Category Archives: Recipes

Great Vegan Snack – Popcorn

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Before becoming vegan, I loved to snack on those mini microwavable popcorn packages as an after-dinner treat. Popcorn has a ton of fiber in it, it’s bulky, and it would keep me full for the evening for a conservative amount of points. I later came to understand that those mini packs are filled with chemicals and artificial flavoring, and not to mention how much packaging I was throwing out on a nightly basis.

I went out and purchased my own “air popper” (there are many different varieties out there). I had found this vintage looking one at Bed Bath Beyond to pop my own popcorn. Whole Foods carries delicious organic popcorn kernels that last me months, and this saves me lots of money when compared to purchasing those costly microwavable bags.

Try it out this weekend and get creative with your toppings. I like to put a little bit of sea salt on mine!

Be kind, feel good.

Em

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Vegan Zucchini Soup Recipe

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Vegan Zucchini Soup Recipe
7 Servings, 1 cup per serving | 1 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 onion, chopped
  • 4 zucchini, chopped
  • 2 cups vegetable stock
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon lemon zest
  • 1 cup almond milk, unsweetened
  • salt and pepper to taste

Instructions:

  1. Saute onion in a large saucepan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the zucchini, vegetable stock, thyme, nutmeg, and lemon zest and cook for 15 minutes.
  3. Puree the soup using an immersion bender. Add the almond milk and let cook for an additional 5 minutes.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Banana Oatmeal Pancakes Recipe – Single Serving

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Vegan Banana Oatmeal Pancakes Recipe
1 Serving (entire recipe – approximately 3 pancakes) | 4 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1/3 cup old fashioned oats
  • 2 tablespoons whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 cup almond milk, unsweetened
  • 1/2 banana
  • pinch of sea salt

Instructions:

  1. Place all ingredients except for banana in blender, blend.
  2. Add the banana and blend until smooth.
  3. Pour mixture onto hot griddle. Cook until bubbles begin to form, then flip.
  4. Makes about 3 medium sized pancakes.

*P+ calculated using the recipe builder on weightwatchers.com

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Spaghetti Squash

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Spaghetti Squash 

Where have you been all of my VeganWW life? Zero PPV and resembles spaghetti? Can’t be true – but it is!

See below for instructions on how to cook in the microwave, I like to enjoy mine with some marinara sauce on top!

Instructions:

  1. Pierce the squash several times with a sharp knife.
  2. Place in a microwave safe dish.
  3. Microwave for 8 to 10 minutes, then let stand for 5 minutes or so in the microwave to finish steaming.
  4. Cut open, remove the seeds and pulp (be careful – squash will be VERY hot).
  5. Separate the strands with a fork.
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Vegan Kale and Avocado Salad Recipe

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Vegan Kale and Avocado Salad Recipe
2 Servings, 1-1/2 cup per serving | 5 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 bunch of kale, ribs removed, chopped
  • 1/2 lemon
  • 1 avocado, peeled and seeded
  • salt to taste

Instructions:

  1. Mix the avocado, kale and lemon juice (from half lemon).
  2. Split into 2 servings, add salt to taste.

I saw this recipe in the “Engine 2 Kitchen Rescue” movie and thought it looked delicious – here is my version. Just like in the movie, try mixing everything with your hands – this makes it much easier! The mixture of the avocado and lemon juice give the salad a great smooth and creamy texture.

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Vegan Sweet Potato Soup Recipe

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Vegan Sweet Potato Soup Recipe
6 Servings, 2 cups per serving | 2 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger
  • 1 tablespoon thyme
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 3 large sweet potatoes, peeled and diced
  • 3 cups vegetable stock
  • 3 cups water
  • 1-1/2 cups almond milk, unsweetened
  • zest and juice from 1 orange

Instructions:

  1. Saute onion in a large saucepan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
  3. Add the sweet potatoes, vegetable sock, water, and orange zest/juice. Bring the pot to a boil, reduce heat to medium and cook, covered for 25 minutes
  4. Puree the soup using an immersion bender. Add the almond milk and let cook for an additional 5 minutes.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Eggplant and Tomato Stew Recipe

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Vegan Eggplant and Tomato Stew Recipe
4 Servings, 1 cup per serving | 2 Weight Watchers PointsPlus per serving*

Ingredients:

  • 2 onions, diced
  • 1 large red pepper, chopped
  • 1 medium eggplant, diced
  • 28oz. can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 bunch of cilantro, chopped
  • salt to taste

Instructions:

  1. Saute onions and red pepper over medium heat in a large sauce pan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the eggplant, tomatoes, ginger, and cumin. Cook until the eggplant is tender, about 15 minutes.
  3. Season with salt and garnish with cilantro.

Tastes great along with a serving of jasmine rice, but be sure to track additional PPVs!

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Hot Cereal Recipe

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Vegan Hot Cereal Recipe
16 Servings, 1/4 cup per serving | 3.5 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1-1/2 cups old fashioned oats
  • 1/2 cup amaranth
  • 1/2 cup quinoa
  • 2 tablespoons chia seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1/2 cup chopped almonds
  • 2 tablespoons raw flax seeds
  • cinnamon, to taste

Instructions:

  1. Combine all ingredients in air tight container.
  2. For 1 serving, mix 1/4 cup dry mixture with 1/2 cup of boiling water.
  3. Reduce heat to medium and cook for 5 minutes, stir occasionally.
  4. Let sit for 2 additional minutes.
  5. Stir in cinnamon to taste — I like to add a chopped banana as well for additional sweetness.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Black Beans and Rice Recipe

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Vegan Black Beans and Rice Recipe
6 Servings | 5 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1 yellow onion
  • 1 red pepper, chopped
  • 1 cup cilantro, chopped
  • 1 lime, cut into 4
  • 5 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 1/2 teaspoons oregano
  • 3 cups black beans, cooked
  • 3 cups brown rice, cooked

Instructions:

  1. Saute red pepper and onion over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  2. Add the garlic, cumin, and oregano and cook for 3 minutes.
  3. Add the black beans and 1 cup of water. Cook for 10 minutes.
  4. Season with salt and pepper.
  5. Serve 1/2 cup of  bean mixture over 1/2 cup of brown rice. Garnish with cilantro and lime.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Pineapple Sorbet Recipe

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Vegan Pineapple Sorbet Recipe 

2 Servings | 0 Weight Watchers PointsPlus per serving

Ingredients:

  • 2 cups pineapple chunks, frozen, unsweetened
  • 6 tablespoons almond milk, unsweetened

Instructions:

  1. Place frozen pineapple in blender. Add almond milk one tablespoon at a time.
  2. Stop often to push the chunks under the blade and continue to add the almond milk until you reach a smooth consistency.
  3. Pre-make this recipe so that it is ready to serve when you have a craving for something sweet!
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