Lemon passion fruit tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Base 1x packet ginger cookies crushed (roughly 2 cups) 1 cup shredded coconut 200g melted vegan butter Filling 1 cup raw cashews, soaked in boiling water for at least 30 minutes 300g vegan cream cheese 200g coconut cream 1/4 cup lemon juice 1/4 cup passion fruit coulis 1 tsp vanilla extract 1/3 cup cornstarch pinch of salt Topping 200g white vegan chocolate (alternatively substitute the chocolate with 100g cashew butter, 1/3 cup coconut oil and 1/3 cup syrup ) more passion fruit to top fresh fruit to top lemon slices Method Crush the biscuits and add in the shredded coconut, mix in the melted butter and mix well. Press in to a parchment paper lined tart pan. Place the tart in the freezer to set. Place the filling ingredients in to a high speed blender and blend until smooth, pour the filling in to a saucepan and bring to a simmer until thick, pour on to the tart base and smooth it out, place in the fridge to set once again for 2-3 hours. Once the tart is set, add the chocolate into a a bowl or saucepan and let it melt, whisk in the cream until it starts to turn glossy, pour on to the tart, leaving the edges slightly bare for the extra passion fruit coulis. Add the coulis and then decorate the tart with the sliced fruit, lemon slices and edible glitter. Chill until serving time, slice and serve! Photo Gallery Hope you love this beautiful tangy tart! M*
Vegan Brandy snaps
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tablespoons (28 g) vegan butter 8 g brown sugar 2 tablespoons (28 g) golden syrup 1 tbsp brandy 4 tablespoons (28 g) all-purpose flour whipped coconut cream or vegan cream cheese icing sugar Method Line a baking tray with parchment paper or non-stick baking mat. Lightly oil the straight handle of a wooden spoon or rolling pin. Preheat the oven to 180°C. Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Keep a watch so it does not crystalize. Remove from heat and stir in the cinnamon or ginger, and the brandy. Gradually stir in the flour to create a smooth batter. Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 3 cm apart to give them room to spread.The batter makes 6 cookies. Place the tray in the oven and bake for 7-8 or until they have a caramel colour. Cool the brandy snaps on the tray for about 3 to 5 minutes or until they are firm but still flexible enough to roll. Use a spatula to lift them from the parchment paper. Be aware they are very hot! Place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the ends. If any of them hardens too quickly, place the tray back in the oven for a few seconds. Allow each cookie to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden. When fully cooled, they may be filled with vegan cream cheese frosting or coconut whipped cream. Photo Gallery Hope you love these delicious cookies as much as we do in SA! M*
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 6-8 medium-sized gem squash, cut lengthways with seeds removed 2 1/2 cups cooked bulgar wheat and quinoa 1/3 cup cranberries 1/3 cup sun-dried tomato pesto Olive oil 1 tsp ground oregano 1 tsp ground cumin 1 tbsp lemon zest 1-2 tbsp lemon juice 1-2 tbsp honey Garlic salt to tasteHoney butter 1/3 cup vegan butter 1/4 cup honey 1/4 tsp dried chilliToppings Vegan feta pomegranate seeds Fresh thyme Fresh mint Toasted pumpkin seeds Toasted walnutsServe with Cooked or roasted beets Method 1.Preheat the oven to 180 Degrees Celsius.2. Slice the gem squash and remove the seeds, place in a pot with water, and sprinkle with salt.Steam until soft, remove from the water, and set aside.3. For the filling, cook the bulgar wheat according to the packet instructions. I like to cover the bulgarwheat in boiling water with some salt and butter until puffed up and cook it for another3-5 minutes.4. Mix the bulgar wheat with the pesto, ground cumin, oregano, 1-2 tbsp olive oil, cranberries,and garlic salt to taste and set aside to marinate.5. Melt the honey butter ingredients together.6. Brush the gem squash with the honey butter and bake for 10-15 minutes until jammy and golden, add 1-2 tbsp of the bulgar wheat filling and bake for another 5 minutes before servingon the Le Creuset Cerise serving platter with the desired toppings like the vegan feta, toasted seeds, toasted crushed walnuts, pomegranate jewels, fresh thyme, mint and a drizzle of morehoney on top. Photo Gallery Hope you these delicious stuffed pumpkins! M*
Rose jelly tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Crust 2 cups crushed ginger biscuits 1 cup shredded coconut 1/2 cup melted coconut oil or vegan butterCheesecake Filling 1 1/2 cups soaked cashews (soak in boiling waterFor at least 1 hour) 300g vegan cream cheese (sub with coconut cream) 300ml coconut cream 1/3 cup honey or agave 1-2 tsp vanilla extract 1/3 cup cornstarchTopping 1 packet of vegan strawberry jelly 1/4 cup vanilla Loveren Absolute zero Rose 1 tbsp Rose water 1/2 cup cashew butter 1/4 cup coconut oil 1/4 cup diced fresh strawberries 1 tsp beet or berry powderDecorate Fresh berries Edible glitter Method 1. Preheat oven to 180 degrees Celsius.2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well, and press the cookie base onto the parchment paper-lined tart tin, smoothing out with the base of glass up onto the edges & smoothing the top part of the edges neatly onto the tart base.3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.5. Let the tart cool, while you make the topping.6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil, strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.8. Sliced and enjoy! Photo Gallery Hope you love this beauty of a tart! M*
