Ingredients:

* 1 can of chickpeas (240 g, drained)
* Grated parmesan cheese (use nutritional yeast instead) to taste
* Salt
* Pepper
* Spices to taste (paprika, curry, rosemary, tumeric, etc.)

Baking:
180°C (350°F) fan-assisted for 20-25 minutes, stirring halfway through.

Air frying:
190°C (375°F) for 12-15 minutes, shaking the basket halfway through.

Perfect as a healthy snack, a light appetizer, or an alternative to chips.

(This is a similar recipe in writing)

Ingredients
For the lasagna

1 package Plant Strong Portobello Burger Mix
1 bag frozen mixed vegetables (corn, green beans, carrots, peas)
1 package firm tofu, drained
½ tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 Roma tomatoes, thinly sliced (or a handful of cherry tomatoes, sliced in half)
For the cashew ricotta

1 cup raw cashews
½ large onion
2 tsp onion powder
2 tsp garlic powder
4 tsp white or apple cider vinegar
Water as needed for blending
Directions
For the cashew ricotta

Soak cashews for 10-15 in hot water.
Add the cashews, onion, onion powder, garlic powder, vinegar, and a splash of water to a blender or food processor. Blend until smooth and creamy. Set aside.
For the lasagna

Preheat oven to 400F.
Prepare Plant Strong burger mix to package instructions.
Over medium-high heat, cook burger mix as big patty, 3-4 minutes on each side or until golden brown. Set aside.
In a large bowl, crumble tofu and burger patty. Add frozen mixed vegetables and mash to combine.
In a separate bowl, mash your sweet potatoes and combine with frozen spinach. Make sure to let the spinach thaw, and squeeze out any excess water.
Cover the bottom of a 9” x 13” casserole dish with a layer of pasta sauce. Add a layer of noodles. Cover the noodles with sauce.
Spread the vegetable tofu mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce.
Evenly spread a layer of cashew ricotta over the sauce.
Cover with a layer of your sweet potato and spinach mixture.
Add another layer of sauce, the final layer of noodles, and the sliced (or cherry) tomatoes.
Cover with parchment paper and foil. Bake in the oven for 45 minutes.
After 45 minutes, remove the cover and bake for 15 minutes, or until the lasagna is golden brown. Serve immediately.

This Homemade Ginger Ale is WAY Better than anything you’ll find in stores. It’s made with actual ginger (not “natural ginger flavoring”) and it’s void of any high fructose corn syrup or icky additives! It’s an extremely effective drink, great for alleviating bloating, nausea, gas, or stomach discomfort. PLUS, it’s ready to enjoy in less than 30 minutes!

Here’s What You’ll Need:
-2 cups Ginger (roughly chopped)
-4 cups Water
-1/2 cup Fresh Squeezed Lime Juice (3-4 limes) can sub with lemon
-1/3 cup Raw Honey, Agave, Maple Syrup, or Simple Syrup or to taste

To Serve
-Club Soda or Sparkling Water
-Ice
-Lime or Lemon Wedge

For More Details, Recipe Substitutions, and Step-By-Step Photos: https://goodfoodbaddie.com/homemade-ginger-ale-recipe/

Ingredients
• 1 can butter beans, drained and rinsed• 1 tsp olive oil• 1 tsp garlic powder• 1 tsp onion powder• ½ tsp salt• ½ tsp black pepper• ¼ tsp chili flakes• 1 tbsp cornstarch• 2 tbsp fresh rosemary, chopped

Directions
1. Drain and rinse the butter beans.
2. In a large bowl, combine the garlic powder, onion powder, salt, pepper, chili flakes, and cornstarch.
3. Add the butter beans and toss until evenly coated.
4. Drizzle with olive oil and toss again.
5. Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.
6. Toss with fresh rosemary and serve.

Per Serving:171 calories25.5g carbs3g fat7.5g protein9g fiber

These crispy air fryer butter beans are one of my favorite non-boring healthy snacks. They are crunchy, flavorful, and an easy way to get more fiber into your day.

Red Lentil Soda Bread
Soak overnight
300g dried red lentils
300ml water

The next day
35g psyllium husk
2 tablespoons extra virgin olive oil
2 level teaspoons baking powder
1 tablespoon lemon juice or vinegar
1/2-1 level teaspoon sea salt flakes
220-250ml water

Method
1. Soak the dried lentils and water in a covered bowl overnight. They should have absorbed all of the water and doubled in weight.

