Margarita pizza mushrooms
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4-5 giant braai mushrooms 1/3 cup sun-dried tomato pesto or ketchup Mini Mozzarella balls or cheese of choice LSF bbq spice mix Mini Roma tomatoes, sliced Fresh rocket or basil Balsamic glaze to serve Method Place the mushrooms in an air fryer-safe baking dish and brush with the tomato pesto, cheese, tomatoes, and a shake or two or the BBq spice mix. 2. Air fry for 15-18 minutes until baked, remove and serve with fresh basil and a drizzle of balsamic glaze. Photo Gallery Hope you love these super moorish mushrooms! M*
Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups (250g) all-purpose plain flour, • 3⁄4 cup (150g) equal sugar • 3 teaspoons baking powder • Pinch of salt • 1 cup (170g) raw pistachios, chopped • 1 medium avocado • 2⁄3 cup coconut milk • 1⁄3 cup melted coconut oil • 1⁄4 cup (60g) lime juice and zest • 1 tsp vanilla extract, optional Frosting 1 1/2 cups (100g) powdered sugar/icing sugar 100g soft margarine 1-2 tsp matcha tea powder 1 tsp lime juice 2 tablespoons pistachios, chopped finely to decorate Method 1. Preheat the oven to 180°C. Line two round cake pans or a longer loaf tin with baking paper. 2. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside. 3. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lime juice/zest, and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios. 4. Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through). 5. Pour or scoop the cake batter into your cake tin. 6. Bake the cake for 40 minutes. Allow the cake to rest in the tin for a few minutes. Remove it from the tin and allow it to cool on a wire rack. Let it cool before frosting. Place in the fridge if needed. 7. Cream the vegan butter/margarine, sift in the icing sugar, and then cream until smooth, fold in the matcha powder, and lime juice, and cream until smooth. 8. Frost the cakes and add pistachios on top of the cake, let it chill slightly to set if needed, serve and enjoy! Photo Gallery Hope you love this delicious cake recipe** M*
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 300 g self rising flour 55 g cocoa powder 1 heaped tbsp potato starch (sub with corn or tapioca starch) 220 g caster sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract 1 small espresso shot dark chocolate chips caramel chocolate chips soft crunchy Biscoff spread 5-8 Biscoff biscuits Method Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps. Mix together 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 your flour. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. press the cookies into the brownie mix., add some more chocolate chips on top. 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 ultra-fudgy brownies as much as we do!! M*
Coconut hot chocolate
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups plant based milk2 tbsp vegan hot chocolate or white hot chocolateWhipped olé whip or coconut cream to topShredded coconutSyrup to topChopped chocolate to top Method 1. Heat up the milk, whisk in the hot chocolate and pour in to serving glass.2. Top with whipped cream, coconut, chocolate and syurp. Photo Gallery Hope you love this cozy and delicious hot chocolate! M*
Blueberry sponge pudding
Recipe Gallery Share the Love Watch the full recipe here! For @checkerssa https://www.instagram.com/reel/Cu67tW7I5z4/?utm_source=ig_web_button_share_sheet Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups fresh blueberries from @checkerssaJuice and finely grated rind of 1 Tango Fruit1 tsp. cinnamonA generous pinch of saltFor the Sponge:45g vegan butter1 cup castor sugar (keep 2 tbsp. aside for dusting) sub with coconut sugar 1/2 cup plant milk1 tbsp apple cider vinegar130g (about 1 cup) gluten-free cake flour or sub with almond or oat flour 1/4 cup cornstarch1½ tsp. baking powder¼ tsp. salt Method 1. Preheat your air fryer to 160°C. Make sure to use a 2-litre capacity air fryer that is safe for use with dishes.2. Mix the berries (set aside a handful), Tango Fruit juice and rind, cinnamon and salt, and then pour the mixture into the baking dish.3. Air fry the blueberries for 5 minutes, then give them a good stir.4. Cream the vegan butter, sugar (excluding the 2 tbsp.) until light and fluffy. Add the curdled milk and mix well.5. Sift the dry ingredients into the butter and milk mixture.6. Gently mix everything until just smooth and spoon the batter onto the blueberries.7. Carefully spread the batter out so that it covers the blueberries.8. Dust with castor sugar and sprinkle the last handful of berries over the surface.9. Air fry for 40-50 minutes (depending on the air fryer brand and the shape of the baking dish) or until the top is golden and brown, and the sponge layer is cooked through. If the top starts browning before the centre is cooked, cover it with a layer of foil.10. Serve with whipped cream, custard or ice cream. Photo Gallery Hope you love this baked dessert, it sure is delicious! Re-create for @Checkerssa M*
Wild mushroom cauliflower risotto
