Author: Sharon

Batter

• 1/2 cup chickpea (besan/gram) flour
• 1/2 cup water
• 1 Tbsp nutritional yeast
• 1 Tbsp ground flaxseed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp paprika (or less)
• 1/8 tsp kala namak (black salt, for an egg-like flavor)
• Generous dash of black pepper

Vegetables

• 1/2 tsp oil (or use a nonstick skillet and a splash of water instead)
• 1 clove garlic, minced
• 1/4 cup onion, chopped
• 2 Tbsp chopped asparagus
• 2 Tbsp chopped green bell pepper
• 2 Tbsp chopped zucchini (or other vegetables)
• 1/2 green chile, chopped (optional)
• 2 Tbsp chopped red bell pepper or tomato
• Chopped cilantro (optional, for garnish)

Directions

1. Whisk together all batter ingredients until smooth. Set aside.
2. Heat 1/2 tsp oil in a nonstick skillet over medium heat.
3. Cook the onion and garlic for about 3 minutes, adding a splash of water if needed to prevent sticking.
4. Add the asparagus, green pepper, zucchini, and chile. Cook 2 minutes.
5. Stir in the red bell pepper (or tomato).
6. Pour the batter over the vegetables. Cook 2 minutes, until the edges begin to set.
7. Gently scramble with a spatula. Let the mixture sit for about 2 minutes between stirring so it can brown slightly. Continue cooking until set, about 4–5 minutes total.
8. Remove from heat and let rest 1–2 minutes. Break into bite-size pieces.
9. Sprinkle generously with black pepper, garnish with cilantro if desired, and serve.

Serving Ideas

• Whole-grain or multigrain toast
• Tacos
• Burritos

Makes: 1–2 servings.

Ingredients:
Cookie Layer:
🫘 Chickpeas 2 C
🥜 PB powder 3 T
🌴 Dates 6-8
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t

Ice Cream Layer:
🫐 Mixed berries 1 C
🥦 Cauliflower 1 C
🍌 Ripe bananas 2 medium
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t

Topping:
 Melted vegan dark chocolate 1/4 C

Method:
1️⃣ Add the chickpeas, PB&J powder, dates, vanilla, and salt to a food processor and blend until smooth and dough-like.
2️⃣ Spread half of the mixture into the bottom of a small lined dish.
3️⃣ Blend the berries, cauliflower, bananas, vanilla, and salt until smooth and creamy. Spread over the cookie layer and place in the freezer until slightly firm.
4️⃣ Add the remaining cookie mixture on top of the ice cream layer and spread it out gently.
5️⃣ Drizzle with melted vegan dark chocolate and freeze until firm.
6️⃣ Slice into bars and enjoy ✨

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Assuming the recipe makes 8 bars, here is the approximate nutritional content per serving (per bar):

Calories: ~148 kcal
Protein: ~3.5 g
Carbohydrates: ~29 g
Fat: ~2.9 g
Dietary Fiber: ~4.6 g

Creamy PB&J ice cream sandwiched between two layers of cookie dough and finished with a chocolate shell 🤯 High volume, naturally sweet, and made from simple whole-food ingredients — proof that weight loss desserts can still feel indulgent 💚🍦🍫

Ingredients:

🍄 2 boxes mushrooms
🧅 2 onions
🥒 2 courgettes
🧈 Tofu
🫘 Chickpeas
🧀 Nutritional yeast
🥄 Veggie bouillon seasoning
🍝 Pasta of choice
🥬 Spinach
🌿 Parsley
🍅 Cherry tomatoes

1️⃣ Slice the mushrooms and onions and cook them in a non-stick pan until soft and caramelized.
2️⃣ Add the courgettes, tofu, chickpeas, nutritional yeast, and veggie bouillon seasoning to a blender and blend until smooth and creamy.
3️⃣ Once the mushrooms and onions are nicely caramelized, pour in the sauce and cook for a few minutes until thick, creamy, and heated through.
4️⃣ Stir in the cooked pasta and mix well to coat everything in the sauce.
5️⃣ Remove from the heat and add in some fresh spinach and mix it well.
6️⃣ Finish with fresh parsley and top with cherry tomatoes for a pop of colour ✨