Banana Upside Down Cake

This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.


2/3 cup packed brown sugar

4.5 tbsp unsalted butter, cut into pieces

About 3 banans s sliced into 1/4-1/3 inch rounds

For the cake batter

1/3 cup unsalted butter softened

3/4 cup graduated sugar

1 1/2 teaspoon vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 eggs

2 overripe banan -mashed

1 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

dash of sea salt


Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.

Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.

To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.

In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.




Orange cups

4 large oranges

240g ml/8 1/2 fl oz vegan butter milk or/ natural vegan yogurt

1 tsp clear honey

1 tsp vegan chocolate shavings (optional)


Set the freezer to rapid freeze at 2 hours before freezing. to ensure that the oranges stand upright, cut a thin slice from the base of each. cut a lid from each orange and remove the pith and flesh from each. do this over a bowl to catch all the juice. Discard the pith from the scooped out flesh, then chop the flesh to make a chunky puree. Place in a bowl with the juice. And stir in the buttermilk and honey, and pour into a freezer proof container freezer for 1 hour. place the empty orange shells upside down on a kitchen paper and leave to drain.

Remove the orange mixture from the freezer and stir well, breaking up any ice crystals. Return to the freezer for a further 30 minutes, or until semi-frozen. filled oranges upright in a container. freeze for a further hour, or until frozen.

Before serving, transfer to the refrigerator for 30 minutes, to soften slightly. Serve decorated with shaving if using.


Dragon Punch with Ice Cream

Jamaica’s Dragon Stout, is a beer that has been around since 1920. But with Caribbean heritage, it’s not surprising that’s has molasses flavours. After all, molasses has been used to make rum in Jamaica for more than 260 years. Drangon Stout, a Foreign Extra Stout, is “sometimes referred to as Red Stripe’s darker and stronger brother according to the now defunct Dragon Stout Website.

We could immediately discover strong aromas of molasses and chocolate while we poured Dragon Stout into a shaker pint. it appeared dark mahogany during the pour, but once in the glass it was opaque and black as night. and perched atop it sat a loosely beaded, frothy, mocha-coloured head.

when I was young two of my sisters had Iron deficiency problem, I remember my mom would use dragon or Guinness with condensed milk, raw eggs, and vanilla essence, nutmeg. mix all together and gave it to my sisters as a punch. drinking Dragon alone or Guinness has so much iron. just like molasses.

My sixteen year suffer with Iron deficiency and I use similar method as my mom apart from the dairy and the eggs, my method is I use soya Swedish Glaze Ice Cream, cinnamon, vanilla essence and Dragon Stout. pretty good to help with iron deficiency.


Cheese & Spinach Muffins – with a pinch of paprika!

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

Makes: 12


15 minuets, once the flax egg is made

Cooking: 25 minuets

  • 150g (51/2 oz 1/3 cups ) baby English spinach
  • 200g (7 oz 1/3 cups) self raising flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon of mustard powder
  • 1 teaspoon sweet smoked pa
  • 1/2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 175ml non-dairy milk
  • 25ml vegetable oil
  • 1 flax egg
  • 75g non- dairy cheese, grated

Heat the oven to 190C (375 f/Gas 5). Line a 12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium-high heat. Stir until wilted-it will only take a minute or so.drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water.chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20-25 minuets until firm to the touch and golden. Best enjoyed warm.



Potato & Spinach Vindaloo

 Curry paste

  • 4 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 teaspoon fine sea salt
  • 2 teaspoons tomato paste (concentrated purée)
  • 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 175 g (1 lb 6 oz) tin chopped tomatoes
  • 1 tablespoon castor (superfine)sugar
  • 1 teaspoon fine sea salt
  • 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
  • 100 g (3 1/2 oz) spinach leaves
  • Chopped coriander to serve


For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 

Caramel Apple Cake

If you have a sweet tooth then you’ll enjoy this cake deliciously but sweet! Taste delicious with the caramel sauce. Biting into the apple bits! gave’ it such a lovely taste of sweet and sour although there is more sweet than sour, working with two different sugar, plus your added caramel for serving (optional)


2/3 cup (135g) brown sugar

2 tsp cinnamon

1 cup 2 sticks, 226g) unsalted vegan butter room temperature

1 1/2 cups (300g) granulated white sugar

2 eggs

3 tsp vanilla extract

3 cups (375g) all- purpose gluten-free flour

3 tsp baking powder

1 cup (245g) vegan milk room temperature

2 Granny Smith apples peeled and finely chopped

Cinnamon Buttercream

1/4 cup (57g) unsalted butter

1/4 tsp vanilla extract

2 tsp cinnamon

1 cup (125g) confectioners sugar

1-2 tbsp heavy vegan whipping cream

Vegan caramel for drizzling


  1. Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
  4. Add vanilla extract. Once incorporated remove bowl from mixer.
  5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
  6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
  7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
  8. Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
  9. When ready to assemble cake prepare Cinnamon Buttercream

