Category Archives: Recipes
Vegan Strawberry Fruit Leather Recipe
Forget fruit roll ups! These all-natural treats are fun to make at home in your dehydrator. And even more fun to enjoy as a guilt-free snack when you have a sweet-tooth craving!
Vegan Strawberry Fruit Leather Recipe
5 Servings | 2 Weight Watchers PointsPlus per serving
Ingredients:
- 3 cups sliced strawberries
- 1/4 cup unsweetened apple sauce
Instructions:
- Puree strawberries and apple sauce until smooth.
- Pour mixture evenly to cover the nonstick sheet in your dehydrator.
- Dehydrate for 5-8 hours at 115F (until leather no longer sticks).
- Slice into 5 equal portions, roll and enjoy!
Vegan Banana Nut Oatmeal Recipe
Vegan Banana Nut Oatmeal Recipe
1 Serving | 6 Weight Watchers PointsPlus per serving*
Ingredients:
- 1 tablespoon chopped walnuts (or pecans)
- 1 half banana sliced
- 1/4 cup steel cut oats
- 1 cup unsweetened almond milk
- cinnamon to taste
Instructions:
- Bring almond milk to a boil. Stir in oats and allow to simmer for 25 to 30 minutes, stirring occasionally.
- Add to bowl with the sliced banana and chopped nuts.
- Add cinnamon to taste.
*P+ calculated using the recipe builder on weightwatchers.com
Vegan Lemon Zest Barley and Vegetables Recipe
Vegan Lemon Zest Barley and Vegetables Recipe
5 Servings, 1-1/4 cup per serving | 4 Weight Watchers PointsPlus per serving
Ingredients:
- 1 cup barley
- 1 leek sliced (white and light green parts only)
- 1-1/2 cups vegetable broth
- 1 cup water
- 1 lemon, juice and zest
- 1 cup sugar snap peas
- 3/4 lb. asparagus, cut into 1-2 inch pieces
- salt and pepper to taste
Instructions:
- Heat 1 tbsp water in a large sauce pan over medium heat. Add leeks, cook until leeks are light golden, 4-5 minutes.
- Stir in vegetable broth and barley, bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
- Stir in asparagus and sugar snap peas, cover and simmer until vegetables are tender, 3-5 minutes.
- Turn off heat, stir in lemon juice and zest.
- Add salt and pepper to taste.
Vegan Green Smoothie Recipe
Vegan Green Smoothie Recipe
1 Serving, entire recipe | 2 Weight Watchers PointsPlus per serving
Ingredients:
- 1/2 banana
- 1/2 cup almond milk, unsweetened
- 1/2 cup coconut water
- 1/2 cup frozen pineapple chunks
- 2 generous handfuls, kale
Instructions:
- Place all ingredients in blender. Blend until contents liquify.
- Transfer to glass and enjoy!
Vegan Chopped Brussels Sprouts and Pecans Recipe
Vegan Chopped Brussels Sprouts and Pecans Recipe
3 Servings, 3/4 cup per serving | 3 Weight Watchers PointsPlus per serving
Ingredients:
- 20 medium brussels sprouts
- 2 tablespoons water
- 1 clove garlic
- 1 tablespoon Sucanat (or brown sugar)
- 1/4 teaspoon sea salt
- 1/4 cup chopped pecans, toasted
Instructions:
- Cut off the stems of the brussels sprouts and slice very thin.
- Heat the water over medium heat in a large skillet and saute the garlic for about 30 seconds.
- Add the brussels sprouts and continue to saute for 5 minutes, until tender.
- Add the sea salt and Sucanat and toss together.
- Top with toasted pecans.
- Serve over a bed of wild rice for a delicious meal, or separately as a side dish.
Vegan Couscous and Brussels Recipe
Vegan Couscous and Brussels Recipe
3 Servings, 1 cup per serving | 7 Weight Watchers PointsPlus per serving
Ingredients:
- 1 cup couscous
- 1-1/4 cup water
- 1 tablespoon
- 1 tablespoon extra virgin olive oil
- 2 cups brussel sprouts leaves
- zest and juice from 1 lemon
- salt and pepper to taste
Instructions:
- Bring water to a boil, add couscous. Cover and simmer for 8-10 minutes, stirring occasionally. Set aside.
