Entries by Mariza Ebersohn

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Mushroom barley soup


Life-in-the-South-ICON


Recipe


0
Prep Time


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Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms)
  • 1 small red onion
  • 4 cups vegetable stock (more if needed)
  • 500ml coconut milk
  • 1 cup dry barley
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp black onion seeds
  • Salt and pepper to taste
  • 2 tbsp corn starch mixed with water to make a paste
  • Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream.

Method

1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices and
fry until fragrant.
2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add the
vegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for about
thirty minutes or so before adding in the corn starch paste.
3. Let it cook even more until the barley is soft, adding more water if needed.
4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, fresh
rosemary and fresh bread.


Life-in-the-South-ICON


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Hope you love this cozy recipe as much as we do! 

M*

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Banana macadamia buttercream cake

Recipe


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Prep Time


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Cook Time

Serves
6
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • 1 1/4 cups Buttanutt macadamia milk, room temperature 
  • 2 tsp apple cider vinegar 
  • 3 2/3 cups (460 grams) self rising flour  
  • 1 tbsp ground cinnamon 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp cornstarch 
  • 1/4 tsp sea salt 
  • 1 cup white sugar 
  • 1/4 cup coconut sugar or brown sugar 
  • 3/4 cup margarine, room temperature 
  • 1 1/2 cups super ripe banana, mashed (around 3 med bananas)  
  • 1/2 cup coconut cream, room temperature 
  • 1/4 cup Buttanutt macadamia cinnamon nut butter  1 tbsp vanilla extract 

Macadamia buttercream Frosting:

  • 1 cup margarine ,room temperature 
  •  1/3 cup Buttanutt macadamia cinnamon nut butter 
  •  4 cups powdered sugar
  •  1 tsp vanilla extract 
  • 2–3 tbsp macadamia milk

Method

  1. Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick  spray, and line them with parchment paper. 
  2. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and  set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during  this time, including mashing the banana.  
  3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn  starch, and salt. Set aside. 
  4. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3  minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon  nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined,  scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry  mixture, along with half of the vegan buttermilk, and mix on medium speed until just  combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just  no more dry streaks. 
  5. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the  toothpick comes out clean. 
  6. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then  transfer them to a cooling rack to cool completely. Once cooled completely (there is  absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting  frosting. 

Macadamia buttercream frosting  

  1. When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes.
  2. Add in 1 cup of powdered sugar at a time, continuing  mixing until it’s a thick buttercream.
  3. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture.
  4. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy!


Life-in-the-South-ICON


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Hope you love this easy and super delicious cake recipe! 

M*

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Cinnamon swirl porridge

Recipe


0
Prep Time


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Cook Time

Serves
2
1-2 People

Difficulty 
0
Beginner

Ingredients

 

• 1 cup-soaked buckwheat groats (soak for at least 30 minutes covered in water-drain before blending)

• 1 overripe or pre-frozen medium banana

• 1 cup plant-based milk of choice

• 2 soft dates or liquid sweetener of choice

• 1 tsp vanilla extract

• Pinch of salt

• 1 tbsp Buttanut cinnamon macadamia nut butter

• Coconut cream

• Cinnamon sugar for serving

Method

1. Place the soaked buckwheat groats, banana, dates, plant-based milk, vanilla and salt in a high-speed blender and blend until smooth.
2. Pour into a bowl and swirl on the Buttanut nut macadamia cinnamon nut butter, coconut cream and cinnamon sugar and enjoy.
.


Life-in-the-South-ICON


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Hope you love this creamy porridge* 

M*

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Brûlée banana chia puddings

Recipe



Prep Time


0
Cook Time

Serves
1
2 People

Difficulty 
0
Beginner

Ingredients

1/4 cup chia seeds

1/2 cup water

1/2 cup plant-based yogurt

1 banana

1/4 cup maple syrup

Pinch of salt

1/3 cup nut butter of choice 1/2 cup Rolled oats

1/3 cup chopped and salted macadamia nuts

1 tbsp Bee pollen

Method

1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well.