Chocolate bombe


2 tbsp butter, 2 tbsp sugar and 2 tbsp cocoa to line the pudding basins

250g 70% dark vegan chocolate

250g butter

250g plain gluten-free flour

50g cocoa

1/2 tsp gluten free baking powder

4 eggs

250g golden castor sugar

1 good tsp vanilla extract

2 shots espresso

1 filled chocolate egg, about 40g, either creme eggs or if you are not allergic to nuts then try peanut butter egg. With vegan, it’s a bit mine’s was filled with raspberry filling and one with Apple.

To Serve

Plain or orange creme fraiche Prailine egg, grated


1.Preheat the oven to 180°fan. Prepare the basins by greasing very well with butter. Mix the sugar and cocoa together and then coat all over the sides and bottom of the basins.

2.In a bowl placed over a pan of simmering water, melt chocolate with butter and stir through

3.In a separate bowl, mix the flour with cocoa and baking powder

4.Whips the eggs with sugar and vanilla until they have turned white and quadrupled in volume

5.When the chocolate and butter has melted, add the coffee

6.Fold the whipped egg mix into the butter, chocolate and coffee mix. Gently add the flour and cocoa mix in two parts and fold through.

7.Place half of the chocolate pudding mix into each basin and then place a chocolate egg (of the selection you have) in the centre, sitting up like a eggcup. Spoon more around to cover the eggs.

8.Place the pudding basins on a flat tray and put into the preheated oven and bake for approximately 15-17 minutes. May need a less time depending on your oven.

9.Leave to rest for five minutes so they come free of the basin then turn onto a plate and cut. Serve with flavored cream Fraiche or just plain creme fraiche with grated prailine egg. (optiona) this was one of John Torode’s recipes which tailored to vegan.


Rice chilli noodles


400g/14 oz thin rice noodles

2 tbsp olive oil

2 cloves garlic, crushed 1 tbsp grated ginger

2 tbsp light soya sauce

150g/5 1/2 oz/2 cups chestnut mushrooms

1 large red pepper, sliced

4 spring onions, (scallion) chopped

1 red chilli, sliced


1.Cook the noodles in boiling water according to the packet instructions or until aldente, then drain well.

2. Heat the oil in a large wok and fry the garlic, ginger, mushrooms, red peppers and chilli cook for 5 minutes then add the cook rice noodles stir for 2 minutes then add soy sauce.

3. Serve immediately, sprinkle with spring onions and extra chilli (optional).

Apple cake


225g/8oz/1 1/2 cups self-raising (gluten-free)

1 tsp ground cinnamon

100g/3 1/2 oz 1/2 cup butter, cubed

100g/3 1/2 oz/1/2 cup castor (sugar superfine, plus extra for dusting

1 tbsp egg

75ml/2 1/2 Gl. oz/1/3 cup soy milk

2 apples, peeled, cored and thinly sliced

Double (heavy cream for pouring


1.Preheat the oven to 180°C (160°C fan)/350°f/ gas 4 and line a 23 I’m (19 in) round cake tin with non-stick baking paper.

2. Sieve the flour and cinnamon into a mixing bowl, then rub in the butter until it resembles fine bread crumbs and stir in the sugar. Lightly beat in the egg with the milk and stir in the dry ingredients until just combined.

3. Fold in the apple and scrape the mixture into the tin, then bake for 55 minutes or until a skewer inserted in the centre comes out clean.

4.Tranfer the cake to a wire rack and leave to cool completely, then sprinkle with sugar and serve with double cream.

Spicy Tofu Rice


350g/12 1/4 oz tofu

1 tbsp olive oil

1 onion, sliced

1 cloves of garlic, chopped

2 tsp chilli flakes

1 tsp Sichuan pepper, crushed (optional )

2 tsp soy sauce

1 tsp sesame oil or replace with (flaxseed oil)

1 tsp honey

2 peppers sliced (optional )

300g/1 lb 1 oz/2 1/2 cups cooked rice

100ml/3 1/2 Gl oz/ 1/2 cup vegetable stock


1.Wash and pat dry the tofu before cutting into cubes. Heat the oil in a frying pan over a medium high heat. Once hot, add the tofu and fry 4-5 minutes turning regularly. Remove from the pan and set aside.

