Rice paper spinocopitta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1/3 cup chopped fennel 1/3 cup chopped leeks 1/2 cups cooked potatoes, diced 1 block firm tofu (200g) 2 cups baby spinach, fresh or frozen 1/2 tsp dill or fennel seeds dried oregano greek seasoning salt and pepper squeeze of lemon juice 3 sheets of rice paper water everything bagel seasoning oil to bake Method Add the fennel, leeks, and potatoes to a hot pan with some olive oil. Season to taste and add the herbs and spices, fry until fragrant before adding in the spinach and the tofu. Once cooked, remove to cool, then dip some rice paper in water and place on a wooden board, made wet with some water so the rice paper doesn’t stick, layer the three rice papers into a row overlapping each other at the edges. Add the filling in the center like a sausage and fold over the edges, wrapping up the filling encased like a sausage. Roll up the sausage and then place on parchment paper, drizzle with oil, the everything bagel seasoning, and air-fry or bake until super crispy! Slice and enjoy! Photo Gallery Hope you love this super easy and flavourful recipe! M* Related Posts
Vegan Macarons
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Vegan Macaron Shells 100 grams almond flour 90 grams powdered sugar 75 grams aquafaba 1/4 teaspoon cream of tartar 66 grams granulated sugar food colouring or flavouring (powdered form) vegan buttercream frosting 100g white margarine or vegan butter 2-3 cups icing sugar Method Vegan Macaron Shells Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with parchment paper or silicon mats. And fit a large piping bag with a round tip. Sift almond flour, powdered sugar, and cocoa powder together. Set aside. Straight out of the can at room temperature- Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar. Whip for about 1 minute, medium /low. At this point, raise the speed to medium and whip for another 2 minutes. Raise the speed to high and start to add granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10-15 minutes, depending on the weather. Add sifted dry almond flour and icing sugar to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any. Fold forming a letter J or nr 8 with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very, very brief. Transfer batter to the piping bag. Pipe 2-3 cm circles on a baking sheet lined with parchment paper or silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons. Slam the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron Pre-heat the oven to 150 degrees Celsius. Bake one- two trays in the middle of the oven, placing only one to two trays at a time. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. Baking time might vary depending on your oven and the weather. Let the macarons cool down before filling. Side note: Try to make the macarons in sunny not rainy, weather. Photo Gallery I hope you love these decadent cookies so much! M* Related Posts
Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Broccoli chilli crunch pesto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup steamed broccoli 1/2 cup roasted almonds1 packed cup fresh basil 1/2 cup grated vegan parmesan cheese 1/3-1/2 cups good-quality olive oil 1 tbsp nutritional yeast 1-2 tsp lemon juice Salt to taste Chili flakes 1-2 tbsp dry crispy fried onions (optional) Additionally, you can add lemon zest Method 1. Blend all of the ingredients in a high-speed blender and store in a glass container, top with more seasoning and olive oil, and pop in the fridge for up to one to two weeks. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Brûlée sago pudding
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 sago pearls (soak in water for 20 minutes to soften slightly) Pinch of salt 400ml coconut milk or milk of choice 1 tsp vanilla extract 1/3 cup golden syrup or honey to sweeten Mom’s Apricot jam (if you have it) 1/3 cup plus 1 tbsp corn starch, mix with a bit of water Fine Sugar to brûlé Method Bring the sago to a boil (with the water you soaked it in, it should be 1/2 cm above the pearls), add salt and the milk. Let it simmer, watching so it doesn’t burn. Once thick and glossy with no white pearls, whisk in the vanilla, syrup, and 1/3 cup apricot jam, cornstarch slurry. Let it sit for 2-3 minutes, pour into a parchment paper-lined mini banana bread tin, and scoop in the sago. Let it cool and chill until fully set. Serve on a serving platter with apricot jam, brulee if you can with some sugar, and serve with a sprinkle of cinnamon and a dollop of cold whipped cream! Photo Gallery I hope you love this nostalgic recipe! It’s gooey, jammy, and so so tasty!! M* Related Posts
Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts
Almond ricotta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g firm block tofu 1 cup raw almonds 1-2 tbsp lemon juice 1 heaped tbsp nutritional yeast 1 tbsp honey salt and pepper to taste garlic powder to taste 1 tsp dijon mustard dried oregano or thyme some milk or water to blend Toppings: roasted tomatoes and gochujang roasted potatoes Gochujang roasted potatoes 1 1/2 cups baby potatoes or whole potatoes sliced, boiled until soft. 1 tsp gochujang chilli paste or chilli paste of choice like sriracha 1-2 tbsp honey 1-2 tbsp olive oil salt and pepper to taste 1/2 tsp garlic powder 1-2 tbsp nutritional yeast Method Add all of the ingredients into a large glass jar, start blending with a hand blender, or place in a food processor or high-speed blender. Pulse all of the ingredients together, and add some water or milk as needed until you have a super smooth dip. Add the cooked potatoes into a bowl, then mix the gochujang with the honey and oil, pour over the potatoes and mix, add nutritional yeast and seasoning, and place on a baking tray and roast for 15-20 minutes until super crispy! Serve the roasted potatoes and tomatoes on top of the almond ricotta and serve with fresh basil and toasted almonds! Photo Gallery I hope you love this super protein packed dip! M* Related Posts
Sweet Gem squash breakfast boats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium gem squash, sliced, seeds removed, and boiled in salt water until soft 1/4 cups vegan butter or olive oil or melted coconut oil 1/4 cup honey or date syrup 1/3 cup chia seeds 200ml coconut milk 100ml yogurt of choice 1 scoop protein powder 1 tsp vanilla extract dash of cinnamon 1/3 cups tahini to serve granola to serve sliced banana to serve Method Cook the Gem squash until soft, melt the butter and honey, and smear the Gem squash in a baking dish, sprinkle on cinnamon, and bake for 10-20 minutes, brushing halfway through with more of the melted honey butter. Mix the chia seed protein pudding and let it thicken for 30-40 minutes. Once the gem squash is baked, serve the sweet caramelized squash with the protein chia pudding, top with sliced bananas, runny tahini, granola, and more honey and cinnamon. Photo Gallery I hope you love this delish caramelized squash recipe! M* Related Posts
Raw lamington slice
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1/4 cup almond flour 1/2 cup coconut oil 1/3 cup honey or agave 1 tsp vanilla extract pinch of salt chia berry jam melted chocolate to top Berry jam 2 cups strawberries, fresh or frozen 1/4 cup honey or agave 1 tsp lemon juice 1/3 cups chia seeds Method Add the coconut and almond flour to a blender and blend until fine. Scoop the contents into a bowl and add the melted coconut oil, honey, vanilla, and salt, mixing well until it comes together. Press into a parchment paper-lined tray. Freeze until set. Bring the chia berry jam ingredients to a simmer, and mash the berries if needed. Let it cool before scooping it onto the coconut layer, and then freeze it again until set. Once set, pour on the melted chocolate, slice, and enjoy! Photo Gallery I hope you love these yummy bars** M* Related Posts
Shredded fennel apple blood orange salad
Recipe Gallery Share the Love Recipe. Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients large fennel bulp finely sliced 2 Granny Smith or Pink Lady apples, finely sliced 1/3 cups sultanas or dried cranberries 1 -2 blood oranges peeled and segmented and sliced 1/3 cup roasted chopped pecans 1 1/2 cups cooked Israeli or regular couscous (sub with grain or pasta of choice) 1/3 cup chopped fennel leaves Mustard marmalade dressing 1 heaped tbsp dijon mustard 1/4 cup orange or any citrus marmalade jam (sub with honey or syrup of choice) 1/4 cup apple cider or red wine vinegar 1/4 cup good quality olive oil salt and pepper to taste Method Wash and slice the fennel, apple, and blood orange. Cook the couscous accordingly to the packet instructions, let it cool slightly, before adding it to the salad. Then add in the sultanas, nuts, diced fennel, and mix the dressing well, pour over the salad, and serve with fresh parmesan slivers and enjoy! Photo Gallery I hope you love this super delicious and refreshing salad!! M* Related Posts