Rooibos crème brûlée
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300ml coconut milk 200ml coconut cream 1/3 cup sugar or syrup of choice 2 bags of rooibos tea 1 tsp vanilla extract Sugar to top Kitchen torch Method Add the coconut milk and cream into a saucepan and simmer for 10-15 minuteswith the sugar and rooibos tea. Remove the bags once nice and dark steamed with the rooibos. Mix the cornstarch with some water to make a slurry and whisk into the milk, let it simmer onlow until thick. Pour into molds and let it set in the fridge until set. Add 2-3 tsp sugar and burn with a kitchen torch until caramelized. Serve and enjoy! Photo Gallery I hope you love this super delicious dairy-free dessert! M*
Ginger carrot pumpkin soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 small red onion2 cups diced carrots3 cups diced butternut or non-stringy pumpkinOlive oil to roast1/3 cup nutritional yeast1 tsp ground TF ginger powder400ml coconut cream2 cups vegetable stock1 tsp white miso paste (optional)Salt and pepper to tasteSesame seeds to serve Method 1. Add the carrots and pumpkin to a roasting tray, and drizzle with oil, salt, pepper, and some garlic. Roast for 20 minutes at 180 degrees Celsius.2. Once the vegetables have roasted, let it cool a bit.3. Fry the onion in a large round pot with some oil, garlic, ginger, and a bit of turmeric, add in the roasted vegetables, and then top off with the coconut cream, vegetable stock, miso paste, and nutritional yeast.4. Let it simmer for 15-20 minutes until nice and fragrant, let it cool before blending, and then serve with more coconut cream and some toasted sesame seeds. Photo Gallery Hope you love this delicious soup as much as we do! M*
Gem squash pumpkin soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 3-4 gem squash, seeds removed and steamed Soup: olive oil to fry the onion 1 tsp fennel seeds 1 tsp ground cumin 5 cups chopped non-stringy pumpkin (I used Japanese pumpkin) 1 red onion diced 1 tbsp grated ginger 500ml coconut cream 1 cup vegetable stock 1 cup chickpeas 1/3 cup nutritional yeast salt and pepper to taste Serve with: 1/4 cup pomegranate seeds toasted pecan nuts to serve favorite pesto to serve more coconut cream Method Add the soup ingredients into a pot and bring to simmer until the pumpkin is soft and the soup is fragrant. Blend the soup once it is cool and serve in the steamed gem squash, add your favourite toppings and enjoy! Photo Gallery Hope, you love this easy and delish soup!! M*
Protein Cashew snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp or scoops Noa & Co chocolate protein powder 1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate crushed roasted cashews optional-Cinnamon sugar (sub sugar with stevia or sweetener of choice) -optional Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter and syrup and mix well. Fold in the chocolate chips and then add 1-2 tbsp of the batter to each of your molds and tap the bottom on the counter so you have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nutbutter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the moulds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some sugar cinnamon topping and enjoy! Photo Gallery Hope, you love these yummy high-protein bars!! M*
PB and Jelly oatmeal
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 cup soy milk hot water 1 scoop of your favourite vegan protein powder 1 tbsp hemp seed powder 1 heaped tbsp peanut butter 1/ 3 tsp salt 1/3 tsp ground cinnamon splash of vanilla Serve with: strawberry jam (I used chia strawberry jam) sliced berries more peanut butter syrup of choice Method Add the oats and the rest of the ingredients in to a saucepan and bring to simmer until nice and thick. Serve the oats with the toppings and enjoy! Photo Gallery Hope you love this delicious oat bowl!! M*
Sticky date toffee pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cups chopped brown dates 1 cup soy or coconut milk 1/3 cup melted coconut oil 1 heaped tbsp tahini 2-4 spoonfuls or sachets of LSF stevia 1 1/4 cup oat flour (GF if you like) 1 scoop vanilla protein powder or almond flour 1 tsp baking powder Pinch of salt 1 tbsp almond macadamia nut butter (or cashew or tahini) Toffee Sauce 1 cup coconut milk 1/4 cup LSF stevia or 2-4 sachets to sweeten 1 tbsp nut butter (almond macadamia) 1/2 tsp vanilla extract Method Preheat your oven to 180 degrees Celsius. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top. Photo Gallery Hope you love this delicious and amazing pudding! M*
Pickled shallot curry potato salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots 1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*
Creamy French shallot pasta bake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 4 tbsp vegan butter• 3-4 shallots sliced thinly• 2 tsp honey or agave or just soft brown sugar• 1 cup dry red wine, such as Cab Sauvignon• 2 cloves garlic or 1 tbsp garlic flakes• 2 cups wild mushrooms of choice• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)• Pink salt and black pepper• 2 cups low-sodium vegetable broth• 1 tbsp vegan Worcestershire sauce (or use soy sauce)• 2 leaves bay leaves (optional)• 500g of your favorite shortcut pasta• 1/4 cup cornstarch mixed with water• 1⁄4 tsp cayenne pepper using more or less to your taste• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese• 1⁄3 cup crumbled vegan feta cheese• 2 cups parmesan cheese• 1 cup crispy onion crumbs Method Preheat the oven to 180 degrees Celsius. Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5minutes. Add 1/2 cup of the wine, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta. Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan. Transfer the pasta to a baking dish. Top with the cheese and onion crutides. Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with dollops of cream cheese and fresh thyme.Enjoy! Photo Gallery Hope you love this creamy and filling recipe! M*
Malva pudding Cinnamon buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 1/4 cups white bread flour or all-purpose flour 1 packet (11g) activated yeast 1/2 cup soft brown sugar 1 1/4 cup coconut milk 1/4 cup vegan butter or coconut oil 1 tsp vanilla extract 1/3 cup smooth apricot jam 1 cup extra jam to smear on the dough Caramel Drizzle 1 1/4 cups full-fat coconut milk 1 cup soft brown sugar 1 tsp apple cider vinegar 1 tsp vanilla extract Frosting: 2 cups powdered sugar 1/2 cups creamed cheese 1-2 tbsp milk 1 tsp vanilla extract Method Grease a medium-sized bowl with coconut oil, and set aside. In a microwave-safe bowl, heat the dairy-free milk until it reaches a luke-warm temperature. Add in 1 tbsp sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area. When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, apricot jam, cooled melted vegan butter, and vanilla extract. Mix until combined. Then add in about half of the flour and mix until it starts to combine. Add the remaining flour, and mix until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading. Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that’s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour until doubled in size. While the dough rises, grease a large casserole dish with oil and set aside. After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle. Lightly smear on the apricot jam. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavoured floss. Place into the oil-greased dish. Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 180 degrees Celsius. Let the rolls rise for 30 minutes while the oven is preheating. When ready to bake, drizzle into the crevices between the Malva pudding rolls. Place the rolls into the oven and bake for 20-22 minutes until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing. Cream the vegan cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar milk, and vanilla extract, and cream again until smooth, scraping down the sides as needed. Spread the frosting onto the vegan cinnamon rolls and serve warm. Store the leftovers in an airtight container and place them in the fridge for up to 4 days, or freeze them for up to two weeks, let them thaw at room temperature, and pop them back in the oven to bake for 8-10 minutes. Photo Gallery Hope you love these unbelievably delicious and fluffy rolls!! M*
Caramelized butternut shallot salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*