Posts Tagged ‘vegan weight watchers’

Oh yum!  Eat these with friends or you’ll end up eating too many!  I used a more points friendly little gingersnap “crust” to it.  This can be modified to be made without the nog using plain soy milk and you can definitely add chocolate chips or a fruit topping.


In a food processor, mix 8 gingersnap cookies and 2 tsp margarine.  Place in a 12-serving muffin tin lined with paper or silicone (I didn’t try it without).

In the food processor, mix 1 12.3 oz package of extra firm lite silken tofu, 1 8 oz pkg of Tofutti Better than Cream Cheese, 3/4 cup sugar, 1/2 cup vegan eggnog, 1 tbsp lemon juice, 2 tsp of rum or brandy extract (use the real thing if you want and adjust points), 1 tsp vanilla, 1/2 tsp ground nutmeg, and 3 tbsp of cornstarch.  Pour into muffin tin.

Bake at 350 for 55 minutes.  Remove and cool and refrigerate till chilled.

My confession:  The baked cheesecake was good, but the uncooked batter was way better!

12 servings.  Weight Watcher Points Plus value:  4

original unmodified recipe from fatfreevegan.

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This is a vegan/vegetarian modified Weight Watcher recipe.  It’s delicious and satisfying.  Takes more than a couple of minutes to make.  I substituted the meat in this for Gimme Lean ground sausage style, but you could use whatever you would like and just adjust the points for it.


Slice a 12 oz loaf of Italian bread in half longways, rub the insides with a large smashed clove of garlic, place bread open face on a baking sheet on one side; on the other side put 1 large red onion cut into wedges.  On a second baking sheet, spread 4 cups broccoli florets.  Spray vegetables with cooking spray.  Bake at 400 for 15 minutes, flip bread over and stirring veggies halfway through.

Remove from oven and cut bread into cube 1/2 inch cubes.

In a nonstick skillet sprayed with cooking spray on medium heat, stirfry “sausage” and add bread, broccoli, and onions, 1/2 cup vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, and 1/2 cup of vegan cheddar cheese (Daiya).        

Put mixture in a cooking spray coated 9-inch casserole dish and top with 1/4 cup nondairy cheese.

Bake  at 350 for about 30 minutes.

8 servings.  Weight Watcher Points Plus value:  5

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Well, here’s a very simple and easy recipe that makes you look like quite the gourmet cook.  Spicy and warm, perfect for a cold afternoon or night, great when you have a cold (I have a cold right now, and all I want is soup).  Kimchi is a pickled or fermented side dish in Korea that can be made with different vegetables, the most popular being nappa cabbage.  It is also made into soups and stews for a very inexpensive meal.

Kimchi Soup (Kimchi Kuk):

  1. In a saucepan, combine 12 oz. vegan chopped cabbage kimchi, 1/2 1b tofu cut into cubes, 3 green onions chopped, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp  Korean red pepper powder or 1/2 tsp of cayenne, and 2 cups of water.
  2. Bring to boil, reduce heat, simmer for at least 20 minutes.

I usually double this recipe so I can use the whole block of tofu.  Season this to taste with soy sauce.  Add a 1/2 cup of rice to your bowl and sprinkle some seaweed on top.

2 hearty servings.  Weight Watchers Points Plus value: 4

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Craving something cheezy?  This is a delicious soup!  It’s been cold here in the Seattle area, and I’ve been making a lot of soups.  Soups are good because they are warm and filling, usually don’t take a lot of time, and are often inexpensive to make.  I slightly modified this recipe from Skinny B*tch in the Kitch.  Enjoy!


