Recipe Search: Slimming
Aromatic and with a rich taste, this is a delicious winter recipe! It can also be made with brown basmati rice - just add a little less liquid and don't cook quite so long. Good with a sprinkling of nutritional yeast flakes (Marigold Engevita, sold in health stores). NB. If fresh herbs are not easily available, try combinations of dried. Tarragon goes well with mushroom, for example, so does thyme. Just remember to use half the quantity of dried herbs as they are more intense in flavour than fresh herbs.
Another lunch-time or snack-attack goodie! This recipe offers a choice of seitan, tofu or faux chicken pieces.
Seitan (also known as gluten)is made from the most protein-rich part of wheat. It's a healthy, natural and delicious alternative to meat and has been used in China and elsewhere for centuries. Seitan is available in jars from good health food shops. Tinned gluten can be found in Oriental supermarkets - plain or as mock duck or mock chicken. Redwood Cheatin' Chicken Pieces are found in health food shops. Alternatively, use cubed smoked or plain fried tofu.
This is a very fresh, simple salad and quite cheap as well as being a good source of protein. Frozen broad beans aren't expensive. Alternatively, try cooked flageolet beans or edamame (fresh green soya beans, pictured).You can buy tinned or dried flageolet beans from good supermarkets, health stores or delis; edamame (fresh green soya beans) are sold frozen in large supermarkets or Oriental grocers.
A lovely way to use arame, a type of sea vegetable - while simultaneously upping your omega-3 intake. Result!. Young early carrots are also delicious if it's that time of year.
Sea vegetables are used widely in Japan, where dairy is not a traditional part of their diet. Arame, (pronounced 'a-rah-may') is just one type. It is very tasty, as well as being an excellent source of calcium - much higher than cow's milk. It can be bought from good health food shops.
Gluten-free version - use tamari soya sauce
Millet is a nutty and nutritious wholegrain that deserves to be eaten more widely - this creamy bake is a good introduction. It's not difficult to make, but there are a few stages to get ready before you assemble the bake. However,a lot of the preparation can be done while the millet is cooking.
Photo courtesy of http://flavourphotos.com/
A fresh, light alternative to traditional risotto.
This simple tasty dish is a nice way to use millet, a much underrated wholegrain. The peas add a good source of protein and iron. Or try replacing the millet with quinoa: roast it in the same way, reduce the stock to about 400ml and simmer for 15-20 minutes, or until it is tender.
Best served with dairy-free yoghurt - for example Alpro, Provamel or Tesco plain vegan yoghurt, available from large supermarkets or health food shops.
A wonderful alternative to traditional paella!
Don't be put off by the length of the recipe - it is made in two stages: a simple rice pilaf then the paella ingredients are added to that. So the paella can be prepared and measured while the pilaf is cooking, or else you can cook the pilaf rice in advance... The secret is to get all ingredients and equipment out that you need before starting - then go for it!
Photograph courtesy of http://flavourphotos.com/
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