The 100 Day Reality Challenge

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Butter substitution: 2/3 cups of oil equals 2/3 cups of butter
In my gluten free, vegan chocolate cake, I substituted the butter for olive oil. 2/3 cups of oil equals 2/3 cups of butter. (extra light olive oil adds the least olive oil flavor to the cake (when compared with regular olive oil).

I'm not a vegan, but I always use olive oil spread/fat to replace butter in all of my cakes and still have great results :)

Please watch!

thanks Cheryl the recepies are just so easy to follow Im going to try them!!!
A vegan sauce that I learned from my Sicilian ex... = )

"Sicilian Pesto"

Remove the seeds of a couple sweet tomatoes, (the little ones work good), and put in blender with:
a bunch of basil leaves,
a handful of raw almonds,
a clove (or half) of garlic,
a table spoon of olive oil (can do without too)
salt and pepper if desired

quick blend and serve on pasta... spaghetti squash... Even after living in Italy for a year and traveling the whole country, its still my favourite sauce!

This looks great - I eat pesto a lot with pasta, but usually just try supermarket brands - now I will give this a go myself :)

Make a fresh pesto e and marinate thinly sliced zuchini (courgettes) in it for a few hours. Awesome salad and great pasta substitute!

Courgette & Mozzarella salad with Pistachio Vinagrette

(with thanks to Tesco! please note this is there copyright if any - I searched to find link to recipe to show but could not find)

serves 6

Takes 15 mins

Cost per serve: 81p

3 pitta bread, halved and cut into triangles

1 tbsp olive oil

3 courgettes

100g watercress

3 balls of mozzarella, ripped

1 tsp crushed chilli flakes

For the dressing:

2 tbsp olive oil

2 tbsp pistachios, finely chopped

1 tbsp white wine vinegar

1/2  garlic clove - crushed

1 tbsp sugar

1:Preheat oven to gas mark 6, 200C, fan 180C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden.

2:Meanwhile heat a griddle pan on the hob ( I didn't have griddle pan so just fried). Slice courgettes lengthways in thin slices griddle or fry until golden brown.

3:In small bowl, combine the dressing ingredients and whisk with a little seasoning ( I just used salt and pepper, but you can add what you like)

4:To serve, arrange the watercress on a serving platter and top with pitta crisps, ripped mozarella and courgettes. Drizzled over the  dressing and garnish with the chilli flakes and some freshly ground black pepper.

Each serving contains 350 calories

2g sugar

23g fat

saturates 10g

salt 1g

For vegans you could switch the mozarella for tofu perhaps ?

I made this without the chilli flakes and used white vinegar instead of white wine vinegar - but it tasted great still - I scaled down everything as don't have a family and just making for one - and was easy to scale down ( or up I guess) the ingredients as needed.



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