Bookmarked Recipes #24


Bookmarked Recipes: a monthly event to encourage food bloggers to revisit the recipes they have bookmarked from magazines, newspapers, cookbooks. websites, blogs, to try them out and post about them.

Read on to see all the entries. If you recreate any bookmarked recipes in May 2013, you can join in by adding them to the linky at the end of this post for the next roundup.








Bookmarked Recipe #23
  May Roundup


recipe #2





chef: Simona


blog: Briciole


bookmarked from: Fine Cooking












 





recipe #3





chef: Lisa




bookmarked from: Everyday Raw and Fresh





 




recipe #4





chef: Choclette




bookmarked from: Dan Lepard recipe from The Guardian 2007














recipe #5





chef: Janet




bookmarked from: Golubka
  





 




recipe #6





chef: Janet




bookmarked from: Choosing Raw





 



recipe #7





chef: Mireille




bookmarked from: Ribbon's to Pasta's







 






recipe #9





chef: Caroline




bookmarked from: The More Than Occasional Baker




 




recipe #10





chef: Elizabeth




bookmarked from: That Skinny Chick Can Bake








 










 


 
A fresh collection of recipes for May. I do hope you enjoyed them.
Thanks to all the bloggers who took part.
June's Bookmarked Recipes is open for business.

If you would to add a post, just go to the linky at the bottom of this post. 
  1. Please remember that bookmarked recipes must be suitable for vegetarians, in line with this blog. 
  2. Please link to this post and state where you bookmarked your recipe from.
  3. Three entries only per blog.
You can find the guidelines, current challenge and past roundups here
 Bookmarked Recipes June will be open until Saturday 29 June 2013.
6

Spaghetti and Beanballs



I've always fancied making veggie meatballs to top a bowl of spaghetti, but I just never got around to it until now.

I think of them every time the 'on top of spaghetti' song pops into my head. It was a song I learned in Brownies. You don't know it?

On top of spaghetti,
all covered with cheese,
I lost my poor meatball,
when somebody sneezed.


It rolled off the table,
and on to the floor,
and then my poor meatball,
rolled out of the door.


It rolled down the garden,
and under a bush,
and then my poor meatball,
was nothing but mush.


So if you eat spaghetti,
all covered with cheese,
hold on to your meatball,
cause someone might sneeze.


A cautionary tale if ever there was one, I think you'll agree?

When I sing it to Cooper, I always sing beanballs, so it was about time I made some, so he knew what they heck I singing about.


I served my bean balls in a simple tomato sauce.

For my beanballs I used kidney beans, but you could use a variety of beans and to make them. To make them suitable for Graham who is vegan, I bound them with some peanut butter and flavoured them with cumin.

They worked really well and we all enjoyed them. I'll definitely make them again. I might try making some mini bean balls next time, just for the cuteness factor.








print recipe

Beanballs
A scrummy vegetarian meatball to serve coated with tomato sauce on top of spaghetti.
Ingredients
  • 400g tin kidney beans
  • 1 clove garlic, crushed
  • 2 tsp cumin
  • 2 heaped tbsp peanut butter
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp water
  • a good grinding of salt & black pepper
  • 6 slices wholemeal bread
Instructions
1. Whizz up your bread until you have fine breadcrumbs and set aside.2. Mash together all of the other ingredients, apart from the water.3. Fold the breadcrumbs into your mixture. If it is a little dry or not coming together, then add the suggested water and a little more if you think it needs it.4. Roll the mixture into balls and pop into the fridge until you are ready to cook them.5. To cook them, either bake in the oven or fry in a little oil. I baked them in a preheated oven (220 c/200 c fan/425 f/gas 7) for 25 - 30 minutes.6. Serve with a simple tomato sauce and freshly cooked spaghetti, then top with parmesan (veggie or vegan).7. Enjoy!
Details
Total time:
Yield: Serves 4-6



My beanballs are being discussed on twitter. Here is a sneaky peek!



 


Don't they look good? I love all the added courgette. I wonder if her hubby noticed the difference? I will let you know if I find out!


Thanks Jen!

Jen blogs over at Blue Kitchen Bakes, if you haven't met her before.
22

The Mean Green Smoothie - National Vegetarian Week


You know how much I like my smoothies.

Here is my latest offering The Mean Green Smoothie.

