Condensed milk Rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1kg cake flour 15g instant dry yeast 350g store bought or homemade vegan condensed milk 1/2 cups light brown sugar 125g melted margarine or vegan butter pinch of salt some lukewarm water to knead Method Sift the flour into a large bowl along with the salt. Melt the margarine, pour in the yeast, vegan condensed milk, and vanilla. Let the yeast start to bubble and pour the wet into the dry, knead with some milk until you have a soft dough, and leave to rise for an hour or so. Preheat the oven to 180 degrees Celsius once the dough has risen. Grab a large handful of the dough, roll it into a smooth ball, and stack it neatly into a greased bread tin or rusk tin, cover it with a cloth, and let it rise again. Brush with milk and sprinkle with sugar, bake the rusks for 30-40 minutes until brown. Let the rusks cool before removing them from the tins, tear, and slice, and then dry the rusks at @100 degrees Celsius for 2-3 hours. Store in an airtight container for up to one month. Photo Gallery I hope you love these fluffy and comforting rusks! M*
Loaded vegan bagel
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups carrots ribbons 1-2 tbsp apple cider vinegar 1-2 tbsp honey 1tbsp honey 1/2 tbsp soy sauce Salt to taste bagels to serve vegan creamed cheese chopped spring onions fresh dill vegan “caviar pearls” Method Slice the carrots into ribbons with a veggie peeler, boil some water, and place the peeled carrots in the hot boiling water for 2 minutes. Add the apple cider, honey, soy sauce, and salt to the mix and let it marinate. Add the carrot lox on top of some toasted bagels with some creamed cheese, dill, and spring onions. Then, keep the rest of the carrot lox in an airtight container in the fridge for one week. Photo Gallery I hope you love this refreshing and yummy recipe! M*
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Crème brûlée sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, scrubbed and steamed or boiled until soft Crème brûlée filling 2 cups coconut milk 1/3 cup sugar or syrup 1 tsp vanilla extract 1/4 cup cornstarch some extra sugar to burn Method Steam the sweet potato until soft, (you can also bake them at 200 Degrees Celsius for an extra crispy skin) slice lengthways, or scoop some of the flesh out to make some room for the crème brûlée filling. Whisk the filling ingredients well until smooth, bring gradually to a simmer, whisking as you go along, let it thicken, fill the sweet potatoes, add the sugar, and caramelize with a kitchen blow torch! serve and enjoy!! Photo Gallery Hope you love these wonderful Yummy sweet potatoes! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Buckwheat baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked buckwheat groats 1 tbsp nut butter 1 scoop protein powder pinch of salt splash of vanilla extract chocolate chips Method Soak the buckwheat groats overnight or for 1-2 hours. Drain slightly and then add the rest of the ingredients into a high-speed blender and blend until super smooth, pour into ramekins, top with the chocolate chips, and bake or air-fry for 10-15 minutes. Photo Gallery I hope you love this delicious GF buckwheat baked ‘oats’ M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
Vegan malva pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups self-rising flour (i subbed half for spelt flour for a healthier alternative) 1 1/4 cups coconut sugar 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tbsp White Vinegar or apple cider vinegar 3/4 cups plant Milk, I used coconut or oat milk 2 tbsp smooth Apricot Jam 2 tbsp melted coconut oil or olive oil For the caramel Sauce: ¾ cup coconut Sugar or soft brown sugar 400ml coconut cream or full-fat coconut milk 1 teaspoon Vanilla Extract Method Preheat the oven to 180 degrees Celsius. spray a square dish with non-stick spray. Sift the flour into a mixing bowl and add the coconut sugar, baking powder, baking soda, and salt and mix. Add the vinegar to the milk and let it curdle. Mix that with the applesauce, apricot jam, and coconut oil into a batter. Transfer the batter to your prepared baking dish, and tap the bottom on the counter to remove the bubbles in the pudding. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. For the sauce: Add the sugar and coconut cream and heat until it simmers. Let the sugar dissolve completely before whisking in the vanilla. When the Malva comes out of the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut it into squares. Serve warm with vegan whipped cream or vegan ice cream. Photo Gallery I hope you love this super simple and delish dessert!! M*
Purple Sweet potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups) 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 1 tsp onion seeds 1 tsp garlic powder salt to taste olive oil to bake 1 red onion diced 2 cups vegetable stock 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like 1 x 400ml can full- fat coconut milk some water to top it off if needed 1/3 cup nutritional yeast salt and pepper to taste Toppings some micro herbs or crusty bread croutons coconut cream onion seeds some chilli-infused oil Method Preheat the oven to 180 degrees Celsius. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool before blending and serving the soup with your desired toppings. Photo Gallery I hope you love this super and easy soup recipe** M*