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SpaceAngels Green Day Recipes


I ate my willpower!
I didn't want to leave you greenies out so thought I would give you some green day recipes as well. Yes, I know that there is a recipe thread above, but the recipes are all mixed up, so I though that at least here you can select green or red!

Starting off with:-

Quorn, Leek and Potato Soup

3 plain quorn fillets
1 onion
2 sliced leeks
100g cubed & peeled potato
1/2 tsp dried rosemary
600g vegon
300ml skimmed milk (HEXA)

  1. Saute the onion, leek and potato in a pain for ten mins until tender using frylight. (Butter frylight would be good)
  2. Add stock, rosemary and quorn fillets. Cover and simmer for 15 mins.
  3. Remove quorn fillets and wrap in foil to keep warm.
  4. Using a food processor blend the ingredients in the pan slightly so still a chunky texture. Then shred the quorn fillets and add back into mixture.
Free on Green!
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I ate my willpower!
Lentil Dhal

This is the best lentil curry that I have ever had.

· 200g (14 oz) red lentils
· 1 large onion, diced
· Frylight
· 2 tablespoons curry paste, such as Pataks
· 1 tablespoon curry powder
· 1 teaspoon ground turmeric
· 1 teaspoon ground cumin
· 1 teaspoon chilli powder
· 1 teaspoon salt
· 1 teaspoon caster sugar
· 1 clove garlic, minced
· 1 teaspoon minced root ginger
1 (600g) jar passata

1. Rinse the lentils in cold water, the place in a saucepan with cold water. Bring to the boil and then spoon off the scum. Simmer for about ½ hr.
2. While the lentils are cooking: In a large frying pan or saucepan, caramelise the onion frylight.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the passata and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender, drain them briefly (they should have absorbed most of the water but you don't want the curry to be too wet). Mix the curry base into the lentils and serve immediately.
Whole curry serves 8 and is 1 syn per portion.


I ate my willpower!
Chick Pea Curry


· 2 onions, minced
· 2 cloves garlic, minced
· knob root ginger, finely chopped
· 6 whole cloves
· 1/2 teaspoon cinnamon
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· salt
· 1 teaspoon cayenne pepper
· 1 teaspoon ground turmeric
· 2 (400g) tins chickpeas, undrained
· handful chopped fresh coriander
preparation method

1. Heat frylight in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute over medium heat, stirring constantly.
2. Mix in chickpeas and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.

Free on Green


I ate my willpower!
Quick Chinese Noddles


· 225g rice noodles
· 1 clove garlic, minced
· 1 tablespoon soy sauce
· 1/2 tablespoon chilli sauce
· salt and pepper to taste
· 1 spring onion, chopped

preparation method

1. Bring a large pot of water to the boil. Add noodles, and cook for 4 to 5 minutes or until al dente; drain.
2. Heat frylight in a large frying pan over medium heat. Sauté garlic until tender. Stir in noodles, and season with soy sauce, chilli sauce, salt and pepper. Sprinkle top with chopped spring onion.
Serves 2 1/2 Syn On Green


I ate my willpower!
Quorn Goulash

  • Frylight
  • 1/2 medium onion, thinly sliced
  • 1 small green pepper, thinly sliced
  • 100g Quorn pieces
  • 1 clove garlic, crushed or chopped
  • 3 teaspoons paprika
  • 1 (400g) tin of chopped tomatoes
  • 100ml red wine (4 syns)
  • 1 teaspoon oregano
  • 1 teaspoon tomato puree
  • 1 teaspoon artificial sweetner
  • Salt and pepper to taste
  1. Heat the frylight in a large pan over a medium heat, and saute the onion for 5 minutes, until tender.
  2. Mix in the pepper and quorn and saute for 5 minutes, or until the pepper is tender. Stir in the garlic and paprika.
  3. Add the tomatoes with their juice. Mix in the wine, oregano and tomato puree. Bring the mixture to a boil. Reduce heat to low and simmer 25 minutes, until thickened.
  4. Just before serving, stir in the sugar and season with salt and pepper.
Serves 2. 2 Syns each on Green and Red


I ate my willpower!
Red pepper, chilli and tomato soup with sausages!

