low in fat

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

olive oil

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Creamy tomato soup

onions, chopped

celery sticks, chopped

carrot, chopped

potato, diced

bay leaves

tomato purée

tbsp sugar

tbsp red or white wine vinegar

tomatoes

passata

vegetable stock cubes

whole milk

Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Throw a healthy slant on bruschetta by topping your wholemeal toast with cottage cheese, basil and contrasting balsamic

Open cottage cheese & pepper sandwich

cottage cheese

red pepper

few basil leaves

sourdough bread bread

drizzle balsamic vinegar (optional)

Layer the cottage cheese, red pepper and basil with some seasoning in a bowl or plastic container. Chill until lunchtime.

Toast the bread and cool for 1 min, then give the cottage cheese mixture a quick mix and spoon on. Drizzle with balsamic vinegar, if you like, and eat straight away.

Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice

Katsu pork with sticky rice

short-grain or sushi rice

panko breadcrumbs

turmeric

vegetable oil

pork fillet

coriander (optional)

pickled ginger (optional)

onion

carrot

apples

garlic

tsp medium curry powder

½ tsp ground ginger

tsp clear honey

soy sauce

tbsp cornflour

chicken stock

tsp sesame oil

To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.

Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.

While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.

Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.

Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.

This vegan dill chickpea salad is ridiculously easy to make, so refreshing and very filling. Generously filled with fresh dill and tangy lemon juice, the creamy dressing is so delicious you won&#39;t believe it is dairy-free! Can be made ahead and perfect to pack lunches! Vegan and gluten-free.

Vegan Chickpea Salad

chickpeas

celery (diced)

green onions (sliced)

red pepper (diced)

dill (finely chopped)

capers (roughly chopped)

tsp dijon mustard

lemon juice (or to taste)

maple syrup

salt and pepper (to taste)

Add all the dressing ingredients to a medium bowl and whisk to combine. Taste and adjust seasoning to your liking. Set aside.

In a large bowl, add the chickpeas, celery, green onion and red pepper. Pour the  dressing over and stir to combine.

Serve over lettuce or roughly mash using a potato masher if you want to use in sandwiches. Also works well in burrito or to stuff pita bread. Enjoy!

This easy Mexican Buddha bowl is the ultimate nourishing meal! Made with whole grain, beans, roasted peppers, avocado and a chipotle sauce, this plant-based bowl is SO delicious and satisfying.

Mexican Buddha Bowl

red peppers

oz black bean (rinsed and drained)

corn

brown rice (or other whole grain)

avocado (diced)

red onion (finely diced)

cilantro (chopped)

lime

vegan chipotle cashew mayo ((see instructions))

If not already done, cook the rice and make the chipotle mayo sauce.

Pre-heat the oven to 450°. Line a baking sheet with parchment paper. Cut the peppers in half and remove their seeds. Lay the peppers (cut side down) on the baking sheet on cook in the oven for 20 minutes. The peppers will darken and look burnt when done, this is what you are looking for! Then, use thongs to transfer the peppers to a sealed bag or air-tight container and let the peppers steam for a few minutes while preparing the other ingredients.

After the pepper steamed for a few minutes, take them out of the container or bag and remove their skin using your hand simply by peeling on it. It does not need to be perfect, just remove as much skin as you can (the skin should peel right off easily). Dice the pepper into bite sized pieces.

Using the microwave or a pan on the stove, warm up the black bean and corn together.

Between 2 bowls, distribute the rice, black bean-corn mixture, diced red pepper, diced avocado, red onion and fresh cilantro. Generously drizzle the cashew chipotle sauce over the bowls and serve with the lime wedges.

https://www.youtube.com/watch?v=zVvjh-3L5fg

This easy Mexican Buddha bowl is the ultimate nourishing meal! Made with whole grain, beans, roasted peppers, avocado and a chipotle sauce, this plant-based bowl is SO delicious and easy peasy to make.

Full recipe here: https://plantbasedjess.com/mexican-buddha-bowl/

Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Miso chicken & rice soup

chicken breasts

long grain rice

Chanteney carrots

tbsp miso paste

mirin

spring onions

Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.

Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.

Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

This vegetable pasta sauce is the best way to hide veggies into your meal: the sauce is done within 30 min and is so tasty even little picky eaters will love it!

Vegetable Pasta Sauce

cherry tomatoes (whole)

small zucchinis (about 2 cups) (diced)

red peppers (diced)

carrots (about 2 cups) (peeled and diced)

oregano

salt (or

black pepper (to taste)

In a large pot, add all the ingredients, except for the cherry tomatoes. Cook on medium-high heat for about 8-10 minutes or until the veggies are slightly browned and softened. Stir regularly and use a small amount of oil or water to prevent the veggies from sticking to the bottom of the pot.

Then, add the cherry tomatoes, 1/2 cup of water and stir well. Keep cooking, covered and on medium heat, for about 10-15 minutes stirring frequently. Keep the mixture to a low simmer.

When the cherry tomatoes are cracked and have opened up, you can remove the cover and keep cooking for a few more minutes to let the water evaporate a bit so the sauce is not too watery after blended.

Top 8 low in fat recipes from across the web

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Top Tags

Tomato passata

Creamy tomato soup

Open cottage cheese & pepper sandwi...

Katsu pork with sticky rice

Vegan Chickpea Salad

Mexican Buddha Bowl

Miso chicken & rice soup

Vegetable Pasta Sauce

Top 8 low in fat recipes from across the web

The most viewed low in fat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato passata

Creamy tomato soup

Open cottage cheese & pepper sandwi...

Katsu pork with sticky rice

Vegan Chickpea Salad

Mexican Buddha Bowl

Miso chicken & rice soup

Vegetable Pasta Sauce

The most viewed low in fat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine