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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*

Blueberry cornflake muffins

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 self-rising flour or white bread flour  1  cup crushed cornflakes  1 1/2 tsp baking powder  1/3 cups soft brown sugar  pinch of salt  1 1/2 cups coconut or plant milk  1 tsp apple cider vinegar  1 tsp vanilla extract  1/4 cups melted coconut oil or vegan butter  Toppings  soft brown sugar  crushed cornflakes  stewed blueberry jam or fresh blueberries  Method Preheat the oven to 180 degrees Celsius.  Add the flour, cornflakes, baking powder, sugar, and salt in a bowl.  Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases.  Freeze the rest of the muffins for future use.  Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown.  Photo Gallery I hope you love these amazing muffins! M*

Pumpkin tahini bread

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 white bread flour sub with self-rising flour  3/4 cup spelt or buckwheat flour  1 1/2 tsp baking powder  1/3 tsp salt  1 tsp ground cinnamon  1/2 cup light brown sugar or coconut sugar  1 1/3 cups plant-based milk  1/4 cups coconut oil  3/4 cups cooked and mashed pumpkin  1 heaped tbsp tahini  1 tsp vanilla extract  Toppings  brown sugar  cinnamon  runny tahini  sesame seeds  Method Preheat the oven to 180 degrees Celsius.  Add the flour, baking powder, salt, and cinnamon into a bowl.  In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated.  Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown.  Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy!  Freeze the slices in the freezer in individual bags for future snacking!  Photo Gallery I Hope you love this super yummy loaf!! M*

Cashew snicker bars

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp of vanilla protein or chocolate protein powder  1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate   crushed roasted cashews  crushed pistachios  pistachio butter ganache  cacao nibs  Pistachio butter ganache  1 cup pistachio butter  100g white chocolate or 50ml coconut oil mixed with 50ml honey or syrup to create a ganache  Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter, and syrup and mix well. Fold in the chocolate chips, add 1-2 tbsp of the batter to each mold, and tap the bottom on the counter to have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nut butter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the molds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some crushed nuts, cacao nibs, pistachio butter ganache and more chocolate on top! Photo Gallery I Hope you love these yummy bars as much as we do! M*

Coconut immunity soup

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste   Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*

Rooibos crème brûlée

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 300ml coconut milk 200ml coconut cream 1/3 cup sugar or syrup of choice 2 bags of rooibos tea 1 tsp vanilla extract Sugar to top Kitchen torch Method Add the coconut milk and cream into a saucepan and simmer for 10-15 minuteswith the sugar and rooibos tea. Remove the bags once nice and dark steamed with the rooibos. Mix the cornstarch with some water to make a slurry and whisk into the milk, let it simmer onlow until thick. Pour into molds and let it set in the fridge until set. Add 2-3 tsp sugar and burn with a kitchen torch until caramelized. Serve and enjoy! Photo Gallery I hope you love this super delicious dairy-free dessert! M*

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