Somewhat Mini Quiches

1/2 Package of puff pastry

1-2 eggs

small amount of milk

1/4 cup low fat cheddar

1/4 cup spring onions

salt and pepper to taste

Preheat over to 450F.  Spray a 6 large muffin tin with oil.  Cut puff pastry into squares and place in pan.  Place a ball of foil in center so the pastry doesn’t puff from the bottom.  Place in oven for about 5-10 mins until just starting to puff.

Mix eggs, cheese, milk and onions.  Reduce heat to  400F.  Add egg mixture to each pastry and bake for 10-15 minutes until the egg is set.

This is a very generic recipe.  Feel free to make changes, would love to hear of some variations!

This recipe is adapted from a friend kinda (but not really) telling me how to make them, a few online recipes and my own brain (yes I have one of those! xD)

Basil rolls served with sweet and sour sauce & miso soup

Basil Rolls (raw spring rolls) – Vegan!
(makes 4)

4 rice wrapper sheets
1 cup bean sprouts
1/2 cup chopped spring onion
1 package spiced dry tofu – diced into small bits
1 clove minced garlic
1 tbsp sesame oil
lettuce
pickled ginger
8 fresh basil leaves

Heat oil in wok. Add garlic and diced tofu. Stir fry until starts to brown. Remove from heat and let cool.
In a bowl filled with warm water, soak rice wrappers individually until starts to soften (about 20-30 seconds). Be careful not to tear them! Lay the rice paper down on a plate. Place 2 basil leaves about 2 inches from the bottom edge. Top with spouts, tofu mixture, onion, few strands of the ginger and lettuce. Fold the wrapper over once. Fold the two sides in. Continue rolling tightly and carefully until closed. You should end up with the basil leaves showing on the top of the roll.

Serve with sweet and sour sauce or hoisin sauce. YUM!

Today’s bento was a pretty lazy attempt at making something quickly when I got home from the shops. I think it came out pretty cute though!

The roll up is made using vegetarian deli sliced ham. If you’ve never tried this before, using it in a roll up with lots of crunch is a great way to add a vegetarian meal to your day! The outside of the roll-up is a Flat Out wrap. These now come really low in calories and carbs and really high in fiber and protein.

Here’s how I made this one.

1. Lay the wrap flat, so that the short end is facing you.
2. Cover a very thin layer of dijon mustard mayonnaise. I used Hellman’s Dijonnaise.
3. Top with 4 pieces of the veggie ham.
4. Lay 2 slices of cheese on top of the ham.
5. Add a fair amount of baby greens to the middle.
6. Top with a good amount of clover sprouts.
7. Roll up tight and cut into slices. YUM!

Veggie Ham and Swiss Cheese roll-up, black grapes, cherry tomatoes, carrot sticks, hummus dip. 385 Calories

Tofu Mango Pudding

1 block mori-nu silken tofu — soft, well drained
1 mango
5 packets splenda or agave nectar
Cinnamon

Combine tofu, mango and sweetener of choice in blender.  Transfer to plastic container, cover and pop in fridge for a couple of hours or freezer for 1 hour.  Spoon in dessert bowls (4) and sprinkle with cinnamon.  So good!!

*Try it with your favorite fruit.  Just replace the mango.  I’ve also made with mango and strawberries and it was rockin’!

You’ll need:
Seitan or other mock chicken
low fat mayonnaise or vegan mayo (to taste)
curry powder (to taste)

Optional:
Red grapes
Green onion
Cashews
Salt
Pepper
Watercress

Mix all ingredients together and chill for at least 1 hour then serve on bread, wrap or on a bed of lettuce.  YUMMY!

So me and some other people online have decided to start a Bento Challenge this month.  We are challenging ourselves to lose weight via the Bento Lunchbox ideas.  The challenge is mainly on another site but I’ve decided that I’m going to post pictures on my blog as well.  I’ll present you with the photo along with what each Bento contains and the calorie content.  Hope you enjoy!  See you in SkinnyLand bitches!

Bento #1 – Spicy Lentil Snacks

My first bento and after quite a few now, this one is looking a little sad.

spicy lentil snacks with cucumber raita (small cup), carrot and celery sticks, blackberries with mango tofu pudding and mini pita crackers. 263 calories

So good on a cold day like we’ve been having lately!   Enjoy!!

Vegetarian Shepherd’s Pie

• 1 can peas and carrots
• 1 can corn
• 1 package veggie crumbles (I use Lightlife Smart Ground)
• 1 vegetable bullion cube
• 2 cloves garlic
• 1 onion (chopped)
• 1 tbsp olive oil
• 2 tbsp Bisto
• 1 tsp Marmite
• 1 tsp vegetarian worcestershire sauce
• 1 tbsp HP sauce
• 8 potatoes
• 2 tbsp butter
• 3 tbsp milk
• Small amount of cornstarch or extra Bisto for gravy

Heat oven to 350 degrees.

Heat oil in pan.  Add garlic and onion.  Saute until softened.  Add “meat” crumbles and brown.  Add juice from canned corn, peas and carrots.  Add marmite, worchestershire sauce and HP sauce.  Mix vegetable cube with 1/4 cup of boiling water and allow to disolve.  Add to “meat” mixture.  Mix Bisto with small amount of cold water then slowly add to mixture, stirring constantly.   Add pepper to taste and let simmer for 30 minutes.

Boil potatoes in the meantime until tender.  Mash with milk and butter and set aside.

Strain “meat” mixture until all juices are removed.  Save juice for gravy.

Add “meat” mixture to a casserole dish.  Press down.  Cover with mashed potatoes and bake for 30 mins.  Broil for another 5 mins or until top is golden brown.  Heat juice back up and add small amount of cornstarch or Bisto until mixture is thickened.