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*
Carrot Miso soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Roasted carrots700g carrots washed and diced2 red onions dicedOlive oil1-2 crushed garlic cloves1 tsp ground cumin1 tsp ground cinnamon1 tsp ground corianderSalt and pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius.2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.Soup2 cups coral lentils (sub with canned butter beans)500ml coconut cream or coconut milk500ml vegetable stock (more if needed)Salt to taste Method 1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.Toppings3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs. Photo Gallery Hope you love this creamy roasted carrot soup! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
Quick mushroom ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 x packets lifestyle foods gluten free instant noodles500g button mushrooms1 packet fried shiitake mushroomsBok choy1 tbsp olive oil1/4 cup soy sauce1 tbsp sesame oilSesame seedsDumplings wrappersSpring onions to serveChili flakes to serve Method 1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbspsesame oil and let it simmer, add the instant noodles.2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauceand the honey and let them caramelise.3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seedsand fry until crispy.5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,chilli flakes, chopped spring onions and sesame seeds. Photo Gallery Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! M*