2. The next day- turn the oven to 200C ( I used convection). Add all the other ingredients to a food processor. Add 200 mls of water and build up slowly. The psyllium husk will continue to thicken the mixture. Process at high-speed until the dough is smooth and there are no signs of lentil pieces left. If the dough is too wet, it may not cook through- too dry and it will be too crumbly. Add some more psyllium husk if the mixture is too wet and allow to sit for 10 minutes.

3. Allow the mixture to stiffen up slightly, it should have the texture of Play-Doh. Form into a round shape and score the top into a cross. Sprinkle with seeds (I used black and white sesame seeds)

4.Bake for one hour to 1 hour 15 minutes until completely cooked through.

Enjoy!

I made 12 slices
Kcals per slice 110
5g fibre and 6g protein per slice

Dominique Ludwig is one of the UK’s leading nutritionists with over 20 years of clinical experience as a King’s College, London qualified nutritionist, nutritional therapist and Fellow of the British Association of
Nutrition and Lifestyle Medicine (BANT)

Frozen phyllo dough is a reasonable fit for a low-SOS vegan dessert, replacing puff pastry because it gets crisp and flaky without relying on large amounts of fat.

One challenge is that traditional phyllo recipes brush each layer with butter or oil. For an SOS-free version, you can use aquafaba (the liquid from unsalted chickpeas) or unsweetened applesauce very lightly between layers, or simply mist with water. The phyllo won’t be quite as rich, but it will still crisp nicely in the oven.

Phyllo Dough Berry Burritos

Blueberry-Stuffed Apple Blossoms (Low-SOS, Vegan)

Tender baked apples filled with blueberries and dates, surrounded by crisp phyllo petals that bloom around the fruit like a flower.

Ingredients

Apples

• 4 medium baking apples (Honeycrisp, Pink Lady, or Fuji)

Filling

• 1 cup fresh or frozen blueberries
• 4 Medjool dates, pitted and finely chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water

Phyllo Blossom

• 4 sheets phyllo dough, thawed
• 2–3 tablespoons aquafaba or unsweetened applesauce

For Finishing

• Fresh lemon zest
• Fresh mint leaves
• Banana nice cream (optional)

Instructions

1. Prepare the Apples

Preheat oven to 375°F (190°C).

Wash the apples and slice off the top ½ inch of each apple. Using a melon baller or small spoon, remove the core and seeds, creating a cavity for the filling. Be careful not to cut through the bottom.

Arrange the apples in a baking dish.

2. Make the Filling

In a small saucepan, combine:

• blueberries,
• chopped dates,
• cinnamon,
• lemon juice,
• water.

Cook over medium heat for 5–7 minutes, stirring occasionally, until the blueberries soften and the dates begin to melt into the mixture.

Lightly mash some of the berries while leaving others whole for texture.

Remove from heat and allow the mixture to cool slightly.

3. Fill the Apples

Spoon the blueberry mixture into the apple cavities, mounding it slightly above the opening.

4. Create the Phyllo Blossoms

Separate a few sheets of defrosted phyllo dough.

Between each sheet brush lightly with either aquafaba (chickpea water), or natural applesauce. The phyllo should be flexible but not wet.

Lay the thin stack of dough sheets on pastry board & place one raw prepared apple on top.

Before wrapping apple, cut petals (strips) into the dough. Then

Lightly brush each strip with aquafaba or applesauce.

Gather each strip loosely by pushing the ends toward the center to create soft ruffles.

Allow the folds to flare outward naturally. The blueberry filling should remain visible in the center while the phyllo forms layered petals around it.

Tuck loose ends upward into the hole in apple, and lightly brush the outside with a little additional aquafaba or applesauce.

5. Bake

Add ¼ inch (6 mm) of water to the baking dish.

Bake for 30–40 minutes, or until:

• the apples are tender when pierced with a knife,
• the filling is bubbling,
• the phyllo is crisp and golden.

If the phyllo browns too quickly, loosely tent with foil for the remainder of the baking time.

6. Serve

Allow the apples to cool for 5–10 minutes before serving.

Finish with:

• fresh lemon zest,
• mint leaves,
• a scoop of banana nice cream if desired.

Optional Flavor Upgrades

Without adding salt, oil, or refined sugar, you can deepen the flavor with:

• orange zest in the filling,
• cardamom or nutmeg alongside the cinnamon,
• a tablespoon of balsamic vinegar cooked into the apple-date mixture,
• toasted walnuts before mixing into the filling.

This version keeps the original idea of a flaky apple blossom while staying vegan and compatible with a strict Low-SOS approach.