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Savoury muffins are a common Australian food, but they're often full of cheese. These are lighter, healthier, free from cheese (and vegan). You could reduce the salt if you like. Just a pinch would be OK.
I adapted this recipe to be dairy free from a magazine one. I found it a bit sweet- next time I'll use about half the quantity of splenda. You could replace the splenda and molasses with 1/2 cup (or less) brown sugar, if you prefer.
This can be done on the stove or in a rice cooker.
My adaptation of Stephanie Alexander's recipe - but a half quantity (enough for one pizza)
A simple baked beans recipe - suitable for vegetarians/vegans. Can be made on the stove top, in the oven, or in a crock pot.
Next time we would use less sweetener (too sweet for our tastes) and about 4x as much brandy (couldn't really taste it).
This is a special treat cake I make for birthdays, etc. Uniced cake is 407 calories/slice (for 1/8 of cake).
Icing #1 is in the nutrition information at present - I can't get vegan cream cheese here, so I don't use that recipe (I make a cashew-nut based cream cheese-like frosting, which is not included in the prep time - if you want to use that, you will need to start it a day before you want to frost the cake).
From Healthy Food Guide, October 2011, my adaptation. Good for lunches!
This is a meat and dairy free lasanga, using roasted cauliflower ricotta, pumpkin (winter squash), spinach, mushrooms, tomatoes, eggplant, herbs and olives! Be warned, you will need a large pan. This is loosely adapted from a recipe in Appetite for Reduction. It takes a while, but it's worth it, and a lot of the time is not time you need to actively participate in the cooking.
Next time I make this I will use firm, rather than extra firm tofu, as I think it could do with more moisture in the ricotta.
This is a veganised recipe. I haven't tried the vegan version as a cake yet, but have made it as muffins. Topping is not included in the nutrition information at the moment.
185 calories per muffin or 1/12 of cake without topping, 265 with.
From April 2011 NZ Healthy Food Guide. Vegan.
Recommended to serve with a salsa of diced avocado, tomato, spring onions (aka scallions), lemon juice and sweet chilli sauce. Or you could use guacamole with diced tomato.
Good with steamed cous cous, quinoa or polenta for a grain, and green salad, or grilled mushrooms and asaparagus and wilted spinach.
They also freeze reasonably well, and can be served hot for dinner or brunch, or cold in your lunch box.
Adapted from the Oh She Glows recipe http://ohsheglows.com/2011/04/
Which is itself an adaptation!
If you want to lower the fat, substitute your preferred non-dairy milk (eg soy, rice, almond) for the coconut milk. It will be slightly less moist but also less fat.
The original recipe uses non-dairy yoghurt instead of the coconut milk and vinegar. You could also give that a go if you have access to it (I don't).
Gluten free and vegan (if you use the agave nectar option)
Decadent. Good on chocolate cup cakes. Tastes like the inside of a peanut butter cup!
Makes enough for 24 cupcakes - you could halve the recipe if you are only making 12.
These are lovely and moist, and good if you are feeding people with allergies as they are egg and dairy free. The nutrition information is for unfrosted cupcakes- I usually have these with peanut butter frosting (see separate recipe).
Adapted from the Hungry and Frozen blog.
This is a really quick and easy warm or cool salad. Keeps well in the fridge for a day or two. Good for picnics and potlucks. Vegetables, seeds and dried fruit can be adapted to what you have on hand. It's also quite nice to toss some baby spinach or rocket (arugula) through.
My modification of 'Gypsy Soup' from the Moosewood cookbook.
This recipe originally made 9 single-serve double pastry case (ie pastry top and bottom) snack-size pies, using about 650g flaky pastry. You could still do that if desired - divide filling into 65g portions.
I prefer to make this as individual pot pies (saves on pastry calories!) or you could make one larger one using the same quantity of pastry. If you can't get or make vegan pastry, it works well with a potato topping.
Can be frozen with pastry on, but unbaked, for about a month if necessary.
This is my slightly-healthier adaptation of the Aro Cafe (Wellington, New Zealand) recipe for vegan chocolate cookies. Even though slightly heathier, these are still pretty decadent and should be considered an occasional treat unless you're very active.
These amazing chocolate cookies with chunks of apricot, almonds and chocolate, can be made by those of us living in New Zealand, where many 'special vegan' ingredients are not available. NZ cup and spoon measures are used.
Splenda is OK with me - if you object to Splenda, substitute your preferred granular sweetner and adjust calories accordingly.
If you don't put the chocolate topping and fig on, it's about 50 calories less per cookie (about 260 cals/cookie).
You could make twice as many small cookies if you want fewer calories - just make sure you chop the chocolate, almonds and apricots finely, divide into pieces weighing about 37g before baking, and watch carefully that they don't burn towards the end of the cooking time. Half-size cookies come in at about 155 cals/cookie iced or 130 cals/cookie uniced.
Adaptation of a recipe from a friend who adapted it from Jamie Oliver.
If more protein needed, add silken tofu or cannelini beans before pureeing. Also good with a few caraway seeds, or use a leek instead of the onion. If you don't have mint, use a smaller quantity of another herb that you like.
Flavour improves with time in the fridge!
These are pretty crumbly but delicious. They taste like the inside of a reeses peanut butter cup.
Vegan if vegan choc-chips and egg sub used
From "Delicious Vegetarian Food", my adaptation.
If you can't get Choy Sum, you could substitute Gai Lan, or use a mixture of chopped kale (minus the centre ribs) and silverbeet (swiss chard) with centre ribs included.
If you don't have kecap manis, use 2 tsp dark soy sauce and 1 tsp brown sugar or palm sugar.
