Lentil bobotie
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 diced1/4 cup chopped red or yellow pepper1 cup cooked or frozen butternut or any other soft pumpkin1/4 cup chopped dried apricots1 tbsp apple cider vinegar1 heaped tbsp good quality or homemade apricot jam or chutney2 cups vegetable stock1 1/4 tsp Ras el Hanout curry spice1/2 tsp turmeric1/2 tsp mustard seeds1-2 garlic cloves or 1/2 tsp garlic flakes1 tbsp tomato pureesalt and pepper to tasteOlive oil for frying “Egg” topping 2 tbsp cornstarch1 coconut cream1/3 cup plant milk2-3 bay leaves1/3 tsp turmeric powder1/4 tsp salt1/4 cup pine nutsChili flakes (optional) Method Preheat the oven to 175 degrees Celsius. Slice the red onion and red pepper, and fry in the olive oil, add the garlic, curry spices and the mustard seeds. Fry until fragrant and then add the lentils and pumpkin, and cook until soft; halfway through add the apple cider vinegar, apricot jam, and tomato puree. Lastly, add the dried apricots and vegetable stock, let it simmer, and then scoop into an ovenproof dish. Mix the “egg” topping and pour onto the bobotie, sprinkle over the pine nuts, and top with bay leaves. Bake for 15 to 20 minutes until golden brown. Serve with fluffy rice, sliced banana, chutney, and shredded coconut. Photo Gallery Hope you love this recipe SA recipe with a plant-based twist! it’s a favourite in our house. M* Related Posts
Sticky soy brown rice pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 x packet San Remo brown rice pasta500g mini portobello mushrooms1 tbsp margarine1 tbsp nutritional yeast1/4 cup soy sauce1/2 cup honey1 tsp mixed spice1 tsp cayenne pepperSalt and pepper to tasteSesame seedsFresh herbs Method 1. Cook the pasta according to instructions, once cooked drain the pasta water and add 1 tbsp margarine and mix well. 2. For the mushrooms, add a dollop of olive oil and fry the mushrooms until fragrant. 3. Add on the spices, nutritional yeast, soy sauce, honey and salt and pepper to taste. 4. Once gooey, add half of the sauce to the pasta, mix well, add the rest on top and serve with toasted sesame seeds and fresh herbs. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Vegan “chicken” rice soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 small red onion 1/2 cup diced celery 1 cup chopped carrots 1 cup cooked chickpeas 1/2 cup dry coral lentils 1 1/2 cup diced potatoes 4 cups vegetable stock 1 tbsp corn starch mixed with water to make a paste 1 tbsp soy sauce salt and pepper taste olive oil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil flakes 1-2 crushed garlic flakes brown rice to serve 2 cups baby spinach leaves 400ml coconut milk bread to serve Method Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes. Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more. Add in the stock, corn starch paste and some of the coconut milk. Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft, Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk. Photo Gallery Hope you love this recipe as much as I do! it’s a cozy and comforting one. M* Related Posts
Roasted tomato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g mini roma tomatoes300g roma tomatoes1 red pepper diced1 medium red onion choppedSalt and pepper to taste1 can lifestyle foods coconut cream1/4 cup nutritional yeastFresh herbs (oregano, dried basil and thyme)3-4 cups vegetable stockVegan cheeseChickpea waffle dippers3/4 cup chickpea flour1 tsp baking powder1/4 cup corn starch1 tbsp nutritional yeast1/2 tsp chilli flakes1/2 tsp garlic flakesSalt and pepper to taste1 1/2 cup water Method 1. Preheat the oven to 180 degrees Celsius.2. Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25minutes.3. Remove to cool and place in a high speed blender, add the coconut cream, nutritional yeast,herbs and vegetable stock and blend until super smooth.4. Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker andbake until brown.5. Serve the soup with the waffle dippers, vegan Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Mushroom barley soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms) 1 small red onion 4 cups vegetable stock (more if needed) 500ml coconut milk 1 cup dry barley 1 tbsp miso paste 1 tbsp soy sauce 1 tbsp olive oil 1 tsp ground cumin 1 tsp black onion seeds Salt and pepper to taste 2 tbsp corn starch mixed with water to make a paste Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream. Method 1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices andfry until fragrant.2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add thevegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for aboutthirty minutes or so before adding in the corn starch paste.3. Let it cook even more until the barley is soft, adding more water if needed.4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, freshrosemary and fresh bread. Photo Gallery Hope you love this cozy recipe as much as we do! M* Related Posts
Banana macadamia buttercream cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1 1/4 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M* Related Posts
Cinnamon swirl porridge
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 1-2 People Serves 2 Beginner Difficulty 0 Ingredients • 1 cup-soaked buckwheat groats (soak for at least 30 minutes covered in water-drain before blending) • 1 overripe or pre-frozen medium banana • 1 cup plant-based milk of choice • 2 soft dates or liquid sweetener of choice • 1 tsp vanilla extract • Pinch of salt • 1 tbsp Buttanut cinnamon macadamia nut butter • Coconut cream • Cinnamon sugar for serving Method 1. Place the soaked buckwheat groats, banana, dates, plant-based milk, vanilla and salt in a high-speed blender and blend until smooth.2. Pour into a bowl and swirl on the Buttanut nut macadamia cinnamon nut butter, coconut cream and cinnamon sugar and enjoy.. Photo Gallery Hope you love this creamy porridge* M* Related Posts
Brûlée banana chia puddings
Recipe Gallery Share the Love Recipe Prep Time Cook Time 0 2 People Serves 1 Beginner Difficulty 0 Ingredients 1/4 cup chia seeds 1/2 cup water 1/2 cup plant-based yogurt 1 banana 1/4 cup maple syrup Pinch of salt 1/3 cup nut butter of choice 1/2 cup Rolled oats 1/3 cup chopped and salted macadamia nuts 1 tbsp Bee pollen Method 1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well. 2. Mix some of the plant-based yogurt, maple syrup, and the salt into the chia pudding. 3. Heat up a pan and add in the coconut oil, slice the banana lengthways and fry the bananas for a few minutes. 4. Add in the maple syrup and let them cool before layering the jars with the thickened chia pudding, rolled oats, nut butter, plant-based yogurt, and salted macadamias. 5. Top with bee pollen and more caramelized bananas. Photo Gallery Hope you love this super easy recipe! it’s one of my absolute favorite ways to eat chia pudding. M* Related Posts
Sweet potato chocolate chip bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients IngredientsTwo cups spelt or whole wheat flour1/2 cup coconut sugar1 1/2 tsp baking powder1 tsp baking soda1/3 tsp salt1 cup grated sweet potato1/2 cup plant-based milk1/2 cup apple puree1 tbsp apple cider vinegar1 tsp vanilla extract1/2 cup non-dairy dark chocolate chips Method 1. Preheat the oven to 175 degrees Celsius. In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together. 2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips.3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through. 4. Serve with vegan butter or almond butter and agave drizzled on top. Notes:*You can use self-raising flour in the recipe if you prefer.*90% dark chocolate can be used due to the fact that it does not have any dairy in it.*This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould.*Store in an airtight container Photo Gallery Hope you love this loaf, it’s a bit unconventional, but oh so good! M* Related Posts
Coffee fig muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M* Related Posts