Cookie dough ice cream bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup all purpose flour* spooned and levelled 1/4 cup almond flour 1/2 cup vegan margarine 3/4 cup packed light brown sugar or coconut sugar 1 tsp vanilla extract 1 tbsp cashew ButtaNutt nut butter 1/2 tsp salt 1/2 cup mini chocolate chips Filling 1 1/2 cup soaked cashews (soak overnight in water-drain before blending) 1/3 cup cashew ButtaNutt nut butter 1/3 cup plant-based milk (oat milk) 1 tbsp vanilla extract 1/4 cup liquid sweetener of choice Pinch of salt 1/3 cup non-dairy chocolate chips Method 1. In a bowl cream together the vegan margarine and the sugar until light and fluffy, stir in the cashew butter and vanilla extract. 2. Fold in the sifted all purpose flour, almond flour, salt and the chocolate chips and mix until smooth. 3. Prepare a square baking tin lined with parchment paper, press half of the cookie batter in to the tin, smoothing out with the back or the spoon. 4. Blend the filling ingredients until smooth and then pour on to the first layer of the cookie dough base, add a few choc chips and leftover cookie dough on to the filling and freeze again for an hour or so until set. 5. Once set add the final layer of the cookie dough, smooth out, add choc chips on top and freeze again. 6. Once frozen remove from the tin, slice in to squares and enjoy. Photo Gallery Hope you love this recipe, its a sure favourite way to enjoy cookie dough* M*
Peanut butter swirl brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 150g spelt flour (see various other suggestions in notes) 50 all-purpose flour 1 tbsp potato starch 1/3 cup cacao powder 1 1/2 tbsp baking powder 100g non-dairy dark chocolate melted 1/4 cup coconut oil 1/2 cup coconut sugar 1/2 tsp salt 1/2 cup chocolate chips Peanut butter swirl 1/2 cup crunchy or smooth peanut butter 1/4 cup agave or maple syrup 1/4 cup coconut oil Method 1. Preheat oven to 175 Degrees Celsius. 2. Mix together the flours, potato starch, cacao powder, baking powder, and salt.In another bowl melt the chocolate and add in the coconut oil, and mix well until there are no lumps, whisk in the coconut sugar.3. Pour the chocolate into the flour mixture and mix well until there are no lumps. 4. For the peanut butter layer, melt the coconut oil and add this to the peanut butter and the maple syrup and mix well.Scoop the brownie batter in to a baking paper lined square tin off choice and smooth out. 5. Pour the peanut butter layer on to the brownie layer and swirl, sprinkle on some chocolate chips and place in the oven to bake for 15-18 minutes. 6. Let the brownies cool completely before slicing and serving with a scoop of ice cream. Photo Gallery Hope you love these delectable brownies! M*
Nut butter Skewers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients Skewers 1 1/2 cup water (more if needed) 1 cup semolina 1/2 cup chickpea flour 1 heaped tbsp nutritional yeast Sauce 1/3 cup macadamia 1-2 cup honey or any other liquid sweetener 1 tbsp lemon juice 1/4 tsp smoked paprika 1/4 tsp ground cumin 1-2 tbsp boiling water to smooth it out Pinch of salt Serving Roasted Baby eggplants Roasted Patty pans Cous cous Fresh herbs for serving Method Method 1. Place the skewer ingredients in a bowl and add in the water, start to cook over medium heat until it starts to thicken, whisk well until there are no lumps, pour in to square tin/mould of choice and place to set in the fridge until set. 2. Cook the vegetables in the oven or stove top with olive oil, salt and pepper 3. Remove the semolina « tofu » slice and place on skewer sticks, dress with some olive oil, salt and pepper and fry or bake for 10-15 minutes. 4. Dress with some or the sauce and let it cook for another 3 minutes or so, serve the skewers with the vegetables, extra sauce and some couscous. Photo Gallery Hope you love this recipe, its a wonderful home made faux meat alternative! M*
Spicy ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Spicy Ramen Broth: 1 tbsp coconut oil 1 small red onion diced 2 cloves of garlic, finely chopped 1 cm cube of ginger, finely chopped 1 heaped tbsp miso paste of choice 1 tbsp marmite or vegetable broth cube 1/4 cup smooth unsweetened peanut butter 1 tbsp soy sauce 1 tbsp chilli sauce of choice 3 tbsp lime juice 4 cups of water 1 cup full fat coconut milk Method 1. Start by making the broth by frying the red onion and garlic, and ginger in coconut oil until fragrant. 2. Add in the rest of the broth ingredients and let it simmer for 10 minutes or so before adding in the ramen noodles. 3. Cook until al denté or desired cooking texture. 4. Add the bok choy 3-4 minutes in to the broth to cook before serving the ramen with the rest of the ingredients. 5. Add a dollop of chilli sauce and coconut milk on top and enjoy. Le Creuset Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