  • 6 Quorn sausages
  • Frylight
  • 1 roughly chopped onion
  • 1 seeded and sliced red chilli
  • 2 seeded and diced red peppers
  • 400g can plum tomatoes
  • 300ml vegetable stock
  • 1 tbsp sun-dried tomato paste or normal tomato puree
  1. Grill or gently fry 6 Quorn sausages until golden brown, then set aside. Meanwhile, put the frylight into a pan and gently cook 1 roughly chopped onion, 1 seeded and sliced red chilli and 2 seeded and diced red peppers, covered, for 6-7 minutes or until tender.
  2. Stir in a 400g can plum tomatoes, 300ml vegetable stock, made with vecon or chicken bovril, and 1 tbsp sun-dried tomato paste. Season. Bring to the boil and reduce the heat a little. Half-cover the pan with a lid and simmer for 10 minutes or until the vegetables are tender.
  3. Slice the sausages. Whiz the soup in a food processor or blender until smooth. Tip back into the pan and add the sausage slices, then reheat until piping hot.
Serves 4. Free on Green and Red


Silver Member
Thanks for these.
I'd never have thought of using Quorn in soup, even though I've eaten it daily for the better part of 17 years! lol
Have you actually made the soup? I might try it tomorrow.


I ate my willpower!
Thanks for these.
I'd never have thought of using Quorn in soup, even though I've eaten it daily for the better part of 17 years! lol
Have you actually made the soup? I might try it tomorrow.
The method is in the post babe x


I ate my willpower!
Vegetable Lasange

Freezer Friendly
Serves 4
3 syns per serving on green

1 Aubergine chopped into bite sized pieces
2 courgettes chopped into bite sized pieces
1 red onion chopped into bite sized pieces
1 red pepper chopped and deseeded into bite sized pieces
1 yellow pepper chopped and deseeded into bite sized pieces
4 cloves garlic, crushed
3tbsp freshly chopped rosemary
Salt and freshly ground black pepper
fry light
2 level tbsp cornflour
2 level tsp mustard
198ml/7floz v.l.f. from frais
511ml/18floz passata
10 precooked lasange sheets
1 level tbsp grated parmesan cheese

Preheat the oven to 200 degrees/Gas 6. Place the chopped vegetables and garlic in a roasting tin with the rosemary and seasoning to taste. Spray with frylight and bake for 20 mins.

Meanwhile, make the sauce. Blend the cornflour with the mustard and 2-3 tbsp of the milk. Bring the remaining milk to the boil and stir in the cornflour mixture. Heat for 1-2 mins until thickened. Remove the sauce from the heat and stir in the from frais and season to taste.

Remove the veggies from the oven and stir in the passata. Spoon half of the veggies into an ovenproof dish, cover with half the lasange sheets and half of the sauce. Layer the remaining veggies on top and cover with the remaining lasange sheets and sauce. Sprinkle over the parmesan and bake for 25 mins until bubbling and golden.


I ate my willpower!
Creamy Pasta Bake

Lovely hot or cold, it's ideal for dinner or lunchtime at work!

Serves 4
Free on green

255g/9oz dried penne pasta
4 courgettes cut into thick strips
1 red pepper, deseeded and cut into strips
1 yellow pepper deseeded and cut into strips
2 red onions, roughly chopped
4 garlic cloves, finely chopped
2 x 397g/14oz cans chopped toms
2 tsp dried mixed herbs
salt and black pepper
312g/11oz v.l.f. from frais

Preheat the oven to 200 degrees/Gas 6. Cook the pasta, drain and set aside.