This is a veganised and modified version of a recipe we clipped from the newspaper a long time ago.
Adapted from a recipe I found on the internet
This is not a highly healthy food, but it is tasty and good for a treat if you like ginger. It's also really easy and provided you have access to vegan margerine, doesn't require any specialised ingredients!
NB New Zealand cup and spoon measures used
A veganised version of the recipe in the cookbook Delicious Vegetarian Food on page 90 - entered only for calories.
This cauliflower, pea and potato curry is well-spiced but not firey. Adapted from a recipe I was given by a friend. Suitable for vegans, and freezes well.
This is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas.
We don't celebrate easter, but still like the spicy fruit buns. We use the white paste to make other shapes on top! This is my adaptation of the UK Vegetarian society 'vegan friendly' recipe. It could be tweaked to be less calories by using less sugar, fruit (I like mine very fruity) and margerine, and leaving the white markings off. You can substitute up to 1/3 of the strong bread flour with wholemeal strong bread flour without ill-effects - more than this and the buns are too heavy.
One bun plus some fruit and a soy latte makes a great breakfast!
Adapted from a newsletter, which had a recipe adapted from 'Sanitarium Best of Vegetables Month by Month'
This is a veganised version of this recipe (which is incorrectly listed as vegan) http://recipes.sparkpeople.com
This is a good way to make scones if you never got the whole 'rub the butter into the flour' technique sorted out. Guaranteed non-rock-cake scones!
Dr John Tickell's 12 vegetable soup
I make 5 serves at a time and keep it in the fridge all week.
Pork, parsley and fennel meatballs in a tomato sauce with cannellini beans.
Adapted from Healthy Food Guide May 2008.
From Healthy Food Guide 64
More like little muffins or cheesecakes than 'hotcakes' McDo style, you could probably pan fry them to be like pancakes if desired.
Low calorie treat. Gluten free/wheat free.
Adapted from Healthy Food Guide recipe.
Similar to my other chili recipe but using minced beef and only kidney beans. Included here for completeness as the calories etc are slightly different.
German lentil and frankfurter soup. My adaptation of Recipezaar #256481.
Quite hearty, makes 10 servings of approx 500g (or ~ 2 cups)
Adaptation of Recipezaar #249614. Calories could be further reduced by using skim milk and low fat/fat free yoghurt. You could use any ground meat you fancy, but I think beef tastes best. This isn't hot, but it has a gentle spice.
If you want to reduce the fat content, use less oil - but the flavour will suffer. We do need some fat in our diet.
This could be used as a side dish, but makes a very acceptable vegetarian main when served with rice or crusty bread, and a fresh salad.
Adapted from Recipezaar.com #405480
Not a diet food, but a healthier fruit cake than many. The fibre is actually higher than the nutrition information indicates, as fibre content isn't regularly reported on packaging here. I'm sure there's a lot more fibre in the fruit, nuts and flour than the calculator indicates.
You could easily get 40 or more slices from this cake.
Mum's recipe, but double quantities and add 2 tins tomatoes, replace bacon with smoked paprika.
Fairly hearty. Add extra water to make it soupier if you prefer.
Uses Australian measures - no
You can use any berry, or rhubarb, to replace the boysenberries - or you can replace each cup of berries with one apple. Reheats well.
Moroccan style chicken dish
Named because my housemate's daughter mistook Whore's for Horse (Pasta Puttanesca, the italian name for this dish, means Whore's Pasta - not sure why it's called that, maybe because it's quick?)
AWW recipe, plus cocoa and black beans, substituting cubed lean beef for mince.
A scottish tea-time treat. Serve buttered. Not a diet food - entered for reference.
Not a diet food - entered for reference.
This cake can be made with pantry items (i.e. no eggs or butter necessary). Good for those on a budget! Nutrition information includes regular sugar, and butter for the icing. You can decrease the calorie content (and make the cake vegan) by leaving out the butter from the icing. You could also use splenda in the cake instead of sugar (but not in the icing). Makes a 20cm cake, which slices into 8.
NB Australian cup and spoon measures.
Good for a barbecue or bring-a-plate.
Based on HFG humble pie recipe
A minestrone without pasta, using summer vegetables and chickpeas. Smoked paprika replaces the bacon but gives a smoky flavour. Cook up at the start of the week for lunches - makes a week's worth for two people. If you like salty things, you may wish to add salt.
Slice and use in sandwiches or eat warm with salad.
From The Magical Loaf Studio
A tasty, healthy and filling vegan dish. Fat can be reduced by using cooking spray instead of oil. Salt can be omitted if you prefer, but taste is a little less intense that way. This is spicy, but not hot.
NB All measures are Australian - 1 cup = 250 ML, 1 teaspoon = 5mL, 1 tablespoon - 20 mL.
Quick, easy, healthy
Recipes I've Rated:
- Vegan Macaroons
- Mexican Pizza
- Vegan Spiced Chocolate Muffins
- Chickpea Cutlets (Vegan)
- Roasted seasoned chickpeas
- Vegan Lasagna
- Butternut Squash, Chickpea and Spinach Curry
- Miso Soup with Noodles
- Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
- gilleoin's seitan stroganoff (vegan)
- Pueblo Pie
- Smashed Sweet Potato Hash
- Roasted Beet Salad
- Emily's Butternut Squash and Black Bean Chili (vegan)
- Tuna and White Bean Salad
- Fish Curry
- Thai Chicken Coconut Soup
- Honey Baked Lentils
- Watermelon Blueberry Banana Split
- Saag Daal with Lamb for pressure cooker
- Miracle Cauliflower Soup