Smashed sweet potato pizza
Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed good quality olive oil 1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste sliced Roma tomatoes shredded cheese of choice fresh herbs to serve salt and pepper avocado to serve drizzle of balsamic glaze Hot honey 1/3 cups raw honey 1 tsp chili flakes or your favorite chili seasoning Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat. Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy. Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly. Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M* Related Posts
Apricot Roly-poly
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 230 self-rising flour 2 tsp baking powder pinch of salt 110g cold vegan butter, cubed 250ml coconut or plant-based milk 200ml golden syrup sprinkle of brown sugar smooth apricot jam or jam of choice coconut cream to serve more syrup to serve Spiced Syrup to pour over the pudding 1 cups water 1/3 cups sugar 1 cinnamon stick 1-2 star anise 2 cardamon pods Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, and salt into a bowl. Rub the butter into the flour mixture and then gradually add the milk and the syrup until well combined and you have a smooth sticky-free dough, add more flour or milk as needed. On a floured surface turn out the dough and roll it into a long rectangular square, smear on a generous amount of apricot jam, and roll it up like a sausage or you would do whilst making cinnamon buns. Slice into rounds (if they are uneven if so it doesn’t matter), squish them into a baking dish, and then sprinkle on some syrup and more golden syrup if you like. Bake for 35-40 minutes until golden and then serve straight out of the oven with some cream, ice cream, and vegan custard! If you’d like a more gooey roly-poly, cook the spiced syrup ingredients together until the sugar has dissolved. 10 minutes before the pudding is done, pour over the syrup and let it bake a bit further. Serve and enjoy!! Photo Gallery I hope you love one of my all-time favorite baked desserts!! M* Related Posts
Bobotie stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients olive oil to fry 1 1/2 cups cooked brown lentils 1 cup cooked butternut squash 1 small onion diced 1 tsp ground turmeric 1/3 tsp ground ginger 1-2 crushed garlic cloves 1 tsp yellow mustard seeds 1 tbsp apple cider vinegar 1 tbsp smooth apricot jam salt and pepper to taste 1/2 cups coconut cream 4 large sweet potatoes, steamed until soft “egg” -like topping 1/2 cup coconut milk or regular plant milk 1/4 cup cornstarch dash of turmeric if you like dry Laurier leaves to serve onion seeds for crunch and flavor Method Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. Bake for 15-20 minutes until nice and golden. Serve with a salad and enjoy!! Photo Gallery I hope you love these delicious and filling bobotie sweet potatoes! M* Related Posts
Quinoa chia seed wraps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked quinoa 1/3 cup TF chia seeds Some salt to taste 1/4 cup nutritional yeast 1 1-2 tsp baking powder Method Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight. Once everything is soaked, add the quinoa with its water for blending, chia gel helps,nutritional yeast, baking powder, and salt to taste. Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side. Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freezethe wraps are individually wrapped in baking paper or wax paper. Photo Gallery I hope you love this protein packet and GF wraps! M* Related Posts
Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M* Related Posts
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M* Related Posts
Green falafel slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups dry chickpeas, soaked in water overnight 1/4 cups smooth tahini 1-2 tbsp lemon juice 1 tsp lemon zest handful of fresh basil 1 handful fresh parsley 1/3 cups chickpea flour 1 tsp ground sumac (sub with ground cumin) 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander) water or oil to blend if needed salt and pepper to taste sesame seeds to top Method Preheat the oven to 180 degrees Celsius. Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture. Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely. Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice! Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads! Photo Gallery I hope you love these easy and flavourful falafel slices! M* Related Posts
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* Related Posts
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* Related Posts
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* Related Posts