Dragonfruit smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 frozen bananas, diced 1 pink dragon fruit (save half to serve) frozen raspberries to serve 1 tbsp hemp seed protein powder 1 heaped tbsp smooth nut butter like peanut butter or cashew butter water to plant-milk to blend Method place the bananas, half of the dragon fruit, protein powder, nut butter, and water/milk and blend until smooth. Serve the smoothie with the extra fruit and enjoy! Photo Gallery Hope you love this super creamy and nourishing smoothie! M*
Crunchy sticky rice salad bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Salad Rice paper sheets olive or coconut oil to fry 1 1/4 cups diced cucumber 1/2 cup edamame, steamed or blanched in hot water and salt shredded carrots cubed tofu, air-fried or baked to crispy (mix with soy sauce, honey, and cornstarch) diced avocado rice wine vinegar Crispy sticky rice 1 1/3 cups cooked sushi rice 1/4 cup sweet soy sauce 1 tsp rice wine vinegar 1 tbsp dumpling sauce or vegan oyster sauce 1 tsp sesame oil Dressing 1/4 cup soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1-2 tbsp rice wine vinegar 1-2 tbsp honey some hot water to smooth it out Crispy salad topper 1/3 cup quinoa 1/3 cup salted peanuts 1/2 cups ramen noodles crushed salt to taste 1 heaped tbsp sesame seeds 1 tbsp sesame oil 1-2 tbsp soy sauce 1 tbsp brown sugar Method Chop the cucumber and drain the edamame, dress it with some rice wine vinegar and salt, and let it marinate for a bit. Dice the tofu and mix the tofu with some oil, soy sauce, honey, and cornstarch. let it bake until crispy. Mix the rice with the rest of the ingredients, spread flat onto a parchment paper lined tray, and bake or air-fry for 15 minutes or so until crispy. Heat some olive oil or coconut oil and lightly fry the rice paper in the oil until it puffs up, drain on some kitchen towels. For the crispy salad topper, add the ingredients into a pan, and lightly let it toast, add the soy sauce, and pinch of salt and let it turn brown for 2-3 min on low, turn off the heat and then mix in the sugar. remove from the heat to chill. store in a glass container. Mix the dressing. Layer the salad with the crispy rice paper, cucumber edamame mix, shredded carrots, tofu, diced avocado, pickled ginger, a few tbsp of the dressing, 1-2 tbsp of the crispy rice topper, and some rice seasoning. Photo Gallery Hope you love this yummy and fresh salad as much as we do!* M*
No-knead valentines loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups white bread flour, plus more for work surface and sprinkling 2 cups whole meal flour 2 1/2 tsp. pink salt 8g or more active dry yeast 2 cups water 1 cup full-fat coconut milk Fine yellow cornmeal, for sprinkling or beet powder tp make hearts Method Stir together flour, salt, and yeast in a large bowl. Add water and coconut milk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead. Cover the bowl tightly with plastic wrap or a damp towel; let stand at room temperature until it’s bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours. Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from the surface into the dough as possible, shape it into a taut ball by folding edges toward the middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn the dough seam side down on a clean (not floured) work surface. Cut out some hearts on parchment paper, place the sheet on the bread (brush the top with coconut oil), and sprinkle the top with beet or berry powder or corn flour. Preheat oven to 230 degrees Celsius, place a cast-iron Dutch oven with a lid in oven to preheat about 20 minutes. Remove the hot Dutch oven from the oven. Reduce oven temperature to 200 degrees Celsius. Bake, covered until the loaf has increased in volume, about 35 minutes. Remove lid. Continue baking until the loaf is slightly brown. Transfer to a wire rack; cool for 1 hour. Photo Gallery Hope you love this beautiful loaf as much as we do!! M*
Valentine’s sugar cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3/4 cup (185 g) unsalted vegan butter or margarine 1 1/2 cup (250 g) light brown sugar 1/3 cup coconut milk 2 tsp vanilla extract 1/2 tsp vanilla extract 2 1/2 cups (315 g) all-purpose flour or self-rising flour 1/2 tsp baking powder 1/8 tsp sea salt Pink Icing 2 cups icing sugar 2-3 tbsp coconut milk food colouring sprinkles Method In a large bowl, cream together the vegan butter and sugar, until light and fluffy, about 3 minutes. Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract, and vanilla extract and mix again until incorporated. Sift in the flour, and baking powder, and use a spatula to gently fold the flour into the creamed butter mixture. Once the dough is made, divide the dough and color one part with pink food coloring into the desired color, form the two pieces of dough into a flat disks wrapped with plastic wrap, and chill in the fridge for 30 minutes. Once the dough has chilled, lightly flour a clean surface as well as your rolling pin, Place the dough onto the floured surface. Roll the dough 1 1/2 cm thick. Cut the cookie shapes into the dough. Place some of the pink hearts on to the plain cookie dough and roll over with the rolling pin again, press out more cookies. Remove any scraps and use a thin spatula to transfer the sugar cookies to the baking sheet. Repeat for the remaining dough, then chill the cookie sheet. Preheat the oven to 175 degrees Celsius. Once the oven is fully preheated, place the into the oven and bake the cookies for 7 minutes or until the edges are just beginning to turn lightly golden. Remove from the oven and allow the cookies to fully cool before frosting. Mix the icing sugar and coconut milk, add desired coloring dip the cookies, decorate with some sprinkles, and allow the cookies to set. Photo Gallery Hope you love these super chewy delicious cookies! M*
