Bacon and sausages 'increase risk of dementia'
Posted: 07 May 2021
Shared by one of our lovely #MeatFreeMonday supporters, these #vegan Chocolate Chip Cookies are perfect for when you’re craving something sweet!
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Ingredients 🍫
330 g all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
220 g vegan butter, room temperature
150 g caster sugar
160 g brown sugar (or 40 g coconut sugar and 120 g brown sugar)
1 teaspoon vanilla
1 flax egg* (1 tablespoon flax seed and 2½ tablespoons water)
225 g vegan chocolate chips
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Method 🍪
Preheat the oven to 180°C/350°F/gas mark 4.
*First, make the flax egg. Get out a small ramekin and add the flax seed and water. Mix until the flax seed is pretty much covered with the water. Let sit until needed.
Whisk together the flour, baking soda and salt in a medium-sized bowl. Set aside. In a larger bowl, cream together the butter and sugars until light and fluffy. Add in the flax egg and vanilla, mixing until combined.
In ⅓ batches, add in the flour and stir until no dry flour pockets are left before adding in the next ⅓. Halfway through mixing the last ⅓ of flour, pour in half of your chocolate, reserving the other half for adding on top before baking the cookie.
If you have the time, put the cookie dough in the refrigerator for 2 hours. This step is totally optional, but it makes the dough easier to handle.
Measure the dough out in rounded tablespoons and drop onto an ungreased baking tray about 2 inches apart. Now top the dough with your reserved chocolate. Pop into the oven for 8-11 minutes. 8 minutes if you like gooey cookies and up to 11 minutes if you like a crunchier cookie.
Let cool for a while and they’re ready for munching! Serve with a cold glass of dairy-free milk.
If you fancy a curry this Friday, why not cook up this Tofu Katsu Curry by Matt Pritchard? It only takes 35 minutes to make and is bursting with colour and flavour! #NationalVegetarianWeek 💚🌱
Get the recipe in our bio link and get cooking! 😍
A super-green springtime Asparagus and Spinach Soup by Lily Simpson @thedetoxkitchen to inspire not only #NationalVegetarianWeek and #MeatFreeMonday, but also to promote #SeasonalVeg @VegPowerUk. Recipe link in our bio. 💚💚
This easy-peasy Vegetable Rösti with Smoky Roasted Salsa by @ainecarlin is a great way of getting your fried-food hit without resorting to deep-frying! Get the recipe in our bio link 👀
#MeatFreeMonday co-founders @PaulMcCartney and @MaryMcCartney are on @TableMannersPodcast with @JessieWare and @TheLionLennie cooking up dishes from their new cookbook and talking all things #meatfree! @lindamccartneyfoods. Follow the link in our bio to listen 📻
It’s all about delicious, colourful veg this #NationalVegetarianWeek, and this recipe is packed full of it! Cook up Spicy Roast Cauliflower with Butter Beans and Red Rice by @jennychandleruk.
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You will need:
1 large head of cauliflower, divided into small florets
juice of 1 lemon
1 tablespoon medium curry powder
2 red onions
4 tablespoons olive oil
500 g home-cooked or 2 x 400g cans of butter beans, drained
2 tablespoons cider vinegar
25 g plant-based margarine
salt and pepper
100 g red Camargue rice (or brown rice)
500 g spinach, washed
150 ml plant-based yoghurt
a good sprig of fresh mint
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Check out the link in our bio for the full recipe. 💜