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[Recipe] Cauliflower Cheese & Bacon

Do you ever watch those recipe videos on Facebook and get really hungry? Me too. Last night, one of my friends linked to a video for Loaded Cauliflower Casserole and it got me hungry and wanting to create this dish to be Slimming World friendly. So I went out shopping today and picked up a Cauliflower and we had this for Tea tonight.

You Will Need:

1 Head of Cauliflower (chopped into florets)
300g frozen mixed vegetables
200g bacon medallions
250g Quark
3 heaped spoonfuls Fromage Frais
1 TBS dried or fresh chives (or use spring onion if you have them. I forgot to buy some but had chives)
1/4 tsp pepper
1/4 tsp mustard powder
45g reduced fat cheddar cheese

1. Boil or steam the cauliflower florets until tender and cook the frozen vegetables. Drain both.
2. Grill bacon. Chop bacon into bite sizes bits.
3. Combine quark, fromage frais, chives, pepper, and mustard.
4. Stir quark mixture into vegetables, add chopped bacon.
5. Spread into a casserole dish and top with 45g cheddar cheese
6. Bake at 200C 25 minutes or until bubbly and cheese is golden.

Syns per recipe: 6 (for the cheese).

This recipe is easy to adapt for vegetarians, just omit the bacon or use veggie bacon. If you are following a Low Carb High Fat diet, use full fat cream cheese and sour cream instead.

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/

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[Recipe] Pumpkin Pie Tarts [Slimming World Friendly]

pies My Slimming World group had a taster evening right before Halloween and I decided to bring an American-style treat. I knew I wanted to make something with pumpkin, since it’s the season for pumpkin everything in the US, and so I came up with these tarts based on my mince pie tarts from Christmas. Because pumpkin is a vegetable, it’s free no matter what you do to it so you only need to syn the pastry, in this case two of these little tarts come in at 1.5 Syns. The filling and pastry are egg-free, and I’m sure you could substitute in gluten free flour (but please recalculate your syns!) to make a gluten free treat.

[DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.]

This will make 38 tarts. If you follow this recipe exactly, your Syn value is .75 per tart, or two tarts for 1.5 Syns.

[Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.]

You will need:

For the pastry:
225g wholemeal flour (I used Alinson’s)
100g Flora light (blue container)
pinch of salt
water
(if you prefer a sweeter base, add some sugar substitute)

For the filling:
400-500g pureed pumpkin (you also can use tinned pumpkin)
1/4C sugar substitute (I used Truvia)
1/8 tsp nutmeg
1/8 tsp ginger
1/4 tsp cinnamon
1/4 tsp mixed spice

tart pans
biscuit cutter
fry light

1. Combine flour and salt and rub Flora until crumbs are formed.
2. Add a little water until dough sticks together and form into a ball.
3. Refrigerate pastry for 30 minutes.
4. While the pastry chills, combine all filling ingredients and set aside and pre-heat the oven to 180C.
5. Roll out your pastry as thinly as possible and use the middle-sided biscuit cutter to cut out 38 rounds.
6. Spray a tart pan and gently press the rounds of pastry into the cups, shaping it up the sides. Fill with approximately 1TBS pumpkin filling. (I eyeballed it)
7. Bake for 20 minutes or until tart bases are firm and slightly browning. Filling will not be solid.
8. Turn out onto a cooling rack for about 10 minutes before serving.

Enjoy!

I can’t wait to make these for Ex-pat Thanksgiving!

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The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/

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Vegetarians on the Go

It’s hard finding food to eat while traveling. A simple road trip with friends can turn disastrous if you can’t find food for the vegetarian. I’ve made a few discoveries along the way that might make it easier for other vegetarians who travel:

  • Turnpike Rest Areas – the PA, DE, MD, and NJ Turnpikes (and probably others too) all have Roy Rogers in most of their rest areas. Roy Rogers will sell vegetarians (or anyone else, really) a bun with cheese. Sometimes you need to call it a grilled cheese for them to realize what you’re asking for, but most of the time you can get this, and then load up on the veggies at the fixin’s bar (lettuce, tomato, pickle, and onions). Depending on the cashier, I’ve been charged for either a kid’s meal ($1.99) or a biscuit ($0.60) with cheese ($0.10).
  • Burger King BK Veggie – in 2002, Burger King introduced the BK Veggie. When it was first introduced, it was cooked on the same grill as the meat burgers, but in 2004 Burger King changed their policies (and their burger) to microwaving the Veggie burger so it would not be cooked near meat. Because of their “have it your way” campaign, you can ask them to put lettuce, tomato, pickle, and onion on it as well.
  • KFC Vegan Chicken – As of June 2008, KFC Canada is now offering vegan chicken. I haven’t yet tried this, but it’s apparently being offered at 300 of their 400 stores across Canada so far. I’m hoping I can try this before I leave, but I’m betting the Dauphin KFC doesn’t have it!
  • A&W Root Beer Veggie Swiss Burger – What inspired this post was a trip today over to the mall. I needed milk, and I decided to stop in at the A&W for a root beer float. I was perusing the menu while I waited for my float, and I discovered they offer a Veggie Swiss burger on their menu. The combo meal is over CDN$7, the same price as a triple burger, but it also comes with a side salad, so you might even get to make two meals (or a meal and a half?) out of it. The Veggie Swiss is a veggie patty with Swiss Cheese, lettuce, tomato, onion, and pickle.
  • Subway Veggie Sub – I can’t forget this staple of my travel (and local!) diet. Subway will put whatever you want on the sub (provided they have it…for a while they didn’t have spinach, and then some shops took out tomatoes for a while) and you can even get it toasted. A 12-inch veggie sub is only $3.99, and you can always bring a cooler along and save half for later!

There’s plenty of other options too – Pizza, ordering breakfast at a diner (minus the bacon/sausage), or ordering a side salad, too. Unfortunately, there’s very little healthy choices for vegetarians at McDonald’s, Wendy’s, or Arby’s. McDonald’s sometimes has yogurt parfaits, but more often then not the store is out of them. At Wendy’s, the options are the taco salad (without the chili – give it to a meat eating friend), fries, or a frosty. And at Arby’s – well, they offer apple turnovers, mozzarella sticks, and curly fries. I have had luck with ordering a market fresh sandwich without the meat at some locations, but others have no idea what you are talking about.

I always make the mistake of not planning ahead for trips, but I’m getting better. On my flight up to Canada I packed myself a boxed lunch (I’m not sure I can call it a bento), and I plan on doing the same for the trip home as well as for my flight over to the UK. I haven’t started planning for the UK yet in terms of food, but Tim and I will manage. If we wind up eating pizza a lot, so be it. I could probably live off pizza anyway!

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