Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M* Related Posts
Milk tart pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF) 1/2 cup self-rising or ground oat flour 1/4 cup brown sugar 1 tsp baking powder 1/4 ts baking soda pinch of salt 1 tsp cinnamon 1 1/4 (more if needed) cups of plant-based milk 1 tsp apple cider vinegar 1-2 tbsp coconut oil Milk tart filling 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/3-1/2 cups syrup or brown sugar 1/2 cup cornstarch 1 tsp vanilla extract pinch of salt cinnamon sugar Method For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter. Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side. For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top. Photo Gallery Hope you love these fluffy and wholesome pancakes with a SA twist! M* Related Posts
Puff pastry milk tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients sheet of puff pastry (check ingredients for vegan) 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup corn starch 1/2 cups golden syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Preheat the oven tot 180 degrees Celsius. Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (i used a 20cm one), line the pan with the puff pastry, and let it hang over slightly. Pour in the milk tart filling and place in the preheated oven for 30-35 minutes. Bake until golden, once baked, remove to cool. Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness. Photo Gallery Hope you love this yummy recipe as much as we do!! M* Related Posts
Gochujang sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, washed and sliced into wedges 1 heaped tbsp Gochujang Korean chili paste 1-2 tbsp honey or agave or maple syrup 1 tbsp soy sauce 1 tsp sesame oil 1/4 cup sesame seeds 1/3 cup salted toasted peanuts 1 cup soy honey, roasted chickpeas Mini tomatoes (optional) vegan cream cheese to serve (i used the sweet chili one from @checkerssa) Dressing 1/4 cup soy sauce 1/4 cup honey, agave or maple syrup 1 tbsp rice wine vinegar 1 tbsp sesame oil Method Preheat the oven to 180 degrees Celsius. Add the sweet potato wedges into a bowl, and mix the Gochujang paste, honey, soy sauce, sesame oil, and sesame seeds into a bowl. Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft. For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, honey, and a dash of oil, mix, and bake for 10-15 minutes until crispy. Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese. Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds, mini tomatoes, fresh basil, and then the dressing. Photo Gallery Hope you love this yummy and easy sweet potato recipe as much as I do!! M* Related Posts
Butternut almond lasagna
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut boiled or roasted until jammy 2 cups Buttanutt spreads almond milk 3/4 cup Buttanutt almond butter 1/2 cup vegan cream cheese 1/4 cup nutritional yeast Salt and pepper to taste Lasagne sheets Bread crumbs or cheesy crackers to top Sage to top Method 1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blenderalong with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple ofdollops of the pumpkin sauce, and then add 2-3 lasagna sheets.3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.4. Let it cool slightly before serving. Photo Gallery Hope you love this cozy and super easy lasagna! M* Related Posts
Lentil Bobotie cups
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 cooked brown lentils 1 cup roasted or boiled Delica or butternut squash 1/2 red onion diced 1/2 -3/4 cups cup coconut milk 1/4 cup chutney 1 tsp yellow mustard seeds 1/2 tsp cinnamon 1 tsp ground turmeric 1 tsp medium heat curry powder 1-2 crushed garlic cloves 1 cup veggie stock 1 tbsp cornstarch olive oil to fry Chickpea egg batter 1 1/4 cups chickpea flour 1 1/4 cups milk or water 1 tbsp nutritional yeast salt to taste Method Preheat oven to 180 degrees Celsius. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent. Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on. Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired. Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set. Photo Gallery Hope you love these delicious protein-packed cups! M* Related Posts
Wellington pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/2 onion diced 2 cups cooked butternut 1 cup cooked brown lentils 1 cup diced mushrooms 1/4 cup dried cranberries 1 tbsp buttanutt almond macadamia nut butter Olive oil to fry 1/2 tsp ground cumin 1/2 tsp curry powder 1 tbsp Worcestershire sauce 1/4 cup apricot chutney Salt and pepper to taste 3-4 small beets sliced 1/3 cup cornstarch mixed with 1/2 cup Buttanut almond milk to make a paste Puff pastry Vegan butter to brush Sesame seeds to top Buttanutt mushroom gravy 1 cup mushrooms diced 1 1/2 cup Buttanutt almond milk 1 tbsp almond butter 1-2 tbsp soy sauce 1/4 cup nutritional yeast Pinch of salt Dash of cracked black pepper 1 1/2 tbsp cornstarch Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced onion and the mushrooms, then spicedand dry a bit more until fragrant. Add the cooked butternut and lentils and mix and mash well before adding in the nut butter,chutney, and cornstarch slurry. Mix until thickened and remove to cool. Layer out the puff pastry and slice 1cm longer around the baking dish, spray the baking dish with baking spray, and then layer the bottom layer with the puff pastry, add the cooled lentil filling, add the sliced beets, and press them in. Press out star shapes with the rest of the puff pastry and add on top of the filling, brush with butter, and sprinkle on sesame seeds. Bake for 25-30 minutes until cooked and golden on top, let it cool slightly, serve, and enjoy!7. For the Buttanut gravy, add the mushrooms to a pan with some oil and fry until fragrant, add a bit of water if needed. Then add 1 cup of the milk and the nut butter, mix the rest of the milk with the corn starch, and add it to the gravy along with the soy sauce and the nutritional yeast. Let it thicken and some more salt and pepper to taste before serving with the pie. Photo Gallery Hope you love this crispy and super flavourful pie! M* Related Posts
