After a couple of distinctly non-vegan weeks (which included a cake sale, baking cookery course and a cheese & wine evening) I made a concerted effort get back into my mainly vegan ways last week – for my waistline if nothing else! One evening after my tea I decided I would roast a load of veg (peppers, onion, garlic and cherry tomatoes) along with some oregano and paprika (no oil) for my tea the following evening – I was planning on going to the gym so the more prepared I was the better. Now, traditionally I would have my roasted veg in a pitta with loads of hummus but this wouldn’t exactly work for my low fat meal plan. I peered my cupboard and spotted a small tin of butter beans – I would make my own creamy low fat accompaniment.
This is the meal that followed; Roasted Veg with Pitta bread and Butter Bean Pâté
I’m not going to insult you, you know how to roast veg…..get some veg (whatever you have), add heat!
Butter Bean Pâté
210g Butter Beans (a small tin) – other beans would probably work too. Whizz up the butter beans, I used a hand blender, crush a smallish clove of garlic and mix in, add lemon juice and mix, season with salt and pepper. Adjust the levels of lemon juice, seasoning and garlic to your taste. You could also add some chilli or herbs if you fancy it.
Toast a Pitta
Eat – your super low fat, tasty, creamy, zingy, vegan, garlicky, fresh, yummy tea!!
I haven’t tried this but if you wanted to I guess you could warm up your pâté and it would be more like a mash, give it a go and let me know if it works.
My veg look a little burnt in the photo but I promise they weren’t, oh and I added olives! Sorry for the omission! 🙂
About 2 ½ weeks into my weight-loss/fitness plan and I’m still pretty motivated. On my 500kcal days (5:2 diet) I’m having 200kcals of raw food (fruit/veg/nuts) for my breakfast/dinner. Today this consisted of – 1 carrot, 2 clementines, 100g cherry tomatoes, 100g red pepper, about 5 green olives, a few slices of pickled jalapenos, 2 spring onions and 8 almonds. This is actually quite a tasty and fulfilling lunch – I used to just eat a tin of soup for the same calories and it was nowhere near as satisfying.
Then for tea (dinner/supper….whatever you want to call it) I have 300kcals to play with.
*See my previous post for one option: Moroccan-style Vegetable and Chickpea Stew – I actually made this a 2nd time but changed the carrots & squash to cauliflower and substituted the cinnamon for curry powder and hey presto I had chana gobi for same number of kcals 🙂 *
Tonight though I tried something a little different….
Mexican inspired pitta pizza type thing
1 wholemeal pitta
150g re-fried beans (one of my favourite things ever)
2 or 3 spring onions
About 4 cherry tomatoes
1 heaped teaspoon of capers
2 teaspoons of jalapenos
Some fresh coriander
NB This is a rough guide! If you’re wanting to keep the calories down I wouldn’t mess too much with the amount of pitta or refried beans but an extra tomato or two isn’t going to make much of a difference. Also, if you don’t have capers or jalapenos or spring onions for that matter it shouldn’t impact too much; you could easily slice a bit of red onion or sprinkle a few chilli flakes on instead.
- Preheat the oven to 200°C
- Slice the pitta in half so you have two thinner pitta-shaped pieces of bread – put them on a baking tray
- Spread over your beans
- Slice/chop the tomatoes, spring onions, capes, jalapenos (or whatever other toppings you may be using) and sprinkle across your beany flatbreads
- Cook in the oven for around 10 – 15 minutes, you just want them to be hot and a little crispy
- Sprinkle with coriander and enjoy!
For non-dieters you may want to add cheese/vegan cheese or sour cream
This is another adapted recipe from 5:2 Vegetarian by Celia Brooks