- Heat the EVOO in a medium skillet over high heat.
- Cook brussels sprouts leaves until lightly browned, about 2-3 minutes.
- Remove brussels sprouts leaves from heat and stir in lemon zest and juice.
- Combine the brussels spouts leaves with the cooked couscous.
- Season with salt and pepper to taste.
Vegan Roasted Artichoke Recipe
Vegan Roasted Artichoke Recipe
2 Servings, approx. 1/2 artichoke per serving | 2 Weight Watchers PointsPlus per serving
Ingredients:
- 1 large artichoke
- 1/2 lemon
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
Instructions:
- Cut off the stem of the artichoke, then cut off the top 1-inch of the artichoke.
- Place a few drops of EVOO on a square of tin foil and place the artichoke stem side down.
- Stick the clove of garlic into the center and push down.
- Sprinkle salt over the top of the artichoke, followed by the olive oil.
- Finish by squeezing the lemon over the top.
- Gather up the corners of the foil and seal tightly.
- Place onto a roasting pan and bake at 425F for 90 minutes. Allow to cool for 20 minutes before unwrapping and enjoy!
- Check out this video for a visual guide on how to eat the artichoke once it is prepared, but remember some dipping sauces may be additional PPVs.
Vegan Vegetable Barley Stew Recipe
Vegan Vegetable Barley Stew Recipe
5 Servings, approx. 1 cup per serving | 4 Weight Watchers PointsPlus per serving
Ingredients:
- 2 cloves garlic, minced
- 2 cups frozen vegetables
- 1 cup pearled barley
- 1 cup white beans, cooked
- 14.5 oz can stewed tomatoes
- 1 teaspoon rosemary
- 1 cup vegetable broth
Instructions:
- Heat 2 tablespoons of water in a pot until boiling. Add minced garlic and mix for about 30 seconds, until it becomes fragrant.
- Add frozen vegetables and stewed tomatoes. Stir occasionally for 3-5 minutes.
- Add white beans and rosemary.
- Add pearled barley and vegetable broth. Cook on medium heat for about 40 minutes, until barley is soft.
Vegan Chocolate Fudge Brownie Recipe
Vegan Chocolate Fudge Brownie Recipe
9 Servings, 1 brownie per serving | 3 Weight Watchers PointsPlus per serving
Ingredients:
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup spelt flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Sucanat
- 1 packet Stevia
- 1/2 cup canned pumpkin
- 1 tablespoon coconut oil
- 2 tablespoons almond milk
- 1/2 cup vegan chocolate chips
Instructions:
- Combine dry ingredients in a bowl.
- Combine wet ingredients in a separate bowl until smooth.
- Mix wet and dry ingredients in bowl. Pour into oiled 8×8 pan. Cook for 12-18 minutes at 325 F.
- Let cool at least 20-30 minutes before serving.
Vegan Vegetable Pad Thai Recipe
Vegan Vegetable Pad Thai Recipe
4 Servings, 1-1/2 cups per serving | 8 Weight Watchers PointsPlus per serving
Ingredients:
- 1 box (8oz.) brown rice noodles
- 2 tablespoons Sucanat
- juice from 1 lime
- 3 tablespoons low sodium soy sauce
- 1 scallion, white and green part separated and thinly sliced
- 1 garlic clove, minced
- 1 cup snow pea pods
- 1 cup broccoli, chopped
- 1/2 cup shredded carrots
- 1 cup fresh cilantro, chopped
- 1/4 cup low sodium peanuts, chopped
Instructions:
- Soak noodles according to package directions; drain and set aside.
- Whisk together Sucanat, lime juice and soy sauce.
- In a large skillet, place about 2-3 tablespoons of water (so the vegetables do not stick) and heat over medium-high. Add scallion whites/minced garlic and cook for about 30 seconds, until fragrant.
- Add snow peas, broccoli and carrots; stir until cooked through.
- Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
- Serve topped with scallion greens, cilantro and peanuts.
