Entries by Mariza Ebersohn

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Key Lime loaf





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Serves
6
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • 2  cups All Purpose Flour
  • 2/3 cup macadamia or almond flour 1/4 cup rice flour or tapioca flour
  • 1 1/2 cups Granulated Sugar
  • 1 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Salt
  • 1 1/2 cups Soy Milk or other non-dairy milk
  • 1/2 cup coconut Oil or Vegetable Oil
  • 1 Tablespoon White Vinegar or Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Lime Juice Freshly Squeezed
  • 2 Tablespoons Lime Zest

Frosting 

  • 1/2 cup coconut cream 
  • 1/2 cup vegan cream cheese 
  • 1 cup icing sugar 
  • 1 tbsp lime juice 
  • 1 tsp lime zest 

Method

  1. Preheat the oven to 180 degrees Celsius and line a bread pan with non-stick spray and parchment paper. 
  2. Sift all-purpose flour into a mixing bowl, along with the macadamia flour and the rice flour, and add the granulated sugar, baking soda, and salt and whisk together.
  3. Add soy milk coconut oil, vinegar, lime juice, and lime zest and mix into a batter. Don’t over-mix.
  4. Pour the batter into the bread tin and bake for 38-40 minutes until brown on top, and cooked through. 
  5. Let the loaf cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
  6. For the frosting, cream together or blend together the ingredients until smooth. 
  7. When your cake layers have cooled completely then spread on the frosting.
  8. Slice and serve.

Life-in-the-South-ICON


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Hope you love this loaf as much as we do! its so YUM;)

May 4, 2023 by
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za’atar hummus pasta





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Serves
4
4 - 6 People

Difficulty
0
Beginner

Ingredients

1x packet of your favorite pasta
Jar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes
1 cup za’atar roasted chickpeas
1/2 cup diced fresh cilantro and Italian parsley
1/3 cup juice of canned sundried tomatoes
Dressing
2 tbsp red wine vinegar
1/2 cup hummus
1 tbsp honey/malt syrup
1 tbsp za’atar spice
1 tsp sumac
Salt and pepper to taste
Hummus to serve
Roasted Chickpeas to serve

Method

1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.
2. Mix the dressing and pour over the pasta, gently fold over and add a dollop of hummus on top with some chickpeas before serving.

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Hope you love this one pot meal as much as we do!

M*

March 26, 2023 by
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Blended blueberry chia pudding





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4 - 6 People

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Beginner

Ingredients

Ingredients
1/2 cup @checkers_sa simple truth chia seeds
1 cup milk of choice (i mixed soy and coconut milk)
1-2 tbsp liquid sweetener
Smoothie
1 banana fresh or frozen
1 1/2 cup frozen blueberries
1 tbsp @checkers_sa simple truth crunchy peanut Butter
1 cup milk of choice
1 tbsp vegan protein powder
As much ice as you like
1/3 Cup chia seed pudding
Top the smoothie with:
@checkers_sa Simple truth lightly salted pretzels
Fresh figs
Fresh blueberries or other berries of choice

Method

1. Mix all of the chia seed pudding ingredients and whisk every now and again so they don’t clump together.
2. Place the smoothie ingredients in to a high speed blender and blend until smooth.
3. Layer the chia seed pudding, top with the crushed pretzels, fruit and some syrup and enjoy!

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Hope you love these jars as much as we do!

M*

March 26, 2023 by
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Greek pasta pie





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Serves
6
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • Pasta of choice 
  • 1 medium red onion 
  • 2 cups soaked soy mince 
  • 1 1/2 cups cooked brown lentils 
  • 1 can diced tomatoes
  • olive oil to fry 
  • dried oregano 
  • garlic flakes 
  • dried thyme 
  • dried cumin 
  • 1 tsp olive tapenade 
  • 1 tbsp tomato paste 
  • salt and pepper to taste 
  • White sauce 
  • 1 heaped tbsp vegan butter 
  • 1 1/2 tbsp flour 
  • 1 cup vegan cream cheese or coconut cream 
  • nutritional yeast 
  • salt and pepper to taste 
  • grated vegan cheese 
  • vegan feta 
  • pine nuts 
  • fresh herbs 

 

 

