Sticky date toffee pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cups chopped brown dates 1 cup soy or coconut milk 1/3 cup melted coconut oil 1 heaped tbsp tahini 2-4 spoonfuls or sachets of LSF stevia 1 1/4 cup oat flour (GF if you like) 1 scoop vanilla protein powder or almond flour 1 tsp baking powder Pinch of salt 1 tbsp almond macadamia nut butter (or cashew or tahini) Toffee Sauce 1 cup coconut milk 1/4 cup LSF stevia or 2-4 sachets to sweeten 1 tbsp nut butter (almond macadamia) 1/2 tsp vanilla extract Method Preheat your oven to 180 degrees Celsius. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top. Photo Gallery Hope you love this delicious and amazing pudding! 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*
White bean chilli stuffed 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 slightly steamed soft 3/4 cup butter beans 1/2 cup soy mince or crumbled tofu 1/4 red onion diced 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch of chili powder Salt and pepper to taste 1 1/2 cup coconut cream 1-2 tbsp nutritional yeast 1-2 tbsp lime juice Olive oil Corn starch slurry 1 heaped tbsp cornstarch mixed with equal parts water To serve: Cream cheese Diced avocado Shredded cheese Lime slices Corn chips Crushed and roasted walnuts Method Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk. Add the lime juice and cornstarch slurry turn off the heat and set aside. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes. Add your desired toppings and enjoy! Photo Gallery Hope you love these delicious and filling stuffed sweet potatoes! M*
Chilli tray bake quinoa salad
Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups diced sweet potato chunks 2 cups diced Brussels sprouts 1 cup diced leeks 1 cup diced fennel 1 cup sliced or diced carrots olive oil 3-4 tbsp tomato chili sauce salt and pepper 2-3 tbsp nutritional yeast 2 cups cooked quinoa pickled red onions Pomegranate jewels sliced radishes fresh dill rocket leaves to serve Salad dressing 1 tbsp Dijon mustard 2-3 tbsp honey 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder pinch or coriander powder 1-2 crushed garlic cloves salt and pepper to taste Quick pickled red onions 1 cup water 1/2 cup white vinegar 2 tbsp sugar 1/2 tsp mustard seeds pinch of salt 1 medium red onion diced Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. Cook the quinoa accordingly to the instructions until nice and fluffy. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*
Charred cabbage steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cabbage sliced into quarters1 cup canned butter beansLSF olive oil sprayMarinade1 tsp ground sumac1 tsp ground cumin1/2 tsp ground cinnamonSalt and pepper to taste1 tbsp honey1 tbsp lemon juice1/4 cup tahiniSome water to smooth it outTahini protein dip1/4 cup runny tahini1 block firm or soft tofu (sub with 1 cup canned butter beans)1/4 cup plant-based milk1/4 cup nutritional yeast1 tbsp honey1 tbsp lemon juice1/2 tsp lemon zestSalt and pepper to tasteTo serve:1/3 cup pomegranate jewelsBalsamic drizzle to serveFresh basil or mint to serveToasted cashews Method Add the cabbage steaks and butter beans to the pan, and spray with the olive oil spray. Brush the cabbage steaks with the marinade until covered, add the butter beans and bake for20-35 minutes until golden. Blend the sauce and add it as the base of the cabbage steaks, add the steaks, baked butter beans, jewels, fresh herbs, crushed cashews, and balsamic glaze. Photo Gallery Hope you love these beautifully charred cabbage steaks easter** 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*
Gnocchi a la vodka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup chopped shallots 1 packet tomato paste (roughly 2 tsp) 1-2 crushed garlic cloves or garlic flakes or powder 1 cup vegetable or vegan chicken stock 1/4 cup vodka of choice 1 tsp truffle pesto (optional) 1 packet of your favorite vegan gnocchi salt and pepper to taste vegan parmesan to serve vegan cream cheese to serve (i made my own fermented cashew cream cheese) fresh herbs to serve Method Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce. For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant. Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock. Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well. Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius. Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs. Photo Gallery Hope you love this uber-creamy and satisfying dish! M*
Carrot cake waffles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour 1/2 cup whole wheat flour 1 cup rolled oats 1 scoop of you favourite protein powder 1 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup shredded carrots 1 very ripe banana 1 1/4 cup soy milk 1 tsp vanilla extract 1/4 cup chopped walnuts 1/4 cup diced raisins serve with walnuts fresh fruit Method Add the flours to a bowl, then add the oats, baking powder, protein powder, spices, and salt and mix well. Then mash the banana, milk, carrots and vanilla. Add the wet into the dry and mix well, fold in the walnuts and raisins. Spray your waffle maker with non-stick spray and add 2-3 tbsp for each. Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts. Photo Gallery Hope you love these fluffy and protein-packed waffles! M*
Vegetable Lasagna soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M*
