Apple pie banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsWet2 medium overripe bananas mashed1 cup caramelised apple cubes (see below)1/2 cup soy milk1/3 cup coconut oil1 tbsp apple cider vinegar1 tsp vanilla extractDry1 1/2 cup self rising flour (sub half with spelt, wholewheat or buckwheat flour)3/4 cup oats1 1/2 tsp baking powder1 tsp baking soda1 cup coconut sugar1 tsp cinnamon Method 1. Preheat oven to 180 degrees Celsius.2. Mash the banana and add the rest of the ingredients, in a separate bowl mix the flour with the oats, baking powder, baking soda, salt & cinnamon.3. Pour the wet in to the dry until well combined, pour in to a baking tin lined with parchment paper and add some more apple, sugar and oats on top before baking.4. Bake for 35-40 minutes until golden, remove to cool down before slicing. Store in an airtight container for up to three days or alternatively freeze in slices on those days you need a hearty, healthy snack!**Caramelised apples: wash and sliced 4-5 apples, heat up a pan with some coconut oil and sauté the apples for 5 minutes on medium heat, add 1/3 cup golden syrup or coconut sugar and some cinnamon and sauté until gooey and caramel. Store in a glass container for porridge, bread or toast toppings! Photo Gallery Hope you love this banana bread recipe as much as I do! M
Hummingbird cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 3¼ cups + 2 teaspoons all-purpose flour 1½ cups brown sugar ½ cup granulated white or fine brown sugar ½ cup finely shredded coconut 6 tablespoons ground flaxseed 1 tablespoon baking powder 1¼ teaspoon baking soda 2 teaspoons ground cinnamon 1 tsp allspice, or ½ teaspoon ground nutmeg 1 teaspoon fine salt 2 cups mashed banana, about 4 medium bananas ¾ cup liquid oil of choice (sunflower, canola oil, etc) ½ cup dairy-free milk ¼ cup pineapple juice, from the can is fine 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 1 packed cup of drained canned pineapple pieces or crushed pineapple 2 cups chopped pecans, divided Vegan Cream Cheese Frosting 1 cup vegan cream cheese 3-3 cups icing sugar ½ cup vegan butter, or softened margarine 4 teaspoons arrowroot powder or cornstarch ⅛ teaspoon fine salt 1 teaspoon vanilla extract Method Method 1. Preheat oven to 175 °C and have a shelf positioned in the middle of the oven. 2. Grease and line the bottoms of two cake pans and set them aside. 3. To a large mixing bowl add all of the dry ingredients except the pecan nuts. That’s the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk well. 4. In a separate bowl, to the mashed banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix well. 5. Have the pecans nearby, pour the wet mixture into the dry mixture, and stir together gently with a spatula to combine. Treat the batter gently but work quickly.6. Fold in half of the chopped pecan nuts, give the pans a little shake to level the batter out, then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick or thin knife inserted into the middle comes out clean. 7. Remove from the oven and place the cakes still in their pans on a wire rack and allow them to cool completely. Cream cheese Frosting 1. Add the vegan butter or margarine to a large bowl and beat it with an electric mixer on medium-high speed until soft and fluffy.2. Add the cream cheese and beat again until combined and smooth but don’t over-beat.3. Now add the arrowroot or cornstarch powder, salt, vanilla, and around 2 cups of powdered sugar.4. Beat on low for about 20 seconds until combined, then add another 2 cups of icing sugar and beat again until smooth.5. Add a tad more icing sugar to thicken as needed, spread, and pipe.6. Add extra pecans on top of the cake and store in a cool dry area. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Key Lime loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups All Purpose Flour 2/3 cup macadamia or almond flour 1/4 cup rice flour or tapioca flour 1 1/2 cups Granulated Sugar 1 1/2 teaspoons Baking Soda 3/4 teaspoon Salt 1 1/2 cups Soy Milk or other non-dairy milk 1/2 cup coconut Oil or Vegetable Oil 1 Tablespoon White Vinegar or Apple Cider Vinegar 1 teaspoon Vanilla Extract 1 Tablespoon Lime Juice Freshly Squeezed 2 Tablespoons Lime Zest Frosting 1/2 cup coconut cream 1/2 cup vegan cream cheese 1 cup icing sugar 1 tbsp lime juice 1 tsp lime zest Method Preheat the oven to 180 degrees Celsius and line a bread pan with non-stick spray and parchment paper. Sift