eeb

~ vegetarian friendly = V

~ vegan friendly = VE

~ oil free = LF

~ gluten free = GF

~ sugar free = SF

desi/south asian recipes

aloo biran (potato curry) 109c VE

quorn keema aloo (mince & potato curry) 106c V + LF

bengali style maggi noodles 466c V + LF

butter chicken style tofu patsa 375c V + LF

vegan red lentil daal (red lentil curry) 58c VE + LF

desi omelette & yellow garlic rice 173c V

pasta

spicy broccoli penne pasta 213c V + LF

cajun tofu & spinach pasta 142c VE + LF

creamy tofu veggie pasta 243c VE + LF

cheesy quorn broccoli pasta 247c V + GF + LF

gluten free broccoli pasta 247c V + LF + GF

one pot fajita pasta 151c V + LF

rice

coconut cauliflower curry 78c VE + LF

mexican style spiced rice 190c VE + LF

^^^ check out this new recipe :D ^^^

bread ish

mini quorn fajitas 173c ~ V + LF

quorn pita pockets 201c ~ V + LF

dessert & baking

low cal vegan gingerbread biscuits 27c VE

little bites

mini tortilla de patatas 62c ~ V + LF

vegan spiced lentil nuggets 32c ~ VE + LF

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

full omelette (2 servings) = 203c

1/2 omlette = 103c

full pot of rice = 140c

1 serving of rice = 70c

spice scale ✿ ✿ ❀ ❀ ❀ (got a kick to it)

~ vegetarian friendly

ingredients

for the omelette

1/4 large brown onion (53g) ~ 23c

1/2 large green chilli (5g) ~ 1c

1/2 tsp cumin powder ~ 5c

1/4 tsp coriander powder ~ 4c

1/4 tsp salt ~ 9c

4 sprays fry light extra virgin olive oil spray ~ 4c

for the rice

100g white basmati rice ~ 125c

1/2 tsp turmeric powder ~ 0

2 garlic cloves (5g) ~ 7c

1/4 tsp dried fenugreek leaves ~ 0

1/4 tsp salt ~ 7c

garnish

5g fresh coriander ~ 2c

method

boil a pot of water & rinse the rice a few times ~ place in the pot with the turmeric and cook for 10 minutes

in the mean time ~ chop the onion into half moon shapes & then chop them in half, dice up the chilli and garlic, set the garlic aside

in a bowl combine the eggs, coriander powder, cumin powder & salt, whisk this together

spray the fry light around the pan and spread it around, allow this to heat up on a low flame ~ add in the onion, chilli & rip up 1/2 of the fresh coriander and make sure all of this is combined into the egg

pour the omelette mix into the hot pan and allow this to cook for a few minutes until the top is set & you can hear crackling, the bottom should be browned ! turn off the heat and flip the omelette

the residual heat will cook the rest of the omelette ~ drain the rice and transfer it back to the pot, mix in the garlic, fenugreek, salt and rip up the rest of the coriander and mix in !

split the omelette into two and serve 1/2 of the rice and enjoy :D

~ yummmmm this is definitely one of my safe meals ! i’ve been cooking it almost twice a week ever since my gran made it for me…well i added in coriander and cumin when i made it and honestly it’s so much better ! it’s low cal, healthy and has protein, a little bit of fat and lots of flavour :DDD i’m not quite at the stage of using oil to fry anything but the fry light does its job ALSO another really good way to eat this is in the style of a quesadilla ! just place a roti/chapati or wholemeal tortilla on a hot pan & add 1/2 of the omelette to to one side, add some cheese, fold it over and allow it to crisp up, flip and brown the other side too ~ it’s honestly so delicious <3

home recipe

photo cr: my photos

new recipe !! ~ vegan lentil nuggets

makes 12 nuggets = 327c

one nugget = 31c

~ vegan friendly | oil free

spice scale ❀ ❀ ❀ ❀ ❀ (not spicy)

