Apple butterscotch malva puddding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 250g whole wheat flour 1/3 cup almond flour 1/2 cup coconut sugar or brown sugar 1 1/2 tsp baking powder pinch of salt 1/2 cup plant milk 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken) 1 tbsp apricot jam 1/4 cup coconut oil 1 tsp vanilla extract 1 cup peeled and sliced apples (optional) Butterscotch sauce 200 ml coconut cream or full-fat coconut milk 1/4 cup coconut sugar 1/2 cup vegan caramel (recipe on site-link in bio*) sub with golden syrup or sugar 1 tsp vanilla essence 1/2 tsp corn starch or potato protein Pinch of salt Method 1. Mix the flour, almond flour, baking powder, and salt then set aside. 2. Whisk the milk, apple cider vinegar, and vanilla essence. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil. 3. Mix the wet into the dry, add the baking soda and mix well, then smear a round tart base with coconut oil or non-cooking spray. 4. Pour the batter into the mold and decorate the top with the apples, smear with extra melted coconut oil and sprinkle on some extra coconut sugar. 5. Bake for 20 minutes until brown on top and then pour over the sauce after the pudding has cooled slightly. 6. Pour the sauce over little by little until the pudding has soaked it all up, serve the pudding lukewarm with vegan custard and ice cream. Butterscotch sauce 1. Place all the sauce ingredients in a saucepan and bring to a simmer until the sauce starts to thicken slightly. 2. Keep lukewarm until the pudding has baked and pour the sauce on top. 3. Set a little bit of the sauce on the side for serving. Photo Gallery Hope you love this recipe just as much as we do, it’s such a fabulous SA twist! M*
Apple pie tacos
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Fluffy wholesome pancakes 3/4 cup nutty wheat or whole wheat flour of choice 3/4 cup cake flour 1 1/2 tsp baking powder 1 tsp baking soda pinch of salt 1 1/4 cup plant-based milk (I used soy) 1 tbsp apple cider vinegar 1/4 cup melted coconut oil 2 tbsp liquid sweetener like agave, golden syrup ect. 1 tsp vanilla extract Apple pie filling 3 medium pink lady apples washed and cubed 1 tbsp coconut oil 1/3 cup treacle sugar or coconut sugar 1 tsp ground cinnamon pinch of salt Extra’s Pecans Whipped coconut cream Method 1. Place the nutty wheat in a bowl and sift in the cake flour, add in the baking powder, baking soda and the salt. 2. In another bowl mix together the milk, apple cider vinegar, melted coconut oil, sweetener and the vanilla. 3. Let it curdle for 5 minutes before adding in to the flour mixture, mix well until there are no lumps 4. Let the batter sit for another five minutes before heating up 1 tsp coconut oil in a pan. 5. Add 2-3 dollops of the batter to make a big pancake and fry for 3-5 minutes on each side until bubbles start to form and the pancake starts to brown . 6. Once the pancakes are done, start by adding another dollop of coconut oil to the warm pan, add in the diced pink lady apple and fry for three minutes or so before adding in the sugar, pinch of salt and the cinnamon. 7. Fry a few minutes more until caramelised, remove from the heat and serve with the pancake formed like tacos, add dollops chilled coconut cream, pecans and extra sugar on top. Photo Gallery Hope you love these delicious fluffy pancakes with this unforgettable filling! M*
Spicy ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Spicy Ramen Broth: 1 tbsp coconut oil 1 small red onion diced 2 cloves of garlic, finely chopped 1 cm cube of ginger, finely chopped 1 heaped tbsp miso paste of choice 1 tbsp marmite or vegetable broth cube 1/4 cup smooth unsweetened peanut butter 1 tbsp soy sauce 1 tbsp chilli sauce of choice 3 tbsp lime juice 4 cups of water 1 cup full fat coconut milk Method 1. Start by making the broth by frying the red onion and garlic, and ginger in coconut oil until fragrant. 2. Add in the rest of the broth ingredients and let it simmer for 10 minutes or so before adding in the ramen noodles. 3. Cook until al denté or desired cooking texture. 4. Add the bok choy 3-4 minutes in to the broth to cook before serving the ramen with the rest of the ingredients. 5. Add a dollop of chilli sauce and coconut milk on top and enjoy. Le Creuset Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Autumn quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 1 cup cooked white quinoa 1/2 cup cooked bulgar wheat 1 cup roasted pumpkin 1 cup maple cinnamon roasted chickpeas (simply toss cooked chickpeas with maple syrup and cinnamon, bake for 15 minutes at 175 degrees Celsius) 1 pink lady apple washed and sliced 1/3 cup pomegranate seeds 1/3 cup dried cranberries 1/3 cup toasted pumpkin seeds 1/4 cup toasted sunflower seeds 1-2tbsp poppy seeds 1/3 cup chopped fresh cilantro (extra for garnish) Dressing 1 tbsp dijon mustard 1/4 cup lemon juice 1/3 cup maple syrup 2 tbsp sesame oil Salt and pepper to taste pinch of chilli powder Method 1. Mix together all the salad ingredients and keep some toasted seeds on the side to sprinkle on top. 2. Drizzle with the salad dressing right before serving, serve with a veggie pie, fresh bread or as a main. Photo Gallery Hope you love this recipe as much as I do. It’s certainly a delicious way to spruce up your quinoa salads! M*
Ultimate vegan rusks
The ultimate vegan rusks are just my absolute favorite rusk recipe that I had to share. Rusks is a very well known breakfast must have in South Africa. Our parents and their parents grew up knowing this dried sweet bread as a meal that can’t go without. Till today my husband and I enjoy rusks with our breakfast and shares a few bites here and there with our son. There is few that comes close to a good nostalgic rusk!
Harissa roasted vegetable medley
Harissa roasted vegetable medley is a perfect winter afternoon lunch idea. It’s packed with flavor and takes less than an hour to put together. The flavor’s of the harissa and honey roasted chickpeas, work so well with the crunchy and sweet roasted vegetables, sumac roasted cauliflower, juicy plums, pomegranate jewels and salted pistachio’s. It’s a nutritional dream bowl for the flu season knocking on your door!
Ginger chocolate oat cookies
Ginger chocolate oat cookies, I have been trying to find a name for the subtle spiced cookies. They are a mix between chocolate chip and festive ginger cookies, a phoenix you might call them. They are delightfully light, chewy and sweet. Christmas cookies are stressing me out for real, making beautiful cookies takes a lot of patience and loads of percision that is for sure! I have made two batches and the cookies came out all right, but the frosting is nothing to write home about! That’s where the true artist comes out…
Rocket miso pesto butter Semolina
Rocket miso pesto butter Semolina with roasted tomatoes is such a beautiful dish. It took no more than twenty minutes to make this whole complete dish that can be enjoyed all on it’s own or as a side dish for the festive season ahead. The cherry vine tomatoes are sweet and tangy perfect with the creaminess of the semolina.
Pumpkin s’mores cheesecake
Pumpkin s’mores cheesecake is the elegant spin on the typical pumpkin pie. It’s light and airy, yes with the graham cracker crust that gives that spicy tang that you get from the good old pumpkin pie. I remember I made my very first pumpkin pie a couple years ago and that version went straight into the dustbin. This cheesecake in fact is absolutely yumm and it’s certainly one I’ll be making again and again!
Pecan pie crêpes
Pecan pie crêpes need no explanation. With fall all around, comfort food is needed. These are so easy to make and they’ll be ready in no time for Sunday brunch. Fluffy pancakes plus candied pecans, and a creamy cheesecake filling. Yes, please.
