French silk pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 packet of Oreo cookies crushed 1 cup shredded coconut 1/2 cup almond flour 150g melted vegan butter or margarine Filling 300g vegan cream cheese 1 cup soaked cashews 200ml Buttanutt chocolate oat milk 1/2 cup Buttanutt chocolate macadamia nut butter 100g melted chocolate 250ml chilled Whipped coconut cream Coconut cream to serve Chopped chocolate to serve pomegranate seeds to serve Method Crush the Oreo cookies, add into a bowl along with the coconut, and almond flour, and pour in the vegan butter or melted margarine. Mix well and then scoop into a round tart tin, filled with parchment paper. Bake or chill the base while making the filling. For the filling, add the creamed cheese, cashews, and chocolate oat milk to a high-speed blender, once well combined pour in the melted chocolate and blend again. Then whip up the coconut cream until nice and fluffy and then fold it into the chocolate filling, be careful not to whisk too vigorously. Pour the filling onto the base, smooth it out with a butter knife or a spoon, and allow to set for at least two hours before serving with more coconut cream, chopped chocolate, and Pomegranate seeds. Photo Gallery Hope you love this ultra delicious PIE! M*
Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
Pink orange pound cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Pound Cake 2 cups (250 g) self-rising flour 1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil 1 cup (200 g) light brown sugar 1 tbsp vanilla extract 1 cup coconut cream 1/3 cup dairy-free milk chopped orange-infused dark chocolate Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels. Frosting drizzle: juice of 1 pink orange 1 1/2 cups icing sugar Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients. In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter. Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*
Berry ice lollies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! 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*
Cauliflower tabouli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M*