ingredients

100g red split lentils ~ 119c

250ml water ~ 0

1 thin carrot (52g) ~ 21c

1 tsp salt ~ 36c

1 tsp garlic granules ~ 0

1 tsp paprika ~ 14c

1 tsp ground cumin ~ 19c

1 tsp encona hot pepper sauce ~ 0

1 green onion stalk (8g) ~ 3c

3 tbsp VE friendly golden breadcrumbs ~ 155c

method

soak the lentils in some water~ cut off the ends of the carrot then grate it

rinse the carrot & lentils then pour into a small pot & add the water, bring this to a boil and simmer until most of the water has evaporated

mix in all of the spices & continue to cook on a low heat until it starts to form a paste

preheat the oven to 200°C & line a baking sheet or roasting dish with baking paper ~ mix in 1 tbsp of bread crumbs, take tablespoons of the mixture and form into nugget shapes then place on baking tray

pour 2 tbsp of bread crumbs into a bowl (this is exactly enough to cover 12 nuggets) and gently dip & roll the nuggets in it to coat them, place back on the baking sheet

pop them into the oven for 25-30 mins or until they crisp up to your liking and then enjoy :D

~ THANKU MOON AND RUE FOR THIS AMAZING RECIPE !!! 31c for a nugget ? yes pleaseeee <333 these absolutely don’t taste or feel like chicken nuggets but they actually taste a lot like mcdonalds vegan dippers imo ! i’d say they’re a little dry on their own but they taste fine dipped in sauce or in something like a wrap/pita with sauce & other bits ! also u can use any form of chilli u want, powder, paste, jam, oil etc but it will definitely change the flavour, the sauce that i used has a citrussy kind of taste so just make sure u like the one u’re using lol

photo cr: my photos

recipe cr: moon&rue on tiktok

new recipe !! ~ desi omelette & yellow garlic rice

(chopped potato masala curry)

pan serves 4 = 436c

one serving = 109c

~ vegan friendly

spice scale ✿ ✿ ✿ ❀ ❀ (leaves a tingle)

disclaimer: this recipe contains 5ml of extra virgin olive oil ! i’m trying to reintroduce some oil into my diet :)

ingredients

1/2 brown onion (85g) ~ 34c

2 garlic cloves (8g) ~ 12c

1 tsp extra virgin olive oil ~ 40c

1 large red chilli (10g) ~ 3c

1 + 1/4 tsp salt ~ 45c

2 tsp cumin powder ~ 38c

1 tsp coriander powder ~ 18c

1/2 tsp turmeric powder ~ 0

1 tsp garam masala ~ 13c

1/4 tsp ginger powder ~ 5c

6 baby potatoes (290g) ~ 220c

1 mug water ~ 0

18g fresh coriander ~ 4c

method

finely dice the onion and start sautéing it in a pan with some water ~ dice up the garlic and add it to the pan

add the oil & 1 tsp of the salt, continue to fry until the onions start to brown

chop up the chilli & half of the coriander and add to the pan along with all of the dried spices, mix together and fry for a few more minutes

pour in the water & bring the mixture to a boil then simmer for 10-15 mins ~ peel the potatoes and chop them into batons then wash

mix the potatoes in well and allow this to simmer for 20-30 minutes or until the potatoes are cooked ~ they should be tender but not mushy or falling apart ! you might need to add in extra water if the potatoes sook it up too much

tear up the coriander & mix it in with the rest of the salt ~ serve with rice or your favourite south asian bread (roti, naan or pita) & enjoy <3

<3 uhmm…h…hey…it’s been a while lol i just stopped posting recipes i’ve written on here (i have so many drafts omg) but i think i’m gonna start again :) anywaysss aloo biran is basically a bengali style potato curry, its super aromantic, spiced & just delicious cause who doesn’t love aloo (they were always my favourite part of a curry) it’s also just naturally vegan which is great ! people don’t realise that south asian food is filleddd with naturally vegan dishes such as daal & aloo saag as well as a lot of the basic recipes can be turned vegan and vegetarian by switching out the meat/fish and using tofu, quorn or a south asian cheese called paneer !

