Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M*
Medjool stuffed dates
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M*
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Watermelon salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M*
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M*
Milk tart chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 chia seeds 1 1/4 cup milk or plain yogurt 1 tsp vanilla extract some syrup or honey to sweeten banana Milk tart topping 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 cornstarch 1/2 cups syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Whisk the chia seeds and the milk, add the vanilla and the sweetener, and then whisk now and again until it thickens. chill until serving time. For the milk tart topping: 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 chia pudding with the sliced banana, dollop of milk tart filling, cinnamon sugar, and syrup to top. Photo Gallery Hope you love this delicious and creamy chia pudding! M*
Gochujang sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner 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*
Crunchy sticky rice salad bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Salad Rice paper sheets olive or coconut oil to fry 1 1/4 cups diced cucumber 1/2 cup edamame, steamed or blanched in hot water and salt shredded carrots cubed tofu, air-fried or baked to crispy (mix with soy sauce, honey, and cornstarch) diced avocado rice wine vinegar Crispy sticky rice 1 1/3 cups cooked sushi rice 1/4 cup sweet soy sauce 1 tsp rice wine vinegar 1 tbsp dumpling sauce or vegan oyster sauce 1 tsp sesame oil Dressing 1/4 cup soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1-2 tbsp rice wine vinegar 1-2 tbsp honey some hot water to smooth it out Crispy salad topper 1/3 cup quinoa 1/3 cup salted peanuts 1/2 cups ramen noodles crushed salt to taste 1 heaped tbsp sesame seeds 1 tbsp sesame oil 1-2 tbsp soy sauce 1 tbsp brown sugar Method Chop the cucumber and drain the edamame, dress it with some rice wine vinegar and salt, and let it marinate for a bit. Dice the tofu and mix the tofu with some oil, soy sauce, honey, and cornstarch. let it bake until crispy. Mix the rice with the rest of the ingredients, spread flat onto a parchment paper lined tray, and bake or air-fry for 15 minutes or so until crispy. Heat some olive oil or coconut oil and lightly fry the rice paper in the oil until it puffs up, drain on some kitchen towels. For the crispy salad topper, add the ingredients into a pan, and lightly let it toast, add the soy sauce, and pinch of salt and let it turn brown for 2-3 min on low, turn off the heat and then mix in the sugar. remove from the heat to chill. store in a glass container. Mix the dressing. Layer the salad with the crispy rice paper, cucumber edamame mix, shredded carrots, tofu, diced avocado, pickled ginger, a few tbsp of the dressing, 1-2 tbsp of the crispy rice topper, and some rice seasoning. Photo Gallery Hope you love this yummy and fresh salad as much as we do!* M*
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*