You get the best both worlds with thsese chocolate and vanilla cookies. They’re an appealing addition to any cookie tray, best serve during the holidays season when everyone is around and watch them disappear off the cookie tray so fast, although it doesn’t matter what time of the year you served them.
Ingredients
For Chocolate Dough
1 cup butter, softened
1-1/2 cups sugar
2 tbsp vegan eggs,
2 teaspoons vanilla extract
2 3/4 cups all-purpose gluten-free baking flour
2-3 cup baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped sunflower seeds
5 ounces non -dairy white baking chocolate, chopped
This great is made with a large quantity of fresh yeast and so is quite quick and easy to make. It has a craggy, rocky finish. Place it in the middle of the table on a board and allow everyone to help themselves by pulling off pieces. It is highly flavoured and so perfect for serving with an otherwise simple salad meal. I have made this bread before but wasn’t happy with the outcome, I use sun dried pesto instead of the sun dried tomatoes! Which was was nice. Now trying the sun dried tomatoes is even better.
Stages of preparation strong white flour, fresh yeast, castor sugar and salt.
Final preparations before baking, by kneading and spreading the dough on work surface and spreading all your ingredients over the dough and slicing or chopping to pieces then pushing the pieces in circle then transfer to floured baking sheet, it doesn’t matter if it hasn’t fully stuck together leave to form and proves and bake, cover with oiled clingfilm for 20-30 minutes until increased in size meanwhile heat oven to 200°C/gas mark 6.Once done it’ll sound hollow when tapped on the undersideserved with olive oilor a special salad
If you switch to a vegan diet from a typical Western diet, you’ll eliminate meat and animal products.
This will inevitably lead you to rely more heavily on other foods. In the case of a whole-foods vegan diet, replacements take the form of whole grains, fruits, vegetables, beans, peas, nuts and seeds.
Since these foods make up a larger proportion of a vegan diet than a typical Western diet, they can contribute to a higher daily intake of certain beneficial nutrients.
For instance, several studies have reported that vegan diets tend to provide more fiber, antioxidants and beneficial plant compounds. They also appear to be richer in potassium, magnesium, folate and vitamins A, C and E (1Trusted Source, 2Trusted Source, 3Trusted Source, 4Trusted Source).
However, not all vegan diets are created equal.
For instance, poorly planned vegan diets may provide insufficient amounts of essential fatty acids, vitamin B12, iron, calcium, iodine or zinc (5Trusted Source).
That’s why it’s important to stay away from nutrient-poor, fast-food vegan options. Instead, base your diet around nutrient-rich whole plants and fortified foods. You may also want to consider supplements like vitamin B12.
It Can Help You Lose Excess weight
An increasing number of people are turning to plant-based diets in the hope of shedding excess weight.
Many observational studies show that vegans tend to be thinner and have lower body mass indexes (BMIs) than non-vegans (6Trusted Source, 7Trusted Source).
In one study, a vegan diet helped participants lose 9.3 lbs (4.2 kg) more than a control diet over an 18-week study period (9Trusted Source).
Interestingly, participants on the vegan diet lost more weight than those who followed calorie-restricted diets, even when the vegan groups were allowed to eat until they felt full (10Trusted Source, 11Trusted Source).
What’s more, a recent small study comparing the weight loss effects of five different diets concluded that vegetarian and vegan diets were just as well-accepted as semi-vegetarian and standard Western diets (17Trusted Source).
Even when they weren’t following their diets perfectly, the vegetarian and vegan groups still lost slightly more weight than those on a standard Western diet.
125 g/ 4 1/2 oz / 1 cup pecan (optional ) nuts chopped
scoops vanilla or caramel ice cream mint sprigs to garnish.
Method
1. Put the oven on a low setting and put an electric waffle maker on to heat.
2.Mix the flour, cocoa, orange zest and baking powder in a bowl and make a well in the centre.
3.prepare the eggs and pour in the milk then use a whisk to gradually incorporate all of the flour from around the outside, followed by the melted butter.
4.Spoon some of the batter into the waffle maker and close the lid. Cook for 4 minutes, or according to the manufacturer’s instructions, until golden brown. Repeat until all the batter has been used, keeping the finished batches warm in the oven.