my other recipies ➳ <3

new recipes !! vegan lentil nuggets (31c each)

serves 6 smaller portions

one serving = 151c

~ vegetarian friendly | oil free

spice scale ✿ ❀ ❀ ❀ ❀ (hint of spice)

ingredients

184g quorn mince ~ 170c

1/2 onion (63g) ~ 26c

3 small garlic cloves (7g) ~ 10c

1 tsp garlic granules ~ 0

3 tsp fajita seasoning ~ 0

1 tsp paprika ~ 14c

1/4 tsp cayenne pepper ~ 4c

2-3 tsp low sodium salt ~ 0

400g tin chopped tomatoes ~ 92c

1 tsp cumin powder ~ 19c

pinch dried basil ~ 2c

262g wholewheat fusilli pasta ~ 445c

1/2 green pepper (55g) ~ 15c

12g red leicester cheese ~ 48c

1 tbsp nutritional yeast ~ 52c

2 spring onions (11g) ~ 4c

method

slice the onion into half moon shapes and then into smaller pieces, wash them and add them to a large pot with some water & start to sauté

chop the garlic and add to the pan and cook until the onions are translucent, add in 2 tsps of salt and the rest of the seasonings apart from cheese & nutritional yeast and cook for at least 5 minutes with a little more water

mix in the quorn mince and cook for 5 minutes or until it’s heater through ~ pour in the tinned tomatoes and fill the can up with water and pour that in too, bring it up to a bowl and then simmer for 10 minutes (adjust the salt if needed)

chop the pepper into strips then in half and add it in with the pasta, bring the mixture to a low boil, add in another half cup or so of water & leave for 20-25 minutes, stirring every so often until it’s cooked (i left mines al dente) ~ slice the green onion and mix it into the pot along with the cheese & nutritional yeast and serve once it’s all melted together

extra nutritional info

protein: 10.1g | carbs: 20.7g | fat: 2.4g

~ gosh another pasta recipe i know ! i swear i make more than pasta but i don’t always make stuff into a recipe lol anyways this was actually really nice i’m surprised ! i accidentally over salted mines so just be careful cause the seasonings can have a lot of salt in them so pls taste it before adding more salt in :) u can also serve it with any of ur fave fajita/taco toppings & it would be super yummy too

recipe inspo ~ mamainthekitchen on tiktok

photo cr ~ my photos

my other recipies ➳ <3

serves 4 = 252c

1 tortilla de patatas = 63c

~ vegetarian friendly | oil free

ingredients

3 baby potatoes (112g) ~ 84c

2 eggs ~ 144c

1/2 onion (44g) ~ 18c

1 tsp salt ~ 0

pinch black pepper ~ 0

1/4 tsp smoked paprika ~ 4c

method

peel the potatoes and cut into small cubes then boil a pot of water ~ cook the potatoes for 10 minutes or until soft

preheat the oven to 180°C, beat together the eggs in a bowl then slice the onion into half moon shapes and again into smaller pieces and add it to the eggs along with the seasonings and mix together well

prepare a muffin tin with liners ~ once the potatoes are cooked add them to the egg mixture and mix together

spoon the mixture into the cupcake cases then place into the oven for 25 minutes until fully cooked, take it out and leave it to cool for a few minutes then enjoy

extra nutritional info

protein: 4.7g | carbs: 5.8g | fat: 3.1g

~ oh my god these are so cute and tasty i always loved eating them when i was in spain, i wanted to make something tasty, low cal and without using big amounts of the ingredients so that’s why i made mini ones ! they worked out rlly well tbh i remember making them ages ago and it wasn’t this good but yeah u could definitely add more herbs and even small pieces of veggies or meat to take them up a notch but a simple potato and onion one is traditional and perfectly fine for me :) also u could use silicone cupcake/muffin tray instead of liners & that will probably make them stick less to the liners or u could use some oil but i didn’t want to lol

recipe inspo: erasmusu.com

serves 2 = 494c

one serving = 247c

~ vegetarian friendly | gluten free | oil free

ingredients

1/4 red onion (47g) ~ 17c

1 tsp garlic granules ~ 0

pinch black pepper ~ 0

1/4 tsp low sodium salt ~ 0

144g broccoli ~ 62c

45ml soya milk ~ 42c

2 tsp nutritional yeast ~ 34c

10g cathedral city mature cheddar cheese ~ 42c

90g free from conchiglie pasta ~ 323c

method

boil a pot of water for the pasta then chop the broccoli ~ add the pasta & broc to the pot and cook for 8 mins