Caramelised Cabbage tray bake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium cabbage head cut into quarters 2 shallots, sliced lengthways 1 cup balsamic and honey-roasted cherry tomatoes pickled pink beets pickled shallots roasted chickpeas Marinade 1/3 cup sun-dried tomatoes 1/4 cup vegan buttermilk ( milk mixed with 1 tsp apple cider vinegar and left to curdle) 1 heaped tbsp nutritional yeast 1/4 cup olive oil or the juice of the sun-dried tomatoes 1-2 garlic cloves 2 tbsp raw honey 1-2 tbsp red wine vinegar 1 tsp Dijon mustard Pickled beets and shallots 1 shallot sliced into rings 1-2 baby beets or young beets, washed and sliced into strips 1/2 cup water 1/3 cup white vinegar 1/2 tsp mustard seeds salt to taste Add-on: fresh dill vegan feta harissa paste lemon slices Method Preheat the oven to 180 degrees Celsius. Add a few of the tomatoes and bake the cabbage for about 15-20 minutes until golden. Add the sliced cabbage, into a tray and add olive oil, salt, and pepper. Blend the marinade and then pour the marinade over the cabbage, until fully covered. For the pickles: heat the water, vinegar, and sugar until the sugar has dissolved, add in the mustard seeds and the salt, and pour over the shallots and beets. Let it pickle for 10 minutes, and place in a glass container to chill. Once the cabbages are roasted and golden, serve with the roasted chickpeas, more tomatoes, pickled beets, harissa paste, feta, and dill. Add a few lemon slices when serving. For the roasted tomatoes: I usually add 2 cups of cherry tomatoes to a pan, drizzle over olive oil, balsamic, and some honey, and let it toast up nice for about 15-20 minutes. For the chickpeas: I add about a drained 400ml can of chickpeas to a pan, dress it with olive oil, salt, pepper, and some nutritional yeast plus honey and lemon juice, and let it toast up nicely for 15-20 minutes. Photo Gallery Hope you love this delicious one-pan vegetable meal! M* Related Posts
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 6-8 medium-sized gem squash, cut lengthways with seeds removed 2 1/2 cups cooked bulgar wheat and quinoa 1/3 cup cranberries 1/3 cup sun-dried tomato pesto Olive oil 1 tsp ground oregano 1 tsp ground cumin 1 tbsp lemon zest 1-2 tbsp lemon juice 1-2 tbsp honey Garlic salt to tasteHoney butter 1/3 cup vegan butter 1/4 cup honey 1/4 tsp dried chilliToppings Vegan feta pomegranate seeds Fresh thyme Fresh mint Toasted pumpkin seeds Toasted walnutsServe with Cooked or roasted beets Method 1.Preheat the oven to 180 Degrees Celsius.2. Slice the gem squash and remove the seeds, place in a pot with water, and sprinkle with salt.Steam until soft, remove from the water, and set aside.3. For the filling, cook the bulgar wheat according to the packet instructions. I like to cover the bulgarwheat in boiling water with some salt and butter until puffed up and cook it for another3-5 minutes.4. Mix the bulgar wheat with the pesto, ground cumin, oregano, 1-2 tbsp olive oil, cranberries,and garlic salt to taste and set aside to marinate.5. Melt the honey butter ingredients together.6. Brush the gem squash with the honey butter and bake for 10-15 minutes until jammy and golden, add 1-2 tbsp of the bulgar wheat filling and bake for another 5 minutes before servingon the Le Creuset Cerise serving platter with the desired toppings like the vegan feta, toasted seeds, toasted crushed walnuts, pomegranate jewels, fresh thyme, mint and a drizzle of morehoney on top. Photo Gallery Hope you these delicious stuffed pumpkins! M* Related Posts
Quinoa lentil meatloaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butternut squash 2 cups cooked quinoa 1 1/4 cup cooked brown lentils 1 small red onion 1/2 cup macadamia nuts (sub with cashews, pecans or walnuts ) 1/4 cup pumpkin seeds 1 tbsp peanut butter (sub with other nut or seed butter of choice) 1 tbsp soy sauce 1 tbsp honey or syrup 1-2 tbsp lime or lemon juice 1 tbsp cornstarch 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Sauce 1/2 cup peanut butter 1 tsp soy sauce 1/3 cup ketchup of choice (I love All Gold) 1/2 tsp curry powder of choice boiling water to smooth it out Toasted pumpkin seeds to serve Method Preheat the oven to 180 degrees Celsius. Add a generous dollop of olive or avocado oil to a pan, then add in the diced onion, and the spices and fry until fragrant. Then add in the Butternut, cooked quinoa, and cooked lentils and mash gently until it comes together. Cook on low and add in the nuts, pumpkin seeds, peanut butter, soy sauce, honey, salt, and pepper. Mix well and sprinkle over the tbsp of cornstarch until fully combined. Scoop the batter into a parchment paper-lined bread tin and bake for 25 minutes at 175 degrees Celsius. Mix the sauce ingredients until smooth, add a bit of boiling water to smooth it out. Once the loaf has cooked, remove it from the oven and let it cool before removing it from the bread tin and serving it with the sauce and toasted pumpkin seeds. Slice and enjoy! Photo Gallery Hope you love this meat-less meatloaf recipe!! M* Related Posts