5.Meanwhile, put the syrup in a small saucepan with the pecan nuts if using and heat together until bubbling.
6. Stack the waffles onto plates and drizzle with maple and pecans. Top with orange slices and ice cream, then serve garnished with mint.
Spinach and broccoli stud alternating layers of creamy garlic sauce and a three-cheese spread for a family dinner that will satisfy cravings while getting some vitamins in your system
Ingredients
1 tbsp oil
1 small onion
Salt and black pepper
2 garlic cloves
1 packet of frozen spinach
1 packet of frozen broccoli florets
1 container Vegan ricotta
6 oz mozzarella cheese
300ml oats or soy milk
4 oz cream cheese
No cook lasagne sheets
Pinch of freshly grated nutmeg
Method
Heat oven to 425 degrees F. Heat the oil in a large skillet over medium-low heat. Add the onion, 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella.
Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg, Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with lasagne sheets (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the lasagne sheets are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.
We are having a heatwave in the UK at the moment, which is hot and sticky I’m not someone who loves to eat ice cream unless I really feel like having some’ and when I do feel like having one for some reason, it has to be on a cone rather than a cup or dish. I went to the supermarket and was looking for some cheese among other item when I came across some carousel delight oyster shape shells to serve ice cream instead of a cone.
I was on a rush I didn’t read the ingredients on the box, so excited I took the box yesterday and to my surprise, half of the shell covered in chocolate which was okay, it was made from pure cocoa powder, unfortunately, it was mixed in with coconut bits and may contain milk and nuts that was a big disappointment. I made one for my daughter instead when open the inside also had marsh Marshmallow.
1/2 cup oats or soya milk or any type of vegan milk do
For the cinnamon-sugar coating
3 tbsp unsalted butter melted
1 cup sugar
1 1/2 tbsp cinnamon
Method
Preheat oven to 350 degrees (f)
Grease the doughnut pan and set aside.
in a large bowl whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin puree, melted butter and milk. Gently fold the wet mixture into the dry mixture- don’t over mix!
spoon the mixture into the prepared doughnut pan, and bake 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts spring back when lightly pressed. Allow doughnuts to cool for a few seconds then transferred to a wire rack to cool for a few more minutes. In the meantime melt the butter and add sugar and cinnamon and coat each doughnut in the mixture.
150g roasted sunflower seeds, plus 30g for topping (optional)
Method
Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and cor, leaving a cavity-the florets should still be holding together.
Ring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 minutes, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a minute or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chopped.
To make linseed‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 minutes until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add onion and pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can. Transfer to a baking tray lined with parchment paper. Can be made up to this point in the and kept in the fridge.
Heat oven to 200°C/180°F/ gas 6. Mix the remaining sunflower seed with breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then Paton the breadcrumbs sunflower mix. Roast for 45 minutes until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
Feel free to use alternative nuts, I choose sunflower due to nuts allergies. This is a brilliant dish for Christmas Day really festive! And filling especially for vegan lovers.
1 cup plant-based chicken sliced thinly into strips
1 cup plant-based bacon cut in strips
2 tbsp cornstarch dissolves in 1 cup of water
3-4 tbsp soy sauce
1/4 tsp ground black pepper
1 carrot sliced lengthwise
1 pak Choi cut lengthwise
1 small cabbage shredded
1 onion sliced
5 pieces of young baby corn
Salt as needed
Vegetable pak noodles
Method
In a work or big skillet, heat oil over medium heat. Sauté garlic until softened add the chicken slices and cook , stirring regularly, until are done add the bacon and do the same. In the meantime cook noodles on the stove top with a 1 cup of water until noodles are soft
Pour the cornstarch mixture into the wok and add the soy sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps to prevent over-cooking them.
Add the first batch of vegetables: cabbage, carrots and pak Choi, onion and sweet corn and cook for 2-3 minutes.or until the vegetables are tender and crisp and the sauce is thickened then add 1 cup of cooked noodles Season with salt if needed, plant-based bacon is a little bit salty if you’re going to use it. No need to add salt. serve hot with plain rice.