Watermelon avocado savoury granola salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups seedless watermelon cut into small chunks 1 cup diced strawberries 1/2 cup diced cucumber slices 1-1/2 cup shelled edamame baby spinach rocket leaves medium ripe avocado, diced fresh herbs vegan feta or mozarella Dressing 1/4 cup soy sauce 1/4 cup sesame oil 2-3 tbsp balsamic vinegar or rice wine vinegar or lime juice 1 tsp Dijon mustard 1/2 tsp lime or lemon zest 1 crushed garlic clove salt and pepper to taste Savoury Granola: store-bought from babylonstoren Homemade version 1 cup rolled or quick oats 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp flax seeds 1-2 tbsp almond flour 1/3 cup coconut oil 1/4 cup raw honey 1/2 tsp ground cumin 1/2 tsp ground coraindre 1/4 tsp ground turmeric 1/4 tsp ground cinnamon pinch of salt Method If you’re making your own granola, add the oats & seeds to a pan and toast on medium heat until fragrant, add the spices and toast a bit more before adding in the coconut oil and honey. Lastly add the salt, removing it from the heat to cool while you make the salad. Wash and pat dry the salad leaves and layer at the bottom of the salad, add the diced watermelon pieces, sliced strawberry, cucumber, edamame, and avocado. Mix the salad dressing well and then drizzle over the salad before serving with a few tbsp of the granola, and some fresh herbs like basil and mint. Photo Gallery Hope you love this refreshing and delicious salad! M*
Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*
Magic cookies
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 raw Cashews 1 1/2 Cups Unsweetened Coconut Flakes 3/4 cup chopped or whole sugar-free Chocolate Chips 3-4 ginger biscuits crushed 3/4can vegan Coconut Condensed milk Method 1. To make these magic cookies, start by preheating the oven to 175 degrees Celsius.2. Next, add all of the ingredients to a large bowl, and mix until all of the ingredients are fully coated in the condensed milk.3. Line a baking sheet with parchment paper, scoop with a cookie scoop to scoop out large spoonfuls of the mixture, and line them up on the baking sheet. Leave 3cm between each cookie because they will spread out.4. Bake the cookies for 15-16 minutes, until they’re golden brown.5. Once they’re done, remove them from the oven and allow them to fully cool completely to harden.6. When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container Photo Gallery Hope you love these delicious cookies as much as we do!! M*
Gluten-free buckwheat quinoa loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups buckwheat groats 1/3 cup quinoa seeds 1/4 cup coral lentils 1/4 cup teff seeds (sub with Amaranth or millet) 1 cup gluten-free oats 1/4 cup flax seed powder 1/2 cup mixed seeds mixed through salt water to cover, might be 3-4 cups Toppings Mixed seeds Method Place the ingredients of the bread in a bowl and top with water to soak overnight, add a dash more water the next morning if needed. Blend the bread ingredients in a high-speed blender and then place it in a warm area again to ferment for another 12-24 hours until it starts to rise a bit. When ready for baking, fold in the mixed seeds, and some salt to the mix and pour into a parchment paper-lined bread tin, add more mixed seeds on top, and bake at 180 degrees Celsius for 40-45 minutes. Let it cool before slicing, store in an airtight container for two days or in the fridge for up to a week. Or Alternatively freeze in slices and enjoy whenever! Photo Gallery Hope you love this super easy and gut-friendly loaf!! M*
Crispy quinoa kale peach 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 cup cooked quinoa 1 1/4 cups canned and washed chickpeas 2 cups sliced and diced sweet potatoes 2 cups sliced yellow peaches (sub with diced apples or pears) 2 cups kale, washed and stems removed 1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds 1 cup chopped almonds olive oil 1 tsp cinnamon 1 tsp ground cumin 1 tbsp raw honey or syrup 1 tbsp lemon juice slivers of vegan parmesan or feta Salad dressing 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 1/4 cup honey or syrup of choice 1 tbsp soy sauce 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 1-2 tbsp olive oil or sesame oil salt and pepper to taste Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. Add the cooked quinoa, nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. Wash the kale and de-stem, dress with olive oil, and massage slightly. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. Chop the nuts and seeds finely, dice the peaches and the dates. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. Cool the salad, dress with the dressing and serve. Photo Gallery Hope you love this delicious salad recipe as much as we do* M*