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 Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Wild mushroom cauliflower risotto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3 tbsp. Vegan butter2 x 180g exotic mushrooms2 tsp. fresh thyme; chopped1 small onion; finely diced1 clove garlic; crushed1 glass of white wine1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder)½ cup vegetable stock1 cup coconut cream2 packets (300g each) Simple Truth Cauliflower and Turnip Rice from @checkerssa½ cup finely vegan grated ParmesanSalt and pepper; to taste2 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* Related Posts
Cream of broccoli zucchini soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Creamy tomato soup chakalaka chickpeas
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Mashed potato mushroom lentil pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Apple pie banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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 Related Posts
Hummingbird cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Key Lime loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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;) Related Posts
za’atar hummus pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts