Miso butter couscous butternut
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 small butternut pumpkins, washed and steamed soft 1 cup Israeli couscous (sub with wholewheat) 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 1/3 cup sun-dried tomatoes, diced 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) fresh basil to serve pine nuts to serve vegan cream cheese mixed with your favourite pesto to serve Honey Miso butter 1 tbsp White miso paste or regular 1/3 cup vegan butter or margarine 1-2 tbsp honey or agave or golden syrup Method Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. Bake the butternut for 15 minutes. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese. Photo Gallery Hope you love these gorgeous stuffed butternuts! M*
Double chocolate hot cross buns
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups coconut milk 2 1/4 tsp active dry yeast 4 1/2 cups flour bread flour or all-purpose flour 1/4 cup cacao powder 1/2 cup soft brown sugar, divided 1 cup dairy-free chocolate chips 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup vegan butter or margarine, room temperature Flour piped cross: 1/2 cup all-purpose or bread flour 1/2 cup water Hot cross bun bread wash: 1 1/2 tbsp melted vegan butter 1 tbsp golden syrup 11/2 tsp ground cinnamon extra chocolate chips Method Measure and weigh out all ingredients before beginning. Heat the coconut milk to lukewarm, then, stir in the 2 tbsp of the brown sugar with 1 tsp of flour. Add the yeast stir with a wooden spoon and cover. Place the bowl in a warm area to activate for 10-12 minutes. Add the remaining flour, plus the remaining brown sugar, cacao powder, cinnamon, nutmeg, and chocolate chips to a large bowl. Gently mix the ingredients for a minute, and use your hand to knead the dough until it comes together, the dough will look shaggy. (here you can make use of a stand mixer with a dough hook) Then, add in the room temperature vegan butter, and mix until the butter is incorporated into the dough, knead until you have a smooth dough. Place the dough ball into a large greased bowl, and cover with a clean dish towel. Place the bowl in a warm area. Proof the bread until it’s doubled in size, about an hour. While the dough is rising, you can grease a medium baking dish with cooking oil, or leftover vegan butter. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a floured surface. Use a sharp knife or a pizza cutter, to divide the dough into 12-16 even pieces. To form round rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top, and place the buns in the baking dish when done. Cover the dinner rolls with a thin clean dish towel place in a warm area and let them double in size again. Preheat the oven to 175 degrees Celsius. For the cross topping: Mix the flour and water in a small bowl. If you find the mixture is too runny to be piped, stir in another tablespoon or two of flour. Spoon the mixture into a piping bag or ziplock bag, and snip the end of the piping bag. Pipe one long line over a row of rolls, and repeat until every bun has a cross on it. Once the oven is preheated, place the vegan hot cross buns into the oven to bake for 23-28 minutes until golden. Glaze: Mix the tablespoon of melted vegan butter, golden syrup, and cinnamon, for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Add a few more chocolate chips on top. Allow them to cool slightly, and serve warm with vegan butter. Store any leftover rolls in an airtight container or freeze. Photo Gallery Hope you love these super fluffy buns!! M*
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M*
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups rolled oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M*
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M*
Butternut almond lasagna
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups butternut boiled or roasted until jammy 2 cups Buttanutt spreads almond milk 3/4 cup Buttanutt almond butter 1/2 cup vegan cream cheese 1/4 cup nutritional yeast Salt and pepper to taste Lasagne sheets Bread crumbs or cheesy crackers to top Sage to top Method 1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blenderalong with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple ofdollops of the pumpkin sauce, and then add 2-3 lasagna sheets.3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.4. Let it cool slightly before serving. Photo Gallery Hope you love this cozy and super easy lasagna! M*