I call it mean because of the kiwi fruit I added. Boy does it give it a kick! Kiwi are usually sweet with a bit of tang right? Juice it and it becomes a monster that hits you at the back of the throat. Not in an unpleasant way, but it does have a kick. Cooper really didn't like this one, but I love it!

It's a mixture of greens and orange, which account for the sludgy swamp colour. Sweet easy peelers, creamy avocado, sharp kiwi fruit, green spinach, orange juice, lemon juice and wheat grass.

As well as being slurpilious and having a kick, it's super good for you. High in Potassium and very high in Vitamin A and C.

It's also only 71 calories a glass, so it's great for the 5:2 Diet.

This is the first time I've used wheat grass in a smoothie. I was kindly sent a box of Wheat Grass Juice Powder by Pukka Herbs. They know how much I love my smoothies!

Pukka Herbs specialise in Organic and Fairtrade Teas, but they also sell a great range of health products and skincare. I was more interested in their health powders, that could give my smoothies a zap!

I'd heard of wheat grass before. Who hasn't heard of the juice bars in America, where suited and booted
business men and women, stop in on their way to work for a shot of wheat grass juice. So, what's so great about it?

Here is what Pukka say about it:

"Wheat Grass Juice naturally supports the body's ability to cleanse itself due to its high chlorophyll content. It is one of the most nourishing foods in the world containing an easy to digest broad spectrum of vitamins, minerals, amino acids, proteins and antioxidants. To ensure optimum potency, we use only concentrated juice from fresh wheat grass."

It's suitable for vegetarians, vegans and gluten-free diets and it only takes 5 minutes to make (add a couple more minutes if you have to blanch your spinach).

Now for the recipe.



print recipe

The Mean Green Smoothie

Sweet easy peelers, creamy avocado, sharp kiwi fruit, green spinach, orange juice, lemon juice and wheat grass combine in this nutrient powerhouse to make a powerful and delicious smoothie.
Ingredients
  • 5 easy peelers (or clementines)
  • 1 avocado
  • 1 kiwi fruit
  • a large handful spinach
  • 500ml orange juice
  • juice of ½ lemon
  • 1 tsp wheat grass juice powder
Instructions
1. Wash your spinach. If you have a vitamix like me you can add the spinach fresh, if you don't, pop it in a colander in the sink and pour a kettleful of boiling water over it. Rinse with cold water to refresh, then squeeze as much liquid out of it as possible before adding to your blender or food processor.2. Prepare the rest of the ingredients. Peel the oranges and kiwi fruit, scoop the flesh from the avocado and juice have a lemon.3. Pop all of your ingredients into a blender and whizz until smooth. You can add ice if you like.4. Enjoy!
Details
Total time:
Yield: Serves 4


I am entering my smoothie into Ricki's Wellness Weekends.  

To enter, simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients.  

This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any
fresh, real food is welcome!


Happy Vegetarian Week!

My National Vegetarian Week:
Saturday: The Mean Green Smoothie

And check out my post on trying a vegetarian diet over at Baby Centre. 36 gorgeous starters, main courses and desserts to choose from.

Disclosure: Pukka Herbs sent me a box of wheat grass juice powder to try. I was not required to write a positive review and any opinions expressed are my own.
16

5:2 Diet - Broccoli and Celery Soup = 111 Calories





























Fast day soup equals happy tummy, in fact any day soup equals happy tummy, but knowing it is helping you lose weight makes it even more special.

A simple, fresh green soup that is frugal too. Broccoli, potato, celery and a bag of mixed leaves that needed used up were the base for this soup.


Oh yes and did I mention it is only 111 calories per portion? No! Silly me!

I thought is was slurpingly good and Cooper loved it. Graham was a bit more blasé about it, saying it wasn't one of his favourites. Honestly! Sometimes I despair!!

Here is Cooper enjoying his soup. I made it during the day for our evening meal, but Cooper couldn't wait and wanted a cup of yummy soup right away. It was a bit hot, so I put a splosh of milk in his.


