Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M*
Creamed spinach puffs
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups washed baby spinach 1/2 cup vegan cream cheese 1/2 cup silken or crumbed firm tofu 1/3 cup soy milk or coconut milk 1/4 cup cornstarch 1/4 cup nutritional yeast salt and pepper to taste 1/4 cup chopped onion garlic flakes puff pastry some milk or melted butter to brush sesame seeds Method Add some olive oil to a pan and add the chopped onion, and garlic flakes and fry until fragrant, add the spinach and let it wilt. Then add the vegan cream cheese, tofu, and mash until well combined. Add the nutritional yeast, salt and pepper to taste. Then mix the milk and the cornstarch add the slurry to the spinach mixture and let it cook for 2-3 minutes until the mix starts to thicken. Let it cool. Roll out the puff pastry and add to the edge about 1cm from the side, roll up the puff pastry and the roll up, brush with melted butter/soy milk, and slice, add some sesame seeds on top and then place on a baking tray with parchment paper. Bake for 15-18 minutes until golden, serve with some salad or ketchup or freeze for future use. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Harissa roasted baby potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/2 cups washed baby potatoes 1/4 cup olive oil 1/4 cup nutritional yeast 1-2 tbsp harissa paste or 1 tbsp harissa spice 1/4 cup honey or agave syrup 1 tbsp lemon juice salt and pepper to taste garlic salt pomegranate seeds chopped roasted almonds Method Preheat the oven or air-fryer to 180 degrees Celsius. Add the washed baby potatoes to a parchment paper-lined tray. Mix the olive oil, nutritional yeast, harissa, honey, lemon juice, salt, pepper, and garlic salt, pour the mixture over the potatoes and roast until tender and golden for 20 minutes. Increase the heat slightly to 190 Degrees Celsius. Once golden, serve the potatoes with the pomegranate seeds and the chopped almonds and fresh herbs. Photo Gallery Hope you love these crispy and flavourful potatoes! M*
Butterbean quinoa stuffed peppers
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium peppers. washed and sliced lengthways 1 1/2 cups cooked quinoa 1/2 cup drained butterbeans 1/2 red onion diced 1-2 garlic clove crushed salt and pepper to taste olive oil 1/4 cup sun-dried tomato paste 1/2 cup roasted baby tomatoes or sun-dried tomatoes fresh herbs to serve Method Preheat the oven to 180 degrees Celsius. Slice the peppers lengthways or in halves and remove the seeds, drizzle with olive oil and some salt, and roast for 15-18 minutes. Drizzle some olive oil in a pan, add the diced onion and the garlic, and ry until fragrant. Add the quinoa, butterbeans, sun-dried tomatoes, and the roasted tomatoes. add salt and pepper to taste. once the filling is done, scoop into the peppers and roast for another 15-0 minutes. Serve the peppers with fresh herbs and whipped vegan feta or cream cheese on the side. Photo Gallery Hope you love this super easy and delicious recipe, i just love stuffed peppers! M*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Protein Date banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 over-ripe bananas1 heaped scoop of vegan protein powder 1 3/4 cup self-rising flour (sub half with oat or wholewheat flour) 1/2 cup brown sugar 1 cup milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 1/2 tsp ground cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt Chopped brown dates to top Method Preheat the oven to 180 degrees Celsius. Mash the banana well, add in the sugar, milk, oil, apple cider vinegar, and vanilla extract. Sift in the flour and the protein powder until well combined, pour into a parchment paper-lined bread tin, and add the chopped brown dates on top. Bake for 35-40 minutes until brown. Let it cool to room temperature before removing it from the bread tin, slice, and enjoy. Photo Gallery Hope you love this super fluffy and healthy banana bread! 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*
Magic cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 Cups raw Cashews 1 1/2 Cups Unsweetened Coconut Flakes 3/4 cup chopped or whole sugar-free Chocolate Chips 3-4 ginger biscuits crushed 3/4can vegan Coconut Condensed milk Method 1. To make these magic cookies, start by preheating the oven to 175 degrees Celsius.2. Next, add all of the ingredients to a large bowl, and mix until all of the ingredients are fully coated in the condensed milk.3. Line a baking sheet with parchment paper, scoop with a cookie scoop to scoop out large spoonfuls of the mixture, and line them up on the baking sheet. Leave 3cm between each cookie because they will spread out.4. Bake the cookies for 15-16 minutes, until they’re golden brown.5. Once they’re done, remove them from the oven and allow them to fully cool completely to harden.6. When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container Photo Gallery Hope you love these delicious cookies 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*