White bean chilli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2x 400g canned chickpeas drained and washed 2x 400g cannelloni beans drained and washed 2x 400g butter beans drained and washed 2 cup full-fat cups coconut milk 2 cups vegetable stock (more if needed) 1 tbsp lemon juice 1 tsp sugar 1 medium red onion diced 1 1/2 tsp ground cumin 1 1/2 tsp ground smoked paprika 1 1/2 tsp ground coriander 1/2 tsp ground ginger 1 tsp cinnamon 1/2-1 tsp chilli power 2 crushed garlic cloves Olive oil for frying Fresh cilantro for serving Dried chilli for serving Extra coconut milk for serving Tortilla chips for serving Diced avocado for serving Vegan Corn bread for serving Method 1. Preheat the Cerise cast iron pot and add a few dollops of olive oil, add in the diced onion, garlic, cumin, paprika, coriander and the ginger and fry until fragrant. 2. Add in the beans and fry for 3-5 minutes before adding in the coconut milk, sugar, lemon juice and the stock. 3. Place on the lid and let the chilli simmer for 10-15 minutes before serving with the fresh cilantro, avocado, tortilla chips, extra coconut milk and vegan corn bread! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Autumn quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 1 cup cooked white quinoa 1/2 cup cooked bulgar wheat 1 cup roasted pumpkin 1 cup maple cinnamon roasted chickpeas (simply toss cooked chickpeas with maple syrup and cinnamon, bake for 15 minutes at 175 degrees Celsius) 1 pink lady apple washed and sliced 1/3 cup pomegranate seeds 1/3 cup dried cranberries 1/3 cup toasted pumpkin seeds 1/4 cup toasted sunflower seeds 1-2tbsp poppy seeds 1/3 cup chopped fresh cilantro (extra for garnish) Dressing 1 tbsp dijon mustard 1/4 cup lemon juice 1/3 cup maple syrup 2 tbsp sesame oil Salt and pepper to taste pinch of chilli powder Method 1. Mix together all the salad ingredients and keep some toasted seeds on the side to sprinkle on top. 2. Drizzle with the salad dressing right before serving, serve with a veggie pie, fresh bread or as a main. Photo Gallery Hope you love this recipe as much as I do. It’s certainly a delicious way to spruce up your quinoa salads! M*
Quick Chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup cooked sweet potato 1/4 cup chia seeds (soaked in water to gel) 1/4 cup cacao powder 1/3 cup soaker dates or 1/4 cup liquid sweetener 200ml full fat coconut milk 1/2 tsp freeze dried coffee powder (optional) pinch of salt Method 1. place all of the ingredients in a high-speed blender and blend until smooth, add more liquid if needed and scrape down the sides. 2. Serve with fresh fruit. Photo Gallery Chocolate mousse is just the absolute best, especially when it’s healthier! M*
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsBase2 3/4 cup quick oats3/4 cup almond flour3/4 -1 cup coconut oil melted1/2 cup maple syrup or agave1 tsp vanilla essence1/2 tsp saltFilling1 cup cashews soaked in water for at least two hours2 1/2 cups plant-based milk (I used soy)1/2 cup coconut cream2/3 cup maple syrup or agave syrup2/3 cup corn starch1 tsp vanilla extract1/3 tsp saltTopping1/3 cup coconut sugar or fine castor sugar1 tbsp ground cinnamon powder Method Method1. Preheat the oven to 175 degrees Celsius. 2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 8. Place in the fridge to set for at least three hours. 9. Remove the Milk tart from the fridge and then carefully remove from the tart mold.10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 13. Save the rest of the tart in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this recipe as much as I do, it’s an absolute favourite in our house!
Beet mushroom ravioli
Beet mushroom ravioli is a trying yet super rewarding dish! This dish is so delicious, filled with a creamy mushroom filling. Fried crispy, topped with flavourful thyme butter. Fry, drizzle, slice top with more butter and enjoy! YUM!
Chocolate caramel pancakes
Chocolate caramel pancakes is the only way to do the weekend right! Finally the brunch spots has started to open up again and even though you get to make the perfect pancakes at home with this recipe, i can’ wait to get out! Pancakes has been part of our confinement routine and i’d like to keep this routine going, because life without pancakes certainly seems pretty dull!