Ginger Chocolate ganache tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups crushed ginger biscuits 125g or more vegan butter or melted coconut oil 1/3 cup Biscoff spread or nut butter of choice Filling 150 g dark chocolate 300ml coconut cream 1/2 cup chickpea brine (Aquafaba) how to whip here 1/3 cup honey or agave if desired whipped coconut cream or Olé whip to top chopped chocolate to serve Method Crush the ginger biscuits and add in the melted vegan butter or coconut oil, press into a tart pan, adding up to the rim of the tart so the filling does stick to the edges of the tart pan, and place in the fridge to set. Melt the chocolate and then gradually pour in the chilled and smooth coconut cream (whip slightly before adding to the chocolate) and slightly whipped chilled chickpea brine. Whisk well until fully incorporated but not too much that you fold or whisk out all of the air bubbles. Pour onto the base and place in the fridge to set for at least 2 hours. Add the whipped coconut cream on top and shaved chocolate before serving. Photo Gallery Hope you love this ultra-rich and delicious tart* M*
Lentil Bobotie cups
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cooked brown lentils 1 cup roasted or boiled Delica or butternut squash 1/2 red onion diced 1/2 -3/4 cups cup coconut milk 1/4 cup chutney 1 tsp yellow mustard seeds 1/2 tsp cinnamon 1 tsp ground turmeric 1 tsp medium heat curry powder 1-2 crushed garlic cloves 1 cup veggie stock 1 tbsp cornstarch olive oil to fry Chickpea egg batter 1 1/4 cups chickpea flour 1 1/4 cups milk or water 1 tbsp nutritional yeast salt to taste Method Preheat oven to 180 degrees Celsius. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent. Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on. Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired. Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set. Photo Gallery Hope you love these delicious protein-packed cups! M*
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup chia seeds 1 cup blueberries 1 banana 1-2 bron dates or syrup to sweeten 1 cup milk of choice blueberry compote to top (just blueberries cooked soft with some water and honey if you like) granola to top Method Add the chia seeds, fruit, dates, milk, protein powder, and vanilla into a blender and blend until smooth. Top with more blueberries, blueberry compote, granola. Photo Gallery Hope you love super easy and delicious brekkie! M*
Chickpea feta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour 1/3 cup cornstarch or tapioca starch 1/4 cup nutritional yeast 1 1/3 cup milk salt and pepper to taste Brine 1/2 cup warm water 1/4 lemon juice 1/4 cup apple cider vinegar 2 tsp white miso paste (optional) 2 tbsp nutritional yeast 1 tbsp olive oil 1 tsp dried oregano 1/2 garlic flakes 1/2 tsp salt ground pepper Method Add the flour, nutritional yeast, milk, and seasoning. Place the mixture over medium heat until it starts to thicken, whisk so there are no clumps or you can make it a bit clumpy for texture. Once cooked, add into a parchment paper lined square tin or glass square baking dish, smooth out, and let it set in the fridge until set. Once set, slice into cubes, mix the brine of the feta, and place the cubes into conserving glasses, add the brine to the top and chill for future use for salads and curries. Photo Gallery Hope you love these delicious chickpea feta cubes* M*
Beet cream cheese dip harissa roasted cauliflower
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cream cheese beet dip 1/2 cup vegan cream cheese or soaked cashews (1 cup cashews soaked i hot water for 30-30 minutes) 1 cup roasted or cooked beet cubes 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp honey 1 tsp harissa paste salt to taste 1/4 cup nutritional yeast Harissa roasted cauliflower, beets and chickpeas 2 cups chopped cauliflower cubes 1 1/2 cups chopped cooked beets 1 cup chickpeas 1 1/2 tbsp harissa spice powder 2 tbsp olive oil 2 tbsp honey salt to taste fresh sprouts fresh basil Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, beets, and chickpeas in different rows on a parchment paper lined pan, sprinkle with the harissa, salt, pepper, olive oil, honey, and some nutritional yeast, and roast for 20-25 minutes until golden. Add the beet cream cheese dip ingredients to a blender and blend until smooth. Once the veggies are cooked, add the cooled beet dip to a plate, and add the veggies on top, along with some fresh herbs, sesame seeds, and dollops of this luscious tahini green sauce. Serve and enjoy! Photo Gallery Hope you love this super delicious dip and jammy roasted veggies! M*