2. Mix some of the plant-based yogurt, maple syrup, and the salt into the chia pudding.

3. Heat up a pan and add in the coconut oil, slice the banana lengthways and fry the bananas for a few minutes.

4. Add in the maple syrup and let them cool before layering the jars with the thickened chia pudding, rolled oats, nut butter, plant-based yogurt, and salted macadamias.

5. Top with bee pollen and more caramelized bananas.


Life-in-the-South-ICON


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Hope you love this super easy recipe! it’s one of my absolute favorite ways to eat chia pudding. 

M*

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Sweet potato chocolate chip bread

Recipe


0
Prep Time


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Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

Ingredients
Two cups spelt or whole wheat flour
1/2 cup coconut sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/3 tsp salt
1 cup grated sweet potato
1/2 cup plant-based milk
1/2 cup apple puree
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 cup non-dairy dark chocolate chips

Method

1. Preheat the oven to 175 degrees Celsius.
In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together.
2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips.
3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through.
4. Serve with vegan butter or almond butter and agave drizzled on top.
Notes:
*You can use self-raising flour in the recipe if you prefer.
*90% dark chocolate can be used due to the fact that it does not have any dairy in it.
*This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould.
*Store in an airtight container


Life-in-the-South-ICON


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Hope you love this loaf, it’s a bit unconventional, but oh so good! 

M*

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Coffee fig muffins

Recipe


0
Prep Time


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Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

* 425g rye flour or whole wheat flour

* 125ml coconut sugar or brown sugar

* 1 tsp baking powder

* 1 tsp baking soda

* 1/4 cup chopped dried figs (more if you like)

* 1 espresso shot

* 125ml coconut oil

* 375ml water

* 1 tsp vanilla essence

* 1 tbs apple cider vinegar

* 1/4 tsp salt

* 1/3 cup walnuts

* fresh figs

Method

1. Preheat the oven to 175 degrees Celsius.

2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration).

3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot.

4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way.

5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown.

6. Let them cool before serving with some butter or almond butter and fresh figs.

7. Store in an airtight container for three days. These muffins freeze really well too.

Notes:

* The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great.

* Other nuts like pecans or hazelnuts will be great instead of walnuts.


Life-in-the-South-ICON


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Hope you love these ever so delicious muffin recipe!! 

M*

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Vegetable pasta soup

Recipe


0
Prep Time


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Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

Ingredients 

* 1 small red onion diced

* 2 cups roasted butternut cubes

* 1 cup canned chickpeas

* 1 cup curly kale washed and diced (sub with baby spinach)

* 1/4 cup sun dried tomatoes finely diced

* 1 1/2 tsp dried oregano

* 1/2 tsp smoked paprika

* 1 tsp dried thyme

* 1-2 garlic cloves crushed

* 1/2- 3/4 cup dry orecchiette pasta (sub with pasta of choice)

* 1 cup low-fat or full-fat coconut milk

* 4 cups vegetable stock (more water if needed)

* 1-2 tbsp olive oil

* salt and pepper to taste

* 1/2 cup vegan sausage fried and sliced (optional) 

* extra coconut milk or cream

* bread to serve

* Fresh herbs to serve

Method

Method

1. Heat the oil in a big cast iron pot or any pot to hold the soup servings for 4-6 people, add in 1-2 tbsp olive oil and add the red onion, fry until translucent, and then add in the garlic and the rest of the herbs, along with the diced red onion.

2. Once brown and flavourful, add in the rest of the ingredients except the vegan sausage, coconut milk, and kale. Bring to a simmer for 15 minutes on medium before lowering the heat to low and adding the coconut milk and the diced kale.

3. Let it simmer for 5 minutes or so before serving with the fried vegan sausage bits, extra coconut milk, fresh bread, and fresh herbs.


Life-in-the-South-ICON


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Hope you love this recipe cozy soup recipe, its delicious with or without the faux meat! 

