Sunday, 24 October 2010

Sausage Casserole

I made this a while back, so hopefully I remember all the ingredients I chucked in. All I know for sure is that it was awesome and a great recipe now that the weather is getting colder.

  • 1 pack of Fry's Sausages
  • 1 onion, chopped
  • 1 pepper, chopped
  • 1 potato, chopped
  • 1/2 butternut squash, peeled and chopped
  • 2 carrots, chopped
  • A handful of mushrooms, sliced
  • 1 courgette, chopped
  • 1 tin of tomatoes
  • Splash of cider vinegar
  • 1 pint of veggie stock
  • 2 tsps sweetener
  • salt, pepper and mixed herbs
  1. Bake the sausages in the oven, at 190C for 10 minutes or so. When cooked, chop into bitesize pieces.
  2. While the sausages are cooking, spray a pan with Fry Light and fry off the onion, mushrooms and pepper for 5 or so minutes until soft.
  3. Add the cooked veggies to the baking tray with the sausages.
  4. Add the rest of the ingredients, cover with foil and bake for 45 minutes - 1 hour. Take the foil off for the last 15 minutes or so of cooking.
I think that's everything...You can use whatever veg you have in the fridge really.

I think next time I might fry off the sausages in 1 tbsp of olive oil before chucking it all in to bake. Anyone who hasn't tried Fry's sausages before can see how weird they look when you don't fry them up. So grey and appealing! They do taste good though :D

Marmite Chips

Is there anything better in this world?


  • 1-2 potatoes, chopped into chips
  • Fry Light
  • Marmite
  1. Put the chopped up potatoes in a pan and cover with water. Bring to the boil and simmer for 10 minutes.
  2. Drain the potatoes and leave them to cool. Meanwhile spray a baking tray with some fry light.
  3. Stir as much marmite as you can handle into the chips, spread them out on the baking tray, spray with more fry light and bake in the oven for 25-30 minutes at 190C.

I had this with an Asda pasta n sauce. Crappy low fat food ftw.

Fry Up!

The number one reason I do Slimming World is because I can still have a bloody good fry up in the mornings.

Here is one of my latest creations:

I had:

Fry's sausages
Redwoods Bacon Rashers ( 3.5 syns for the entire pack of 7)
Baked Beans
Healthy extra A of Cheezly
Fried Mushrooms

Fry's sausages are awesome, they're one of the few vegan mock meats that are syn free on plan. It's so annoying that Quorn isn't vegan, so many SW recipes use their products, but at least now I have some decent fat free sausages to gorge on. They taste and look much better if they're fried, so I generally save a healthy extra B for my fry ups and fry it all up with 1 tbsp of olive oil. If I want to go really protein crazy and have the time I do a bit of tofu scramble as well. The Redwoods rashers are awesome, they taste like Frazzles but it's really weird that they have fake rind on them.

Not much of a recipe to follow here but I wanted to post something as it's been a while. I've been busy visiting my best mate up in the Wirral and now I've come down with a cold so I'm too lazy to do any proper cooking.

More recipes to come soon!

Wednesday, 6 October 2010

Homemade Mayo and Curried Eggless Salad

I had a stupid gain, even after being 100% and doing exercise on top. So I wanted to do more 'Red Days', which is basically limited carbs. This means lots of tofu and mock meat for me!

Meals without potato scare me, so I desperately pawed through the Family Feasts for a Fiver SW book to get an idea. I came across a recipe for curried egg salad. I've made eggless salad with tofu before which was great and I also found a very low syn vegan mayo recipe in The Garden of Vegan. I decided to make my own mayo and improvise with the salad. It turned out great!

Homemade Vegan Mayo

  • 400g silken tofu
  • 1 tbsp sweetener
  • 2 tbsp cider vinegar
  • 1/2 tsp salt
  • 1 tsp mustard (0.5 syns)
  1. Put everything in a bowl and use a handblender to blend until smooth. Easy Peasy!
This makes a lot of mayo, and the whole lot is only 1/2 a syn, so I pretty much don't count it. I never have my full 15 syns every day anyway.

Curried Eggless Salad

  • 1lb firm tofu, pressed and crumbled
  • 1/4 jar of gherkins, chopped
  • 3 spring onions, sliced
  • 1.5 tsp curry powder
  • 1 tbsp parsley, chopped
  • 1/2 cup vegan mayo
  • Lettuce, chopped
  • Tomatoes, sliced
  • Cucumber, sliced
  • 1 Apple, chopped
  1. Put the tofu, gherkins, spring onion, curry powder and parsley in a bowl. Stir in the mayo. Set aside.
  2. Layer all the salad stuff on a plate, chuck the tofu on top, mix it up a bit and then serve! I like to sprinkle black pepper on top.

Tuesday, 5 October 2010

Mushroom Pate

It's the Slimming World Christmas Party tonight...I know, incredibly early, but it's being celebrated this week because it's 12 weeks until Christmas and we're being encouraged to buy a 12 week countdown to commit up until then.

For the party we're having our usual start of the month taster and it's on a Christmas theme. I've never really had to think about cooking for other people at Christmas, especially non vegans, so I was at a bit of a loss with what to make. I didn't want to do baked tofu because I travel half an hour on the train and I also don't think many people would try it. I considered doing a couscous stuffing but I've been exercising all week and I'm tired. I decided to go for an easy dip/spread type thing instead. I thought it would give people ideas of what to eat on crackers instead of the dreaded cheese/cheeze board on Christmas day.

So here we go...Mushroom Pate (syn free!)

  • 2 small onions, chopped
  • 2 cloves of garlic, chopped
  • 1 pack of oyster mushrooms, chopped
  • 1 pack of closed cup chestnut mushrooms, chopped
  • 3-4 handfuls chopped parsley
  • 1 pinch of thyme
  • Splash of soy sauce
  • 1/8 tsp nutmeg
  • salt and pepper
  • Fry Light
  1. Heat the Fry Light in a pan and fry the onions for a good 5 minutes, until soft.
  2. Add the onion, mushrooms, half the parsley and thyme. Cook for about 15 minutes, until all the juices have run out of the mushrooms.
  3. Transfer to a bowl, add some soy sauce, nutmeg, salt and pepper and blitz with a hand blender until relatively smooth. Stir in the rest of the parsley
  4. Let the mixture cool before refrigerating for at least an hour before serving.
I tried this with some Finn Crisps (6 for a healthy B) and it was delicious. Hopefully everyone in group will feel the same.