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.
This classic cake batter contains a touch of cocoa,and a drops of black food colouring
Preparation Time 15 minutes.Cooking Time 15 minutes.
100g (13 1/2) self-raising gluten-free flour
15g (1/2) cocoa powder
1/2 tsp gluten-free baking powder
115g (4oz) dairy-free unsalted butter, softened
115g (4oz) castor sugar
2 vegan eggs
1 tsp black food colouring
For The Frosting
200g (7oz) dairy-free cream cheese
6 tbsp icing sugar
200ml (7oz) double dairy-free cream
1. Preheat the oven to 180°C (350°F/Gas 4.) Line a bun tray with 12 paper cases.
2.Sift the flour. Cocoa powder, and baking powder together into a large mixing bowl. Add the softened butter, castor sugar, eggs and food colouring. Beat with wooden spoon, electric hand whisk, or mixer until well combined. Spoon the mixture into the cupcake cases, and bake for 15 minutes, or until well risen and the centres spring back when lightly pressed transfer to a wire rack to cool
3.to make the frosting, place the cream cheese in a bowl and lightly whip with the icing sugar. Then whisk in the double cream until soft peaks form.
4. Remove a thin layer of cake from the top of each cupcake reserving the scraps. Swirl over the frosting. Crumble the scraps into crumbs and sprinkle over the frosting to decorate.
No bake oreo cheesecake, this is how you take all the goodness of vegan oreos and transformed them into a cheesecake. Instead of eating them let be creative by using them to make a delicious creamy chocolatey cheesecake.What I love about it’s filled to the brim with oreo cookies, so crunchy, creamy and delicious.
250 grams (25 cookies) oreo cookies
60 grams (1/4 cup) unsalted butter
500 grams (2 and 1/2 cups) vegan cream cheese, room temperature
65 grams (1/3 cup) castor sugar
1 teaspoon vanilla extract
240 mo (1 cup) thickened none-dairy heavy whipped cream
60 ml (1/4 cup) none dairy sour cream
150 grams (15 cookies ) oreo cookies chopped
240 mo (1 cup) whipped cream, to decorate
Oreo cookies, to decorate
Oreo cookies, crushed, to decorate
1.Lightly grease on 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.
2.Add Oreo cookies (cream and all) to a food processor and blend then pour over crushed oreos and whiz again until the mixture resembles wet sand.
3.pour oreo mixture into a prepared tin and press down gently using the back of a spoon to form an even layer. Pop in fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with and electric mixer until smooth and creamy. Add cream and best for a few minutes or until mixture becom a thick and holds it’s shape. Add sour cream and mix until smooth.
5. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the oreo cookie crust, smooth the top and refigerate for at least 6 hours or overnight.
6.Add whipped cream to a piping bag fitted with a large star tip and pipe swirls of cream along the edges. Decorate with mini oreo cookies and crushed red cookie crumbs.
Allow your cheesecake to set in fridge for at least 6 hours, or overnight. This recipe has no gelatine but by beating the vegan double cream with an electric mixer the whipped cream will easily allow the cheesecake to hold its shape.
The key to perfecting this filling favourite lies in the béchamel sauce: make sure it is smooth, creamy, packed with a blend of gooey cheese.
400g (14oz) dried macaroni
85g (3oz) unsalted butter
100g (3 1/2 oz) fresh breadcrumbs
60 (2 oz) plain flour
1 tsp mustard power
Pinch of ground nutmeg
400ml (14fl oz) milk, warmed
175 g (6 oz) cheddar cheese, coarsely grated
100g (3 1/2 oz) vegan mozzarella cheese
1. Bring a large pan of lightly salted water to the boil. Add the macaroni and boil for 2 minutes less than specified on the packet. Drain well and set aside, shaking off any excess water.
2. Meanwhile, preheat the oven to 200°C (400°F/ Gas 6) and grease a large ovenproof serving dish. Melt 30g (1 oz) of the butter in a small pan. Add the breadcrumbs, stir, then remove the pan from the heat and set aside.
3. Melt the remaining butter in a large saucepan over a low heat and stir in the flour. Cook, stirring, for one minute, then stir in the mustard power and nutmeg. Remove the pan from the heat and slowly whisk in the milk. Return the pan to the heat and bring the mixture to the boil, whisking, for 2-3 minutes, or until the béchamel sauce thickens. Remove from the heat. Stir in the cheddar cheese until melted and smooth, then add the macaroni and mozzarella and stir.
4. Transfer the mixture to the prepared dish and smooth the surface. Toss the breadcrumbs with the Parmesan cheese and sprinkle over the top. Place the dish on a baking tray and bake for 25 minutes, or until heated through and golden brown on top. Leave to stand for 2 minutes, then serve straight from the dish.
I made this for my girls but have no idea what it tastes like due to allergies to almond and pear. I was told it’s delicious! Feel free to give a try Enjoy.
1.Tomake the butterscotch sauce put the butter, sugar and golden syrup into a small saucepan and bring slowly to boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from heat and set aside to cool
2, Make the pastry by rubbing the butter into the flour, then adding enough cold water to bind into a pliable dough. Rest in the refrigerator for 30 minutes, then roll out on a floured surface and use to line 4 tartlet cases about 10cm (4tin) in diameter. Trim the excess with scissors, allowing a little to overhang, and prick all over the base with a fork. I choose to use a tart tin and making it large tart with three pears in the tart.
3.preheat the oven to 180°C (370°F/Gas 4). Line each pastry cases with baking parchment and bake blind for 10 minutes. Remove the baking parchment and beans, brush the pastry with the beaten egg, and return to the oven for 5-10 minutes or until crisp.
4.Spoon 2 tbsp butterscotch sauce into each pastry cases and reserve the rest to serve with the finished tarts. To make the frangipane, whisk together all the tart filling ingredients except the pears until light spoon into the pastry cases to come halfway up the sides.
5. Peel the pears and cut in half through the stalk. Carefully remove the core, then slice along the length like a fan, without cutting all the way through at the stalk end. Use half a pear to top each tartlet, smuggling it down. Bake for 20 minutes or until the pear and frangipane are both cooked. Leave to cool a little.
6. Heat the castor sugar in a small pan, shaking occasionally, until it has liquidfied and turned light brown. Pour onto a none stick baking mat in thin layer and leave to cool for a few minutes. When set, break into. Shards. Serve the tablets with a pool of butterscotch sauce, a quenelle of vegan clotted cream, and caramel shard.