Ombre crepe cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self-rising flour or sub-half with healthier flour like wholewheat/buckwheat/ oat 1tsp baking powder 2 ¼ cups plant milk 2 tablespoons neural Oil 2-4 tablespoons Sugar 1 tablespoon Vanilla Pink food coloring Cream cheese or whipped cream frosting Fresh strawberries Icing sugar Method 1. In a large mixing bowl, add flour of your choice, baking powder, vanilla, sugar, oil, and milk (all at room temperature).2. Whisk vigorously until the crepe batter forms, with no lumps.3. Warm a non-stick pan under medium/high heat.4. Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible.5. Brown 2-3 minutes on one side. You know it’s ready to flip the crepe when the bottom is getting crispy and unsticks by itself. 6. Add coloring as dark as you want to each crêpe batter, layering as you go. Let the crepes cool before decorating. 7. Let it cool before frosting, add sliced strawberries as you see fit! Photo Gallery Hope you love this super easy and pretty crepe cake! M*
Israeli cous cous pumpkin brittle 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 Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Chipotle quinoa stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium sweet potatoes, steamed or boiled until soft 1 1/2 cups cooked Tony F quinoa (see package instructions) 1/2 cup Roma baby tomatoes, sliced 1/3 cup cooked corn 1/2 cup butterbeans or roasted chickpeas Juice of 1/2 a lime 1 tsp chipotle seasoning (substitute with BBQ or ground cumin/coriander/paprika and Chili flakes) 1-2 tbsp olive oil Salt and pepper to taste Chipotle mayonnaise 1/3 cup Chipotle sauce 1/3 LSF Vegan mayonnaise Salt and pepper to tasteToppings Pickled jalapeños Fresh cilantro Sliced avocado Chipotle mayonnaise Method 1.Preheat your oven or air fryer to 180 degrees Celsius.2. Slice the Sweet potatoes oven lengthways, dress with a bit of oil, salt, and pepper, and thenbake for 15 minutes or so.3. Meanwhile mix the cooked quinoa with the diced tomatoes, corn, and butterbeans, add seasoning to taste, chipotle seasoning, lime, and 1 tbsp olive oil.4. Mix the sauce and set aside.5. Once the sweet potatoes are baked, scoop in the quinoa filling and bake for 5 minutes more before serving with the avocado, pickled jalapeños, dollop of chipotle mayonnaise, and fresh cilantro. Add a few lime slices with serving. Photo Gallery Hope you love these delicious stuffed sweet potatoes, they really are my go-to quick meal! M*
Peanut butter mochi brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250 g self-rising flour 50g glutinous rice flour 220 g castor sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 1/2 cup smooth or crunchy Peanut butter 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract caramel chocolate chips More peanut butter to top Chocolate chips if you like sugar to sprinkle before baking Method Preheat the oven to 180°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, sugars, and salt, sifting everything so there are no lumps. Mix together the peanut butter, and the rest of the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on the rice flour. Fold in some chocolate chips, mix, and stir well. In a small bowl, heat the peanut butter for a few seconds until melted. Drizzle the peanut butter over the brownie mix, and add a few sprinkles of sugar, make swirls with a knife. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these Moorish squares!! M*
Peanut noodles bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked noodles of choice (ramen, buckwheat, soba or any other Asian noodles) 2 garlic cloves, crushed 1 tbsp grated fresh ginger Neutral Oil to fry 1 cup chopped red pepper 1 cup shredded carrots 1 cup shredded edamame 1 1/2 cup shredded purple cabbageSauce 1 cup smooth peanut butter from @Buttanutt spreads 1-2 tbsp sambal oelek or any other Chilli pasta/sauce of choosing 1-2 tbsp lime juice 1-2 tbsp soy sauce 1-2 tbsp honey Salt and pepper Hot water to smooth outToppings Salted chopped peanuts Fresh cilantro Lime squares Method 1. Cook the noodles while you make the peanut butter sauce.2. Add a generous dollop of oil to a hot pan, add the garlic and the ginger and fry until fragrant.3. Add the peanut butter, sambal oelek, hot water and smooth out.4. Then add the honey/agave and soy sauce and let it simmer on low.5. Add the noodles and swirl until covered. Then ads in the vegetables and mix until wellcovered.6. Serve the noodles with the cabbage, peanuts, cilantro and lime slices. Photo Gallery Hope you love this super easy and Delicious Recipe! M*