Orzo pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cooked orzo pasta (available at Food lover market, Woolworths, Faithful to nature, ) 1 cup chopped cucumber and baby zucchini 1 cup chopped baby Roma tomatoes 1/3 cup chopped red or yellow pepper 1/4 chopped red onion 1/3 cup chopped green olives 1/4 cup chopped peppadews 1 cup tofu feta 1/3 cup jalapeño spiced cashews or just regular salted roasted cashews tahini basil sauce 2 cups fresh basil 1/3 cup runny tahini 1/4 cup lemon juice 1-2 tbsp honey or raw agave 1 tbsp nutritional yeast 1/4 olives diced salt and pepper to taste some water to smooth it out Method Add the cooked orzo, diced cucumber, diced tomatoes, peppers, onion, olives, and feta cubes to a bowl. Blend the sauce ingredients, add some hot water if too thick and then pour a generous amount over the pasta salad. Serve with chopped cashews and fresh herbs. Store in an airtight container for up to four days. Photo Gallery Hope you love this amazing pasta salad! M*
Protein beet brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour (sub with cake flour, or self-rising flour) 3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat) 1 scoop protein powder 1 cup cacao powder 1 tbsp flax seed powder 1 1/2 tsp baking powder pinch of salt 1 cup coconut sugar 1 cup coconut milk (more if needed) 1 tsp vanilla extract 1 1/4 cup cooked beets dairy-free chocolate chips Method Preheat the oven to 180 degrees Celsius. Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl. Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well. Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through. Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days. Photo Gallery Hope you love these delicious and nutritious brownies! M*
Peanut butter raisin bliss balls
Recipe Gallery Share the Love The year is finally upon us and New Year’s resolutions are in full play! This year, apart from being plant-based I am devoting more recipes to whole foods, gluten-free, and sugar-free ways of eating! I want to feel my best and it all comes down to what you eat how you rest, how you reset, and if food is the common denominator, then I am all for it! These raw peanut butter raisin bliss balls are just the perfect snack and they make the best meal prep lunchbox goodies to kick off this year to a great start… if you love peanut butter and raisins, these are the Perfect snack for you! Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups gluten-free oats 1/3 cup shredded coconut (sub with almond flour or coconut flour) 1/2 tsp bicarbonate de soda 1 cup smooth peanut butter 1/3 cup honey/syrup of choice (sub with 1/2 cup soaked brown dates) 1/3 raisins (sub with chopped dates, chocolate chips or sprinkles) 1/4 tsp of salt 1/2 tsp vanilla extract add a scoop of protein powder to up the protein intake, like hemp, pea, or soya. alternatively add some chocolate chips if you like. Method Blend the oats and coconut ever so slightly, mix or melt the peanut butter and honey together (if needed), and whisk in the vanilla extract. Add the salt and bicarbonate de soda into the oats and mix well, then gradually add the peanut butter mixture until combined, add some milk or coconut oil for it to fully combine, and then fold in the raisins. Use a tbsp to scoop the cookie butter into your hands, roll it into balls, and place it in the fridge for future snacking, or freeze! Photo Gallery Hope you love these delicious raw nostalgic treats! M*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Cucumber mango salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cubed cucumber 1 1/2 cup cubed mango 1/3 cup diced shallots or red onion 1 cup butterbeans Dressing 1 tsp Korean chili powder (sub with chili powder of choice) 2 tbsp lime or lemon juice 2 tbsp honey 1 tbsp sesame oil salt and pepper to taste fresh basil to serve Method Add the diced cucumber, mango, diced red onion or shallot, and butterbeans to a bowl. Mix the dressing in a glass container, and shake until combined. Pour over the salad and serve with fresh basil and more chili flakes. Photo Gallery Hope you love this delicious and easy salad recipe* M*