Posts Tagged ‘Plus points’

Need chocolate and have overripe bananas, then this will make your day!


  • 5 ripe bananas
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 cup water
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips
  1. In a food processor mix together bananas, sugar, vanilla till creamy; mix in water.
  2. In a mixing bowl combine flour, baking soda, baking powder, cinnamon.
  3. Add dry ingredients to food processor and blend, but do not overmix.
  4. Stir in chocolate chips.
  5. Pour into a loaf pan or cupcake pan prepared with cooking spray.
  6. Bake at 350 for 1 hour.
  7. Garnish with nuts if desired.

12 servings.  Weight Watchers PointsPlus value:  6



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Every now and then Hungry Girl comes up with a few recipes that are easily veganized.  Here is a great old comfort food with lots of veggies!


  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 3 cups frozen chopped spinach
  • 2 cups frozen bite-sized mixed veggies
  • 2 cups frozen ground-beef-style soy crumbles
  • 1cup frozen shelled edamame
  • 1 tsp. chopped garlic
  • About 10 ounces of vegan portobello mushroom soup
  • 36 frozen tater tots
  • salt, black pepper

Preheat oven to 375 degrees.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.

Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.

Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add  soup, and toss until ingredients are thoroughly coated.

Spray an 8″ X 8″ baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.

Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes.  Season your serving with salt and pepper to taste!

6 servings.  Weight Watchers PointsPlus value:  7Vegan on Foodista

VeganEdamame Soybean on FoodistaEdamame Soybean

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Couldn’t wait for summer to have Insalata Caprese.  My husband usually grows a ton of Heirloom Tomatoes for me in the summer.  I was going to use vegan mozzarella, but decided to try it with tofu, and it was delicious.  Want a little bit of summer in this dragging-on-forever winter?  Make this simple dish and pretend it’s the middle of it 🙂

  1. Cut 14 oz. of firm tofu into thick slices and place in a baking dish.
  2. Spray both sides of tofu pieces with olive oil spray.
  3. Mix together 2 tbsp of white balsamic vinegar (I love this stuff!), 1 tsp olive oil, some Italian seasonings, some basil leaves, salt, pepper, 3 minced garlic cloves.
  4. Pour mixture over tofu.
  5. Cover the tofu and refrigerate overnight.
  6. Slice two large heirloom tomatoes and layer with tofu and fresh basil; pour any liquid over salad, season to taste.

4 large servings.  Weight Watcher PointsPlus value:  2

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Here’s one of my most made dishes.  I’ve been making this for as long as I’ve been vegan.  It’s a crowd-pleaser, big or small.  A new take on coleslaw using rice vinegar and toasted ramen.  I know you will love it!

  1. Crumble 1 pkg of vegan ramen noodles (I use Soken ramen at Whole Foods).  This can be done by putting them in a baggie and using a rolling pin, or anyway you would like.  Set seasoning packet aside.
  2. Place on a baking sheet and bake at 375 for 5 mins.
  3. Set ramen noodles aside to cool.
  4. In a large bowl, combine: 1 lb of sliced or chopped cabbage (use prechopped for quick preparation), 1/2 med red onion chopped or sliced, 1/3 cup salted sunflower seeds.
  5. Add cooled toasted ramen.
  6. In a small bowl, combine:  1/4 cup canola oil, 2 tbsp rice vinegar, 2 tbsp sugar, ramen seasoning packet; add this mixture to cabbage mixture and toss.
  7. Let chill for an hour (if you can wait that long).

12 – 1/2 cup servings.  Weight Watchers PointsPlus value:   3

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Southern Soul Food!  Love, love, love Emeril!  Here’s another one modified from one of his arsenal of vegetarian goodness.  This one is absolutely amazing.  You will think you’re at one of his restaurants, that’s for sure!

  1. In a large saucepan on medium heat, bring to boil 2 cups water, tsp salt, 1 tsp pepper.  Stir in 1 cup quick cooking grits and cook for 20 minutes, occasionally stirring.  Stir in 1 cup unsweetened almond milk, cover and set aside.
  2. Spray olive oil spray in nonstick skillet and saute 8 ounces of sliced shiitake mushrooms and 1 pound of another kind of mushrooms sliced .  (Emeril used chanterelle that I couldn’t find so I used white and cremini).  Cook till browned.
  3. Add 1 tbsp minced shallot, 1 minced garlic clove, 1/2 tsp salt, 1/2 tsp pepper, saute a minute.
  4. Add 1/4 cup vegetable or mushroom stock, 1/2 cup red wine, 3 tbsp Madeira, and reduce till most of the liquid is gone.
  5. Season if necessary.
  6. Serve mushrooms over grits.

4 servings.  Weight Watcher PointsPlus value: 6 (3 servings is 8 points, you might want to splurge on this one!)

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A new love!  I’ve missed this old favorite.

Combine these ingredients together in a large bowl:

  • 1 package or 8 ounces shredded Daiya Cheddar
  • 1/2 cup Reduced Fat Vegenaise
  • 1/3 cup minced roasted red bell pepper
  • 2 tsp grated red onion
  • 1/4 tsp of hot sauce (I used Srirachu)
  • pinch of garlic powder

Store in the fridge up to two days.

8-1/4 cup servings.  Weight Watchers PointsPlus value:  4 (worth every point)

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Muffin-tin Mania returns, this time for a batch of Pumpkin Custard!  I can’t remember where I found this one on line.  I copied and pasted this and have had it sitting in my recipe binder for a while.

Puree these ingredients in a food processor: 18 oz silken tofu, 1 cup canned pumpkin puree, 1 container of Tofutti cream cheese, 1 cup sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 tbsp vanilla.

Pour into a lined muffin tin.

Bake at 325 for 45 to 50 minutes till set.  Turn off oven and leave in oven for 30 minutes.  Chill.

12 servings.  Weight Watchers Points Plus value: 4

I liked the batter better than the finished product on this one too!

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