Smashed burger tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Vegan sausage or vegan mince Tortillas of choice Salt and pepper to taste Cumin seeds Ground Paprika to season Grated vegan cheese or cheese slices Toppings Diced lettuce Diced baby tomatoes Picked Jalapeños Burger sauce 1/2 cup vegan mayonnaise 1/3 cup ketchup of choice 1 tbsp chili sauce like sriracha or gochujang 1/4 cup diced red onion 1/4 cup diced gherkins Method Heat a pan with some oil or non-stick spray. Smash the vegan mince onto the tortillas you are going to use, season with spices, salt, and pepper. Fry face-down on a pan until golden, flip over, and add the vegan cheese as fry or leave to melt for a bit right side up on the pan. Mix the burger sauce ingredients and season with salt. Add a generous dollop onto each fried taco, and layer them with the lettuce, tomatoes, pickled jalapeños, and some spice vegan cream cheese or other sauces of choice. Photo Gallery Hope you love this super quick and delicious recipe!! M*
Purple Sweet potato hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x can butterbeans drained 1 medium exotic sweet potato, steamed 1 tbsp smooth tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1 tsp ground sumac 1 tsp ground cumin Salt and pepper to taste 1/4 cup olive oil Za’atar spice to top Roasted purple sweet potato and chickpeas & butterbeans to serve Fresh cilantro to serve Some smooth tahini to serve Method Drain the butterbeans from the can, and leave some of the liquid to blend. Place 3/4 of the butterbeans along with the liquid of the can in a high-speed blender. Add the steamed sweet potato, tahini, lemon juice, honey, spices, and olive oil and blend until smooth. Add some liquid like plant milk or hot water if needed. To top: slice and dice the other sweet potato, place on a parched paper-lined baking tray, and add the other 1/4 part of the butterbeans, drizzle with oil, some more sumac, za’atar, salt, and pepper. Roast for 15-20 minutes until golden. Scoop the hummus on to a plate, and top with the roasted sweet potatoes, butterbeans, more za’atar, and fresh cilantro. Photo Gallery Hope you love this delicious dip!! M*
Blueberry lemon scones
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 350g spelt or whole wheat flour * 3 tsp corn starch* 1 tsp baking powder* 1/2 tsp baking soda* 1/2 tsp salt* 2 tbsp coconut sugarWet ingredients* 6 tbsp cold coconut oil or vegan butter/margarine cubed* 4 tbsp macadamia butter or any other nut butter you prefer* 250ml chilled full-fat coconut cream* 1/3 cup fresh or freeze dried blueberriesLemon syrup 1 1/4 cup icing sugar 1 1/2 tbsp lemon juice Method 1. Preheat the oven to 180 degrees Celsius.2. Mix together the dry ingredients and then add in the cubed coconut oil or vegan butter, make use off two butter knives or a food-processor to combine the dough until it resembles bread crumbs.3. Add in the coconut cream, macadamia butter and combine well, kneading until it comes together (don’t over knead, because you will let the butter pockets melt and over work the dough).4. Add in the blueberries and then shape the dough in to a round shape, slice like a pizza, cut out triangle shapes 6-8. Place on to a parchment paper lined baking tray. 5. Brush each biscuit with the lemon syrup and sprinkle with extra sugar, bake for 15-18 minutes until golden.6. Serve with vegan butter/margarine and extra lemon syrup. Photo Gallery Hope you love these Moorish and delicious blubs of goodness! M*
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 8 4 – 6 People Difficulty 0 Beginner Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M*
Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Tart base 2 cups cake or self-rising pastry flour, sifted 2 tbsp icing/castor sugar 90 g coconut oil or margarine softened not melted. Coconut frangipane filling 80 g vegan butter or margarine at room temperature 125 g caster sugar 40 g smooth apricot jam 90ml aquafaba ½ teaspoon vanilla extract 2 cups shredded coconut 30 g all-purpose flour sifted 1 tbsp cornstarch ½ teaspoon baking powder 1 cup smooth apricot jam (i used mom’s ) Method Base Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs. Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes. Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. Coconut frangipane filling While the pastry base is baking, prepare the filling. Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba. Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter. Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar. Bake the tart for about 30- 40 minutes, until the filling is nicely browned. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices. Store or freeze in an airtight container. Photo Gallery Hope you love this must-make South African cookie recipe, it was so delicious!! M*