chop the onion into half moon shapes and after the pasta is cooked reserve some of the water, drain it & set aside ~ in the same pot add the onions and a little bit of pasta water and sauté for a few minutes

add in the garlic, pepper & salt and continue to cook until the onions are translucent ~ pour in the milk, nutritional yeast & grate in the cheese, stir together until combined and thickened

mix in the pasta and broccoli and keep mixing until the pasta is fully warmed through then serve (feel free to add more salt and pepper)

extra nutritional info

protein: 11g | carbs: 42g | fat: 3.3g

~ so this is just a really quick and easy pasta recipe, i usually make variations of this when i don’t know what to make but want to be semi healthy lol it’s honestly not the best but i can definitely settle for less flavour if it’s low cal :D i’m sure with more seasonings and cheese it will taste even better !!!! so play about with it but yeah not much to say about it tbhhh

recipe cr: my recipe

photo cr: my photos

whole pot serves = 988c

one serving = 247c

~ vegetarian friendly | gluten free | oil free

ingredients

1 red onion (100g) ~ 37c

85g broccoli ~ 28c

128g quorn pieces ~ 127c

1/2 tsp garlic granules ~ 0

pinch ground pepper ~ 3c

1 + 1/2 tsp low sodium salt ~ 0

juice of 1/2 lemon ~ 10c

3 tbsp plant based garlic & herb philadelphia cheese ~ 98c

pinch dried parsley ~ 5c

pinch dried fenugreek ~ 0

2 tsp nutritional yeast ~ 34c

180g free from conchiglie pasta ~ 646c

method

boil a pot of water for the pasta, chop the red onion into half moons & chop the broccoli then wash the veg

cook the pasta for 10-12 mins and in the mean time add the veg into a pot with some water and sauté until the onions start to soften

mix in the quorn pieces, garlic powder, salt and lemon juice then cook until the onions are full soft and translucent (5-7 mins)

mix in the cream cheese, 2 ladles of the pasta water & the nutritional yeast and cook until the pasta is finished

drain the pasta, mix in the seasonings then add the pasta to the sauce and mix everything well then serve

~ i just made this and i was so so scared it was gonna be over 300 for a portion but luckily i eat small portions so i managed to make 4 out of it lol i was extremely scared to use cream cheese but using less of it + nutritional yeast made it less scary (:

recipe inspo: tastyhealthy_recipes

photo cr: my photos

one serving = 466c

~ vegetarian | oil free

spice scale ✿ ✿ ✿ ❀ ❀ (spicy)

ingredients

1/8 onion (18g) ~ 7c

2 garlic cloves (4g) ~ 6c

1 red chilli (10g) ~ 2c

1/4 tsp cumin powder ~ 5c

1/4 tsp coriander powder ~ 4c

pinch turmeric powder ~ 1c

pinch ginger powder ~ 1c

pinch low sodium salt ~ 0

1 pack maggi curry noodles ~ 355c

1 egg ~ 84c

spring onion (2g) ~ 1c

water ~ 0

method

boil a pot of water for the egg, once it’s boiling add the egg and set a timer for 6 minutes ~ fill a measuring jug with cold water and set aside

finely slice the onion, wash then add to a pot with some water and start to sauté, chop the chilli and add it to the pot

chop the garlic and add it to the onions and chilli, continue to sauté until the onions are browned then mix in all the spices

pour in enough water so that the noodles can cook but it isn’t left soupy and continue to cook until the timer goes off

take the egg out and place it into the cold water jug and set aside ~ add the maggi noodles to the spices and cook for 2 mins

chop the spring onion and mix it into the noodles then pour into a bowl ~ crack and peel the egg then add on top of the noodles then serve !

