Pickled shallot curry potato salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots 1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*
Creamy French shallot pasta bake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 4 tbsp vegan butter• 3-4 shallots sliced thinly• 2 tsp honey or agave or just soft brown sugar• 1 cup dry red wine, such as Cab Sauvignon• 2 cloves garlic or 1 tbsp garlic flakes• 2 cups wild mushrooms of choice• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)• Pink salt and black pepper• 2 cups low-sodium vegetable broth• 1 tbsp vegan Worcestershire sauce (or use soy sauce)• 2 leaves bay leaves (optional)• 500g of your favorite shortcut pasta• 1/4 cup cornstarch mixed with water• 1⁄4 tsp cayenne pepper using more or less to your taste• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese• 1⁄3 cup crumbled vegan feta cheese• 2 cups parmesan cheese• 1 cup crispy onion crumbs Method Preheat the oven to 180 degrees Celsius. Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5minutes. Add 1/2 cup of the wine, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta. Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan. Transfer the pasta to a baking dish. Top with the cheese and onion crutides. Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with dollops of cream cheese and fresh thyme.Enjoy! Photo Gallery Hope you love this creamy and filling recipe! M*
Caramelized butternut shallot salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*
Milk tart pancake pockets
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 1 tsp baking powder 1-2 tbsp sugar or sweetener pinch of salt 1 cup water or milk 1 tbsp oil Cinnamon sugar to serve Air-fryer to bake Milk tart filling 1 1/2 cups soy milk or coconut milk 1/3-1/2 cups sugar or syrup to sweeten 1 tsp vanilla extract 1/3-1/2 cup corn starch pinch of salt Milk-batter dipping 1 cup soy milk 1/4 cup corn starch Method Mix the pancake batter and heat a small pan, add about 1/2 a cup of the batter to the pan and fry for 2-3 minutes and flip over so it cooks on the other side. Repeat with the rest of the batter, it makes roughly 3-4 servings. For the filling: add the ingredients into the saucepan and mix well before turning down the heat, be sure to whisk while it cooks so it doesn’t clump up. Let it chill slightly. Mix the dipping batter. Lay out the pancakes, add 2-3 tbsp of the Milk tart filling into the centre, fold in the edges, and roll up like a taco. Dip the pancake pocket in the milk-like batter and roll in cinnamon sugar. Place on an air-fryer proof tray, and bake or air-fry or bake for 8-10 minutes until crispy! Serve with some whipped cream, ice cream, or a sprinkle of icing sugar. Photo Gallery Hope you love these crispy pancake pockets!! M*
Mushroom biltong soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four cups brown button mushrooms or oyster mushrooms 1/2 cup chopped leeks 400ml coconut cream 1 can butter beans or cannellini beans 1 cup soaked cashews 1-2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste 1-2 tbsp soy sauce 1 tsp miso paste 3-4 cups vegetable stock cornstarch slurry (1/3 cup cornstarch mixed with water) Coriander oil 1 heaped tbsp coriander seeds 2-3 tbsp neutral oil Method First off you have to roast the mushrooms for that perfect biltong-like flavor. Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper. Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup. Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant. Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes. Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste. Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness. Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper. To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn. Photo Gallery Hope you love this creamy and tasty soup recipe! M*
Baked Custard donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups bread flour 1/2 cup neutral cooking oil 1/2-3/4 cup cup plant-based milk or plant-based yogurt 8g instant yeast 1/3 cup castor sugar 1 1/2 tsp vanilla extract 1/2 tsp cinnamon pinch of salt Custard filling 2 cups plant-based yogurt 1/3 cup cornstarch 1 tsp vanilla extract dash of cinnamon if you like icing sugar to serve Method Sift the bread flour into a bowl, and add the sugar, salt, and cinnamon. In another container add the plant-based milk (lukewarm if you can) along with the vanilla and the yeast. Add the wet into the dry and mix well until the dough is foldable and soft. Place it in a warm area, cover it with a cloth, and let it rest for an hour to rise. Once risen, Preheat the oven or air fryer. Slice the dough into four equal parts and shape into a small bun-like shape. Cover and place in a warm area and let it rise again. Once risen, brush with neutral cooking oil and a sprinkle of sugar. Bake for 20-25 minutes until golden. Add the custard ingredients into a bowl, and whisk until there are no lumps, microwave or place in a pot on the stove and simmer until it starts to thicken. Remove from the heat, add a layer of cling wrap to prevent skin from forming, and let it chill to room temperature. Once chilled scoop the custard into a piping bag with a star nozzle, slice the donuts length ways, and pipe dollops of the custard down the middle. Add a dust of icing sugar before serving and enjoy! Photo Gallery Hope you love these fluffy and delicious donuts! M*
Coffee cookies
Recipe Gallery Share the Love Coffee cookies Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 1/4 cups cake flour (more if needed) sub with wholewheat or rye flour 1/4 tsp baking sodapinch of salt 125g margarine softened or vegan butter 1 cup brown sugar 10 ml freeze-dried coffee powder dissolved in 50 ml boiling water 1/2 cup golden syrup 1/2 teaspoon vanilla essenceIcing 2 cups icing sugar 80g margarine at room temperature or vegan butter 1 teaspoon freeze-dried coffee powder for icing Method Preheat the oven to 180 degrees Celsius. Sift the flour, baking soda, and salt together. Rub in the softened margarine and mix until crumbly texture. In another mixing bowl whip the sugar, coffee, syrup, and vanilla essence together. Fold this into the flour mixture and combine until you have a manageable dough. Roll or scoop into a piping bag with a round nozzle, depending on how soft your dough is, add more flour needed. Press with cookie press into a prepared baking tray, and bake for 8 to 10 minutes until brown. Let them chill. For the icing, cream the icing sugar with the margarine and dissolved coffee mixture, and mix until fluffy. Ice the cookies and store in an airtight container. Photo Gallery Hope you love these yummy SA cookies!! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M*
Watermelon salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M*