Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M*
Gingerbread men caramel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 3 1⁄2 – 4 cups strong white bread flour• 1 package instant yeast (11g )• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk oat or coconut milk• 1⁄4 cup golden syrup of another liquid sweetener of choiceCaramel• One can of coconut condensed milk or regular condensed milk• LSF cinnamon sugar• 1/2 cups sugar• 1-2 tsp ground cinnamon Method Whisk together 3 1⁄2 cups flour, yeast, and salt in a large bowl. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if too sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back intothe bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightlyfloured surface, roll out in 2-3cm thickness. Then, use a gingerbread man cookie cutterabout 3 cm in cm. fold and roll until all the dough is used up. Place the donuts on a bakingsheet then cover and let rise again for 30 minutes. Heat oil the oil, and test with a piece of dough until it rises. Fry each donut for 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain theexcess oil. For the caramel, Add the condensed milk to a saucepan and bring to a simmer until it darkensin color, once they are nice and brown, Dip the donuts in the caramel and add sprinkles ontop. Sprinkle on some cinnamon sugar and enjoy! Photo Gallery I hope you love these super cute and delish gingerbread men donuts!! M*
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M*
Wellington pie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 onion diced 2 cups cooked butternut 1 cup cooked brown lentils 1 cup diced mushrooms 1/4 cup dried cranberries 1 tbsp buttanutt almond macadamia nut butter Olive oil to fry 1/2 tsp ground cumin 1/2 tsp curry powder 1 tbsp Worcestershire sauce 1/4 cup apricot chutney Salt and pepper to taste 3-4 small beets sliced 1/3 cup cornstarch mixed with 1/2 cup Buttanut almond milk to make a paste Puff pastry Vegan butter to brush Sesame seeds to top Buttanutt mushroom gravy 1 cup mushrooms diced 1 1/2 cup Buttanutt almond milk 1 tbsp almond butter 1-2 tbsp soy sauce 1/4 cup nutritional yeast Pinch of salt Dash of cracked black pepper 1 1/2 tbsp cornstarch Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced onion and the mushrooms, then spicedand dry a bit more until fragrant. Add the cooked butternut and lentils and mix and mash well before adding in the nut butter,chutney, and cornstarch slurry. Mix until thickened and remove to cool. Layer out the puff pastry and slice 1cm longer around the baking dish, spray the baking dish with baking spray, and then layer the bottom layer with the puff pastry, add the cooled lentil filling, add the sliced beets, and press them in. Press out star shapes with the rest of the puff pastry and add on top of the filling, brush with butter, and sprinkle on sesame seeds. Bake for 25-30 minutes until cooked and golden on top, let it cool slightly, serve, and enjoy!7. For the Buttanut gravy, add the mushrooms to a pan with some oil and fry until fragrant, add a bit of water if needed. Then add 1 cup of the milk and the nut butter, mix the rest of the milk with the corn starch, and add it to the gravy along with the soy sauce and the nutritional yeast. Let it thicken and some more salt and pepper to taste before serving with the pie. Photo Gallery Hope you love this crispy and super flavourful pie! M*
Gingerbread berry trifle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Gingerbread cake 2 cups All Purpose Flour (250g) 1 cup Light Brown Sugar (200g) 1 tsp Baking Soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 tsp nutmeg 1 1⁄2 tsp ground ginger 1⁄2 tsp allspice 1 flax egg- 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot water 3⁄4 cup Buttanutt Macadamia Milk 1⁄4 cup molasses 1 tsp vanilla extract 1⁄3 cup Neutral vegetable Oil or Coconut Oil or Buttanutt Pecan macadamia nut butter 1 Tbsp apple cider vinegar Buttanutt berry jelly 2 cups boiling Buttanutt macadamia milk 1 packet of strawberry vegan jelly powder mix 1 1/2 tsp agar agar 1 cup mixed berries Buttanutt custard 2 cups Buttanutt macadamia milk 1 tbsp Pecan macadamia milk 1/3 cup honey or syrup or coconut sugar 1 tsp vanilla extract 1/3 cup Corn starch Buttanutt chocolate pudding 1 packet dairy dairy-free chocolate pudding 400ml cold Buttanutt Macadamia milk Other add in’s Whipped coconut cream Cherries Edible flowers White chocolate shards Fresh berries to decorate Method Gingerbread cake Preheat the oven to 180°C and spray a square baking tin with non-stick spray or line withparchment paper. Sift the all-purpose flour into a mixing bowl and add the brown sugar, baking soda, salt,cinnamon, nutmeg, ground ginger, and allspice and mix. Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsphot water. Let it sit for a minute to become gloopy. Add the flax egg, macadamia milk, molasses, vanilla extract, oil, and apple cider vinegar to the mixing bowl and whisk until combined. Pour batter into the square pan, and bake at 180. Degrees Celsius for 30-35 minutes or until a toothpick inserted into the centre er of one of the cakes comes out clean. Let the cake cool for a few minutes and then transfer to a wire cooling rack to cool completely before slicing it into small squares.Berry jelly1. Bring the macadamia milk to a boil, add in the strawberry jelly and the agar, mix well,and bring to a simmer for 2 minutes before adding in the fruit and pouring on into a square mould to set. Let it set completely before slicing. Buttanutt custard Add all of the custard ingredients into a saucepan, whisk very well, and bring to a simmer until it starts to thicken. Let it cool down to room temperature before using it in the trifle. Buttanutt chocolate pudding Add the milk and the chocolate pudding into a bowl and whisk until, let it chills before using.Ensembling the trifle Make use of a large trifle glass serving container, layer the gingerbread cake cubes as thebottom layer then the cubed jelly, custard, chocolate pudding, berries, and dollops of whipped cream. Repeat until filled to the brim! Serve with more cherries, edible glitter, and edible flowers. Photo Gallery Hope you love this delicious and refreshing dessert! M*
Brown rice cauliflower wreath
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 large sheet puff pastry ( you can use two sheets if you like) 1 large red onion 2 cups lightly steamed, diced cauliflower 1 1/2 cups cooked butternut 1 cup cooked brown rice or quinoa Olive oil 2-3 tbsp balsamic vinegar 1-2 tbsp Van Loveren Absolute Zero Sauvignon blanc 2-3 tbsp raw honey or brown sugar 1/2 tsp yellow mustard seeds 1/2 tsp curry powder 1 heaped tbsp nutritional yeast 1 tbsp cornstarch mixed with 1- 2 tbsp water Garlic salt to taste 1/4 cup apricot chutney Melted Vegan butter to brush Cookie cutters Method Add a generous dollop of olive oil to a pan, add in the diced red onion, and fry until fragrant,then add in the spices, balsamic vinegar, garlic salt, and honey. Fry for 5 minutes beforeadding in the cauliflower. After another 5 minutes add in the butternut and brown rice and mash slightly with a fork so it comes together, add the Absolute zero Sauvignon blanc wine, and the cornstarch slurry until thickened and remove from the heat to cool. Preheat the oven to 180 degrees Celsius, lay out the puff pastry ( you can use two sheets if you like, just link the edges ), use a small cup or plate to measure out the center, slice 4-5 triangles out, to fold over. Use a large plate to measure the outer ring of the wreath, and slicedtriangles on the outer edge to fold over. Brush the inside of the wreath with some chutney, and add the filling in the center of thewreath, using 2-3 tbsp to make it equally thick on every edge. Fold over one of the centertriangles, then the outer, repeating until the triangles have wrapped up the filling. Cut out stars from the leftover puff pastry and use the vegan butter to make them stick on the wreath, brush the wreath with butter, and sprinkle nutritional yeast on top. Bake the wreath for 35-40 minutes until golden, and let it cool to lukewarm or roomthe temperature when serving. Photo Gallery Hope you love this beautiful and tasty dish paired with the perfect company! M*
Healthy Christmas crack
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Saltine crackers or cookies of choice for the base date caramel 1 1/2 cups brown or Medjool dates 1/2 cup nut butter of choice 1/3 tsp ground ginger 1/3 tsp ground cinnamon pinch of salt Nutty Chocolate frosting 200g dark chocolate melted 1/2 cup nut butter 1/4 tsp ground ginger 1/4 tsp ground cinnamon other toppings: sprinkles candy cane sweets Vegan Gingerbread Cookies ¾ cup packed brown sugar ½ cup vegan butter or margarine, room temperature ¼ cup liquid molasses 2 tablespoons soy or coconut milk 1 teaspoon vanilla extract, optional 2 ½ cups self rising or cake flour, more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger ½ teaspoon ground cloves 1 teaspoon baking soda Pinch of salt, if using unsalted butter Icing 2 cups icing sugar 2 – 3 tablespoons plant-milk Method Start making the cookies first, Add the