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*
Heart shaped cinnamon buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 ½ – 4 cups white bread flour or self-rising flour 1 package of instant dry yeast 1 teaspoon salt 1 ½ cups lukewarm dairy-free milk ¼ cup syrup For the Filling 1 1/2 fresh raspberries or raspberries ½ cup brown brown sugar 1 tbsp lemon juice zest of a lemon (approx 1/2 tsp) 1/3 cup chia seeds (optional) Frosting 1 cup vegan cream cheese 3/4 cup or more icing sugar some more lemon zest fresh raspberries and more jam to top Method In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. Then, add in the lukewarm dairy-free milk and syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed, form into a ball, add back into a lightly oiled bowl, place in a warm area, and cover with a damp cloth to rise for about an hour or until double in size. In a saucepan, add the berries, sugars, syrup, lemon, and zest together. Let it come to a simmer and mash the berries, add the chia seeds and turn it down to low, let it cook for 3 minutes more, whisk well, and add a bit of water if needed. Let it chill. Once the dough has doubled in size, pull out the dough and lay it out on a lightly floured surface. Using a rolling pin, roll dough into a rectangular shape about 2cm thick. Add a sprinkle of sugar onto the cinnamon rolls, then a generous tbsp of the berry chia jam. Slice into long strips and roll up each edge until they meet together, pinch the bottom of the roll to make a heart and place in a parchment paper lined round tin, repeat until the dough is done. Makes roughly 8-10 rolls, depending on how thick you slice the strips. Let it rise again for another half an hour or so. Bake the cinnamon buns for 35-40 minutes until golden. Frosting Cream the frosting ingredients together until smooth and glossy, once the buns have baked and have slightly cooled to lukewarm, remove them from the pan, and add the frosting on top, with more dollops of the jam and fresh berries. Photo Gallery Hope you love these pretty pink heart buns! M*
Apple “chicken” salad rounds
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 apples, cored and sliced into slices 1 cup canned chickpeas, drained 1/4 cup red onion diced 1/4 cup celery, sliced into small cubes 1/4 cup chopped cranberries 1/3 cup cubed vegan cheddar cheese 1 tbsp Dijon mustard 1/3 cup vegan mayonnaise 1 tsp lemon juice 1 tsp honey salt and pepper to taste everything bagel spice to serve spring onion or dill to serve Method Mash the chickpeas, then add in the onion, celery, cranberries, cheese cubes, mustard, mayonnaise, lemon juice, honey and seasoning. Taste and adjust! Core and slice the apples and serve a tbsp of the chickpea mixture onto the apple slices. Dust h with some everything bagel spice and spring onion or fresh sill! Serve and enjoy! Photo Gallery Hope you love these super easy and refreshing salad rounds! M*
Pistachio baklava bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup soaked brown dates 1/2 cup peanut butter or smooth cashew butter (more if needed) 1 tsp vanilla extract pinch of salt 1/2 cup roasted cashews or walnuts 1/2 cup shredded coconut 1 cup pistachios 1/2 tsp cinnamon 1/4 tsp nutmeg crushed pistachios to roll in Method Add the soaked (drained brown dates) and the rest of the bliss ball ingredients into a high-speed blender or food processor and blend until it all comes together. Roll in to balls and then in the crushed pistachios, chill and freeze and enjoy as you like! Photo Gallery Hope you love these delicious and easy bliss balls! M*
Peanut butter chickpea stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium sweet potatoes, steamed 1 can chickpeas, drained 1/2 red onion, diced olive oil to fry 1/3 cup peanut butter 1/2 can coconut milk 1 tbsp honey or agave syrup 1-2 tbsp lemon or lime juice 1 tsp cinnamon 1/2 tsp ground cumin 1/4 tsp yellow mustard seeds some water to smooth it out salt and pepper to taste vegan butter or margarine 1- 2 tbsp chili oil crunch vegan cream cheese to serve Fresh herbs to serve (basil, spring onion or cilantro) Method Boil or steam the sweet potatoes with the skins on until soft. Add some olive oil to a pan add the diced red onion and fry until translucent. Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary. Add the honey , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter. Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs. Photo Gallery Hope you love this delicious and easy lunch or dinner idea! M*