2. Turn the heat down a little and add the onion. Fry for 4-5 minutes until softened add the garlic and for a further minutes.

3. Whisk together the chilli, pepper, soy, sesame oil, or flaxseed oil and honey. Add to the pan and allow to bubble and thicken for a minute before returning the tofu to the pan.

4.Add the peppers and stir-fry for 4-5 minutes. Add the rice and mix through. Add the stock to loosen the rice (optional) and cook the ingredients together for 5 minutes until warmed through. Check the seasoning and serve.

Italian ‘Cheesy’ Moxballs

The moxballs are made with psyllium husks, a water soluble fibre that will fill you up and help the body with it’s natural toxin removal process.

You’ll need

700g(1 1/2 pounds ) bottled passata (pureed sieved tomato)

2/3 cup (240g) mozzarella which is a vegan substitute for mozzarella.

1/4 cup loosely packed fresh oregano leaves


1 medium onion (150g), grated coarsely

2x 297g (9 1/4 ounce) blocks firm tofu

1 clove garlic, crushed

1/2 tsp dried Italian seasoning

1/2 tsp ground nutmeg

1/2 tsp chilli flakes

1 cup (120g) almond meal

1/4 cup finely chopped fresh flat-leaf parsley leaves

2 tbsp psyllium husks

Bowl of salad! Beetroot, cucumber and tomato with salt and pepper.


1.Preheat oven to 220°C/425°F.

2. Make moxballs

3.Pour half of the pass at a over base of a lightly oiled 20cm x30cm (8 inch x12 inch) shallow baking dish. Top with moxballs and remaining passata. Drop spoonfuls of moxballs evenly over the top.

4.Bake for 20 minutes or until moxballs are heated through with mozzarella cheese (optional) Serve sprinkled with fresh organo leaves.

Moxballs squeeze excess liquid out of the onion using a clean towel; place in a large bowl. Drain tofu; pat dry. Finely crumble tofu into bowl. Add remaining ingredients; season well. Stir until combined. Roll tablespoon of mixture into balls.

Singapore Noodles with Chicken


400g/14 oz thin rice noodles

2 tbsp sunflower oil

Vegan chicken pieces

2 red chillies, sliced diagonally

1/4 savoury cabbage, sliced

1 large carrot, peeled and coarsely grated

2 tbsp curry powder

50 ml /1 1/4 Gl oz/ 1/4 Shaoxing rice wine

2 tbsp light soy sauce

1 tsp sesame oil, or flaxseed oil


1.soak the noodles according to the packet instructions, then drain well.

2. Heat the oil in a large wok and fry the chicken until it begins to brown.

3.Add the chillies, cabbage and carrot and stir-stir fry for 2 minutes.

4.Add the noodles, then sprinkle the curry powder evenly the top and toss well.

5.Add the rice wine, soy sauce and flaxseed oil and stir-fry for 1 minute, then divide between four warm bowls and serve immediately.


Fudge Brownie Oreo Pizza

The mistake I made I didn’t have a pizza Tin! I used a flan tin which wasn’t wide enough to make it like a pizza 🍕 otherwise if you are a brownie lover, you will love this especially with the frosting topping so delicious with the crunchy Oreo biscuit. The oreo biscuits are also vegan and gluten-free, from the supermarket from the Free-from section.



  • 75g plain flour
  • 75g cocoa
  • 300g castor sugar
  • 300g butter
  • 300g dark chocolate
  • 6 eggs
  • 2 cups mini Oreos
  • 200g Oreos, roughly chopped (for topping)
  • ½ cup chocolate sauce (for topping)


  • 1 cup unsalted butter, softened
  • 1 cup marshmallow fluff
  • ½ powdered sugar
  • 1 tsp vanilla extract


  1. Preheat a fan-forced oven to 175C (340F). Line a 12” cake tin or pizza tray with baking paper and set aside.
  2. Add butter, sugar, and chocolate to a microwave-safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  3. Add flour and cocoa powder to the butter-chocolate mixture and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
  4. Add eggs and mix until very well combined. Once that’s all come together, add the mini Oreos and fold through until well coated in the brownie batter
  5. Add the mixture to the baking tin and use the spatula to even it out making sure there aren’t big clumps of cookies in one spot. Bake for 30 min.
  6. Once it’s baked, let it cool completely before taking out of the tray.
  7. To decorate add the frosting and use a small offset spatula to spread around.
  8. Add chopped Oreos and drizzle with chocolate.