Method

1. 1x Packet pasta of choice cooked according to packet instructions.
2. For the lentil and soya mince meat: fry 1 medium red onion in some olive oil, add some garlic, add 1 tsp dried oregano, 1 tsp dried thyme and 1 tsp ground cumin.
2. Then add in 1 1/2 cup cooked brown lentils and 1 cup pre-soaked soya mince. Add 1 can diced tomatoes, 1 tbsp olive tapenade or chopped kalamata olives, and 1 tbsp tomato paste. Fry everything until fragrant. Additionally add some diced sundried tomato, dollops of chutney, salt and pepper to taste.
3. For the white sauce: add 1 tbsp vegan butter or margarine to a pot, add 1 1/2 tbsp flour and mix well before whisking in 3-4 cups soya milk, 1 cup vegan cream cheese, and 1/4 cup nutritional yeast. Whisk whilst it thickens, sprinkle over more flour if needed to thicken. Add some salt and pepper right at the end and some grated cheese if you like.
4. Preheat your oven to 180 degrees Celsius. Layer the pie as the cooked pasta as the base, then the « meat » mixture on top( mix these layers if you like) then the cheese sauce. To top add some grated cheese, vegan feta, pine nuts, and dried oregano before baking for 18-20 minutes until golden.
5. Remove, add some fresh herbs on top and serve with some crusty bread and salad

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Hope you love this one pot meal, it’s so delicious and so easy!

M*

February 12, 2023 by
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Roasted beet pasta





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Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

2 cups fresh beets washed and diced
2-3 garlic cloves
Olive oil to drizzle
Chilli salt to top
1 tsp Moroccan spice mix
1/2 cup vegan cream cheese
1 cup coconut milk
1 tbsp soy sauce
1 tbsp balsamic glaze
Salt and pepper
Cooked orecchiette pasta
Vegan parmesan to top
Fresh dill to serve

Method

1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.
2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.
3. Once the pasta is cooked, drain and pour over the sauce mix well.
4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt.

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Hope you love this recipe  to make it for the ones you 💗 

M*

February 12, 2023 by
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Summer ramen





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Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

500g pack of your favourite julienne vegetables
300g Mushrooms of choice
300g vegan mock meat or tofu ( diced if you like)
1 packet ramen noodles of choice
1 cup uncooked Rice cakes (found at Asian supermarkets)
2 tbsp miso paste
1 tsp Korean gochujang paste or any of your favourite chili paste
4 cups vegetable stock
Soy sauce to taste
Salt and pepper to taste
Spring onions to top
Sesame seeds to top
Chilli oil to top
Fresh herbs to serve

Method

1. Heat up some oil in the pot, add the vegetables, mushrooms, and saute a bit before adding in the miso paste, chilli paste, mock meat, water and then the noodles and rice cakes.
2. Add some salt, pepper and soy sauce to taste and let it simmer for 15-20 minutes until the rice cakes are soft and the noodles translucent.
3. Once cooked serve at room temp with the diced spring onions, sesame seeds and fresh basil.

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Hope you love this throw-together ramen that just covers all of the bases! those rice cakes though;)

M*

February 12, 2023 by
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Bobotie sausage rolls





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Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • 2 cups canned/freshly cooked brown lentils (drained)
  • 1 small red onion diced
  • 1 cup cooked or frozen butternut or any other firm, not stringy pumpkin
  • 1/4 cup chopped dried apricots1 tbsp apple cider vinegar
  • 1 heaped tbsp good quality or homemade apricot jam or chutney
  • 2 cups vegetable stock
  • 1 1/4 tsp Ras el Hanout curry spice
  • 1/2 tsp turmeric
  • 1/2 tsp mustard seeds
    1/3 tsp onion seeds
  • 1-2 garlic cloves or 1/2 tsp garlic flakes
  • 1 tbsp tomato puree
  • salt and pepper to taste
  • Olive oil for frying
    1 tbsp cornstarch mixed with water to thicken the mixture

Method

1. Preheat the oven to 175 degrees Celsius. Add some olive oil to a hot pan, slice the red onion, and fry in the oil, until translucent, add the garlic, curry spices and mustard seeds. 
4. Then add in the lentils and pumpkin, and cook until soft, halfway through add the apple cider vinegar, apricot jam, and tomato puree.
5. Lastly, add the cornstarch paste and add the dried apricots and vegetable stock, let it simmer, until it starts to thicken. Let it cool.
6. Once the bobotie filling has cooled roll out the sheet of puff pasty. On the long edge of the pastry, 1cm in add a thick layer of the bobotie filling like a long sausage, make sure there is enough pastry to fold over to make a sausage.
7. Fold over and then slice into mini rolls, brush with melted vegan butter, and sprinkle with sesame seeds.
8. Bake for 15-18 minutes until brown. Serve with chutney and enjoy!

