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.
Preparation time 10 minutes. Cooking time 25 minutes
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp hot chilli powder (optional)
1 tsp ground coriander
400 g(13 oz) can red kidney beans, drained
400g (13 oz) can chopped tomatoes
600 mo (1 pint vegetable stock
1 cup soya single cream
12 tortillas chips
50g (2 oz) cheddar cheese, grated
salt and black pepper
Soured cream, to serve (optional )
Heatthe oil in the saucepan, add the onion, garlic, chilli power, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened. Add the beans, tomatoes, stock and soya cream season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.
Transfer to a food processor or blender and process until fairly smooth. Pour into flameproof bowls.
Scatter the tortillas chips on top of the soup and sprinkle over the Cheddar. Cook under a preheated hot grill for 1-2 minutes until the cheese has melted serve immediately with soured cream.
Or served with gluten-free pitta bread cook under a preheated hot grill until toasted on both sides. Leave to cool slightly and served with soup.
Preheat oven 220°C (425°F) Gas mark 7. And combine all the ingredients and use a cooking spoon to rub in all ingredients in the cabbage, and leave to soak through for 5 minutes then transferred to the oven and allow to bake until browned not burn for 15-20 minutes.
Few pudding are as comforting and universally welcomed. Home-made shortcrust pastry will make a difference here, so try to make it yourself.
Prep Time 25 minutes plus chilling. Cooking time 50 minutes.
350g (12oz) sweet shortcuts pastry
4 tbsp plain flour, plus extra for dusting
Finely grated zest and juice of 1 unwaxed lemon
100g (3 1/2 oz) castor sugar
1 tsp ground mixed spice
1kg (2 1/4 Ib) Bramley apples, peeled and thinly sliced
2 tbsp soy milk, to glaze
1.Divide the dough into 2 pieces: one piece should be two-thirds of the dough, the other about one-third. On a lightly floured work surface, roll the larger piece into a 30cm (12in) circle and use it to line a 23cm (19in) deep pie plate, leaving any excess to overhang. Cover with cling film and chill. For at least 15 minutes. Roll out the remaining dough into a 25cm (10in) circle, place on a plate, cover, and refrigerate.
2.Meanwhile, preheat the oven to 200°C (400°F/Gas 6) with a baking tray inside. Mix the lemon zest and juice, toss with the apple slices.
3.Tip the filling into the pie plate. Lightly brush the pastry on the rim of the pie plate with water and place the smaller dough circle on top. Crimp the edges together and cut off the excess pastry. Carefully brush the top of the pastry with milk and cut a few slits with a sharp knife.
4.Put the pie on the hot baking tray in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 50-55 minutes, or until the pastry is golden brown. Leave to stand for 5 minutes, then slice and serve hot. With your favourite vegan custard.
1or 1/2 tsp of sugar depending on how sweet you want it.
It’s your choice to cook in the oven or microwave which only take a minute to cook.
First of all you need to blend the flaxseed in a mini blender to crush flaxseed until it looks like breadcrumbs.
Then combine all ingredient and place in small ceramics that are microwavable. Or in the oven and cook for a minute.
I have been seeing a Dietitian since 2012 and still is, my last visit with her was a few weeks before the Christmas holiday and before my visit with her I was riddled with back pain which was affecting my side and groin. After a visit with GP, I was sent to the hospital to have a scan. To find out if it was arthritis in my hips which I had in the past, and was thinking it has flared up. Instead, the result came back with Constipationthis is from eating breadsticks and crackers when I’m too lazy to prepare something for myself. Or shopping around to find healthy food. I was told by the Dietitian to have flaxseed every day so this is one recipe my cousin gave to me recently. I tried it a week ago after not taking my antihistamines for a day and biting into the flaxseed muffins I had a nasty allergic reaction first to pumpkins seeds now flax seeds. I had to quickly take an antihistamine. Now I can’t have any more flaxseed until further tests have been done by the allergist and dietician, how disappointing! With such great benefits for us all.Here are some of the benefits of Flaxseed Enjoy.
The Benefits of Flaxseed
Is flaxseed the new wonder food? Preliminary studies show that it may help fight heart disease, diabetes and breast cancer.
Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.
Why do people takes flaxseed?
Flaxseed and flaxseed oil contain alpha-linolenic acid (ALA), one of the essential omega-3 fatty acids that partly and inefficiently converts into DHA and EPA — more active omega-3s — in the body. While flaxseed hasn’t yet been shown to improve heart disease risk, there’s good evidence that flaxseed and flaxseed oil may lower cholesterol levels.
Ground flaxseed — but not flaxseed oil — may also help with menopausal symptoms. One study showed that 40 grams per day may be similar to hormone therapy for improving mild menopause symptoms, such as hot flashes and night sweats. But other studies contradict this finding. Ground flaxseed may also ease constipation.
Flaxseed has also been shown to improve kidney function in people with lupus. If you have lupus — or any other medical condition — it’s very important to talk with your doctor about any supplements you take.
Flaxseed oil, like fish oil, has been studied for lowering triglycerides. However, most studies show they do not affect triglyceride levels and may even raise them.
Flaxseed is being studied for many other conditions, ranging from cancer to diabetesto osteoporosis. At this point, there is not enough evidence to support flaxseed for these conditions.
How much flaxseed should I take
There is no set dose of flaxseed. In studies of people with high cholesterol, 15 to 50 grams of flaxseed per day has been used; 40 grams have been used for mild menopause symptoms. Flaxseed must be ground prior to ingestion or it won’t work for these conditions. Ask your doctor for advice.
Flaxseed can be mixed with liquid or food, such as muffins or bread. To be absorbed, however, it must me ground before using it to allow the oils to be available. Some people use a small coffee grinder to grind daily doses as needed.
Simple, fluffy vegan cinnamon rolls infused with banana bread flavour and made in just one.
1 cup unsweetened soya milk or almonds
3 tbsp vegan butter
1 packet instant/fast active yeast 2 1/4 tsp
1 cane sugar
1/2 tsp salt
1/2 cup mashed ripe banana
2 2/3- 3 1/4 cups gluten-free all-purpose flour
1/4 cup vegan butter
1/3 cup cane sugar
1/2 cup tbsp ground cinnamon
20 very thin banana slices 1/2 cups yields-20 slices 1/3 cup raw walnuts or pecans optional plus for topping
1 tbsp vegan butter
1 tbsp sugar cane or brown sugar
1. Dough In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) – the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)
2. Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.
3. Rinse out your mixing bowl, coat it with olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) – mine only took 40 minutes.
4. Filling On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 – 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it’s easy to roll, and walnuts.
5. Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 – 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written).
6.topping Brush with melted vegan butter and sprinkle with sugar (brown or cane) and remaining walnuts.
7.Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
8. Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.
9. frosting with a dairy-free cream cheese frosting or a simple dairy-free glaze.
10. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.