sugar and butter to a large mixing bowl. Cream until smooth and fluffy, add the molasses, milk and vanilla extract and mix until well combined. Sift the flour, spices and baking soda and mix until combined. adjust the dough by adding more milk if too crumbly or more flour if too soft. On a lightly floured surface, roll out the dough so it is about 2cm thick. Use the Lekue cookie cutters to cut the dough into shapes. Carefully place each cookie on a lined baking tray leaving 1-inch between each of them. Repeat until all of the dough is done. Bake the cookies in the oven. For soft cookies bake them for 12-14 minutes. Decorate the cookies: Add the icing ingredients to a bowl and mix until it forms a thick paste. Use a fine-tipped piping bag to decorate your gingerbread cookies as desired. Allow the icing to dry. Store the cookies in an airtight container at room temperature for 3 days, in the fridge for 1 week or freezer for up to 1 month. For the date caramel: Soak the dates in hot water until soft, drain and add the dates and the rest of the ingredients of the date caramel to a blender and blend until smooth. Ensemble the Christmas crack: line a baking sheet with parchment paper, layer the saltine crackers or the cookies at the base of a flat square tray, add a few dollops of the date caramel and smooth out, place in the fridge to set for a bit and then melt the chocolate and nut butter until smooth. Mix well, pour on to the date caramel and add the gingerbread cookies, sprinkles and candy canes as desired. Place in the fridge again to set, slice and enjoy! Photo Gallery Hope you love this festive cookie crack as much as we do! M*
Vegan Brandy snaps
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tablespoons (28 g) vegan butter 8 g brown sugar 2 tablespoons (28 g) golden syrup 1 tbsp brandy 4 tablespoons (28 g) all-purpose flour whipped coconut cream or vegan cream cheese icing sugar Method Line a baking tray with parchment paper or non-stick baking mat. Lightly oil the straight handle of a wooden spoon or rolling pin. Preheat the oven to 180°C. Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Keep a watch so it does not crystalize. Remove from heat and stir in the cinnamon or ginger, and the brandy. Gradually stir in the flour to create a smooth batter. Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 3 cm apart to give them room to spread.The batter makes 6 cookies. Place the tray in the oven and bake for 7-8 or until they have a caramel colour. Cool the brandy snaps on the tray for about 3 to 5 minutes or until they are firm but still flexible enough to roll. Use a spatula to lift them from the parchment paper. Be aware they are very hot! Place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the ends. If any of them hardens too quickly, place the tray back in the oven for a few seconds. Allow each cookie to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden. When fully cooled, they may be filled with vegan cream cheese frosting or coconut whipped cream. Photo Gallery Hope you love these delicious cookies as much as we do in SA! M*
Watermelon avocado savoury granola salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups seedless watermelon cut into small chunks 1 cup diced strawberries 1/2 cup diced cucumber slices 1-1/2 cup shelled edamame baby spinach rocket leaves medium ripe avocado, diced fresh herbs vegan feta or mozarella Dressing 1/4 cup soy sauce 1/4 cup sesame oil 2-3 tbsp balsamic vinegar or rice wine vinegar or lime juice 1 tsp Dijon mustard 1/2 tsp lime or lemon zest 1 crushed garlic clove salt and pepper to taste Savoury Granola: store-bought from babylonstoren Homemade version 1 cup rolled or quick oats 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp flax seeds 1-2 tbsp almond flour 1/3 cup coconut oil 1/4 cup raw honey 1/2 tsp ground cumin 1/2 tsp ground coraindre 1/4 tsp ground turmeric 1/4 tsp ground cinnamon pinch of salt Method If you’re making your own granola, add the oats & seeds to a pan and toast on medium heat until fragrant, add the spices and toast a bit more before adding in the coconut oil and honey. Lastly add the salt, removing it from the heat to cool while you make the salad. Wash and pat dry the salad leaves and layer at the bottom of the salad, add the diced watermelon pieces, sliced strawberry, cucumber, edamame, and avocado. Mix the salad dressing well and then drizzle over the salad before serving with a few tbsp of the granola, and some fresh herbs like basil and mint. Photo Gallery Hope you love this refreshing and delicious salad! M*