Dream Delight

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.


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

Vanilla Dough

1 cup butter, softened

1-1/2 cups sugar

2 tbsp vegan eggs power

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt



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.

Parmesan cheese, fresh basil and sun-dried tomatoes

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 underside served with olive oil or a special salad

My First Three Tier Sanwich Cake


Layer Cake Mix

450g (16 oz) vegan margarine

450g (16 oz) castor sugar

8 eggs

450g (16 oz) self-raising gluten-free flour

2tsp vanilla essence

3tbsp baking powder

3tbsp oats milk

food colorings to suit


285g (10 oz) butter, softned

575g (20 oz) icing sugar

4 tbsp oats milk


1.Preheat your oven to 180° C, 350°F. Gas mark 4. Grease all 5.18cm (7”) layer cake tins.

2.Cut a circle 18cm in diameter from baking parchment and place in the bottom of each tin.

3.In a bowl cream margarine and sugar until light and fluffy.

4.Beat in the eggs, one at time, adding a flour with each.

5.Gently fold in remaining flour and baking powder.

6.Add the vanilla essence and milk.

7.Split the cake mix equally into 5 separate bowls, and add colouring to suit.

8.Placein prepared time and bake for 20-25 minutes.

9.Allow to stand for 5 minutes and turn out the layers onto a cooling rack to cool completely.

10.Whilst the layer are cooling prepare the butter icing.

a.Place the butter in a clean dry bowl and beat gently until softened.

b.Add the sifted icing sugar a little at time until it has all been added to the mix.

c.add themilk and best for a further 2 minutes until light and fluffy

11.When the layers are completely cooled assemble the layer cake, adding a layer of frosting between each layer.

12. Once all five-layers have been assembled take the remaining frosting and cover the top and sides of the cake to complete.

6 Science-Based Health Benefits of Eating Vegan

Written by Alina Petre, MS, RD (NL) on September 23, 2016

Vegan diets are known to help people lose weight. 

However, they also offer an array of additional health benefits.

For starters, a vegan diet may help you maintain a healthy heart.

What’s more, this diet may offer some protection against type 2 diabetes and certain cancers. 

Here are 6 science-based benefits of vegan diets.

A Vegan Diet Is Richer in Certain Nutrients

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 Source2Trusted Source3Trusted Source4Trusted 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.

This is perhaps for good reason.

Many observational studies show that vegans tend to be thinner and have lower body mass indexes (BMIs) than non-vegans (6Trusted Source7Trusted Source).

In addition, several randomized controlled studies — the gold standard in scientific research — report that vegan diets are more effective for weight loss than the diets they are compared to (8Trusted Source9Trusted Source10Trusted Source11Trusted Source12Trusted Source13Trusted Source14Trusted Source15Trusted Source16Trusted 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 Source11Trusted 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.

Chocolate Orange Waffles


250g/ 9 oz/1 2/3 cups plain (all-purpose) flour

2 tbsp unsweetened cocoa powder

1 orange zest finely grated, fresh sliced

2 eggs

300 ml/10 1/2 fl oz/1 1/4 cups oats or soya milk

2 tbsp butter melted

Sunflower oil, for oiling the waffle maker

109ml /3 1/2 fl. Oz/ 1/2 cup maple syrup

125 g/ 4 1/2 oz / 1 cup pecan (optional ) nuts chopped

scoops vanilla or caramel ice cream mint sprigs to garnish.


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.


Creamy spinach and Broccoli Lasagne

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


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


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.

Ice cream

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.

Pumpkin natural doughnuts


1 cup+1/4 cups all-purpose flour

1/2 cup light brown sugar, packed

1/2 tsp salt

1 teaspoon baking powder

3/4 tsp pumpkin spice

1/4 cup pumpkin pie puree

2 1/2 tbsp unsalted butter, melted

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


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.

Roasted Stuffed Cauliflower


1 large or 2 small cauliflowers about 850g

5 tbsp olive oil

4 tbsp gluten-free breadcrumbs

For The Stuffing

250g kale, chopped

1 tbsp milled linseed

1 onion, chopped

1/2 pack sage leaves chopped

1/2 small pack rosemary, leaves chopped

150g roasted sunflower seeds, plus 30g for topping (optional)


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.

Chicken and Bacon Chop Suey


2 tbsp olive oil

2 garlic cloves

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


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.

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