Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*
Crispy quinoa kale peach salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup cooked quinoa 1 1/4 cups canned and washed chickpeas 2 cups sliced and diced sweet potatoes 2 cups sliced yellow peaches (sub with diced apples or pears) 2 cups kale, washed and stems removed 1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds 1 cup chopped almonds olive oil 1 tsp cinnamon 1 tsp ground cumin 1 tbsp raw honey or syrup 1 tbsp lemon juice slivers of vegan parmesan or feta Salad dressing 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 1/4 cup honey or syrup of choice 1 tbsp soy sauce 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 1-2 tbsp olive oil or sesame oil salt and pepper to taste Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. Add the cooked quinoa, nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. Wash the kale and de-stem, dress with olive oil, and massage slightly. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. Chop the nuts and seeds finely, dice the peaches and the dates. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. Cool the salad, dress with the dressing and serve. Photo Gallery Hope you love this delicious salad recipe as much as we do* M*
Vegan Savoury Cheesecake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups digestive savory biscuits crushed 200g -250g vegan butter or margarine Filling 2 cups soaked cashews 300g vegan cream cheese 300ml coconut cream 1/4 cup nutritional yeast 1/2 cup cornstarch salt and pepper to taste 1/2 tsp ground cumin 1/3 tsp ground coriander Toppings Fresh fruit fig jam balsamic pearls fresh herbs to top Honey or apple honey to serve Apple honey 2 cups 100 % apple juice 2 1/2 cups light brown sugar 1 tbsp lemon juice 1 tsp lemon rind Method Preheat the oven to 180 degrees Celsius. Place the crushed biscuits and melted vegan butter or margarine in a bowl and mix until well combined, scoop it into a parchment paper lined mini cake tin or small tart pan with a loose base and press down with the bottom of a cup securing the edges. Bake for 10-15 minutes or so until brown. Blend together the filling ingredients until smooth, pour into a saucepan, and bring to a simmer so it starts to thicken. Once thicken, pour into the pre-baked tart base and bake for yet another 40-45 minutes, once baked, remove from the oven and let it cool completely before removing from the tart tin. Serve the savory cheesecake with some sliced fruit, fig jam, balsamic pearls (bought here), and some apple honey. Apple honey Bring the ingredients to a simmer for about 40-60 minutes until it starts to thicken. (Keep a close eye so it does hot boil over or burn) Store in a glass container at room temperature. Photo Gallery Hope you love this delicious savory cheesecake spin, perfect for garden dinner parties or festive celebrations! M*
Vegan Lepelsteeltjies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 500g cake flour (I used Eureka Mills Cake flour-sub half with spelt flour for a healthier alternative) 2ml salt 1ml baking powder 625ml grated vegan cheddar 1 tbsp plant milk 250gram vegan butter or margarine 1 heaped tbsp nutritional yeast 60ml smooth apricot jam Method Sift dry ingredients together. Add cheese & mix. Add butter, and milk and mix into a dough. Roll chestnut-size balls & flatten them slightly. Using the wooden spoon handle, make small dents and fill with jam. Bake at 200ºC for +/- 15 mins, cool & refill dents with jam. 30 cookies Photo Gallery Hope you love these deliciously savory sweet cookies! M*
Quinoa lentil meatloaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked butternut squash 2 cups cooked quinoa 1 1/4 cup cooked brown lentils 1 small red onion 1/2 cup macadamia nuts (sub with cashews, pecans or walnuts ) 1/4 cup pumpkin seeds 1 tbsp peanut butter (sub with other nut or seed butter of choice) 1 tbsp soy sauce 1 tbsp honey or syrup 1-2 tbsp lime or lemon juice 1 tbsp cornstarch 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Sauce 1/2 cup peanut butter 1 tsp soy sauce 1/3 cup ketchup of choice (I love All Gold) 1/2 tsp curry powder of choice boiling water to smooth it out Toasted pumpkin seeds to serve Method Preheat the oven to 180 degrees Celsius. Add a generous dollop of olive or avocado oil to a pan, then add in the diced onion, and the spices and fry until fragrant. Then add in the Butternut, cooked quinoa, and cooked lentils and mash gently until it comes together. Cook on low and add in the nuts, pumpkin seeds, peanut butter, soy sauce, honey, salt, and pepper. Mix well and sprinkle over the tbsp of cornstarch until fully combined. Scoop the batter into a parchment paper-lined bread tin and bake for 25 minutes at 175 degrees Celsius. Mix the sauce ingredients until smooth, add a bit of boiling water to smooth it out. Once the loaf has cooked, remove it from the oven and let it cool before removing it from the bread tin and serving it with the sauce and toasted pumpkin seeds. Slice and enjoy! Photo Gallery Hope you love this meat-less meatloaf recipe!! M*
Black forest tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 packet @lifestylefoods sugar free chocolate cookies1/3 cup vegan butter or melted coconut oilFilling1 cup de-seeded dark cherriesGanache1 cup cashew or almond butter1/3 cup coconut oil1/cup honey or syrup1/3 cup raw cacao powder1/2 tsp vanilla extractFrosting200ml coconut cream1 medium ripe avocado1/3 cup cacao powder1/3 cup honey/syrupPinch of saltMore cacao powderFresh cherries Method Crush the cookies inside a zip lock bag, mix them with the melted vegan butter or coconut oil, andpress into a parchment paper-lined tart tin of choice. Place in the fridge to set.2. Melt together the ganache ingredients and whisk until smooth.3. Arrange the cherries on to the tart base and then pour the melted ganache over the cherries,smooth out and place in the fridge to set.4. Blend all of the frosting ingredients together until smooth, scoop into a piping bag with a flatnozzle and chill slightly before frosting the tart.5. Dust the tart with more cacao powder and decorate it with fresh cherries. Photo Gallery Hope you love this tart, it’s such a delicious combination! M*
Gingerbread loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups Eureka cake flour• 1/3 cup coconut sugar• 1 1/2 tsp ground ginger• 1 tsp ground cinnamon• 1/2 tsp cardamom• 1/4 tsp allspice• 1/4 tsp nutmeg• 2 tsp baking powder• 1 tsp baking soda• 1 cup dairy-free milk, room temperature• 1/2 cup golden syrup• 1/2 cup unsweetened apple puree or coconut cream, room temperatureFrosting• 100ml coconut cream• 2 cups icing sugar• 1/2 tsp vanilla extract• Pinch of salt Method 1. Preheat the oven to 180 degrees Celsius and grease bread tin with olive or coconut oil.2. In a medium bowl, whisk together flour, ginger, cinnamon, cardamom, allspice, nutmeg,baking powder, and baking soda. Set aside.3. Add in the remaining ingredients to a large bowl, and mix the wet ingredients with a handmixer or whisk. Then add in the dry ingredients, and gently mix until there are no streaks of dryingredients left using a silicone spatula.4. Pour the batter into the prepared loaf tin, and place into the oven.5. Bake for 45-50 minutes, or until the toothpick comes out clean.6. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer thebread to a cooling rack to cool completely before slicing.7. Serve as is or prepare the frosting.8. Whisk together all of the frosting ingredients and pour over the bread and serve. Photo Gallery Hope you love this delicious and healthier gingerbread loaf! M*
Beet mushroom ravioli
Beet mushroom ravioli is a trying yet super rewarding dish! This dish is so delicious, filled with a creamy mushroom filling. Fried crispy, topped with flavourful thyme butter. Fry, drizzle, slice top with more butter and enjoy! YUM!
Tipsy tart cupcakes
Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.