Any healhty recipes?!
Any healhty recipes?
any ideas for carrot chips and any healthy vegan recipes that you may have?
Answers: EGGPLANT AND STEWED TOMATO CASSEROLE
(HEART HEALTHY)
Eggplant
Egg substitute
Can of stewed tomatoes
Bread crumbs
Pepper
Parmesan cheese
Peel 1/2 eggplant and slice thin. Put in deep dish and pour boiling water over. Drain, dip in egg substitute and fine bread crumbs. Saute in small amount of oil until brown on both sides. Drain between 2 pieces of paper towels. Layer eggplant in bottom of casserole. Sprinkle ground pepper and Parmesan cheese on top. Layer stewed tomatoes over and continue with another layer of eggplant. Cover and bake at 350 degrees for 25 minutes. Serves 4.
Ginger Tea Cake
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners' sugar, optional
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve. roasted vegetable medley is a yummy and low fat, low calorie meal for vegans
Ingredients
2 medium leeks, trimmed
3 large carrots, scrubbed
3 raw beetroot, trimmed and scrubbed
1 tsp caraway seeds
1 tbsp olive oil
Salt and freshly ground black pepper
Method
Wash leeks thoroughly and cut them and the carrots into
2.5cm slices. Halve the beetroot then cut into thick wedges.
Place the vegetables in a large roasting tin and add the caraway seeds and olive oil. Season with salt and pepper and toss well to combine.
Place the vegetables in the oven and cook for 1 hour.
and for dessert make some banana ice cream(with out the cream!) simply mash some bananas and put them in a container for 7 hours in the freezer and leave for 10 miutes before eating its nice and counts towards your 5 a day Here is a healthy vegetarian "Meatloaf" I just made some for myself and it's really yummy.
1? hours 15 min prep
celery ribs, chopped
3/4 cup onions, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
10 ounces firm tofu
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons ketchup, more
ketchup, for topping
1 tablespoon Dijon mustard
2 tablespoons Italian parsley, chopped
1 teaspoon poultry seasoning
1. Preheat Oven to 350°F.
2. Grind walnuts to powder and set aside.
3. Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
4. Remove veggies from heat and let cool while you do the following steps.
5. Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
6. Once mixed stir in veggies.
7. Season with salt and pepper.
8. Coat 9X5in loaf pan with cooking spray.
9. Add mixture and pack in tightly.
10. Top with a thin coat of ketchup.
11. Bake for 55 minutes.