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Hope you love this recipe, it’s really so delicious!

M*

February 12, 2023 by
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Red velvet raspberry cinnamon buns





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These velvety cinnamon buns are just absolutely divine! Thanks to Cheers SA the vegan alternatives to your favorite recipes are so much easier. 

Recipe


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Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

  • 3 ½ cups all-purpose flour
    1/2 cup rye flour
  • ¼ cup coconut sugar
  • 2 tbsp cocoa powder
  • 1 package instant yeast (1 package = 2 ¼ tsp)
  • 1 teaspoon salt
  • 1 ½ cups nondairy milk lukewarm
    1 tablespoon vanilla extract
    2-3 tsp vegan red food colouring (or 2 tablespoon beet powder)
    * ¼ cup vegan butter, or margarine room temperature
    For the Filling
  • ½ cup vegan butter, room temperature
  • ¾ cup coconut sugar
  • 1 ½ tablespoon cinnamon
    1 cup fresh raspberries
    For the Vegan Cream Cheese Frosting
  • 1 tub Simple truth vegan cream cheese
  • ⅛ teaspoon salt
  • ¾ teaspoon vanilla extract
  • 2 cups icing sugar
    Raspberries

Method

 
Method
1. In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.
2. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food coloring.
3. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.
4. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
5. Cover with a towel or plastic wrap and place in a warm place until double in size.
6. Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface.  
7. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick.  
8. For the filling – smear a generous layer on to the cinnamon roll, sprinkle over the sugar, raspberries slightly smashed.
9. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
10. Place into a greased baking dish and cover to rise for 45-60 minutes or until cinnamon rolls have risen.
11. Preheat to 180 degrees Celsius.
12. Once heated, place dish inside and bake in oven for 30-35 minutes.
13. Cream together the frosting and then add a generous scoop on to the lukewarm cinnamon buns and some raspberries on top. Serve slightly warm and gooey.

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Hope you love this recipe as much as I do! Have a lovely blessed easter**

M*

February 12, 2023 by
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Chocolate brownie raspberry muffins





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Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

Ingredients
2 medium-size ripe bananas
1 Tbsp flaxseed flour (to make flax egg)
2 ½ Tbsp water (to make flax egg)
1 tsp baking powder
1 ½ tsp baking soda
1/2 cup coconut sugar
3 Tbsp golden syrup
1/4 cup fresh tahini (or sub other nut or seed butter of choice)
1/3 cup melted dark chocolate
1/4 tsp salt
1/2 tsp vanilla extract
2 Tbsp olive oil
1/2 cup cocoa powder, sifted if needed
1 3/4 whole wheat flour
¼ cup almond flour
1/4 cup dark chocolate chips, or chopped dark chocolate)
1/2 cup fresh raspberries

Method

1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers.
2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate.
3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine.
4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine.
5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking.
6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month.

Life-in-the-South-ICON


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Hope you love this super easy muffin recipe, it’s so delicious!

M*

February 12, 2023 by
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Chili oil vegetable dumplings





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Serves
2
4 - 6 People

Difficulty 
0
Beginner

Ingredients

2 cups shredded vegetables
1 cup mushrooms of choice (preferably diced)
1-2 tbsp soy sauce
1 tbsp liquid sweetener of choice
Sait and pepper to taste
1/4 cup diced spring onions
Dumpling wrappers (local asian store or make use of rice paper sheets, just wet and then add filling)
Sesame seeds to fry
Chilli oil dressing
2 tbsp chili oil found at your local super market
2 tbsp sesame oil
1 tbsp liquid sweetener
1 tbsp lime or lemon juice
Diced spring onion to serve
Fresh basil or mint to serve

Method

1. Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down.
2. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly and fry again until crispy, add a dollop of soy sauce and sesame seeds and then mix the chilli oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs.

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Hope you love this yum and super easy recipe!

M*

February 12, 2023 by