Welcome to The Fast Diet › The official Fast forums › Food › Recipes › Vegetarian, Vegan, Raw…recipe exchange…
This topic contains 33 replies, has 26 voices, and was last updated by Nicolew 2 years, 6 months ago.
Viewing 35 posts - 1 through 35 (of 35 total)
7 Jan 15
Hi all…Is anyone interested in “recipe sharing” for Vegetarian, Vegan or Raw lifestyle….I stated 5:2 10 days ago with BMI 27.3 and so far I have lost a little weight and gained some back, no idea why my weight has gone up the past couple of days, even after 500cal on Monday, so I am looking forward to tomorrow low cal day and weigh in on Friday morning…current BMI 26.8…I am hoping to find some “like minded” fellow 5:2 buddies to share recipes and ideas of what you have found has worked for you on your journey to better health and weight loss…I have been a strict vegetarian for around 25 years…my weight has always fluctuated, especially for over indulging on too many carbs and dairy based foods whilst on holidays, sometimes not much else on the menu to choose from..!!..I am aiming to incorporate more Vegan and Raw recipes into my daily food choices…so here goes my first recipe post…new discovery Mango, Avocado Zucchini Noodle Salad…from fullyraw dot com…I do hope the links are allowed on the forum…
Looking forward to this 5:2 lifestyle and a HEALTHY 2015…
8 Jan 15
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
AWESOME suggestion Gracie….I would not have thought to put cinnamon on them, will certainly give it a go as LOVE sweet potato….I had a “fast day” today so researching tomorrows recipes to try now…just came across this one…zucchini is incredibly versatile and we have PLENTY growing in the vegetable garden…
10 Jan 15
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.
17 Jan 15
I’m new to this diet and forum but i wanted to let you know i am too a vegetarian for 12 years now and i’ll watch this topic for ideas.
I had yesterday the second fast day, i choosed to have 2 days in a row for the first time, but i think i’ll change that in the future.
I find it difficult to match the calories so my options were simple: boiled egg with green bean pods, low fat yogurt with oat flakes, omelet with red pepper, pickles, banana.
Have a nice weekend!
p.s. sorry for my english, i’m not from UK
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.
12 Feb 15
These all sound awesome!!
I’m going to attempt to make some soups on my fast days so I’ll let you know how they turn out 🙂
19 Feb 15
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).
10 Mar 15
I don’t always have time to make things from scratch and although salads are great for filling you up it can be nice to have something warm. I really enjoy Baxter’s onion soup which is only 136 calories, Cauldron kofte are only 60 cals for 2 and are very yummy and Tesco frozen vegetable crepes are 133 each and very satisfying. Mash Direct Broccoli Cheese is also really filling and low cal (can’t remember exact amount off hand but under 200 cals). Ainsley Harriot cuppa soups are all around 100 cals on average. Anyone have any other ready made ideas?
13 Mar 15
I really love to eat: Rösti Casserole with Baked Eggs
Try it out:
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)
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
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.
23 Mar 15
I am new to this forum, and I have been a vegetarian all my life. I know the importance for the need of a good combination of protein and carbs in a diet all through mum’s recipes. also some good simple home made soup and salad recipes… Happy to share some high protein low carb Indian vegetarian meal recipes if anyone is interested. I have just started to try out the 5:2 diet to loose weight from 78 kilos currently to a goal of 70 by July-Aug 2015.
24 Mar 15
Hi Kgkrish I would love to hear your low carb Indian food ideas!
23 Jul 15
Hi kgkrish, I’d like to hear your high protein low card indian veggie recipes too. Currently I’m making veggie curries using chick peas or butter beans, using fresh tomatoes and green chillies, tumeric and garam masala. I have this with brown rice and some greek yoghurt, and poss a bit strange, but i put grated cheese on it for extra protein.
I also like to make quiche using spelt flour pastry.
31 Jul 15
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.
3 Aug 15
Hi all —
I just made this tonight.
Baked Margherita Spaghetti Squash
I added about a quarter cup of ground turkey — which was not in the original recipe. Entire thing is 270 calories.
10 Aug 15
it is important to remember the value of protein to a well-balanced diet.
and its good for healthy life style,,
15 Aug 15
I love this recipe. The easiest pancakes, with no flour. Only 2 ingredients, Banana and Egg.
1. Mash up 1 banana
2. Beat up 1 or 2 eggs and combine.
3. In non stick pan add 1tsp olive oil (or oil of choice)
4. Dollop on a tablespoon of the batter. It will make small pancakes
5. Flip when it has browned.
6. Stack them up. No sugar required becasue the Banana sweetens it. But I liberally douse it in ground cinamon (which has loads of health benefits.
This dish is great as a rice substitute and is very filling.
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)
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.
16 Aug 15
both these recipies sound great, thanks!
14 Sep 15
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
16 Sep 15
Sounds lovely AdeinFrance…………and just in time for winter!!
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.
17 Sep 15
My first post! I’m on my fourth fast day, and it’s taken me this long to discover that having a big/filling lunch is making more sense than a small lunch and big dinner. Anyway, just had; fusilli pasta (250cals), quarter of a jar of Seeds of Change tomato and basil pasta sauce (55cals) and a little feta (approx. 30cals) crumbled on top. Made it last night, ate it cold for lunch today. Simple, but filling. On top of the small breakfast I had it leaves me enough of a calorific allowance for half a tub of M&S veggie soup when I get home (81cals). As I get more familiar with this new way of eating/thinking I hope I can post some ‘proper’ veggie recipes (ie, not just throwing together some pasta!).
Ps, agree with Alia, Marigold is great
20 Sep 15
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.
21 Sep 15
I tried this Jamie butternut squash daal with egg and spinach today. It is heavenly and only 239 calories:
22 Sep 15
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:)
24 Oct 16
New to the forum and intermittent fasting in general. I follow the 5:2 and would like to know if there are any side effects to cooking and eating frozen vegetables (that one finds in Aldi, Edeka, Lidl and the like) on my fast days? They generally have around 150-200 calories.
10 Feb 17
Is juicing vegietables the way to go ?
I personally regard juıcıng vegetables as a crime against food.
12 Apr 17
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.
9 May 17
I made a wonderful dinner with zucchini noodles, tofu, low cal marinara with fresh basil and chili pepper.
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.
21 May 17
Two month ago I decided start to be vegetarian. I consulted with specialists and they gave me some useful recipes. Thanks for sharing useful recipes, by the way. For made vegetarian food I used good special kitchen equipment which I found here choice.co.nz good luck!
17 Nov 17
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.
Hi everyone, Happy to see this thread is still active. I still maintain a fast day once every two weeks. Heading on a months holiday to USA very soon, so about to go back into the 5:2 for the next few weeks. I LOVE exploring new ideas and recipes.
One of my favourite things is Chia seed puddings, they satisfy the “sweat” tooth in me…lol…I usually make them with 1/2 cup of coconut milk, 2 1/2 tablespoons chia seeds, a few frozen berries and a dash of pure maple syrup. Quick to prepare and yummy. There are many variations on pinterest.
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