Hi Nicolew

You should try cutting up some sweet potatoes into fries or whatever shape you want, add a little olive oil and make sure you’ve coated all the fries and add some salt and peper to taste, i like to add a little cinnamon as well but totally up to you. Plus, you can add more spices if you want. Hope that helps!

Best of luck, Grace

No problem at all. I hope the recipe works out well and thanks for the link on the nut free raw lasagna, i will check it out. 🙂

Have a blessed day.

I made a really tasty vegetarian dish last night!

100g leeks, softened in 5g Pure Dairy Free Spread
75g Quorn chicken style pieces
50g Tesco quick cook 7 grains (cooks in 10 mins – no pre-soaking required!)
7g Swiss vegetable boullion powder

It made a really nice big bowlful and tasted delicious. Really satisfying, and just a teeny bit over 300kcal, so perfect for a fast day tea.
This could easily be adapted to make it suitable for vegans or carnivores!

On my fast days I like to eat nothing until tea at 6/7pm. I always try to leave myself some calories for a milky bedtime drink as well, so any food around the 300kcal mark is perfect for me.

I would also recommend Quorn cottage pies for a great ready meal option. Only 183kcals for a substantial portion, leaving plenty of room for further bulking out with fresh/ frozen vegetables.
You can buy a single back or one that is twice the size (supposed to feed two, but still under 400kcals for the whole thing!) Both can be found in the fresh ready meal aisle.

Hi Nicolew,

I am new to this diet (second fast day of second week today).

I have been vegetarian for 15 and vegan for the last couple of years. I found I effortlessly dropped 5kg just by going vegan (which I did for health reasons – hard to believe it took me nearly 40 year so figure out that milk and I don’t agree with each other but there you go).

I came across a really brilliant book by vegan chef Isa Chandra Moskowitz called “Appetite for Reduction”. The recipes are great and feature handy calorie information so there is no calculating for you to do; great if you are numerically challenged like me 😉

There is a fantastic Wild Rice Salad with Oranges & Roasted Beets that is to die for and clocks in at 230 calories per serving (plus 50 calories for the dressing).

I really love to eat: Rösti Casserole with Baked Eggs

Try it out:

Ingredients

1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
Cooking spray
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

Preparation

1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

Hi Kgkrish I would love to hear your low carb Indian food ideas!

I just tried the minestrone soup from the Fast Diet Cook Book and it was delicious! I substituted celery for an extra courgette and beans for sugar snap peas (which were sweet and crunchy, so good). I highly recommend this recipe, its vego if you use vegie stock instead of chicken and vegan if you leave out the parmasan which is really only a garnish anyway. I tried it with potato instead of pasta and actually liked it better this way. Aprox 300cal per serve.

it is important to remember the value of protein to a well-balanced diet.
and its good for healthy life style,,

Indian Cabbage.

This dish is great as a rice substitute and is very filling.

White cabbage
Mustard seeds ( dark)
Fresh Ginger (chopped finely)optional.
Turmeric powder (quarter tspn. You can leave this out if you don’t have it.
Curry leaves (fresh if possible, otherwise dried will do)
Salt
Oil.

1. Grate cabbage finely. Or use food processor.

2. HEat olive oil. When hot, drop in a single mustard to see if it sizzles. If the temp is right add all the mustard seeds (the trickiest part is getting the oil temp perfect). Do not add if the oil is not hot enough. The mustard seeds need to pop to get the right taste. Once it pops, turn temp right down, add the curry leaves (karhi patha) and put the lid on. You may need to remove the pan from the heat so that the mustard seeds do not burn.

3. When popping calms down, Add ginger and then Turmeric and then a few seconds later the cabbage. Stir fry it in the pan for a few minutes so that all the cabbage has been turned. Add the salt and put the lid on, turning the heat low. It will steam.

4. Stir occasionally. Test after 10 minutes to see if it done. I don’t like mine over cooked. Stays in fridge for a week.

On fasting days I normally prepare a vegetable and lentil soup with loads of herbs and spices. It is delicious and a very generous helping clocks in around 450 calories:

1. Boil 100g of red lentils in good quality vegetable stock.
2. Grind up some spices in a pestle and mortar (I normally use coriander, cumin, black pepper, turmeric, coriander leaves and stalks, etc.)
3. Add the spice paste to the lentils.
4. Blend everything to a smooth soup.
5. Add whatever vegetables I like (red and green peppers, tomato, cauliflower, broccoli, carrots, asparagus, etc.) and cook for another 10 mins
6. Top with fresh herbs

I just want to share that I have managed to find a reasonably good ready made vegetable stock. Most of them have so many additives in it.

I suggest Marigold Bouillon – Organic Swiss Vegetable Vegan Powder.

It’s also better than a stock cube because it is in powder form so you can control how much you use.

Of course it is no substitute for making your own.

First fast day tomorrow. Managed, with some creative thought, to carve out three meals for fasting days. I like the idea of three small meals over one that has all the calories. The Vegg has only 5 calories per serving and divine when used as a dip for dry toast. Tastes JUST like an egg yolk. Also, shirataki noodles are a lifesaver at only 20 calories for an entire bag! Just a couple of things to consider! Hope this works for me and hope ya’ll are doing well. I have noticed lots of posts on various threads. But, not much on how much anyone has lost or how it is working for them on this journey.

Hi AdeinFrance,
Thanks for sharing the Jamie Oliver butternut squash recipe. I am not a true Vegan. I was vegetarian for a number of years until I became very anemic. I started the VB6 (Vegan before 6 pm) about 6 months ago as a way to control weight and decrease a rising BP. I eat vegan throughout the day and consume a small amount of animal protein or fish at dinner time. I am always looking for good dishes to make. I am looking forward to trying it. My OH may also really like this dish on a non meat day.

I woke up starving today on a day I planned to fast. I gained 1 lb over the week-end and need to get it off and keep it off. I made it through the FD so far, even after circuit training this am. I just need to make it to bedtime with out eating anything else. May be a cup of tea relaxation yoga will help:)

Is juicing vegietables the way to go ?

Hi, day one of my 5/2 diet. Vegetarian for 30 years vegan for 18 months. I love home made smoothies, and juices, best thing i ever bought was a vitamix blender, worth every penny. I think a vegan diet just requires a little more culinary effort. See how 5/2 goes, failed miserably last time.

Adventuress- that sounds absolutely delicious, I will definitely have to try that. I’m veggie and lactose intolerant so on the days I cant face dairy its nice to have some go-to options!I recently tried the Tofu Katsu Curry at yo sushi, I doubt it was very healthy but it was beautiful. I think I will hunt for a low cal recipe and try and recreate it.

Hey, it is really very nice thread about sharing or exchanging vegan recipes. I love some of the recipes founded here. Well, i would also like to contribute and you can check http://www.beegans.com/ for good vegan recipes.