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
300g castor sugar
300g dark chocolate
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
Preheat a fan-forced oven to 175C (340F). Line a 12” cake tin or pizza tray with baking paper and set aside.
Add butter, sugar, and chocolate to a microwave-safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
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.
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
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.
Once it’s baked, let it cool completely before taking out of the tray.
To decorate add the frosting and use a small offset spatula to spread around.
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.
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.
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.
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
Prepare frying pan on stove with 1 tablespoons of oil, add the chopped bacon to hot allow to brown for few minutes.
Add broccoli florets to bacon and cook for 5 minutes then cheese cook for a few then add mayonnaise allow to cook for 2 minutes then remove from heat.
Prepare the loaf by cutting out the middle of the bread, and adding the cheese and broccoli mixture stuffing to the loaf and place on a oven tray with extra cheese topping and place in preheated oven 180°C /350° Gas 4. Served with nachos
Make the churro dough: in a medium saucepan, combine water, butter and red dye. Bring to the boil over high heat. While stirring, gradually add the flour, cocoa powder and salt. Continue to mix until a dough ball starts to form. Cook for another minute. Remove from heat.
Transfer dough to a stand mixer with paddle attachment. While dough is still warm, beat in the egg mix gradually on high speed. Dough might look like it’s separating but it will come together. Mix until all eggs are combined and dough is smooth. Place in piping bag with a star tip.
Fry the churros: in a heavy stock pot, heat 4 inches of sunflower oil to 350 degrees. Using the piping bag, squeeze churros dough strips into oil, and cook for about 2 minutes per side. Remove from oil and let cool slightly. Roll churros in the cinnamon sugar.
Make the dip: in a small bowl, combine softened cream cheese, milk, powdered sugar and pinch of salt until and mix until creamy and smooth. Serve alongside churros.
Put the lentils into a large saucepan and add double the quantity of boiling water. Bring back to the boil, then cook over a medium heat for about 45 minutes until they are mushy. Keep topping up the boiling water if the lentils become too dry; they must be submerged in water at all times. When done, the lentils will have broken down and thickened the cooking liquid.
Meanwhile, heat 2 tablespoons of sunflower oil in a separate, heavy-based saucepan and fry the onion over a high heat until it begins to turn golden. Reduce the heat to medium and cook for a further 3-4 minutes until very soft.
Stir in 2 teaspoons of ginger-garlic paste and chillies and cook for a few seconds. Tip the ground spices and cook until sizzling. Add a couple of tablespoons of cold water and cook over a high heat until the water has evaporated.
Stir in the cooked lentils and soy single cream, then season with salt and bring to the boil. Remove from heat and garnish with coriander.
Serve with hot boiled rice or couscous and cucumber salad and lettuce if you wish to do so.
200m water or stock red cooking wine if you have some
1 tin of red kidney beans
2 tins chopped tomatoes
1. To make the meatballs, mix all the ingredients together well
2. Using a desert spoon, scoop out spoonfuls of mix and place on a board. Once divided up this way, roll each balls.
3. Heat the oil in a large, deep pan. Add the meatballs in a single layer and turn frequently to colour.
4. Sprinkle with salt and pepper with pepper, and turn over when they colour some more, they should smell like burger cooking.
5.Once the meatballs are half cooked, add the garlic, chilli and paprika and cook for another minute or so, then add the water, stock or wine and the beans- it should bubble, so bring to the boil properly!
6.Now add the tomatoes to the pan, then take one empty tomato tin, fill it with water and add to pan. Bring it to the boil and simmer for 5 minutes.
7. Preheat the oven to 160C. Mix the cheese and he chips together and place over the the cooked meatballs and sauce.
8.Cook in oven for 15 minutes, or until cooked through and piping hot. and serve with your choice of accompaniments.
shake up your diet and lifestyle with naturally. flavoured, plant powered protein. Forever Lite Ultra contains vital vitamins and minerals and is available in two flavours. This versatile product can be used if you’re watching your calorie intake, or as a filling protein shake if you’re trying to gain weight. N.B. contains soy.
Chunky Monkey Banana Bread Snack Cake and semi-sweet chocolate chips. Perfect as a snack with a glass of milk, a quick breakfast, or even dessert.
1 3/4 cups all-purpose flour gluten-free
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
1 cup packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
4-5 very ripe bananas, mashed
3/4 cup chopped walnuts (optional )
3/4 cup semi-sweet chocolate chips
1.Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with nonstick baking spray or line with parchment paper or aluminum foil.
2. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside
3.In a large mixing bowl, beat together the melted butter and brown sugar. Add eggs and vanilla and beat until well blended. Mix in the bananas until combined.
4.Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the walnuts and chocolate chips.
5.Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center (about 200° in the center with an instant read thermometer.) Let the bread cool slightly in the pan on a rack. Cut into squares to serve.
The epitome of British Baking. Using good butter and Vegan-quality eggs will give a golden hue to the crumb, as well as a richness to the flavour. I remember a few years ago being asked to garden parties by elderly women and there was always Vitoria sponge cake on display with a cup of tea.
Preparation Time 20 minutes. Cooking Time.20-25 minutes
175g (6oz) unsalted butter, softened
175g (6oz) castor sugar
1 tsp vanilla extract
175g (6oz) self-raising gluten-free flour
6-8 tbsp raspberry-jam
150ml (5ft oz) double cream
Icing sugar, to dust
1. Preheat the oven to 190°C (375°F/Gas 5). Lightlygreas 2 20cm (8in) sandwich tins and line the bottom of the tins with baking parchment.
2. Best the butter and sugar together until pale and fluffy. It’s important to beat the mixture well at this stage to incorporate as much air as possible, to help prevent from curdling although with the vegan eggs should not have that problem.
3. Mix the eggs and vanilla in a jug and add to the mixture a little at a time, beating well after each addition if the mixture begi a to curdle, beat in 1-2tbsp of the flour. Sift, and fold into the egg mixture using a large metal spoon or spatula.
4. Divide the mixture equally between the prepared tins, and spread evenly to level the tops. Bake for 20-25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out onto a wire rack peel off the lining paper, and allow to cool completely.
5. When the cakes are cool, place one upside down on a serving plate, and spread with the raspberry jam, lightly whip the cream, until just holding it’s shaped, and spread over the jam. Add the remaining cake layer, and dust lightly with icing sugar before serving.