Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Lemon meringue possets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 lemons, flesh removed and pressed out (approx 1/2 cup) 1 can vegan condensed coconut milk 1/3 cups cornstarch Sugar to top Edible flowers and herbs to serve Method Slice the lemons lengthways and scoop out the flesh, press out the juice of the lemon flesh. Place the skins in water for a bit so they don’t brown. Add the lemon juice, condensed milk, cornstarch, and a pinch of salt into a microwave-proof bowl or a saucepan. Mix well until there are no lumps. Microwave in 2-3 min segments or cook on the stove until it thickens and is glossy. Fill the lemon skins with the lemon filling and leave to set in the fridge. Serve with some extra sugar on top and enjoy! Photo Gallery I hope you love these super easy and flavourful desserts! M*
Lemon poppy seed cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups self-rising flour 1 tbsp cornstarch 1 1⁄2 tsp baking powder 1⁄2 tsp bicarbonate of soda 1⁄4 tsp salt finely grated zest of 2 large lemons 3 tbsp lemon juice 1/3 cup melted coconut oil 3/4 cup coconut cream or vegan coconut yogurt 1⁄2 cup plant-based milk 1 cup caster or granulated sugar 1/4 cup poppy seedsIcing: 1 1⁄2 cups icing sugar tbsp lemon juice Method Preheat the oven to 180 degrees Celsius. Grease a round cake tin 5 cm deep and line it with baking parchment. Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a largebowl. Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug. Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds. Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewerinserted into the centre comes out clean. Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely. Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed. Pour the icing over the top of the cake and serve. Photo Gallery I hope you love this flavourful and super-fluffy cake!
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M*
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*
Green falafel slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups dry chickpeas, soaked in water overnight 1/4 cups smooth tahini 1-2 tbsp lemon juice 1 tsp lemon zest handful of fresh basil 1 handful fresh parsley 1/3 cups chickpea flour 1 tsp ground sumac (sub with ground cumin) 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander) water or oil to blend if needed salt and pepper to taste sesame seeds to top Method Preheat the oven to 180 degrees Celsius. Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture. Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely. Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice! Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads! Photo Gallery I hope you love these easy and flavourful falafel slices! M*
Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Sweet potato ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*