I do hope you give it a go. It's super good and on feast days it would be nice with that splosh of milk I added for Cooper or even some brie or blue cheese added.

print recipe

Broccoli and Celery Soup
A super healthy and frugal green soup made from broccoli, celery and potato. Only 111 calories per portion.
Ingredients
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 heads broccoli, cut into small florets
  • 2 medium potatoes, chopped
  • 160g bag watercress, spinach and rocket (or any mixed leaves)
  • 4 pints vegetable stock
  • a good grinding of black pepper
Instructions
1. Saute the onion, garlic and celery in the olive oil in a large pan until the onion is soft and translucent. 2. Add the rest of the ingredients and bring to the boil. Reduce to a simmer and cook for 30 minutes until the potatoes are tender.3. Whizz until nearly smooth. I like to leave some texture in my soup.4. Season. 5. Enjoy!
Details
Total time:
Yield: Serves 6


I am entering my soup into Credit Crunch Munch hosted this month by my good friend Janice over at Farmersgirl Kitchen.

The event was set up by another two of my good friends, Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.

I am also entering it into Ren's Simple and in Season, which has now been running for a year. Goodness knows where the time goes!


16

National Vegetarian Week - The 5:2 Diet for Vegetarians



I started following the 5:2 Diet back in August last year after watching the Horizon documentary Eat, Fast and Live Longer.

In the documentary Dr Michael Mosley examined the science behind fasting and how it could help us all to lose weight and live longer.

There is science behind the diet and you can read about it my original 5:2 Diet post, but for this post I wanted to look at the 5:2 Diet for vegetarians.

Spinach Dal, my 5:2 dinner tonight. Small portion with 2 pittas
I suppose you would like to know how much I have lost? Not as much as some people have, that's for sure. At my best, I'd lost 1 stone and 4 lbs, which is the equivalent of 8.25 kilos. At the moment I have settled at around a stone. On my report card it will say could do better!

So what do you need to do? What have I learned?

Here are my top 10 tips:
  1. Eat under 500 calories if you are a women or 600 calories if you are a man, twice a week.
  2. The rest of the time you can eat what you want, but beware, if you go too crazy on feast days, you won't lose weight and all of that work with be in vain.
  3. Approach the fast days with a positive mind.
  4. Plan what you will eat on fast days, don't leave it to chance.
  5. Don't let yourself go over the calorie limit, that is a slippery slope.
  6. Drink lots of water. It is suggested that green tea is good for fast days too.
  7. Fast on work days. You will be too busy to think too much about eating.
  8. Talk to other people about your fast. It's great to have a bit of encouragement and you will probably find other people are doing the 5:2 Diet too.
  9. Keep busy in the evenings as this can be a danger time as you wind down.
  10. Go to bed early!
And now for my recipes. I hope they will inspire you to have a go, but remember do not attempt any diet if you are pregnant or have any health problems. Do consult your doctor if you are in any doubt.



Left:            Low Calorie Spicy Tomato & Lentil Soup = 123 calories per portion
Centre:        Broccoli and Celery Soup = 111 calories per portion (come back for the recipe tomorrow)
Right:          Minestrone Soup = 198 calories per portion



Left:           Avocado, Apple & Hazelnut Salad = 227 calories per portion
Centre:       Savoury Cauliflower Rice = 137 calories per portion
Right:         Fridge Salad = 230 calories per portion



Left:         One-Pot Southern Style Rice = 232 calories per portion
Centre:     Simple Tomato Sauce = 63 calories per portion
Right:       Moroccan Style Potato Bake = 233 calories per portion



Left:         Garden Cottage Pie = 342 calories per portion
Right:       Vegetable and Lentil Stew = 242 calories per portion




Left:         Plum & Apple Smoothie with Fizz = 68 calories per glass
Centre:     Pink Mango Smoothie = 115 calories per glass
Right:       Swamp Juice = 115 calories per glass



Left:       Cinnamon Apple Crisps = 50 calories per portion
Right:     Coocnut Fruit Salad = 174 calories per portion

You can also follow my Pinterest board - 5:2 Diet for Vegetarians.

My National Vegetarian Week:

Monday: Weekly Meal Planning
 
Tuesday: My Top 7 Vegetarian Food Bloggers

Wednesday: My Top 3 Vegan Food Bloggers

Thursday: The 5:2 Diet for Vegetarians

Friday: Broccoli and Celery Soup

Saturday: The Mean Green Smoothie

Sunday: Spaghetti and Beanballs  

Happy Vegetarian Week!
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