~ maggi noodles are pretty much the default instant noodle in south asian households but they actually aren’t my favourite + they taste much better when u add the extras lol i remember when we visited bangladesh, a family made us some noodles which were spicy, almost fried and had also had a delicious egg through it but i never had it again after that….11 years later i decided to make my own version :) unfortunately it’s pretty scary to me bc it’s high cal imo but it was so delicious

recipe cr: my recipe

photo cr: my photos

filling makes 3 pita pockets = 198c

one serving of filling = 66c

one pitta pocket = 201c

~ vegetarian | oil free

ingredients

1/4 onion (45g) ~ 18c

1 tsp garlic granules ~ 0

152g quorn chicken pieces ~ 150c

1 tsp tomato purée ~ 4c

2 tsp fajita seasoning ~ 0

1 tsp cajun seasoning ~ 15c

1 spring onion (4g) ~ 1c

half glass of water ~ 0

juice of 1/2 lemon ~ 10c

1 wholemeal pita per serving ~ 135c

method

dice the onion then wash it before adding to a pot with some water and start to sauté

add in the garlic granules and continue to sauté until the onions are translucent

mix in the tomato purée and the quorn pieces and cook until they’re warmed up (add more water if needed) ~ then add the rest of the seasonings, water and bring the mixture to boil before simmering for 10 minutes to thicken up the sauce

place the pita under the grill until heated and starting to go crispy on the top ~ squeeze the lemon juice and tear the spring onion into small pieces into the quorn mixture and stir everything well

take out the pita and slice it in two, gently open in to make a pocket and place 1/3 of the mixture into both halves then serve !

~ okay this is a really basic and easy recipe i kinda just made up 2 days ago bc i needed something for dinner so it’s really nothing special; i’d 100% recommend adding ur own toppings like cheese, salsa, guac & sour cream like i did and veg like spinach which i defs would have added to the recipe if i had it at the time….luckily a serving of the chicken is only 66c and instead of in a pita pocket u could serve it with rice, pulses, potatoes, in a fajita or quesadilla or even in a pasta salad or something cause it’s pretty versatile (:

recipe cr: my recipe

photo cr: my photo

mince & potato masala

serves 6 = 637c

one serving = 106c

~ vegetarian | oil free

spice scale ✿ ❀ ❀ ❀ ❀ (not that spicy)

ingredients

1 small onion (110g) ~ 44c

4 garlic cloves (8g) ~ 12c

2 tsp tomato purée ~ 10c

1 tsp coriander seeds ~ 15c

5 whole cloves ~ 0

3 tsp cumin powder ~ 56c

3 tsp coriander powder ~ 53c

1/4 tsp cinnamon powder ~ 4c

1/4 tsp turmeric powder ~ 4c

1/2 tsp extra hot chilli powder ~ 4c

1 tbsp low sodium salt ~ 0

250g quorn mince ~ 230c

500 ml water ~ 0

6 baby salad potatoes (269g) ~ 196c

8g fresh coriander ~ 8c

method

finely dice the onion then wash before adding to a large pot with a little bit of water ~ sauté the onions for a few minutes

chop the garlic and chilli, add to the pot with the tomato purée and a little bit more water and the cloves then continue to sauté until the onions are soft and brown

add in all of the spices and salt and more water and cook for 7-10 minutes on a low flame so that it doesn’t burn then stir in the tomato purée

stir in in the quorn mince and cook until the mince is heater through ~ pour in the water and bring to a boil then simmer for 25-30 mins

prepare the potatoes by peeling, chopping them into quarters and pricking them a few times with a fork before adding it to the pot

cook for 15-20 mins or until the potatoes are cooked through then stir in chopped coriander just before serving (:

~ i love love love LOVE keema aloo it’s such a good dish and ofc everyone has their own variation of the dish but this is just how my family makes it soo it’s a bengali style one (: usually i’d add less tomato purée but it’s okay it was still tasty ~ typically u would use lamb mince but u can also use beef mince or chicken mince ! also adding peas to it if u’re making chicken keema <3

~ home recipe

photo cr: my photos

my other recipies ➳ <3

new recipes !! vegan lentil nuggets (31c each)