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp. Vegan butter 2 x 180g exotic mushrooms 2 tsp. fresh thyme; chopped 1 small onion; finely diced 1 clove garlic; crushed 1 glass of white wine 1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder) ½ cup vegetable stock 1 cup coconut cream 2 packets (300g each) Simple Truth Cauliflower and Turnip Rice from @checkerssa ½ cup finely vegan grated Parmesan Salt and pepper; to taste 2 tbsp. parsley; chopped Method 1. In a large pan, melt 2 tablespoons of butter over medium heat. 2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan. 3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often. 4. Stir in the garlic and cook for 30 seconds more. 5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker. 6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley. 7. Season well and serve topped with the rest of the mushrooms. Photo Gallery Hope you love this gluten-free and cozy recipe* M*
Cream of broccoli zucchini soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients4 cups broccoli washed diced2 cups diced zucchini1 small red onion400ml can coconut cream (more for on top)Vegetable stock to top1/3 cup nutritional yeastSalt and pepper to taste1 1/2 tsp ground corianderCooked jasmine rice, cooled and rolled into small ballsOlive oil to frySesame seedsFresh cilantro Method 1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro. Photo Gallery Hope you love this cozy soup recipe, the rice balls are such a fun add on! M*
Creamy tomato soup chakalaka chickpeas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups tomatoes diced (Roma or tomatoes of choice)2 cups mini roma tomato, washed1 giant red onion dicedGarlic saltOlive oil to drizzle1 tsp ground Coriander1 tsp ground Cumin1/4 cup sun dried tomato paste1/3 cup diced sun dried tomatoes1 cup soaked cashews400ml coconut cream, more to serve4 cups vegetable stock, plus more water if neededPepper to tasteChakalaka chickpeas1 can chickpeas, drained and washedChakalaka spiceOlive oilSalt and pepper to tastePesto to serve with soup (i made my own with dill and basil)Coconut cream to serve Method 1. Preheat oven or air fryer to 180 degrees Celsius. Place the tomatoes and diced onion on a parchment paper lined baking tray and drizzle with oil, spices, garlic salt and toss with the sun dried tomato pesto. Bake for 15-18 minutes until gooey and jammy.2. Pour in to a pot to simmer on the stove, add the diced sun dried tomatoes, cashews, coconut cream, vegetable stock and seasoning and let it simmer for 15-20 minutes. Once cooked let it cool before blending or make use of an hand held blender.3. Whilst the soup is cooking, add the chickpeas to a parchment paper lined baking tray and drizzle with oil, chakalaka seasoning (1 -1/2 tsp) , salt and pepper. Bake for 10-12 minutes at 180 degrees Celsius until crispy.4. Once the soup is nice and smooth, pour through a sieve to get rid of the seeds and skin. Serve the soup with the roasted chickpeas, coconut cream and pesto drizzle of choice. Photo Gallery Hope you love this delightfully and comforting recipe! M*
Mashed potato mushroom lentil pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Butterbean mash potatoes3 cups peeled and steamed potatoes1 cup butterbeans1/3 cup vegan margarine or vegan butter1/4 cup nutritional yeast1 tbsp corn starch1 cup coconut milk to mashGarlic salt to taste2 handfuls baby spinachLentil mushroom pesto filling2 cups cooked brown lentils3 cups brown button mushrooms, sliced1 small yellow onion@inapaarmanskitchen mushroom pesto (i used the 1/2 of the packet)1 tbsp corn starch1 tsp dried thyme1 tbsp soy sauceSalt and pepper to taste Method 1. Preheat oven to 180 degrees Celsius. Mash the potatoes, add the butter beans, margarine, nutritional yeast, garlic salt and milk. Mash until smooth and lastly fold in the raw, washed spinach and set aside, keep warm.2. For the filling, add a dollop of oil to a pan, add in the onion, dried thyme, mushroom pesto, mushrooms, and sauté until the mushrooms have lost their water, sprinkle over the corn starch, and add some milk. Season and let it thicken, take 10-13 minutes.3. Scoop the filling into your serving dish, top with the mashed potatoes, and sprinkle over some cheese.4. Bake the pie for 15-18 minutes until golden on top and serve with some crusty bread and salad! Photo Gallery Hope you love this cozy recipe as much as we do, it’s a favourite! M*
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Provita Rice cake crisp barsIngredients8-10 Provita rice cakes crushed into fine crumbs1 cup smooth peanut butter1/4 cup coconut oil1/4 cup syrup of choiceToppingMelted chocolate of choice (mix with some smooth peanut butter to make more)Caramel chocolate drops or peanut butter drops Method 1. Place the crushed Provita rice cakes in a bowl, melt together the peanut butter, coconut oil and syrup. Mix well and pour over the rice cakes. Press in to a parchment paper lined tray and freeze until set.2. Once set, remove and pour over your melted chocolate and chocolate drops, freeze again, once set, slice and enjoy! Photo Gallery Hope you love this recipe as much as I do, such a delicious combo! M*