Cucumber mushroom spring rolls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 6-8 rice paper sheets 2 cups oyster, or wild mushrooms or mini button mushroom, diced if necessary 1 medium cucumber sliced into strips with a peeler fresh basil ramen salad crunch Dipping sauce 1/3 cup smooth peanut butter 1-2 tbsp soy sauce 1 tbsp honey 1 tsp sesame oil hot water to smooth it out Method Add the mushrooms to a pan, add a dash of water to simmer down, then add some soy sauce, a touch of honey, and sesame oil to caramelize. Let the mushrooms cook down and cool once cooked. Slice the cucumber slices and set aside, add some lukewarm water to a large plate, dip the rice paper in the water, drain the excess water, and place the rice paper sheet on a wooden board. Add 2-3 slices of cucumber to the rice paper, then 2-3 tbsp of the mushrooms, fresh basil, and 1 tbsp of the ramen salad crunch. gently but quickly, fold over the edges of the rice paper, and roll up like a burrito. Brush with a bit of sesame oil and a sprinkle of sesame seeds. Mix the dipping sauce and serve alongside the spring rolls. Photo Gallery Hope you love this super crunchy and flavourful recipe!! M* Related Posts
Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M* Related Posts
Spicy sweet silken tofu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 block silken tofu (500g if you can) 1 small cucumber diced into small cubes (approx 1 cup- I like to add a bit of rice vinegar and some salt to the cucumbers to marinade to give them a bit of a tang before serving) Teriyaki sauce to serve or sweet soy sauce n vegan mayonnaise to serve Crispy crunchy topping Sweet Chilli oil recipe 1 tsp chilli flakes 1 tsp Korean chili flakes (found at your local Asian store) 1 tsp garlic flakes 1 tbsp chopped fresh ginger 1 1/2 tsp brown sugar 1/4 cup neutral oil (I used sunflower oil) Method Place the oil in a pan and bring to a boil on medium heat, you will know it’s ready by dropping a piece of garlic, and if it floats and bubbles the oil is ready. Add the chili oil ingredients into a heat-proof bowl, add the oil, and let it bubble away. Store in a glass container in a cool area. Add the silken tofu to a plate, and slice neatly into slices or cubes. Add the cucumber on top. Add a few tbsp of the chili oil, the crunchy topping, and additional teriyaki or sweet soy sauce, top with vegan mayo and some avocado if you like. serve and enjoy, and store in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this super delicious and addictive way to eat tofu!! M* Related Posts
Double chocolate hot cross buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1 1/2 cups coconut milk 2 1/4 tsp active dry yeast 4 1/2 cups flour bread flour or all-purpose flour 1/4 cup cacao powder 1/2 cup soft brown sugar, divided 1 cup dairy-free chocolate chips 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup vegan butter or margarine, room temperature Flour piped cross: 1/2 cup all-purpose or bread flour 1/2 cup water Hot cross bun bread wash: 1 1/2 tbsp melted vegan butter 1 tbsp golden syrup 11/2 tsp ground cinnamon extra chocolate chips Method Measure and weigh out all ingredients before beginning. Heat the coconut milk to lukewarm, then, stir in the 2 tbsp of the brown sugar with 1 tsp of flour. Add the yeast stir with a wooden spoon and cover. Place the bowl in a warm area to activate for 10-12 minutes. Add the remaining flour, plus the remaining brown sugar, cacao powder, cinnamon, nutmeg, and chocolate chips to a large bowl. Gently mix the ingredients for a minute, and use your hand to knead the dough until it comes together, the dough will look shaggy. (here you can make use of a stand mixer with a dough hook) Then, add in the room temperature vegan butter, and mix until the butter is incorporated into the dough, knead until you have a smooth dough. Place the dough ball into a large greased bowl, and cover with a clean dish towel. Place the bowl in a warm area. Proof the bread until it’s doubled in size, about an hour. While the dough is rising, you can grease a medium baking dish with cooking oil, or leftover vegan butter. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a floured surface. Use a sharp knife or a pizza cutter, to divide the dough into 12-16 even pieces. To form round rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top, and place the buns in the baking dish when done. Cover the dinner rolls with a thin clean dish towel place in a warm area and let them double in size again. Preheat the oven to 175 degrees Celsius. For the cross topping: Mix the flour and water in a small bowl. If you find the mixture is too runny to be piped, stir in another tablespoon or two of flour. Spoon the mixture into a piping bag or ziplock bag, and snip the end of the piping bag. Pipe one long line over a row of rolls, and repeat until every bun has a cross on it. Once the oven is preheated, place the vegan hot cross buns into the oven to bake for 23-28 minutes until golden. Glaze: Mix the tablespoon of melted vegan butter, golden syrup, and cinnamon, for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Add a few more chocolate chips on top. Allow them to cool slightly, and serve warm with vegan butter. Store any leftover rolls in an airtight container or freeze. Photo Gallery Hope you love these super fluffy buns!! M* Related Posts
Medjool stuffed dates
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M* Related Posts
Creamy tomato Wonton ravioli
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 8-10 wonton wrappers (found at a local Asian store, or you can make use of puff pastry or make your wonton wrappers) 1 tub vegan cream cheese (125g-250g) your favourite vegan pesto 2 cups Roma or cherry tomatoes washed juice of half a lemon black onion seeds toasted pine nuts your favourite chilli oil fresh basil to serve salt and pepper to taste Method Preheat your oven to 175 degrees Celsius. Wash the tomatoes and pat dry, add to a baking tray, and drizzle generously with some oil, lemon juice (lemon rind for more flavour) salt and pepper, and some garlic flakes. Let it bake on low for 18-20 minutes until nice and jammy. While the tomatoes are baking, mix 125g of the vegan cream cheese with a heaped tbsp of the vegan pest of your choosing. Here you add a dollop to one of the edges of the wonton wrappers, wetting the edge and folding it over into a half moon. Grab the edges of the Half-moon wonton and let them meet in the middle, wetting the edges so they stick once again and you have a neat little pocket with cream cheese inside. Fry the wontons in olive oil, until nice and crispy, add some salt, pepper, and the onion flakes. Once the tomatoes have been baked, scoop them into a bowl and add a tbsp of the pesto cream cheese to the tomatoes to make them extra creamy. To dish: Add 2-3 tbsp of the slow-roasted confit tomatoes to a serving bowl, and add the fried wonton ravioli, toasted pinenuts, and fresh basil. Add a drizzle of chili oil, cracked black pepper, and some more lemon zest for punch! Photo Gallery Hope you love this yummy and fun dish!! M* Related Posts
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M* Related Posts
Watermelon salsa
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M* Related Posts
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M* Related Posts
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M* Related Posts