Crème brûlée sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, scrubbed and steamed or boiled until soft Crème brûlée filling 2 cups coconut milk 1/3 cup sugar or syrup 1 tsp vanilla extract 1/4 cup cornstarch some extra sugar to burn Method Steam the sweet potato until soft, (you can also bake them at 200 Degrees Celsius for an extra crispy skin) slice lengthways, or scoop some of the flesh out to make some room for the crème brûlée filling. Whisk the filling ingredients well until smooth, bring gradually to a simmer, whisking as you go along, let it thicken, fill the sweet potatoes, add the sugar, and caramelize with a kitchen blow torch! serve and enjoy!! Photo Gallery Hope you love these wonderful Yummy sweet potatoes! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Raw Date pecan pie bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups de-seeded brown dates or soft brown Medjool dates 1 cup almond butter or peanut butter 1/4 cup coconut oil 1-2 tbsp honey or syrup if you like 1-2 cups roasted pecans cacao nibs Almond butter ganache 1 cup almond butter 70g dark chocolate pinch of salt Method De-seed the dates, and slice in the middle, Add the dates as the base, and spread it out onto a parchment paper lined bread tin or square tin of choice. Melt the almond butter and coconut oil together, add some syrup and a pinch of salt if you like! Pour over the dates, then add the roasted pecans and freeze until set. Melt the almond butter ganache ingredients together and pour over the pecan bars, add some cacao nibs, freeze again, place in storable jars and slice to enjoy as you like out of the freezer. Photo Gallery Hope you love these super delicious pecan pie bars!! M*
Buckwheat baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked buckwheat groats 1 tbsp nut butter 1 scoop protein powder pinch of salt splash of vanilla extract chocolate chips Method Soak the buckwheat groats overnight or for 1-2 hours. Drain slightly and then add the rest of the ingredients into a high-speed blender and blend until super smooth, pour into ramekins, top with the chocolate chips, and bake or air-fry for 10-15 minutes. Photo Gallery I hope you love this delicious GF buckwheat baked ‘oats’ M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
Hazelnut Brussel sprout salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 cups Brussels sprouts (divided) 1/2 cup pomelo chopped 1 cup edamame beans 1/2 cups cranberries 1/3 cups parmesan cheese 1 packet LSF hazelnuts 1/4 cup chopped spring onions Baked Brussels sprouts 1 1/2 cups chopped Brussels sprouts 1-2 tbsp honey 1-2 tbsp soy sauce 1 tbsp balsamic vinegar Salad dressing 1/4 cup soy sauce 1/4 cup balsamic vinegar 1-2 tbsp honey A bit of hot milk or water Some salt if needed Method Preheat the oven to 180 degrees Celsius. Add half of the Brussels sprouts, chopped, onto a parchment paper lined tray, and drizzle with oil, honey, soy sauce, and balsamic vinegar. Add some salt if you like, and bake for 15-18 minutes until golden brown. Remove to cool. Add the hazelnuts into a pan and bake for 10 minutes. For the salad: add the roasted Brussels sprouts to a large bowl, then the chopped raw Brussels sprouts, edamame beans, chopped pomelo, parmesan cheese, cranberries, spring onions, and roasted hazelnuts. Mix the dressing, shake in a jar if you like, pour over the salad, serve, and enjoy!! Photo Gallery I hope you love this super easy and scrupulous salad! M*
Vegan malva pudding
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 (i subbed half for spelt flour for a healthier alternative) 1 1/4 cups coconut sugar 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tbsp White Vinegar or apple cider vinegar 3/4 cups plant Milk, I used coconut or oat milk 2 tbsp smooth Apricot Jam 2 tbsp melted coconut oil or olive oil For the caramel Sauce: ¾ cup coconut Sugar or soft brown sugar 400ml coconut cream or full-fat coconut milk 1 teaspoon Vanilla Extract Method Preheat the oven to 180 degrees Celsius. spray a square dish with non-stick spray. Sift the flour into a mixing bowl and add the coconut sugar, baking powder, baking soda, and salt and mix. Add the vinegar to the milk and let it curdle. Mix that with the applesauce, apricot jam, and coconut oil into a batter. Transfer the batter to your prepared baking dish, and tap the bottom on the counter to remove the bubbles in the pudding. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. For the sauce: Add the sugar and coconut cream and heat until it simmers. Let the sugar dissolve completely before whisking in the vanilla. When the Malva comes out of the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut it into squares. Serve warm with vegan whipped cream or vegan ice cream. Photo Gallery I hope you love this super simple and delish dessert!! M*
Lemon tahini sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 medium sweet potatoes steamed and sliced lengthways 1 1/3 cups canned chickpeas 1 tsp smoked paprika 1 tsp ground cumin 1/32 tsp ground cinnamon Salt and pepper to taste 1-2 tbsp honey 1-2 tbsp lemon juice Olive Oil to roast Nutritional Yeast Lemony tahini dressing 1/2 cup runny tahini 1/4 cups honey 1-2 tbsp LSF lemon juice Salt and pepper to tasteSome Hot water to smooth out Serve with pomegranate jewels, toasted sesame seeds, and black onion seeds. za’atar seasonings, a drizzle of smooth tahini, and chopped herbs. Method Add the sliced sweet potatoes to a baking tray and drizzle with olive oil, salt, pepper, and a dash of nutritional yeast. Add the chickpeas to a bowl and season with the paprika, cumin, cinnamon, honey, lemon juice, and some oil, mix until well coated & add next to the sweet potatoes. Bake for 20-25 minutes until golden & mix the tahini lemon dressing. Serve with sweet potatoes with roasted chickpeas, lemon tahini drizzle, fresh herbs sesame seeds, za’atar, more tahini, pomegranate jewels, and onion seeds. Photo Gallery I hope you love these delish sweet potatoes!! M*
Purple Sweet potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups) 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 1 tsp onion seeds 1 tsp garlic powder salt to taste olive oil to bake 1 red onion diced 2 cups vegetable stock 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like 1 x 400ml can full- fat coconut milk some water to top it off if needed 1/3 cup nutritional yeast salt and pepper to taste Toppings some micro herbs or crusty bread croutons coconut cream onion seeds some chilli-infused oil Method Preheat the oven to 180 degrees Celsius. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool before blending and serving the soup with your desired toppings. Photo Gallery I hope you love this super and easy soup recipe** M*