Cauliflower Parmesan
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, sliced into steaks 1 cup self-rising flour (gluten-free, use almond or coconut flour) 1 tbsp cornstarch Spices: ground cumin, coriander, oregano garlic salt pepper to taste Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal Pasta sauce of choosing Shredded vegan parmesan toasted pine nuts fresh basil Vegan cream cheese to top Some truffle or chili oil to the top Hot honey to serve Method Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. Add the pasta sauce on top and bake for another 5-8 minutes. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!) Photo Gallery Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!! M*
Strawberry donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients For the dough 3 ½ – 4 cups white bread flour 1 package instant yeast (11g packet) 1 teaspoon salt 1 ½ cups dairy-free milk oat or coconut milk ¼ cup golden syrup of another liquid sweetener of choice Frosting 150g softened vegan butter or margarine 50g vegan cream cheese 1 tbsp tahini 2 tbsp smooth peanut butter 1 1/2 -2 cups icing sugar 1 tbsp beet or berry powder 1 tsp vanilla extract pinch of salt sliced strawberries Method In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightly floured surface, roll out dough to be about 2-3cm thick. Then using a round cookie cutter about 3 cm in dm. fold and roll out until all the dough is used up. Place the donuts on a baking sheet and then cover and let rise again for 30 minutes. Heat oil up the oil, test with a piece of dough until it rises up. Fry each donut for about 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain the excess oil. Roll the donuts in some castor sugar. Whilst the donuts are busy frying, mix the frosting ingredients. In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar. once mixed well, add in the beet powder and salt. Use a piping bag and a small piping tip, to fill the inside of the doughnut, pulling back as it fills until it’s out. decorate with fresh strawberries. Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days. Photo Gallery Hope you love this donut recipe as much as we do!! M*
Oatmeal raisin cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 150 g softened vegan butter or softened margarine• 100 g soft brown sugar• 100 g castor sugar• 1 flax egg (1 tbsp flax flour mixed with 1-2 tbsp water)• 1 tbsp vanilla extract• 200g self-rising flour• 1 teaspoon baking soda• 1⁄2 tsp baking powder• 1⁄2 tsp salt• 2 tsp ground cinnamon• 100g Tonu F rolled oats• 100 g raisins Method 1. Preheat your oven to 180°C and line the base of 2 baking trays with a sheet of parchmentpaper.2. Add the vegan butter or margarine to a large mixing bowl and whisk with an electric whisk orby hand until light and fluffy.3. Add the brown sugar, and castor sugar and beat for a couple of minutes to cream the sugarinto the fats.4. Add the flax egg and vanilla extract and whisk to combine.5. Add the flour, baking soda, baking powder, salt, and cinnamon and mix using a spatula untilthe ingredients stick together to form a dough.6. Add in rolled oats and raisins and stir them into the cookie dough.7. Use an ice cream or cookie scoop to measure out the cookies and place them on the linedbaking trays, leaving at least 2 cm between each cookie.8. Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies tosit on the baking tray to cool for about 5 minutes.9. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto acooling rack. Cool for another 15-20 minutes until they reach room temperature beforeserving. Photo Gallery Hope you love these chewy oat biscuits!! M*
Roasted blueberry brioche donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 19g active dry yeast 200ml soy milk 40g vegan white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato “egg” (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Castro sugar for dusting Potato “egg” 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice-cold water 2 tsp nutritional yeast Roasted blueberry pastry cream 1 cup blueberries 1/4 cup maple syrup/agave or golden syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt Method Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. Sift together the flour, sugar, potato egg, vanilla seeds, and salt together. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. Once risen, wrap up in cling wrap and refrigerate overnight. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 ½ cm on a floured surface and press out round shapes or hearts with a cookie cutter. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown. Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. Roasted blueberry pastry cream Preheat oven to 175°C/350°F, place the washed blueberries on a parchment paper-lined baking tray, drizzle with the maple syrup and then bake for 10-15 minutes until gooey. Leave to cool before blending the rest of the pastry cream ingredients, pour into a saucepan on medium and stir until thickened, add more sweetness if desired. Leave to cool before scooping into a pastry bag fitted with a wide tip nozzle to fit into the donut. Fill with the pastry cream, and store with the pastry cream filling facing up so it does not leak out. Serve at room temperature, best to serve fresh the day the donuts have been made. Photo Gallery Hope you love these unbelievably fluffy donuts!! M*
