Sole Source + Recipes that actually taste... great!
Here are a few I have tried and think are really lovely! I adore cooking so this has been a cathartic distraction from the weight-loss treadmill :) I was also vegan for quite a while so I am used to getting creative with veg!
Indian balti-style spiced mince with "rice"
40g of cauliflower
20g of fresh spinach
20g of mushrooms
200g of Quorn mince
1.5 tsp of curry spice blend (I used Schwartz 'Madras' blend)
3tbsp of water
Grate the cauliflower into a microwavable bowl using a medium gauge grater so it looks just a little larger than regular rice. (Don't use the fine grater as it tends to make the cauliflower quite mushy).
In a pan add the 3tbsp of water and the spinach and the mushrooms. Cook on a low heat until they soften and then add the Quorn mince. Cook for a further 7-8 minutes on a medium heat.
Whilst the Quorn cooks, put the cauliflower into the microwave and cook on a medium-high setting for 40 seconds.
A few minutes before the corn is ready, add the spice blend and cauliflower to the pan and mix everything together gently. You may want to add a little more water or spice depending on your taste preferences :)
Cajun chicken with courgette "fries"
80g of courgettes
170g chicken breast
2 heaped tsp of cajun seasoning
a little salt and pepper
1/2 tea spoon of olive oil (totally up to personal choice, it's optional but helps crisp the "fries"! My cdc says tiny amounts now and then are fine)
Preheat the oven to around 190-200c, gas 6
Take the courgette and slice it very thinly lengthways, about 2-3mm thick. Then trim into strips about 2cm wide. Leave them in a colander to drain over a bowl for around 20 minutes. Lay them flat on a baking tray and season well. This helps dry them out and they crisp better. If using the oil, rub down the thin strips with the oil before seasoning.
Butterfly the chicken breast and open it out. Season each side of the chicken with Cajun mix and lay down on a baking tray.
Bake both the "fries" and chicken for around 25-30 minutes or until the courgette is lovely and golden/crispy. The way I cook the chicken makes it crunchy on the outside because of the heavy coating of seasoning. if you prefer a more tender chicken breast simply add 2tbsp of water to the seasoning to make a paste and wrap in foil before baking :)
Cheesey stuffed mushrooms served with leaves
2 medium sized portabello mushrooms
100g of cottage cheese
40g of salad leaves
1 tbsp of chopped chives
vinaigrette or 0g carb dressing
salt and pepper
Take the stalks out of the mushrooms and lay them facing up on a baking tray and sprinkle with a tiny amount of salt and pepper.
In a blender add the cottage cheese and chives until nice and smooth and then fill the mushrooms with the mixture.
Pop in the oven and bake on high (200c or so) for around 25 minutes and serve with a lush green salad and a small amount of dressing. This recipe is slightly over (usually) on the veg weights, however you are using less that half of the cheese allowance so it still comes in way under the 200cal limit. :)
Ras-el-hanout baked Cod with Pak Choi, Cucumber and a Cheesy dip
(for those who are unsure, ras-el-hanout is a spicy Moroccan flavour using rose petals, cumin, peppercorns, cinnamon, amongst other spices)
200g of cod or other meaty white fish (Hake works well)
30g of cottage cheese
30g of pak choi
40g of cucumber
10g spring onions
2tbsp of ras el hanout seasoning
2tbsp of chives
Coat the fish in the Ras el hanout seasoning and wrap in a tin foil parcel, with 2tbsp of water. Place in a hot oven (200c or so) for 30 minutes. 10 minutes before the fish is cooked, place the pak choi in the foil with the fish and return to the oven for the final 10 minutes.
Cut the cucumber into sticks for dipping.
In a blender add the cheese and the chives and make a smooth dip. When serving, garnish the fish with the fresh spring onions.You may want to add salt and pepper. :)
Spaghetti bolognese... sort of!
180g of Quorn mince
80g of courgettes (without skin)
20g of leeks
1 pack of CWP Spicy Tomato Soup
1 tsp of oregano
salt and pepper
Julienne the courgettes into thin strips, around the same size as spaghetti or linguine. Coat in a very small sprinkling of salt and leave in a colander to drain over a bowl for around 20 minutes. Once a majority of the water is out, place onto a skillet or hot frying pan and cook for 4-5 minutes until they just start to brown.
In another pan, add the leeks and the Quorn and the oregano with just a splash of water to help start it off. Add a little pepper. Cook for around 7-10 minutes. Whilst it cooks mix up your soup but thicker than usual, not by much but just so it is more of a sauce consistency. Add the soup to the pan when the Quorn is almost cooked. Add more water as needed and simmer for another 5 minutes. :)
Egg and Cress "Sandwiches"
2 medium eggs
30g of cottage cheese
4 little gem lettuce leaves
10-20g of watercress (depending on your preference!)
A sprinkling of paprika
Hard boil the eggs. This usually takes around 7-10 minutes. Once cooked, plunge them into a bowl of cold water and leave to sit for a further 10 minutes. Once cooled, peel and place into a clean cry bowl. Mash them with a fork adding the watercress and cheese and season to your preference with salt and pepper. Once mixed, spoon into the lettuce leaves (they act as little cups!) and sprinkle with a little paprika.
This is all I have time to write for now, but I will be adding more as I find the time. I hope someone enjoys a couple of these recipes :) x