Gosh! And a Chickpea Pancake

I somehow missed breakfast today so I had an early lunch.  I had a salad with some leftover purple vegetables and one of theses Gosh! Chickpea, Courgette and Moroccan Spiced Bakes.  There were no ingredients I hadn’t heard of (i.e. they were made with real food) and they were on the SW mobile app.  Each bake has 2.5 syns.  They tasted really good and it was very filling.

I went to get some greens from the garden to make a salad to have with the Moroccan bake.  The mizuna and lettuce is doing really well so I picked a lot of both of them.

I also picked a couple of radishes as they needed thinning out.  I like them when they are small as they can dry out and become too peppery when they get bigger.

I added 30 g (2 tbsp) Vegenaise to my salad which has 8 syns.IMG_1278Look at the colour of those potatoes!  No filter added or colour enhancing used.  I warmed the potato and left over stir fry on the baking tray with the Moroccan bake and did not need to add any fat for any of it.  I had already included syns for the oil used in the vegetable stir fry yesterday so did not add them again today.IMG_1268This was all very delicious.IMG_1279And very colourful!IMG_1282After a misty and slightly chilly morning the afternoon was warm and sunny so after school Harvey and I went for a swim.

I asked Harvey to take a selfie of the pair of us with Milton.

It took a while but we got there in the end.   Well, it’s not bad.IMG_1300I made dinner early because Harvey was hungry.  I had seen a recipe for a vegan omelette and I made it for dinner but I would describe it as more of a pancake than an omelette.  It’s a good source of protein as the pancake is made with chick pea flour and instead of an egg, I used a ‘flax egg’ which I actually made with linseeds.  This was made easily by grinding 1 tbsp linseeds, and adding them to 3 tbsp hot water, stirring to mix well and then using instead of an egg.  It worked very well.

I found the recipe on a vegan blog and you can find the recipe here: lovingitvegan.com It was easy to make and very tasty.  We both really enjoyed it.

You make a pancake filling by sautéing chopped onion and mushrooms in soy sauce then adding a tomato.  I didn’t have any fresh tomatoes so I used 1/3 of a can of chopped tomatoes.  I didn’t have any vegan sausages to add either so I used the other Moroccan bake.  I just chopped it up and added it near the end of cooking and it all tasted really good mixed together.IMG_1303I bought a new vegan cheese to try – thumbs down for this one as it has an unpleasant after taste.  Most of them do unfortunately.IMG_1302You make the omelette/pancake mix in a pan, when it is nearly cooked you add the cheese and then the filling then you fold the top half of the pancake over to continue cooking.IMG_1304I added coriander and I also added a red chilli to my batter mix as I like things like this quite spicy.   It was a quick and easy dinner to make and we both really enjoyed it so this will be made again.IMG_1306

I am not sure how to syn it but here goes.  I made 3 pancakes and only ate 1 (Harvey had the other 2) so I am calculating syns by calculating them for each ingredient as used for the entire meal and then dividing by 3 for my portion:

  • For the Omelette
  • ¾ cup (70g) Chickpea Flour [12/3 =4]
  • ¾ cup (180ml) Soy Milk (or other plant milk) [HE A]
  • 1 Flax Egg  [HE B]
  • 2 Tbsp (16g) Nutritional Yeast [3 = 1]
  • Garlic and Chili Spice (or any spice of your choice)
  • For the Filling:
  • 5 oz (140g) Mushrooms
  • ½ Onion (100g)
  • 2 Tbsp (30ml) Soy Sauce
  • 1 Vegan Sausage [2.5 = 0.8]
  • 1 Tomato
  • 2 oz (60g) Vegan Cheese (grated) [92 cals per 30 g serving.  If 20 cals = 1 syn, 182 cals = 9 syns = 3]

After dinner it was only 6pm so I went for a walk along the seafront to make sure I got up to 10,000 steps.  It was lovely out.  The sun looked as if it was setting in an envelope in the clouds.  My pictures do not do it justice as the sun looks blurry when actually it wasn’t.  I enjoyed the walk and was happy to get the steps in.  I wore my new boots and they were very comfortable.

Daily Slimming World Totals

HE A – 500 ml soya milk

HE B – 1/3 tbsp linseeds

Syns = 19.3

  • 1 and 1/3 Gosh! Naturally Free-From chickpea, courgette and Moroccan spiced bake – 2.5 + 0.8
  • 2 tbsp Vegenaise – 8
  • 25 g chickpea flour – 4
  • 5 g nutritional yeast – 1
  • 20 g vegan cheese – 3


Walking – 10,000 steps

Sea swimming – 20 minutes gentle swimming

About Lose Weight and Gain Health

Hi! My name is Zoe and I live in Hastings, East Sussex, with my son Harvey and dog, Milton. I have been fighting the fat for years but this time I am serious. I want to lose weight and gain health. This blog is about how I am changing my lifestyle so I can lose weight but not by just "being on a diet" but by making small changes to our lives so that as I lose weight, I gain health. I want my family to be healthy too and never have to struggle with their weight like I have. In common with many large people, I have gained and lost weight many times over the years. This time, I want to lose it and maintain a healthy low weight. I am interested in eating food that is nutrient dense and delicious and that appeals to children and adults. I do not eat animal products so follow a vegan diet. I try to use locally produced food supplemented with what I can grow myself. I support and try to use local farmers markets and farm shops. Another objective is to add more exercise to our days. It sounds so simple when I write it down :-)
This entry was posted in Beach, Grow Your Own, Recipe, Slimming World, Vegan. Bookmark the permalink.

2 Responses to Gosh! And a Chickpea Pancake

  1. Healthy and Psyched says:

    I really love those Gosh burgers. Have you tried the beetroot ones?

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