White bean chilli
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Autumn quinoa salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 1 cup cooked white quinoa1/2 cup cooked bulgar wheat1 cup roasted pumpkin1 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 sliced1/3 cup pomegranate seeds1/3 cup dried cranberries1/3 cup toasted pumpkin seeds1/4 cup toasted sunflower seeds1-2tbsp poppy seeds1/3 cup chopped fresh cilantro (extra for garnish)Dressing1 tbsp dijon mustard1/4 cup lemon juice1/3 cup maple syrup2 tbsp sesame oilSalt and pepper to tastepinch 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* Related Posts
Quick Chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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! Related Posts
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!
Crispy Mashed potato waffles
Crispy mashed potato waffles are the alternative savory brunch or quick lunch idea you’ve been looking for. Made with cheesy mashed potatoes, and topped with creamy paprika smoked white beans, fresh avocado, spring onion, and toasted sesame seeds. SO DELICIOUS!
Tipsy tart cupcakes
Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.
Top Cruelty free Make up products
Top cruelty-free makeup and face regime introduced by the talented Lanese Kemp from The Gooseberry blog. She had laid out from start to finish how she maintains that glow, whilst being a mother and without hurting the environment. Now all of the above sounds like a win to me!
WHY plant based?
Why Plant-based/vegan? This is one of the most frequent asked questions I have received this past year. So what does it all mean? What do you eat, what protein do you eat, do you drink milk and eat eggs? The list goes on. To me this past year has been an easy transition, but to others, does the sacrifice suffice the reward?