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*

Croissant baked oats

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats 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*

High protein cinnamon pancakes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 cup self-rising flour or spelt or flour of choice  3/4 cup chickpea flour  1 /12 tsp baking powder  1/2 tsp cinnamon  1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice  1-2 tsp olive oil or coconut oil fresh fruit to serve  syrup to serve  fresh mint to serve  Method Add the flour, baking powder, salt, and cinnamon to a bowl.  Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake.  let each side fry for 3-4 minutes until brown, fry until the batter is done.  Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint.  Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*

Almond butter hot chocolate

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2 cups soy milk or plant milk of choice  1 espresso shot (optional)  1/3 cup almond butter  1/4 cup honey or syrup to sweeten  1/4 cup cacao powder  1/4 cup cornstarch  pinch of salt  shredded chocolate to serve  cinnamon to serve  Method Add the milk, espresso, almond butter, sweetener, cacao powder, and salt into a saucepan, and bring to a simmer until nice and fragrant.  Mix the cornstarch with some water until smooth, pour the cornstarch slurry into the hot mixture and turn down the heat until nice and thick.  Pour the hot chocolate into serving cups of choosing, and serve with shredded chocolate and a dash of cinnamon.  Photo Gallery I Hope you love this super creamy and delicious hot chocolate.  M*

Decadent chocolate mousse

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 medium sweet potato steamed, skin on (wash before steaming, roughly 1 1/4 cups)  1/2 medium super soft avocado (roughly 1/2 cup)  1/2 cups brown or Medjool dates soaked in water until soft  150-200ml coconut milk  1/4 cup dark cacao powder  1/2 ground cinnamon  1-2 espresso powder  pinch of salt  cacao powder to top  chocolate shreds to serve  Method Add the steamed sweet potato, avocado, dates, coconut milk, cacao powder, cinnamon, espresso, and salt in a blender and blend until super smooth.  Place into a serving bowl of choice top with cacao powder and chocolate, and serve.  Photo Gallery I Hope you love this super creamy mousse! M*

Seitan Korean nuggets

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 cups all-purpose flour 1 cup milk 1/3 cup nutritional yeast 1/2 cup butter beans or canned chickpeas 1 cup roasted tofu (optional) sub with more beans 1 tsp Italian seasoning or Rice seasoning Salt and pepper to taste cornstarch  milk to dip crushed corn flakes   spicy Korean BBQ sauce  Method Add the flour to a bowl and mix in the water until you have a smooth dough, cover and let it rest for an hour. After an hour, cover the dough with water and wash out the starch, this takes approximately 5-10 minutes until you have a nice stretchy dough. Add the dough, nutritional yeast, beans, tofu, and seasoning to a blender and blend until smooth then dust with cornstarch and keep in a fridge container for 2-3 days and use as desired! Here you can slice it into strips for stir-fries, make nuggets, burgers, Snitchels, and the list goes on! For the nuggets: cut off some of the dough, roll it into nugget shapes, and roll in some cornstarch, milk and crushed cornflakes (season as desired) then place on a baking tray & lightly drizzle with oil and air-fry or bake until crispy. Dip in your favorite bbq dressing, these nuggets were drenched in a Korean bbq sauce I found in the store! Photo Gallery I Hope you love these delicious golden nuggets!! M*

Lasagna stuffed gem squash

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed  1 cup soy or pea mince hydrated with some water  1 cup canned and drained white beans  1/2 red onion diced  1 tbsp tomato paste  1-2 tbsp sun-dried tomato pesto or ketchup  1-2 tsp soy sauce to taste  1 tsp oregano  1 tsp dried thyme salt and pepper to taste  olive oil to fry  other add-on’s sun-dried tomato pesto  toasted bread cubes  grated vegan parmesan cheese  vegan creamed cheese  toasted pine nuts  fresh herbs  Vegan cheese sauce  1 medium potato diced  1/2 cup chopped carrots  1 cups cashews  1 tsp miso paste or soy sauce  1/4 cup nutritional yeast  1 -2 tbsp corn stach  salt and pepper to taste  some milk to blend it out    Method For the lasagna filling:  Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant.  Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low.    Steam the gem squash in some salted water until soft.  For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft.  Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth.  Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash.  Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius.  Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs.  Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*

Blueberry cornflake muffins

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 1/2 cups self-rising flour or white bread flour  1  cup crushed cornflakes  1 1/2 tsp baking powder  1/3 cups soft brown sugar  pinch of salt  1 1/2 cups coconut or plant milk  1 tsp apple cider vinegar  1 tsp vanilla extract  1/4 cups melted coconut oil or vegan butter  Toppings  soft brown sugar  crushed cornflakes  stewed blueberry jam or fresh blueberries  Method Preheat the oven to 180 degrees Celsius.  Add the flour, cornflakes, baking powder, sugar, and salt in a bowl.  Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases.  Freeze the rest of the muffins for future use.  Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown.  Photo Gallery I hope you love these amazing muffins! M*

Pumpkin tahini bread

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 1/2 cups white bread flour sub with self-rising flour  3/4 cup spelt or buckwheat flour  1 1/2 tsp baking powder  1/3 tsp salt  1 tsp ground cinnamon  1/2 cup light brown sugar or coconut sugar  1 1/3 cups plant-based milk  1/4 cups coconut oil  3/4 cups cooked and mashed pumpkin  1 heaped tbsp tahini  1 tsp vanilla extract  Toppings  brown sugar  cinnamon  runny tahini  sesame seeds  Method Preheat the oven to 180 degrees Celsius.  Add the flour, baking powder, salt, and cinnamon into a bowl.  In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated.  Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown.  Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy!  Freeze the slices in the freezer in individual bags for future snacking!  Photo Gallery I Hope you love this super yummy loaf!! M*