Mashed potato mushroom lentil pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Butterbean mash potatoes3 cups peeled and steamed potatoes1 cup butterbeans1/3 cup vegan margarine or vegan butter1/4 cup nutritional yeast1 tbsp corn starch1 cup coconut milk to mashGarlic salt to taste2 handfuls baby spinachLentil mushroom pesto filling2 cups cooked brown lentils3 cups brown button mushrooms, sliced1 small yellow onion@inapaarmanskitchen mushroom pesto (i used the 1/2 of the packet)1 tbsp corn starch1 tsp dried thyme1 tbsp soy sauceSalt and pepper to taste Method 1. Preheat oven to 180 degrees Celsius. Mash the potatoes, add the butter beans, margarine, nutritional yeast, garlic salt and milk. Mash until smooth and lastly fold in the raw, washed spinach and set aside, keep warm.2. For the filling, add a dollop of oil to a pan, add in the onion, dried thyme, mushroom pesto, mushrooms, and sauté until the mushrooms have lost their water, sprinkle over the corn starch, and add some milk. Season and let it thicken, take 10-13 minutes.3. Scoop the filling into your serving dish, top with the mashed potatoes, and sprinkle over some cheese.4. Bake the pie for 15-18 minutes until golden on top and serve with some crusty bread and salad! Photo Gallery Hope you love this cozy recipe as much as we do, it’s a favourite! M*
Apple pie banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsWet2 medium overripe bananas mashed1 cup caramelised apple cubes (see below)1/2 cup soy milk1/3 cup coconut oil1 tbsp apple cider vinegar1 tsp vanilla extractDry1 1/2 cup self rising flour (sub half with spelt, wholewheat or buckwheat flour)3/4 cup oats1 1/2 tsp baking powder1 tsp baking soda1 cup coconut sugar1 tsp cinnamon Method 1. Preheat oven to 180 degrees Celsius.2. Mash the banana and add the rest of the ingredients, in a separate bowl mix the flour with the oats, baking powder, baking soda, salt & cinnamon.3. Pour the wet in to the dry until well combined, pour in to a baking tin lined with parchment paper and add some more apple, sugar and oats on top before baking.4. Bake for 35-40 minutes until golden, remove to cool down before slicing. Store in an airtight container for up to three days or alternatively freeze in slices on those days you need a hearty, healthy snack!**Caramelised apples: wash and sliced 4-5 apples, heat up a pan with some coconut oil and sauté the apples for 5 minutes on medium heat, add 1/3 cup golden syrup or coconut sugar and some cinnamon and sauté until gooey and caramel. Store in a glass container for porridge, bread or toast toppings! Photo Gallery Hope you love this banana bread recipe as much as I do! M
Key Lime loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups All Purpose Flour 2/3 cup macadamia or almond flour 1/4 cup rice flour or tapioca flour 1 1/2 cups Granulated Sugar 1 1/2 teaspoons Baking Soda 3/4 teaspoon Salt 1 1/2 cups Soy Milk or other non-dairy milk 1/2 cup coconut Oil or Vegetable Oil 1 Tablespoon White Vinegar or Apple Cider Vinegar 1 teaspoon Vanilla Extract 1 Tablespoon Lime Juice Freshly Squeezed 2 Tablespoons Lime Zest Frosting 1/2 cup coconut cream 1/2 cup vegan cream cheese 1 cup icing sugar 1 tbsp lime juice 1 tsp lime zest Method Preheat the oven to 180 degrees Celsius and line a bread pan with non-stick spray and parchment paper. Sift all-purpose flour into a mixing bowl, along with the macadamia flour and the rice flour, and add the granulated sugar, baking soda, and salt and whisk together. Add soy milk coconut oil, vinegar, lime juice, and lime zest and mix into a batter. Don’t over-mix. Pour the batter into the bread tin and bake for 38-40 minutes until brown on top, and cooked through. Let the loaf cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting. For the frosting, cream together or blend together the ingredients until smooth. When your cake layers have cooled completely then spread on the frosting. Slice and serve. Photo Gallery Hope you love this loaf as much as we do! its so YUM;)
Traditional Pumpkin fritters
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty Beginner Ingredients 2 cups cooked pumpkin (not stringy pumpkin) 1/4 cup aquafaba liquid from a chickpea can 1 1/4 cup spelt flour, self rising or all purpose flour 1/4 cup corn starch 1 tsp baking powder 1/2 tsp baking soda 1/3 cup coconut sugar 1 tsp vanilla extract Pinch of salt Sauce 400ml can coconut cream 1/2 cup coconut sugar 1 tsp vanilla extract 1 tbsp corn starch Method 1. Preheat some cooking oil in the Tefal pot. 2. Mix all of the fritter ingredients together until smooth, add more flour or milk if needed depending on the type of pumpkin you using. 3. Add a heaped tbsp of the batter to the hot oil and fry until brown. Heat up the fritter sauce until smooth and it starts to thicken slightly. Once the fritters are brown remove from the oil to drain on kitchen paper and then place in a serving dish and pour!. Photo Gallery Hope you love this recipe traditional SA recipe as much as we do, it’s a treat for sure! M*