all-purpose flour into a mixing bowl, along with the macadamia flour and the rice flour, and add the granulated sugar, baking soda, and salt and whisk together. Add soy milk coconut oil, vinegar, lime juice, and lime zest and mix into a batter. Don’t over-mix. Pour the batter into the bread tin and bake for 38-40 minutes until brown on top, and cooked through. Let the loaf cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting. For the frosting, cream together or blend together the ingredients until smooth. When your cake layers have cooled completely then spread on the frosting. Slice and serve. Photo Gallery Hope you love this loaf as much as we do! its so YUM;)
za’atar hummus pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet of your favorite pastaJar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes1 cup za’atar roasted chickpeas1/2 cup diced fresh cilantro and Italian parsley1/3 cup juice of canned sundried tomatoesDressing2 tbsp red wine vinegar1/2 cup hummus1 tbsp honey/malt syrup1 tbsp za’atar spice1 tsp sumacSalt and pepper to tasteHummus to serveRoasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this one pot meal as much as we do! M*
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1/2 cup @checkers_sa simple truth chia seeds1 cup milk of choice (i mixed soy and coconut milk)1-2 tbsp liquid sweetenerSmoothie1 banana fresh or frozen1 1/2 cup frozen blueberries1 tbsp @checkers_sa simple truth crunchy peanut Butter1 cup milk of choice1 tbsp vegan protein powderAs much ice as you like1/3 Cup chia seed puddingTop the smoothie with:@checkers_sa Simple truth lightly salted pretzelsFresh figsFresh blueberries or other berries of choice Method 1. Mix all of the chia seed pudding ingredients and whisk every now and again so they don’t clump together.2. Place the smoothie ingredients in to a high speed blender and blend until smooth.3. Layer the chia seed pudding, top with the crushed pretzels, fruit and some syrup and enjoy! Photo Gallery Hope you love these jars as much as we do! M*
Greek pasta pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pasta of choice 1 medium red onion 2 cups soaked soy mince 1 1/2 cups cooked brown lentils 1 can diced tomatoes olive oil to fry dried oregano garlic flakes dried thyme dried cumin 1 tsp olive tapenade 1 tbsp tomato paste salt and pepper to taste White sauce 1 heaped tbsp vegan butter 1 1/2 tbsp flour 1 cup vegan cream cheese or coconut cream nutritional yeast salt and pepper to taste grated vegan cheese vegan feta pine nuts fresh herbs Method 1. 1x Packet pasta of choice cooked according to packet instructions.2. For the lentil and soya mince meat: fry 1 medium red onion in some olive oil, add some garlic, add 1 tsp dried oregano, 1 tsp dried thyme and 1 tsp ground cumin.2. Then add in 1 1/2 cup cooked brown lentils and 1 cup pre-soaked soya mince. Add 1 can diced tomatoes, 1 tbsp olive tapenade or chopped kalamata olives, and 1 tbsp tomato paste. Fry everything until fragrant. Additionally add some diced sundried tomato, dollops of chutney, salt and pepper to taste.3. For the white sauce: add 1 tbsp vegan butter or margarine to a pot, add 1 1/2 tbsp flour and mix well before whisking in 3-4 cups soya milk, 1 cup vegan cream cheese, and 1/4 cup nutritional yeast. Whisk whilst it thickens, sprinkle over more flour if needed to thicken. Add some salt and pepper right at the end and some grated cheese if you like.4. Preheat your oven to 180 degrees Celsius. Layer the pie as the cooked pasta as the base, then the « meat » mixture on top( mix these layers if you like) then the cheese sauce. To top add some grated cheese, vegan feta, pine nuts, and dried oregano before baking for 18-20 minutes until golden.5. Remove, add some fresh herbs on top and serve with some crusty bread and salad Photo Gallery Hope you love this one pot meal, it’s so delicious and so easy! M*
Roasted beet pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups fresh beets washed and diced2-3 garlic clovesOlive oil to drizzleChilli salt to top1 tsp Moroccan spice mix1/2 cup vegan cream cheese1 cup coconut milk1 tbsp soy sauce1 tbsp balsamic glazeSalt and pepperCooked orecchiette pastaVegan parmesan to topFresh dill to serve Method 1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.3. Once the pasta is cooked, drain and pour over the sauce mix well.4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt. Photo Gallery Hope you love this recipe to make it for the ones you 💗 M*