Place the veggies in a large roasting tin and sprinkle over the garlic. Spray lightly with frylight and then bake in the oven for 15-20 mins or until tender.

When cooked, transfer the veggies to a bowl. Add the chopped toms and dried herbs, season well and stir to combine. Place the mixture in an oven proof dish.

Beat the fromage frais until smooth, season and toss with the drained pasta. Spoon over the vegetables and return to the oven to cook for a further 15-20 mins.


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Five Spice Noodles

2 chopped garlic cloves
1 large onion
2 tsp grated
fresh root ginger
500g stir-fry vegetables
2 tbsp soy sauce
1/2 tsp five-spice powder
300g Chinese noodles

Heat a wok or frying pan and spray with frylight.

Add 2 chopped garlic cloves, 1 large onion, finely sliced and 2 tsp grated fresh root ginger. Stir-fry for 2 minutes. Stir in 500g vegetables and stir-fry for 5 minutes. Season the vegetables with 2 tbsp soy sauce and 1/2 tsp five-spice powder, then stir in the cooked noodles.


I ate my willpower!
Roasted tomatoes with garlic

plum tomatoes, halved
12 cloves garlic, peeled
good handful chopped fresh basil leaves
salt and freshly ground black pepper to taste

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. spray with frylight and sprinkle with basil. Season with salt and pepper.
  3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the dish with the edges slightly charred. Serve while hot.


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Pasta Pomodoro

  • 1 (500g) pack vermicelli pasta
  • Frylight
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 375g (13 oz) plum tomatoes, diced
  • 2 tablespoons balsamic vinegar
  • 275ml (10 oz) chicken stock made from Bovril
  • dried crushed chillies to taste
  • freshly ground black pepper to taste
  • handful chopped fresh basil
  • 4 tablespoons freshly grated Parmesan cheese (optional)
Cook pasta according to package instructions; drain.

Sauté onions and garlic until lightly browned. Reduce heat to medium high and add tomatoes, vinegar and chicken stock; simmer for about 8 minutes.

Stir in chillies, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


I ate my willpower!
Pasta Frittata

  • 100 g (3½ oz) campanelle (pasta bells) or other shapes such as fusilli (spirals), or 225 g (8 oz) cooked pasta
  • Frylight
  • 1 large onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 large red pepper, seeded and chopped
  • 100 g (3½ oz) drained canned sweetcorn or frozen sweetcorn, thawed
  • 6 large eggs
If necessary, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.

Heat the frylight in a large frying pan, add the onion and garlic and fry over a moderate heat until beginning to colour. Stir in the red pepper and fry for a further 5 minutes or until softened.

Stir in the sweetcorn, and pasta, then spread out the ingredients to distribute them evenly in the pan. Beat the eggs with 3 tbsp water and seasoning to taste, and pour them into the pan.

Cook over a low heat for 8–10 minutes or until the omelette is almost set. Meanwhile, preheat the grill. Transfer the pan to the grill, placing it close to the heat. Grill for a few minutes to set the top. Sprinkle with a HEXA cheese if desired.


I ate my willpower!
Bangers and Mash Pie

6 Syns on Green

1 onion, finely chopped
8 Quorn sausages, roughly chopped
397g can of chopped tomatoes
397g can of mixed beans
198g frozen mixed veggies
3 tbsp soy sauce
Salt and pepper


2lb potatoes, peeled and roughly diced
salt and pepper
2 tbsp v.l.f from frias
1 egg, beaten
113g cheddar cheese, grated
pinch of nutmeg
4 tbsp dried parsely

Preheat the oven to 180 degrees and the prepare the topping. Boil the potatoes and then mash with the from frais, beaten egg, cheese, nutmeg and parsely. Season to taste and the set aside

Spray and pan with frylight and cook the onions, sausages, garlic and tomatoes. Add the mixed beans, veggies, and soy sauce. Season and pour into an oven dish. Spread the topping on top.

Bake for 20-25 mins.

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