandoori Tofu Burger 2007-11-20 16:25:06
The great thing about these tandoori tofu burgers are that they are high in protein and low in calories per burger! At only 86 calories per burger, you could easily have two at lunch in a roll and still be under your calorie limit on a 1200 calorie per day diet.
These little burgers are quite delicious with a variety of different uses! The two photos in these entries are just two ways I’ve used them. One was in a burger with a little garlic yoghurt and coriander, the other on it’s own with some barbecued spicy corn from the barbecue and some hot spicy black bean sauce on the side. Test these out yourself and post some comments here on how you used them!
Serves:
12 burgers
Ingredients:
300 grams firm tofu
1/4 tsp salt
1/4 tsp white pepper
2 tbs light natural set yoghurt
1.5 tbs tandoori paste
1 cup flour
2 tbs lemon juice
1 tsp onion powder
1 tsp vegetable stock powder
2 pinches cumin seeds
1/4 tsp chilli paste
4 tbs besan flour (chickpea flour)
2 tbs vegetable oil
1 Read more:Burger
Recipe: Stuffed Macadamia, Peach & Shitake Vegie Roast 2007-11-29 16:21:24
What a treat I have for you today! This delightful stuffed vegetarian roast has a combination of flavours that don’t outplay each other. Although, I didn’t have this as a special occasion, I already think this would be ideal as a Christmas luncheon coming up or what about Easter Sunday or Thanksgiving for the Americans?
In Australia, Sanitarium make these Vegetarian Roast
but I’m sure there would be an alternative in most countries! If not, I’ve thought of making stuffed tofu or stuffed gluten instead. It would certainly go well with those also!
Keep viewing for future editions of my stuffing variations…coming soon!
Recommendations:
The sitting time (mentioned below) is not necessary but ideal to allow the flavour to intensify!
Use the middle sections by slicing into smaller parts and encrusting with some of the stuffing - these are delicious too!
Serves:
Roast cuts around 16 thin slices (2 per serve)
Enough stuffing for 2 roasts (I’ve froz Read more:Stuffed
, Peach
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