Posts Tagged ‘Weight Watchers Plus Points’

Muffin-tin Mania returns, this time for a batch of Pumpkin Custard!  I can’t remember where I found this one on line.  I copied and pasted this and have had it sitting in my recipe binder for a while.

Puree these ingredients in a food processor: 18 oz silken tofu, 1 cup canned pumpkin puree, 1 container of Tofutti cream cheese, 1 cup sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 tbsp vanilla.

Pour into a lined muffin tin.

Bake at 325 for 45 to 50 minutes till set.  Turn off oven and leave in oven for 30 minutes.  Chill.

12 servings.  Weight Watchers Points Plus value: 4

I liked the batter better than the finished product on this one too!

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When I originally posted this, I did not include the recipe or the Weight Watchers Points Plus value.  So I’m going to share it with you now because this is a dish that you should definitely try, and it’s sure to please even those who are not crazy for tofu.


  1. Press 1 1b of firm tofu  (you know how to do that, right?  If not, see below*) .
  2. Place tofu on a serving dish and spread 1 mashed medium avocado on top.
  3. Mix together 6 chopped green onions, 1 tbsp sesame oil, 2 tbsp soy sauce and pour on top.

Guess what?  You’re done.  Slice into 4 pieces and serve over lettuce and tomato, if desired.

4 servings.  Weight Watcher Plus Points value:  6 ~ using light tofu will decrease points by 1 and using half the avocado decreases points by 1 more.


Place a colander in a clean sink and place your tofu block in it.  Cover it with several layers of papertowels and place something heavy on it like a big can or jar.  Let it press for 20 minutes.  Now you know the secret to great tofu!

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Well, here’s a very simple and easy recipe that makes you look like quite the gourmet cook.  Spicy and warm, perfect for a cold afternoon or night, great when you have a cold (I have a cold right now, and all I want is soup).  Kimchi is a pickled or fermented side dish in Korea that can be made with different vegetables, the most popular being nappa cabbage.  It is also made into soups and stews for a very inexpensive meal.

Kimchi Soup (Kimchi Kuk):

  1. In a saucepan, combine 12 oz. vegan chopped cabbage kimchi, 1/2 1b tofu cut into cubes, 3 green onions chopped, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp  Korean red pepper powder or 1/2 tsp of cayenne, and 2 cups of water.
  2. Bring to boil, reduce heat, simmer for at least 20 minutes.

I usually double this recipe so I can use the whole block of tofu.  Season this to taste with soy sauce.  Add a 1/2 cup of rice to your bowl and sprinkle some seaweed on top.

2 hearty servings.  Weight Watchers Points Plus value: 4

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Seriously, I can’t believe I had this book tucked away on the bookshelf for a few years and never made one thing out of it!  I am on a roll with it now.  In the mood for a great vegan sandwich?  Sure, you can just slap on some Tofurky on a Sandwich Thin, but the treat is in the assembling of the sandwich and a tasty side dish.  Here’s my modified version of the Skinny B*tch in the Kitch Club Sandwich and Creamy Cole Slaw:

The Sandwich:

  1. Toast three slices of light bread and spread 1 tbsp of reduced fat Vegenaise on one side of each.
  2. On the first piece of bread, place one slice of Light Life Smart Bacon, then spread 1/4 avocado, sprinkle with salt and pepper, and top with the second slice of bread.
  3. On the second slice of bread, place two slices of Tofurky and one thick slice of heirloom tomato and lettuce leaves.
  4. Top with third slice of bread and cut in half.

2 servings.  Weight Watchers Points Plus value: 6

The Slaw:

  1. In a large bowl, combine 1/4 cup reduced fat Vegenaise, 1/4 cup Tofutti Better than Sour Cream, 1/2 tbsp white wine vinegar, 1/2 tbsp agave nectar, 1/2 tsp salt.
  2. Mix in 1 package (about 1 lb)  of cole slaw mix till well coated.

You don’t have to wait for the flavors to develop; it’s great right away!

4 servings.  Weight Watchers Plus Points value: 2

Order your own copy of Skinny B*tch in the Kitch HERE.
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Craving something cheezy?  This is a delicious soup!  It’s been cold here in the Seattle area, and I’ve been making a lot of soups.  Soups are good because they are warm and filling, usually don’t take a lot of time, and are often inexpensive to make.  I slightly modified this recipe from Skinny B*tch in the Kitch.  Enjoy!


  1. Heat 1 Tbsp canola oil in a medium stockpot and saute 1 diced onion.
  2. Stir in 1 1/2 cups vegetable broth, 2 tsp salt, 1 tsp pepper, 4 cups thawed frozen broccoli and cook till broccoli is warm or use fresh broccoli and cook till tender.
  3. Remove from heat and add in 1 cup nondairy milk of choice (I used unsweetened almond milk).
  4. Transfer to food processor, blender or use immersible blender and puree.
  5. Transfer back to the pot and add 3 more cups of nondairy milk.
  6. When soup returns to a simmer, add 1 1/2 cups Daiya cheddar or other meltable vegan cheese such as Follow Your Heart.  Dissolve 1/4 cup arrowroot or 5 tbsp cornstarch in 1/4 cup or more of cold water and add to pot.  Stir till cheese is melted.

7 servings, 1-cup each .  Weight Watchers Plus Points: 4

Buy Skinny B*tch in the Kitch HERE.

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Here’s some comfort food directly from Quick Fix Vegetarian by Robin Robertson.  (Click on any of the books inside my recommendations shop, then on the book’s page, click on the book to peek inside and get free recipes.  Most of these books have free recipes, some may not).  This is a family favorite that takes minutes to prepare and one hour to bake.  Now you can go buy a big stalk  of brussels sprouts!

Here you go:

  1. Prepare a large baking dish with cooking spray.
  2. Spread 1 cup of chopped onions in the dish.
  3. Top with 1 lb baby carrots, 2 cups of halved brussels sprouts, and about 2 cups of halved fingerling potatoes.
  4. Drizzle 1 Tbsp canola oil over vegetables and sprinkle with 1 tsp thyme, salt and pepper to taste.
  5. Cover tightly and bake at 400 for 45 minutes.
  6. Uncover, stir the vegetables, and then add 4 servings of seitan cut up into chunks and 1 1/2 cups of prepared vegan gravy mix (like Hain).
  7. Cover and return to the oven for 15 more minutes.

4 hearty servings.  Weight Watchers Plus Points value: 6

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I’ve had this recipe in my recipe binder for ages.   It’s from Students Go Vegan Cookbook (take a look at the book in my recommendations  here).  It’s pumpkin and cranberry season, so it was time I tried these.  These are scones, so they’re not super sweet.  You can always add more sweet to taste.  My family loved them a little sweet.  They were great with a little bit of vegan margarine.  Instead of doing the usual scone, I baked them in a muffin tin due to laziness, but the  Weight Watchers community knows this equation:


Here’s the recipe:

  1. In a large bowl, combine 1 and 1/2 cups of whole wheat pastry flour, 1/2 cup cornmeal, 2 tsp baking powder, 1/4 tsp salt; mix in 1/2 cup dried cranberries.
  2. In a medium bowl or food processor, combine 3/4 cup of canned pumpkin, 3/4 cup unsweetened almond milk, 1/4 cup canola oil, 1/4 maple syrup.
  3. Add the wet mixture to the dry and stir to combine, but do not over mix.
  4. Pour about a quarter cup of batter into each cup of a 12 count muffin tin lightly coated with cooking spray.
  5. Bake at 450 for 12 to 15 minutes.

12 muffins.  Weight Watchers Points Plus value:  4

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