Creamy Potato bake soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 4 medium potatoes, brushed and washed Olive oil 1 tsp Dried dill Garlic powder 2-3 tbsp nutritional yeast Salt and pepper to taste 1/2 tsp smoked paprika 1 tub of vegan creamed cheese or 1 cup soaked cashews 3-4 cups full-fat coconut milk 300ml coconut cream or soy milk Crispy rice bacon to serve Fresh dill to serve Pouring cream to serve Toasted onion Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Method Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika. Roast for 20-25 minutes @180 degrees Celsius until crispy. Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream. Let it simmer for about 15-20 minutes before removing from the heat. Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs. Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this creamy and super cozy recipe! M* Related Posts
Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M* Related Posts
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M* Related Posts
Coconut hot chocolate
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups plant based milk2 tbsp vegan hot chocolate or white hot chocolateWhipped olé whip or coconut cream to topShredded coconutSyrup to topChopped chocolate to top Method 1. Heat up the milk, whisk in the hot chocolate and pour in to serving glass.2. Top with whipped cream, coconut, chocolate and syurp. Photo Gallery Hope you love this cozy and delicious hot chocolate! M* Related Posts