Summer ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g pack of your favourite julienne vegetables300g Mushrooms of choice300g vegan mock meat or tofu ( diced if you like)1 packet ramen noodles of choice1 cup uncooked Rice cakes (found at Asian supermarkets)2 tbsp miso paste1 tsp Korean gochujang paste or any of your favourite chili paste4 cups vegetable stockSoy sauce to tasteSalt and pepper to tasteSpring onions to topSesame seeds to topChilli oil to topFresh herbs to serve Method 1. Heat up some oil in the pot, add the vegetables, mushrooms, and saute a bit before adding in the miso paste, chilli paste, mock meat, water and then the noodles and rice cakes.2. Add some salt, pepper and soy sauce to taste and let it simmer for 15-20 minutes until the rice cakes are soft and the noodles translucent.3. Once cooked serve at room temp with the diced spring onions, sesame seeds and fresh basil. Photo Gallery Hope you love this throw-together ramen that just covers all of the bases! those rice cakes though;) M*
Bobotie sausage rolls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained) 1 small red onion diced 1 cup cooked or frozen butternut or any other firm, not stringy pumpkin 1/4 cup chopped dried apricots1 tbsp apple cider vinegar 1 heaped tbsp good quality or homemade apricot jam or chutney 2 cups vegetable stock 1 1/4 tsp Ras el Hanout curry spice 1/2 tsp turmeric 1/2 tsp mustard seeds1/3 tsp onion seeds 1-2 garlic cloves or 1/2 tsp garlic flakes 1 tbsp tomato puree salt and pepper to taste Olive oil for frying1 tbsp cornstarch mixed with water to thicken the mixture Method 1. Preheat the oven to 175 degrees Celsius. Add some olive oil to a hot pan, slice the red onion, and fry in the oil, until translucent, add the garlic, curry spices and mustard seeds. 4. Then add in the lentils and pumpkin, and cook until soft, halfway through add the apple cider vinegar, apricot jam, and tomato puree.5. Lastly, add the cornstarch paste and add the dried apricots and vegetable stock, let it simmer, until it starts to thicken. Let it cool.6. Once the bobotie filling has cooled roll out the sheet of puff pasty. On the long edge of the pastry, 1cm in add a thick layer of the bobotie filling like a long sausage, make sure there is enough pastry to fold over to make a sausage.7. Fold over and then slice into mini rolls, brush with melted vegan butter, and sprinkle with sesame seeds.8. Bake for 15-18 minutes until brown. Serve with chutney and enjoy! Photo Gallery Hope you love this recipe, it’s really so delicious! M*
Red velvet raspberry cinnamon buns
Recipe Gallery Share the Love These velvety cinnamon buns are just absolutely divine! Thanks to Cheers SA the vegan alternatives to your favorite recipes are so much easier. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 ½ cups all-purpose flour1/2 cup rye flour ¼ cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 ¼ tsp) 1 teaspoon salt 1 ½ cups nondairy milk lukewarm1 tablespoon vanilla extract2-3 tsp vegan red food colouring (or 2 tablespoon beet powder)* ¼ cup vegan butter, or margarine room temperatureFor the Filling ½ cup vegan butter, room temperature ¾ cup coconut sugar 1 ½ tablespoon cinnamon1 cup fresh raspberriesFor the Vegan Cream Cheese Frosting 1 tub Simple truth vegan cream cheese ⅛ teaspoon salt ¾ teaspoon vanilla extract 2 cups icing sugarRaspberries Method Method1. In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.2. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food coloring.3. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.4. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 5. Cover with a towel or plastic wrap and place in a warm place until double in size.6. Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface. 7. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. 8. For the filling – smear a generous layer on to the cinnamon roll, sprinkle over the sugar, raspberries slightly smashed.9. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.10. Place into a greased baking dish and cover to rise for 45-60 minutes or until cinnamon rolls have risen.11. Preheat to 180 degrees Celsius.12. Once heated, place dish inside and bake in oven for 30-35 minutes.13. Cream together the frosting and then add a generous scoop on to the lukewarm cinnamon buns and some raspberries on top. Serve slightly warm and gooey. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*