  1. Heat 1 Tbsp canola oil in a medium stockpot and saute 1 diced onion.
  2. Stir in 1 1/2 cups vegetable broth, 2 tsp salt, 1 tsp pepper, 4 cups thawed frozen broccoli and cook till broccoli is warm or use fresh broccoli and cook till tender.
  3. Remove from heat and add in 1 cup nondairy milk of choice (I used unsweetened almond milk).
  4. Transfer to food processor, blender or use immersible blender and puree.
  5. Transfer back to the pot and add 3 more cups of nondairy milk.
  6. When soup returns to a simmer, add 1 1/2 cups Daiya cheddar or other meltable vegan cheese such as Follow Your Heart.  Dissolve 1/4 cup arrowroot or 5 tbsp cornstarch in 1/4 cup or more of cold water and add to pot.  Stir till cheese is melted.

7 servings, 1-cup each .  Weight Watchers Plus Points: 4

Buy Skinny B*tch in the Kitch HERE.

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Here’s some comfort food directly from Quick Fix Vegetarian by Robin Robertson.  (Click on any of the books inside my recommendations shop, then on the book’s page, click on the book to peek inside and get free recipes.  Most of these books have free recipes, some may not).  This is a family favorite that takes minutes to prepare and one hour to bake.  Now you can go buy a big stalk  of brussels sprouts!

Here you go:

  1. Prepare a large baking dish with cooking spray.
  2. Spread 1 cup of chopped onions in the dish.
  3. Top with 1 lb baby carrots, 2 cups of halved brussels sprouts, and about 2 cups of halved fingerling potatoes.
  4. Drizzle 1 Tbsp canola oil over vegetables and sprinkle with 1 tsp thyme, salt and pepper to taste.
  5. Cover tightly and bake at 400 for 45 minutes.
  6. Uncover, stir the vegetables, and then add 4 servings of seitan cut up into chunks and 1 1/2 cups of prepared vegan gravy mix (like Hain).
  7. Cover and return to the oven for 15 more minutes.

4 hearty servings.  Weight Watchers Plus Points value: 6

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I’ve had this recipe in my recipe binder for ages.   It’s from Students Go Vegan Cookbook (take a look at the book in my recommendations  here).  It’s pumpkin and cranberry season, so it was time I tried these.  These are scones, so they’re not super sweet.  You can always add more sweet to taste.  My family loved them a little sweet.  They were great with a little bit of vegan margarine.  Instead of doing the usual scone, I baked them in a muffin tin due to laziness, but the  Weight Watchers community knows this equation:


Here’s the recipe:

  1. In a large bowl, combine 1 and 1/2 cups of whole wheat pastry flour, 1/2 cup cornmeal, 2 tsp baking powder, 1/4 tsp salt; mix in 1/2 cup dried cranberries.
  2. In a medium bowl or food processor, combine 3/4 cup of canned pumpkin, 3/4 cup unsweetened almond milk, 1/4 cup canola oil, 1/4 maple syrup.
  3. Add the wet mixture to the dry and stir to combine, but do not over mix.
  4. Pour about a quarter cup of batter into each cup of a 12 count muffin tin lightly coated with cooking spray.
  5. Bake at 450 for 12 to 15 minutes.

12 muffins.  Weight Watchers Points Plus value:  4

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Here’s the VEGAN version of Weight Watchers Chocolate Marshmallow Bark.  This recipe couldn’t be simpler or faster.  It’s made in minutes, and you only have to wait an hour for it to harden in the freezer.  Enjoy!  This only lasted two days in my house.

Whole Foods carries Sweet and Sara’s vegan marshmallows, which is what I used.  They also can be ordered directly from Sweet & Sara.  Seattle’s  Sidecar for Pigs Peace vegan grocery carries a variety of vegan marshmallows as well.

VEGAN Marshmallow Bark

  1. Melt 8 oz. bittersweet or semi-sweet chocolate chips and 2tsp vegan margarine (I may omit the margarine the next time and see what happens)  in a bowl in the microwave.
  2. Remove from microwave and stir in 1 package of halved vegan marshmallows.
  3. Spread in a 9×9 pan covered with silicone mats (or heavy duty aluminum, but silicone is the bomb!).
  4. Freeze for 1 hour.
  5. Cut into 24 pieces.

24 servings.  Weight Watchers Plus Points value: 2

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