Sticky Mushroom Bao Buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Biscoff Molten lava cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 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* Related Posts
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
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 Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Pecan rice cake slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Hot honey BBQ cauliflower wings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium cauliflower head, broken in to pieces1 cup all purpose flour1 cup soy or oat milk1 tbsp nutritional yeast1/2 tsp ground cumin1/2 tsp ground paprikaSalt to tasteSauce1/3 cup LSF blue honey1/3 cup bbq sauce of choice1/4 cup soy sauce1/2 tsp chilli flakesPinch 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 for15-18 minutes until cooked.3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again foranother 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* Related Posts
Margarita pizza mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 giant braai mushrooms1/3 cup sun-dried tomato pesto or ketchupMini Mozzarella balls or cheese of choiceLSF bbq spice mixMini Roma tomatoes, slicedFresh rocket or basilBalsamic 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 ofbalsamic glaze. Photo Gallery Hope you love these super moorish mushrooms! M* Related Posts
Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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, optionalFrosting1 1/2 cups (100g) powdered sugar/icing sugar100g soft margarine1-2 tsp matcha tea powder1 tsp lime juice2 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, serveand enjoy! Photo Gallery Hope you love this delicious cake recipe** M* Related Posts
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Coconut hot chocolate
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 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* Related Posts