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.
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.
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
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.
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.