Sticky Mushroom Bao Buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Store-bought Bao buns, steamed or make your own recipe HERE 2 cups Sticky Asian fried oyster mushrooms Chopped purple cabbage chopped regular cabbage finely sliced carrot diced baby cucumber pickled radishes 1/4 cup Sriracha sauce 1/2 cup vegan mayonnaise Fresh cilantro sesame seeds Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp corn starch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chilli oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Method Steam or make the Bao buns. To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Add sesame seeds on top and then generously start building your Bao buns. Layer with diced cabbage, carrot slices, “chicken” pieces, cucumber, radishes, and fresh cilantro. For the mayo, just mix the Sriracha and vegan mayonnaise until smooth, add generous drizzles on the Bao buns and serve. Photo Gallery Hope you love these fluffy Buns as much as I do!! M*
Biscoff Molten lava cakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour (sub with oat flour for a healthier alternative) 1/4 cup cacao powder 1 tsp freeze-dried espresso coffee powder 1/4 tsp baking powder 1/3 cup light brown sugar pinch of salt 1/2 cup coconut or soy milk with 1 tbsp apple cider vinegar to curdle 2 1/2 tbsp coconut oil 1 tsp vanilla extract Chocolate ganache filling 100g dark chocolate chips 1/4 tbsp Biscoff spread or any other cookie dough/ nut butter spread 1-2 tbsp chilled milk Method Sift the flour, cacao powder, espresso powder, baking powder, salt, and sugar in a bowl. Meanwhile add the apple cider vinegar to the milk and let it curdle, add the curdled milk, coconut oil and vanilla to the dry mixture and mix well with a spatula until there are no lumps. Gradually melt the chocolate and once melted add the Biscoff and the milk until the ganache starts to thicken. Let it chill for 5 minutes. Preheat your oven or air-fryer to 180 degrees Celcius. Spray three ramekins with non-stick spray or melted coconut oil, dust the ramekins with extra cacao power and then add 1/3 cup of the batter, add a dollop of the ganache in the center along with more chocolate or Biscoff and top off with more batter. bake the ramekins for 10 minutes in the air fryer and 10-12 minutes in the oven. remove to chill for a few minutes before loosing the sides, tipping over onto a plate, and serving with whipped cream and fresh raspberries. Photo Gallery Hope you love this recipe, if you’re a chocolate lover then absolutely yes! M*
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp cornstarch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1/3 cup popped popcorn 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Toppings fresh cilantro diced spring onion sesame seeds lime slices mayonnaise Method To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Serve with some spiced vegan mayonnaise. Photo Gallery Hope you love these crispy sticky “chicken” nuggets of goodness! M*
Sweet potato quinoa bowls
Recipe Gallery Share the Love This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Simple Truth Quinoa; cooked to package instructions1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices1 large exotic purple sweet potato; peeled and cut into 1m thick slices2 tbsp. Forage and Feast Olive OilSalt and pepper; to taste1 avocado1 packet (200g) shelled edamame beans1 cup baby spinach2 tbsp. Padkos Mixed NutsA few edible flowers for garnishFor the dressing:2 tbsp. tahini2 tbsp. olive oil1 tsp. mustard1 tbsp. honey or sugar1 tbsp. lemon juice2-3 tbsp. waterSalt and pepper; to taste¼ tsp. each of garlic, ginger, chili, fresh turmeric mix Method 1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing. Photo Gallery Hope you love this recipe as much as I do. Checkers really did outdo themselves. It was delicious! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Hot honey BBQ cauliflower wings
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, broken in to pieces 1 cup all purpose flour 1 cup soy or oat milk 1 tbsp nutritional yeast 1/2 tsp ground cumin 1/2 tsp ground paprika Salt to taste Sauce 1/3 cup LSF blue honey 1/3 cup bbq sauce of choice 1/4 cup soy sauce 1/2 tsp chilli flakes Pinch of salt Method 1. Wash and pat dry the cauliflower, mix the flour, milk, nutritional yeast and spices. 2. Dip the cauliflower until fully covered and place on a parchment paper lined tray and bake for 15-18 minutes until cooked. 3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again for another 5 minutes. 4. Once baked, dress with more sauce and serve with fresh cilantro and lime slices. Photo Gallery Hope you love these little delicious nuggets of goodness! M*