M*

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Cookie dough ice cream bars

Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

* 1/2 cup almond flour

* 1/2 cup coconut flour

* 1/3 cup maple syrup or any other liquid sweetener of choice

* 1/3 cup melted coconut oil

* 1 tbsp nut butter of choice (I used homemade peanut butter)

* 1/3 cup chocolate chips

* 1 tsp vanilla extract

* 1/4 tsp salt

Filling

* 1 cup soaked cashews

* 1/2 cup coconut cream

* 1 tsp vanilla extract

* Pinch of salt

* Dairy-free chocolate melted

* crushed roasted nuts for topping

Method

Method

1. Start with the base: Melt the coconut oil and mix in the liquid sweetener, nut butter, vanilla, and salt.

2. Into the wet ingredients add the almond flour and the coconut flour, chocolate chips, and mix well, press into square molds of choice, and place in the fridge to set.

3. For the filling, place all of the ingredients into a high-speed blender and blend until smooth, pour on top of the cookie dough base, and place in the freezer to set once again.

4. Once set, remove, and drizzle with melted dairy-free chocolate and roasted crushed nuts.


Life-in-the-South-ICON


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Hope you love this delicious recipe, I’m addicted to cookie dough! 

M*

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Apple butterscotch malva puddding

Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

250g whole wheat or spelt flour

1/3 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

pinch of salt

1/2 cup almond milk

1 tbsp apple cider vinegar

1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken)

1 tbsp apricot jam

1/4 cup coconut oil

1 tsp vanilla extract

1 cup peeled and sliced apples

Butterscotch sauce

200 ml coconut cream or full-fat coconut milk

1/4 cup coconut sugar

1/2 cup vegan caramel (recipe on site-link in bio*)

1 tsp vanilla essence

1/2 tsp corn starch or potato protein

Pinch of salt

Method

1. Mix the flour, almond flour, baking powder, and salt then set aside.

2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil.

3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray.

4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar.

5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly.

6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream.

Butterscotch sauce

1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly.

2. Keep lukewarm until the pudding has baked and pour the sauce on top.

3. Set a little bit of the sauce on the side for serving.


Life-in-the-South-ICON


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Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! 

M*

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Apple pie tacos

Recipe


0
Prep Time


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Serves
2
4 - 6 People

Difficulty 
0
Beginner

Ingredients

Fluffy wholesome pancakes

3/4 cup nutty wheat or whole wheat flour of choice

3/4 cup cake flour

1 1/2 tsp baking powder

1 tsp baking soda

pinch of salt

1 1/4 cup plant-based milk (I used soy)

1 tbsp apple cider vinegar

1/4 cup melted coconut oil

2 tbsp liquid sweetener like agave, golden syrup ect.

1 tsp vanilla extract

Apple pie filling

3 medium pink lady apples washed and cubed

1 tbsp coconut oil

1/3 cup treacle sugar or coconut sugar

1 tsp ground cinnamon

pinch of salt

Extra’s

Pecans

Whipped coconut cream

Method

1. Place the nutty wheat in a bowl and sift in the cake flour, add in the baking powder, baking soda and the salt.

2. In another bowl mix together the milk, apple cider vinegar, melted coconut oil, sweetener and the vanilla.

3. Let it curdle for 5 minutes before adding in to the flour mixture, mix well until there are no lumps

4. Let the batter sit for another five minutes before heating up 1 tsp coconut oil in a pan.

5. Add 2-3 dollops of the batter to make a big pancake and fry for 3-5 minutes on each side until bubbles start to form and the pancake starts to brown .

6. Once the pancakes are done, start by adding another dollop of coconut oil to the warm pan, add in the diced pink lady apple and fry for three minutes or so before adding in the sugar, pinch of salt and the cinnamon.

7. Fry a few minutes more until caramelised, remove from the heat and serve with the pancake formed like tacos, add dollops chilled coconut cream, pecans and extra sugar on top.


Life-in-the-South-ICON


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Hope you love these delicious fluffy pancakes with this unforgettable filling! 

M*