November 7th, 2007


Advice on meal-replacement shakes?

About once a month I spend a day or two bed-ridden with a migraine. For at least a day after that I have a hard time eating anything since I get full very, very quickly during these phases. On a frame like mine, this makes it awfully hard to keep weight on. My parents suggested that a vegan drink along the lines of Ensure might be helpful. Given what these things often cost, I'd rather not just buy one of everything on the market. Priorities are:

  • Balanced nutritional profile
  • Not disgusting
  • Not designed to be low-calorie
  • Not a full-on recipe. I'd be happy to add frozen berries or something to powder and soy milk, but these are not times when I feel like anything complicated--or when I'm likely to have many groceries on hand.

    Recommendations? Ones you've tried that I should avoid?
  • st alia of the knife

    sugar-free spiced apple cake

    Last week I had to bake a birthday cake for a work collegue who is diabetic. I am not a big fan of sugar substitutes, and I struggled to find a vegan recipe that had no sugar and no sugar substitutes, so in the end I made it up as I went. I was incredibly nervous, but I was pleased to find that it was moist, not too dense, and just sweet enough.

    I share this recipe with you now, because it was delicious. This recipe was previously posted in my cooking lj, outofthekitchen.

    sugar-free spiced apple cake


    1 cup SR flour
    1/2 cup SR wholemeal flour
    1 tsp baking powder
    1 tsp cinnamon
    1/4 tsp ground cloves
    1/4 tsp nutmeg
    1 tsp vanilla essence
    About 1/2 cup applesauce
    1 tsp olive oil or melted nuttlex*
    1 cup soy milk
    1 to 1 1/2 apples (peeled, grated)
    1/4 cup sultanas

    Sieve and mix all the dry ingredients together. In order, mix in the vanilla essence, applesauce, nuttlex, soy milk, apples and sultanas. Combine well, but don't over mix, as this will make the outside a little rubbery. Still tasty, just weird.

    Bake as muffins (15-20 min) or as a cake (just under 40 min) at 180C. I served it plain, because I was so petrified, but I think almond flakes sprinkled on top would be awesome.

    *Nuttlex is the most common (only?) vegan margarine in Australia. You can substitute whatever your regional vegan marg is.

    ETA: A friend of mine just baked this last night: she says that adding another half cup of flour helps it rise a little more, and makes it a little less dense.