While the brownie base is baking and cooling prepare the frosting by combining all the ingredients in a large mixing bowl and mix on high speed until well combined.

Splits Peas Dhal


1 cup split peas

2-3 cups water

2 garlic cloves crushed

2 tsp turmeric

1 tbsp curry powder

1 tsp coriander

1 tsp garam masala

Pinch of salt

1 hot chilli pepper whole


Preheat the saucepan pan with 1 tablespoons of sunflower oil.

Add the crushed garlic and coriander seeds allow garlic and coriander seeds to fry until well browned

Add the split peas with two cups of water with curry powder, garam masala, turmeric powder and chilli pepper whole to the saucepan with garlic and coriander seeds, and pinch of to taste. Allow to cook for 15-20 minutes until soft and use the fork to or back of the spoon to crushed split peas or liquidise to make it smooth and garnish with coriander. Serve with rice or roti.

The Nutritional Value of Yellow Split Peas

Both green and yellow split peas are the dried version of fresh sweet peas. Because the nutritional value of split peas is so high, they’re a great addition to everyone’s diet and a healthy choice if you’re trying to limit meat and incorporate more vegetarian meals. They’re a member of the pulse family, along with dried beans, lentils and chickpeas, and they’re a staple in soups, stews and Indian dal or curry recipes.


Yellow split peas are an excellent source of plant-based protein, healthy carbs, fiber and many important nutrients. They’re versatile and an easy way to add more vegetarian meals to your menu.

Nutritional Values of Split Peas

As a balanced source of protein, carbs and even some healthy fat, the nutritional value of split peas is excellent. According to the USDA, a 1 cup serving of cooked yellow split peas provides 16 grams of protein with just a trace of fat and 41 grams of carbs.

Split peas are packed with other important nutrients too. Some of these include calcium, iron, magnesium, copper, selenium, folate and choline.

Yellow split peas are a healthy source of plant protein. They can be cooked, mashed and added to recipes like tacos, meatloaf or meatballs to bump up the protein with less meat. Or you can cook up a batch and eat them instead of meat or other animal proteins.

Unlike meat or other animal proteins, yellow split peas aren’t a complete protein — they’re missing one of the essential amino acids. According to a July 2017 article in the journal Food Science and Nutrition, yellow split peas are low in the amino acid tryptophan. However, if you just serve them with some rice and.

vegetables, you’ll get tryptophan and increase the nutritional value of the split peas even more.

Health Benefits of a vegetarian Diet

Slow Carbs in Split Peas

Some people are afraid of the carbs in split peas or other pulses. While there certainly are carbs in split peas, they’re healthy, high-fiber carbs. The carbohydrates in high-fiber foods like split peas have a low glycemic index, so they don’t spike your blood sugar. They also take much longer to be digested and absorbed by your body, so they provide a great source of long-lasting slow carb fuel.

A 1 cup serving of cooked yellow split peas provides more than 16 grams of fiber,which is at least half of the daily recommendation for most people. The 2015-2020 Dietary Guidelines for Americans recommends eating 14 grams of fiber for every 1,000 calories.

Keep in mind that fiber is the part of a carbohydrate that’s not digested or absorbed by your body — it passes right through you, so it doesn’t contribute calories. That means the digested carbs in split peas are actually pretty low.

Lemon and Blueberry Polenta Cake


6 tablespoons (90ml) egg whites

130g fine polenta

75g almond flour or gluten-free flour

3/4 teaspoon baking powder

2/3 teaspoon bicarbonate of soda

120ml maple syrup

80ml natural plant-based yoghurt

Zest and juice of 1 1/2 lemons

300g blueberries (for substitute with blueberries or, in winter, orange slices)


preheat the oven to 180°C/gas mark 4 and line the base of a 22cm springform cake tin with baking paper.

Pour the egg white replacement into a bowl of a stand mixed (or hand held micer) and whisk until stiff white peaks form. It will take about 4-6 minutes.

Mix all the dry ingredients in a separate bowl and set aside.

Gently fold the yoghurt, maple syrup, lemon zest and juice into the egg white with a spatula, then carefully mix this into the dry ingredients by folding it in, again with the spatula. When mixed stir 200g of the blueberries into the better.

Scrape the batter into the cake tin and gently press the remaining 100g blueberries on top (optional )

Cook for about 40 minutes. You can check the cake is done by inserting a metal skewer into the centre. If it comes out clean the cake is cooked: if not. It needs a minute or two longer. Remove the cake from the oven and leave to cool a little in the tin then turn out on a wire rack to cool completely. Serve with a dollop of plant-base yoghurt of your choice and fresh berries

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