Creamy Potato bake soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 4 medium potatoes, brushed and washed Olive oil 1 tsp Dried dill Garlic powder 2-3 tbsp nutritional yeast Salt and pepper to taste 1/2 tsp smoked paprika 1 tub of vegan creamed cheese or 1 cup soaked cashews 3-4 cups full-fat coconut milk 300ml coconut cream or soy milk Crispy rice bacon to serve Fresh dill to serve Pouring cream to serve Toasted onion Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Method Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika. Roast for 20-25 minutes @180 degrees Celsius until crispy. Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream. Let it simmer for about 15-20 minutes before removing from the heat. Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs. Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this creamy and super cozy recipe! M* Related Posts
Pea potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Veggie roast 1 large fennel bulb 1 cup diced leeks olive oil to roast garlic powder, salt, and pepper Soup base 2 medium shallots, diced 2 cups potatoes, washed and sliced 1 cup split peas or 2 cups fresh peas 1 1/2 cups chopped broccoli 1 stock cube salt and pepper to taste 1 tsp ground cumin 1 tsp turmeric powder water to the top 300ml can of coconut cream or full-fat milk 2–3 cups baby spinach (add to blender later) Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Toppings Fresh peas roasted potatoes fresh dill more coconut milk black pepper Method Add the washed and diced vegetables to a baking tray, drizzle with oil, salt, pepper, and garlic powder, and roast for 20-25 minutes until golden. Meanwhile, add the shallots, diced potatoes (leave some over to roast in olive oil and garlic salt), split peas, veggie stock cube, spices, and water into a large cast-iron pot. Bring to a simmer and let it cook on medium until the peas and potatoes have softened. Once soft, add in the roast veggies, coconut milk, and let it simmer for another 10-15 minutes. Let it cool, add to a blender with 2-3 cups baby spinach and more water if needed. Blend until smooth. Serve with the rice paper bacon, toasted potatoes, fresh cooked peas, dill, coconut cream or milk, and a crack of black pepper! Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this cozy and delicious recipe as much as we do! M* Related Posts
Umami mushroom hummus bowls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups butter beans or canned chickpeas 1/4 cup olive oil 1/4 cup Old Stone Mill Tahini 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp za’atar @oldstonemill 1 tsp sumac @oldstonemill salt and pepper to taste balsamic syrup or pomegranate molasses to serve runny tahini to serve olive oil to serve fresh herbs to serve Umami mushrooms 2 cups mixed mushrooms 1/2 cups soy sauce 1-2 tbsp date syrup or pomegranate molasses salt and pepper to taste Method Add the hummus ingredients into a high-speed blender and blend until smooth. Add the mushrooms and the other ingredients for the umami mushrooms to a saucepan, add a splash of water, and sauté until nice and jammy. Scoop the butterbean hummus into a bowl, top with the cooled mushrooms, then sprinkle with the dukkah, tahini, pomegranate molasses, and chopped fresh herbs. Enjoy with crackers or toasted pita bread. Photo Gallery I hope you love this protein-packed and flavourful bowl! M* Related Posts
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts
Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M* Related Posts
Chickpea mushroom pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1 tbsp cornstarch or tapioca flour 1-2 tbsp nutritional yeast 1 1/2 tsp baking powder dash of smoked paprika 1/2 tsp garlic powder salt to taste 1 cups water(more if needed) Soy sauce, Sautéed wild mushrooms to top fresh thyme to serve creamed cheese to serve caramelized onions to serve Caramelized onions 2 cups red onions, diced 1/4 cup soy sauce 1/4 cup honey 1-2 tbsp balsamic vinegar Method Mix the flour, cornstarch, nutritional yeast, baking powder, smoked paprika, garlic powder, and some salt. Whisk in the water and mix until smooth. Add more if needed. Saute the mushrooms in some soy sauce and a dash of water until nice and golden. Add the onions to a pan, and add the rest of the ingredients and fry on medium until the onions become jammy. Fry the pancakes in a non-stick pan, using about 2-3 tbsp of the batter for each pancake, flipping over after 3 minutes once the pancakes are brown. Once the pancakes are done, serve with a dollop of cream cheese, caramelised onions, sautéed mushrooms, and fresh thyme. Photo Gallery I hope you love these protein-packed pancakes! M* Related Posts
Country vegetable dumpling soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g country vegetable soup mix from @checkers_sa 3 4 cups vegetable stock 2-3 garlic cloves or garlic paste 1/2 cup silken or firm tofu or cottage cheese for that protein boost, or substitute with 1 cup of cashews 1 x 300ml can of coconut milk 1/3 cups nutritional yeast (optional) Salt and pepper to taste Dumplings: store-bought bread dough or Dombola, or vetkoek bread mix as the dumplings Herbs to serve Spring onion to serve Grated cheese to serve Crispy Fried sage (just lightly fry some sage in some olive oil or butter until crispy) Method . Add some oil to a large pot, add in the vegetable soup mix, then add in the stock and let it simmer for 15-20 minutes. Pour in the coconut milk, tofu, and seasoning, blend with a handheld blender or scoop out 3/4 of the soup and blend in a high-speed blender until smooth. Pour the soup back into the pot, add the dumplings on top, and cover with the lid to simmer on low for 10 minutes. Once the dumplings are cooked through, serve the soup with coconut milk, spring onion, grated cheese, and crispy fried sage. Photo Gallery I hope you love this delicious, nostalgic recipe! M* Related Posts
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M* Related Posts
Marmite sweetcorn bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 1/2 cups brown bread flour 2 tsp baking powder 2 tbsp nutritional yeast 1/4 tsp salt 1 cup sweet corn 400ml beer or cider 2 tbsp Marmite Additional add in’s: 2 cups shredded cheese Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, nutritional yeast, and salt into a bowl. Gradually add the sweetcorn and beer and mix well. Pour into a bread tin, bake, add the Marmite swirls on top, and bake for 25-30 minutes until nice and brown on top. Let the bread cool before removing from the tin and slicing! Photo Gallery I hope you love this yummy bread recipe** M* Related Posts
Berry custard oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup quick oats 1 cup rolled oats 1-2 cups water 1 cup milk of choice 1-2 scoops protein powder pinch of salt 1 tsp vanilla extract 1/4 cups cornstarch water to make the slurry Toppings 2 cups blueberries 1-2 tbsp honey 1 tbsp lemon juice 1-2 tbsp cornstarch tahini to top Shredded almonds to top Method Add the oats, water, milk, protein powder, and salt into a saucepan. Let it simmer for 5-10 minutes, or until the oats are tender and soft. Mix the cornstarch with the water, then add the slurry to the oats and let them simmer for a bit longer until they become nice and custardy. Add the blueberries and the rest of the ingredients for the blueberry compote into a saucepan, and add some water until the berries are nice, soft, and jammy. Once the oats are cooked, add 2-3 tbsp of the berry compote onto the oats, then top with tahini, shredded almonds, and a drizzle of honey. Serve and enjoy! Photo Gallery Hope you love this delicious bowl of oats!! M* Related Posts