Roasted three bean salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups green beans, washed and quickly steamed 1 cup washed snap peas 1 cup canned butter beans, washed and patted dried 1 cup washed and sliced radishes 3/4 cup steamed and diced potato Toasted whole almonds Pomegranate jewels Vegan fetaDress with: Olive oil Lemon zest 1 tsp Greek seasoning (sub with dried , dried thyme, oregano and chilli flakes) 1tbsp lemon juice 1-2 tbsp van Loveren Brut wine 2-3 tbsp honey or agaveGarnish Fresh herbs Drizzle of hot honey Vegan feta Method 1. Preheat the oven to 180 degrees Celsius. Place the green beans, snap peas and butter beans in a square baking tray, add the sliced radishes and potatoes and dress with a few tbsp olive oil, lemon zest, greek seasoning, lemon juice, Van Loveren wine and a drizzle of honey. Mix well and place in the oven.2. Bake for 18-20 minutes until it starts to turn golden, serve with toasted diced almonds, fresh herbs, cubed feta and a drizzle of honey. Photo Gallery Hope you love this delicious SA inspired salad recipe* M* Related Posts
Brown rice cauliflower wreath
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 large sheet puff pastry ( you can use two sheets if you like) 1 large red onion 2 cups lightly steamed, diced cauliflower 1 1/2 cups cooked butternut 1 cup cooked brown rice or quinoa Olive oil 2-3 tbsp balsamic vinegar 1-2 tbsp Van Loveren Absolute Zero Sauvignon blanc 2-3 tbsp raw honey or brown sugar 1/2 tsp yellow mustard seeds 1/2 tsp curry powder 1 heaped tbsp nutritional yeast 1 tbsp cornstarch mixed with 1- 2 tbsp water Garlic salt to taste 1/4 cup apricot chutney Melted Vegan butter to brush Cookie cutters Method Add a generous dollop of olive oil to a pan, add in the diced red onion, and fry until fragrant,then add in the spices, balsamic vinegar, garlic salt, and honey. Fry for 5 minutes beforeadding in the cauliflower. After another 5 minutes add in the butternut and brown rice and mash slightly with a fork so it comes together, add the Absolute zero Sauvignon blanc wine, and the cornstarch slurry until thickened and remove from the heat to cool. Preheat the oven to 180 degrees Celsius, lay out the puff pastry ( you can use two sheets if you like, just link the edges ), use a small cup or plate to measure out the center, slice 4-5 triangles out, to fold over. Use a large plate to measure the outer ring of the wreath, and slicedtriangles on the outer edge to fold over. Brush the inside of the wreath with some chutney, and add the filling in the center of thewreath, using 2-3 tbsp to make it equally thick on every edge. Fold over one of the centertriangles, then the outer, repeating until the triangles have wrapped up the filling. Cut out stars from the leftover puff pastry and use the vegan butter to make them stick on the wreath, brush the wreath with butter, and sprinkle nutritional yeast on top. Bake the wreath for 35-40 minutes until golden, and let it cool to lukewarm or roomthe temperature when serving. Photo Gallery Hope you love this beautiful and tasty dish paired with the perfect company! M* Related Posts
Healthy Christmas crack
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Saltine crackers or cookies of choice for the base date caramel 1 1/2 cups brown or Medjool dates 1/2 cup nut butter of choice 1/3 tsp ground ginger 1/3 tsp ground cinnamon pinch of salt Nutty Chocolate frosting 200g dark chocolate melted 1/2 cup nut butter 1/4 tsp ground ginger 1/4 tsp ground cinnamon other toppings: sprinkles candy cane sweets Vegan Gingerbread Cookies ¾ cup packed brown sugar ½ cup vegan butter or margarine, room temperature ¼ cup liquid molasses 2 tablespoons soy or coconut milk 1 teaspoon vanilla extract, optional 2 ½ cups self rising or cake flour, more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger ½ teaspoon ground cloves 1 teaspoon baking soda Pinch of salt, if using unsalted butter Icing 2 cups icing sugar 2 – 3 tablespoons plant-milk Method Start making the cookies first, Add the sugar and butter to a large mixing bowl. Cream until smooth and fluffy, add the molasses, milk and vanilla extract and mix until well combined. Sift the flour, spices and baking soda and mix until combined. adjust the dough by adding more milk if too crumbly or more flour if too soft. On a lightly floured surface, roll out the dough so it is about 2cm thick. Use the Lekue cookie cutters to cut the dough into shapes. Carefully place each cookie on a lined baking tray leaving 1-inch between each of them. Repeat until all of the dough is done. Bake the cookies in the oven. For soft cookies bake them for 12-14 minutes. Decorate the cookies: Add the icing ingredients to a bowl and mix until it forms a thick paste. Use a fine-tipped piping bag to decorate your gingerbread cookies as desired. Allow the icing to dry. Store the cookies in an airtight container at room temperature for 3 days, in the fridge for 1 week or freezer for up to 1 month. For the date caramel: Soak the dates in hot water until soft, drain and add the dates and the rest of the ingredients of the date caramel to a blender and blend until smooth. Ensemble the Christmas crack: line a baking sheet with parchment paper, layer the saltine crackers or the cookies at the base of a flat square tray, add a few dollops of the date caramel and smooth out, place in the fridge to set for a bit and then melt the chocolate and nut butter until smooth. Mix well, pour on to the date caramel and add the gingerbread cookies, sprinkles and candy canes as desired. Place in the fridge again to set, slice and enjoy! Photo Gallery Hope you love this festive cookie crack as much as we do! M* Related Posts
Chili roasted peach avocado barley salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked barley 1 cup canned chickpeas, drained and washed 1 tsp cumin seeds 1-2 tbsp lemon zest Juice of 1/2 lemon 1-2 tbsp honey Fried peaches and beets4 yellow Nectarines, sliced Halfway ways with seeds removed 4 small beets, washed and steamed Drizzle of olive oil Extra honey to roastAdditional toppings 1 cup cherries, washed and sliced in half 1 cup giant green olives 1/3 cup pomegranate jewels 1 medium ripe avocado 4 cups lettuce leaves of choice, I used a herb mix Vegan cream cheese Fresh herbs like dill and mintSalad dressing 1/4 cup chili crunch paste (I used a chili and onion ) 1/4 cup honey 1/4 cup pomegranate molasses 1/4 cup red wine vinegar 1-2 tbsp olive oil Salt and pepper to taste 1 tbsp lemon zest Method 1.Preheat the oven to 180 degrees Celsius. 2. Place the barley (cooked according to the packet instructions) and the chickpeas on a baking tray, drizzle with olive oil, garlic salt, Lemon zest, lemon juice, and honey, mix, and bake in the oven for 10-15 minutes until toasted. Let it cool.3. Place the nectarine halves on a skillet drizzle with oil and honey and fry until golden and delicious, add the beets and repeat the process. Let it cool.4. Add the salad leaves to the base of the Le Creuset salad bowl and then 1-2 cups of the barley chickpea mixture, fried peaches, fried beets, olives, cherries, sliced avocado, and dollops of the vegan cream cheese and the herbs.5. Mix the salad dressing and spoon or drizzle over the salad, serve, and enjoy! Photo Gallery Hope you love this super flavourful and bright salad! M* Related Posts
Lemon passion fruit tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Vegan Brandy snaps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Rose jelly tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Watermelon avocado savoury granola salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Vegan Lamington cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts