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*
Blueberry pie ice pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup dates, Medjool or brown dates soaked in water 400ml can of coconut cream, or full-fat coconut milk 1 tsp vanilla extract 1 1/2 cup blueberries, fresh or frozen 1/4 cup raw honey 1 tbsp lemon juice 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter Method Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool. Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth. Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set. Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy! Photo Gallery Hope you love these delicious blueberry ice pops! M*
Melkkos sago pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 1 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup sago soaked in milk for an hour 2 cups plant milk of choice (gluten-free milk if you like) 1 tsp vanilla extract pinch of salt 1/4 cup golden syrup to sweeten 1/4 cup custard powder or corn starch mixed with some plant-milk cinnamon sugar to serve (make use of stevia or erythritol) vegan butter to serve golden syrup to serve or sugar-free syrup Method PLace the soaked sago in a saucepan and bring to a simmer with the milk, salt, vanilla, and sweetener. let it cook until translucent. Whisk in the custard powder slurry and let it cook for a few minutes more before serving with cinnamon sugar, syrup, and more milk or coconut cream. Photo Gallery Hope you love this SA-inspired sago/melk kos recipe!! M*
Vegan questo dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • For the vegan cheese dip:• 1 1/2 cups raw cashews*• 1 1⁄2 cups cubed butternut• Garlic flakes• 1/2 cup nutritional yeast• 1 1/2 cups coconut milk• 1 jalapeño, chopped or pickled• 1 teaspoon paprika• 1 tsp cumin powder• 1/2 cumin seeds• 1⁄2 teaspoon chilli powder• 1 teaspoon salt, plus more to taste• ground black pepper• For mix-ins:• 1 cup chopped baby tomatoes• 1⁄4 cup spring onion• 1/4 cup chopped cilantro• Favourite sweet chilli sauce to top• A few slices of jalapeño or pickled jalapeños • For serving:• Trigz chips to dip• Limes to serve Method 1.Add 2 cups of cubed butternut squash to a large baking sheet lined with parchment paper.Drizzle 1-2 tablespoons of olive oil and use your hands to coat the cubes. Roast at 180 degrees C for 30-40 minutes, flipping halfway through.2. While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.3. Once the cashews have finished soaking you’ll be ready to make the dip: add drained cashews, cubed roasted butternut squash, garlic, nutritional yeast, coconut milk, jalapeño, cumin, cumin seeds, paprika, Chili powder, salt, and black pepper to a high powered blender. Blend on high until a sauce comes together. Taste and adjust seasonings as necessary.4. Transfer dip to a large shallow bowl and garnish with the tomatoes, spring onions, jalapeño slices and cilantro. Drizzle with the sweet chilli sauce and a few lime slices. Serve with the Trigz chips and enjoy!! Photo Gallery Hope you love this cheesy, spicy dip! M*
Gut friendly raw date granola
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Medjool dates or brown dates with the pit removed (soaked a bit in hot water to soften) can be subbed with soft apricots, prunes, or figs. 1/4 cup goji berries or 1 tbsp nut butter of choice (sub with seeds butter if allergic) 1/3 gluten-free rolled oats or regular rolled oats 1/2 shredded coconut 1/2 cup buckwheat groats 1 tbsp chia seeds 1 tbsp flax seeds pinch of salt cinnamon Method Here you can play a bit with flavor and toast the oats, coconut, and buckwheat beforehand. Place all of the ingredients in a high-speed blender or food processor and blend until they come together. (be aware this is quite tough to blend, so don’t burn out your blender) Place in a jar and keep in a cool place or in your fridge for toppings to smoothies, oats and as a healthy snack! Photo Gallery Hope you love this delicious and wholesome recipe!! M*
Pumpkin puff pastry cheese ball
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet of puff pastry (check ingredients for vegan-friendly) 1 cup vegan cream cheese or vegan feta 1/3 cup chopped mixed nuts, toasted if you like 1/4 cup cranberries of chopped dates 1 tsp nutritional yeast 1-2 tbsp raw honey or syrup dash of cinnamon pinch of salt melted coconut oil or butter to brush before baking cinnamon stick fruit and nuts to serve on snack platter string Method Preheat the oven to 180 degrees Celsius. Lay out the puff pastry and measure out a circle, around a small plate size. Mix the cheese ingredients and place them on to cling film roll into a ball and place in the fridge to set for a bit. Add the cheese ball in the middle of the puff pastry and fold over the cheese ball. Use some string and wrap up until you have a pumpkin shape. Place on to parchment paper lined tray brush with butter or oil and bake for about 20-25 minutes until brown, press in the cinnamon stick and remove to cool for a few minutes. Serve with some honey or syrup on top, along with other snacking goodies and crackers. Photo Gallery Hope you love this delicious snack! M*
Tomato mummy puff pastry tarts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet puff pastry Tomato jam Cayenne pepper pink salt Coconut oil to brush Candy eye sprinkles Method 1. Preheat the oven to 180 degrees Celsius. 2. Slice the puff pastry into equal small squares for each mummy, and keep one of the squares aside to slice into strips for the mummy’s bandages. 3. Add a generous dollop of tomato jam in the center of each square spread out, and add the bandages on top leaving some space for the eyes. Pinch the sides and slice the excess dough neatly away if it sticks over. 4. Brush the mummies with coconut oil, and sprinkle over the cayenne pepper and pink salt. Bake for 15-18 minutes until golden. Photo Gallery Hope you love these super cute puff pastry snacks! M*
Granola buttermilk rusks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Dry 600g self-rising flour (i subbed half with Eureka cake flour) 1 1/2 cups brown sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/3 tsp salt 1 tsp vanilla extract 1 cup bran 1 cup Kellogs K 2 cups granola of choice, I used nuts and seeds granola. 1 cup shredded coconut (toast beforehand if you like) 1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like) Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple. Wet ingredients 500g softened stork bake margarine 350-400ml coconut milk 1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple) 1 tbsp apple cider vinegar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water) Method Preheat the oven to 175 degrees Celsius. Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine. In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well. Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes. Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins. Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven. Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well. Store in an airtight container for up to a month, or alternatively freeze to keep fresh! Photo Gallery Hope you love these delicious and seriously addictive rusks* M*
Smashed broccoli steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 medium broccoli heads, sliced into giant florets 1/3 cup tahini 1/2 cup canned chickpeas 9sub with butterbeans or any other white beans0 1/4 cup lime/lemon juice 1/4 cup syrup, honey or agave salt and pepper to taste chopped salted cashews toasted sesame seeds chilli flakes diced cilantro to serve chili oil for drizzle splash of lime/lemon juice Method Lightly steam the broccoli until tender, place on a baking tray, and smash with the back or a glass. Drizzle with the olive oil, nutritional yeast, salt, and pepper and bake for 10 minutes @ 180 degrees Celsius. Blend or mix the dressing ingredients and drizzle over the broccoli just before serving, along with the chopped salted cashews, toasted sesame seeds, chili oil, chili flakes, a splash of lime or lemon juice, and the chopped cilantro. Photo Gallery Hope you love this recipe as much as I do! It’s delicious;) M*
Raw Pink coconut ice
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups shredded coconut 1/2 cup coconut flour 1/3 cup melted coconut oil 1 can Lifestyle foods coconut condensed milk 1 tsp vanilla extract pinch of pink salt pink food colouring or beet powder Method Melt the coconut oil and pour in the condensed milk, vanilla, and salt. Then add in 2 cups of the shredded coconut and the coconut flour and mix well, add more shredded coconut until you have the right consistency, divide the barter, and color one part with the pink food coloring until you have your desired color. Layer a square pan with parchment paper and press in the white part of the coconut ice, neatly smoothing out, then layer on the pink layer, and press down until smooth. Freeze for about 60-90 minutes before slicing. add some drizzles of chocolate and pink salt before enjoying! Photo Gallery Hope you love these stunning coconut ice bars! M*