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*

Banana sheet cake

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 4 medium very ripe bananas mashed (roughly 1 1/2 cups)  3/4 cups coconut sugar  1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative   1 cup almond flour or oat flour  1 1/2 tsp baking powder  1/2 tsp baking soda  1/3 cups cacao powder  pinch of salt  1 cups plant-milk (more if needed)  1 tsp apple cider vinegar  1/3 cup neutral oil  Vegan creamed cheese frosting 3/4 cup vegan creamed cheese  1 tbsp softened vegan butter sub with hazelnut butter  1/4 cup cacao powder  1/2 cup icing sugar  1 tsp vanilla extract  shredded almonds to top    Method Preheat the oven to 180 degrees Celsius.  In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients.  Sift in the flour, almond flour baking powder, and baking soda and mix well. Divide the batter and add the cacao powder to the part ratio of the batter.  Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through.  For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder,  Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds.  Photo Gallery Hope you love this super easy and delicious cake!! M*

Harissa sweet potatoes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 3-4 cara cara sweet potatoes 1/3 cup foodie harissa paste juice of 1/2, along with 1 tbsp zest 1/3 cup raw honey or syrup of choice (brown sugar will work too) Olive oil to drizzle Sesame seeds Salt and Pepper to taste Butterbean dip 1 can butterbeans drained (use 3/4 of the can save the rest to roast) 1 tbsp tahini 1-2 tsp lemon juice 1 tsp lemon zest 1-2 tbsp olive oil 1 heaped tbsp nutritional yeast 1 tbsp honey or syrup 1/2 tsp ground sumac or cumin( optional) Salt and pepper Milk if needed Toppings Fresh chopped dill Fresh chopped mint Pomegranate jewels Lemon zest Runny tahini Toasted pine nuts Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft. Slice into rounds or slice in half, making sections on top look like hassle back potatoes. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized. Add the butterbean hummus ingredients to a high-speed blend until smooth. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy Photo Gallery I hope you love this delicious and super-filling recipe** M*

Coffee tahini tapioca pudding

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes  1 1/2 cups milk  1 shot espresso 1 tsp vanilla extract  pinch of salt  sugar to serve  tahini to serve   dash of cinnamon  dash of milk  Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed.  Serve the tapioca pudding, with tahini, sugar, and a dash of milk.  Photo Gallery I Hope you love this super easy and delicious recipe!! M*

Cinnamon raisin sourdough

Recipe Gallery Share the Love Sourdough, if you are new or old on this journey, then you will know or soon will learn that it’s a journey that you want to give up 1000x times x 1000, but then there is that one loaf, that one loaf that gives you hope for the perfect sourdough bread.  I am not a full-worded blogger. I test and tell recipes as I go along, and sourdough has certainly been one recipe I have tried and re-done a few times I tell you. Now, with a few breads behind me I’ll never eat store bought bread again!! I used this recipe for the sourdough bread.  Photo Gallery I Hope you love this beautiful and unforgettable flavourful bread!! M*

Almond Croissant bars

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients Basic white cake sponge mix  1 cup shredded almonds 1/2 cup almond butter 1-3 cups honey or golden syrup 1/4 cup coconut oil Method Mix the cake according to the vegan cake instructions. Preheat the oven to 180 degrees Celsius. Mix the cake & scoop it into a square baking tin lined with parchment paper, mix the almond butter, syrup, and oil well. Make drizzles of the almond butter mixture onto the cake & sprinkle the shredded almonds and some sugar. Bake for 40-45 minutes until golden brown, let it cool before slicing. Serve with whipped cream or ice cream. Photo Gallery I Hope you love these delicious bars as much as we do!! M*

Exotic Mushroom penne pasta

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth  1/4 cup soy sauce (more if needed)  1-2 tbsp raw honey, agave, or syrup of choice  1 tsp all-spice  salt and pepper to taste  vegan creamed cheese to serve  vegan parmesan to serve  some truffle oil to serve  fresh herbs to serve    Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce  1-2 tbsp honey, agave or maple syrup  Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving.  Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan.  Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy.  Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese.  Photo Gallery I hope you love this super simple and delicious pasta recipe! M*

Pink orange pound cake

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients Pound Cake 2 cups (250 g) self-rising flour  1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil  1 cup (200 g)  light brown sugar  1 tbsp vanilla extract  1 cup coconut cream  1/3 cup dairy-free milk  chopped orange-infused dark chocolate  Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels.  Frosting drizzle:  juice of 1 pink orange 1 1/2 cups icing sugar  Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients.  In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter.  Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely  For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*

Mediterranean stuffed pasta shells

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2 cups dry giant pasta shells  1 1/2 cups sliced portabello or mini portabello mushrooms  1/2 cups sun-dried tomatoes  1/3 cup of your favorite  pesto  1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese)  1/3 cups plant milk  1-2 tbsp lemon juice  salt and pepper to taste  pine nuts  fresh herbs to serve  Method Cook the pasta according to the instructions until the shells are soft.  Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden.  cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth. Add 1 heaped tbsp of the pesto to the cashew creamed cheese.  Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts.  Serve and enjoy! Photo Gallery I Hope you love this delicious and cozy recipe! M*

Lasagna stuffed gem squash

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed  1 cup soy or pea mince hydrated with some water  1 cup canned and drained white beans  1/2 red onion diced  1 tbsp tomato paste  1-2 tbsp sun-dried tomato pesto or ketchup  1-2 tsp soy sauce to taste  1 tsp oregano  1 tsp dried thyme salt and pepper to taste  olive oil to fry  other add-on’s sun-dried tomato pesto  toasted bread cubes  grated vegan parmesan cheese  vegan creamed cheese  toasted pine nuts  fresh herbs  Vegan cheese sauce  1 medium potato diced  1/2 cup chopped carrots  1 cups cashews  1 tsp miso paste or soy sauce  1/4 cup nutritional yeast  1 -2 tbsp corn stach  salt and pepper to taste  some milk to blend it out    Method For the lasagna filling:  Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant.  Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low.    Steam the gem squash in some salted water until soft.  For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft.  Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth.  Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash.  Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius.  Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs.  Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*