Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 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* Related Posts
Greek pasta pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 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* Related Posts
Roasted beet pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Summer ramen
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Bobotie sausage rolls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
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 Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Chocolate brownie raspberry muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ingredients2 medium-size ripe bananas1 Tbsp flaxseed flour (to make flax egg)2 ½ Tbsp water (to make flax egg)1 tsp baking powder1 ½ tsp baking soda1/2 cup coconut sugar3 Tbsp golden syrup1/4 cup fresh tahini (or sub other nut or seed butter of choice)1/3 cup melted dark chocolate1/4 tsp salt1/2 tsp vanilla extract2 Tbsp olive oil1/2 cup cocoa powder, sifted if needed1 3/4 whole wheat flour¼ cup almond flour1/4 cup dark chocolate chips, or chopped dark chocolate)1/2 cup fresh raspberries Method 1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers.2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate.3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine.4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine.5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking.6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month. Photo Gallery Hope you love this super easy muffin recipe, it’s so delicious! M* Related Posts
Chili oil vegetable dumplings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups shredded vegetables1 cup mushrooms of choice (preferably diced)1-2 tbsp soy sauce1 tbsp liquid sweetener of choiceSait and pepper to taste1/4 cup diced spring onionsDumpling wrappers (local asian store or make use of rice paper sheets, just wet and then add filling)Sesame seeds to fryChilli oil dressing2 tbsp chili oil found at your local super market2 tbsp sesame oil1 tbsp liquid sweetener1 tbsp lime or lemon juiceDiced spring onion to serveFresh basil or mint to serve Method 1. Fry the vegetables and mushrooms in some oil, add some soy sauce and liquid sweetener and let it start to become sticky before lastly adding in the spring onion and turning down the heat. Remove the filling to cool down.2. Fill each dumpling wrapper with 1 tbsp of the filling, fold over neatly and fry again until crispy, add a dollop of soy sauce and sesame seeds and then mix the chilli oil dressing. Pour over and let it simmer for a few minutes and serve on a plate with the spring onions and fresh herbs. Photo Gallery Hope you love this yum and super easy recipe! M* Related Posts
Black forest tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ingredients1 packet @lifestylefoods sugar free chocolate cookies1/3 cup vegan butter or melted coconut oilFilling1 cup de-seeded dark cherriesGanache1 cup cashew or almond butter1/3 cup coconut oil1/cup honey or syrup1/3 cup raw cacao powder1/2 tsp vanilla extractFrosting200ml coconut cream1 medium ripe avocado1/3 cup cacao powder1/3 cup honey/syrupPinch of saltMore cacao powderFresh cherries Method Crush the cookies inside a zip lock bag, mix them with the melted vegan butter or coconut oil, andpress into a parchment paper-lined tart tin of choice. Place in the fridge to set.2. Melt together the ganache ingredients and whisk until smooth.3. Arrange the cherries on to the tart base and then pour the melted ganache over the cherries,smooth out and place in the fridge to set.4. Blend all of the frosting ingredients together until smooth, scoop into a piping bag with a flatnozzle and chill slightly before frosting the tart.5. Dust the tart with more cacao powder and decorate it with fresh cherries. Photo Gallery Hope you love this tart, it’s such a delicious combination! M* Related Posts
Traditional Pumpkin fritters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty Ingredients 2 cups cooked pumpkin (not stringy pumpkin)1/4 cup aquafaba liquid from a chickpea can1 1/4 cup spelt flour, self rising or all purpose flour1/4 cup corn starch1 tsp baking powder1/2 tsp baking soda1/3 cup coconut sugar1 tsp vanilla extractPinch of saltSauce400ml can coconut cream1/2 cup coconut sugar1 tsp vanilla extract1 tbsp corn starch Method 1. Preheat some cooking oil in the Tefal pot.2. Mix all of the fritter ingredients together until smooth, add more flour or milk if neededdepending on the type of pumpkin you using.3. Add a heaped tbsp of the batter to the hot oil and fry until brown. Heat up the fritter sauceuntil smooth and it starts to thicken slightly. Once the fritters are brown remove from the oil todrain on kitchen paper and then place in a serving dish and pour!. Photo Gallery Hope you love this recipe traditional SA recipe as much as we do, it’s a treat for sure! M* Related Posts