Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Zucchini shredded tofu enchilada bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 large zucchini sliced lengthways into thin strips 1 heaped tbsp nutritional yeast garlic salt olive oil 2-3 cups grated tofu 1 cup canned chickpeas, drained olive oil 1 heaped tbsp Mexican fajita spice mix or Mexican spice mix Salt and pepper to taste 2 cups tomato sauce 1/4 cup harissa paste from Pesto Princess 1 packet of Pesto princess tomato sauce 2-3 cups shredded vegan mozzarella 3/4 cup vegan cream cheese mixed with 1/4 cup pesto basil lemon pesto from pesto Princess More Vegan cream cheese to top extra Harissa paste to serve basil lime pesto to serve sliced jalapeños to serve fresh basil or cilantro to serve Method Preheat the oven to 180 degrees Celsius. Add the washed and sliced zucchini to a parchment paper-lined tray and drizzle with olive oil, garlic salt, and nutritional yeast. Add the grated tofu and the chickpeas to a parchment paper lined pan, and drizzle with olive oil, Mexican spice mix, salt, and pepper. Mix well and bake for 20-25 minutes. Bake the zucchini for 25 minutes or so until golden, remove to cool. Add the harissa to the baking tray of choice, then 1/2 cup of the tomato sauce, and baked zucchini slices layered nicely next to one another, then add the shredded tofu and chickpeas, dollops of cream cheese, and vegan cheddar cheese. Repeat the layers until done, then lastly top with dollops of the cream cheese & vegan cheddar cheese. Bake for 25-30 minutes until golden, lastly add the harissa paste, more cream cheese, jalapeño slices and fresh herbs. Photo Gallery Hope you love this super easy and protein packed delicious recipe!! M*
Black forest smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients Plant-based chocolate protein powder 1 1/2 cup frozen bananas 1/2 de-seeded cherries (frozen if possible) 1 tbsp nut butter 1 1/4 cup plant-based milk 1 tbsp cacao powderServe with: Cacao powder Nut butter Fresh cherries Chocolate chips Method 1. Place the smoothie ingredients in a high speed blender and blend until smooth.2. Line your serving glass with some nut butter and a bit cacao powder, serve the smoothie andadd some chocolate chips on top and fresh cherries. Photo Gallery Hope you love this ultra-delicious smoothie! M*
Ombre protein pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup self-rising flour (sub half with oat or wholewheat flour) 1 heaped scoop of chocolate protein powder 1 cup milk (more if needed) 1 tbsp apple cider vinegar 1/4 cup coconut oil 1/4 cup syrup or sugar Cacao powder 1 1/2 tsp baking powder Pinch of salt Syrup to serve Berries to serve Method Add the flour, protein powder, baking powder, and salt to a bowl. Add 1 tsp cacao powder to darken the first pancake, add the milk, oil, apple cider vinegar, and syrup, and mix well until you have a smooth batter. Heat a pan, add some oil, and add about 1/4 cup for each pancake, darken the pancakewith more cacao powder as you go along and all of the batter is used up.3. Serve the pancakes with syrup and fruit! Photo Gallery Hope you love these YUMMY pancakes! M*
Asian infused baked cauliflower
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head, washed Asian marinade 1 -2 tbsp soy sauce 1/4 raw honey 1-2 tbsp lemon or lime juice 1 tsp miso paste Salt and pepper to taste Roasted butterbean and red onion hummus 1 x 400g can butterbeans 1 red onion, sliced 1-2 tbsp Olive oil 1 tsp ground coriander 1-2 tbsp lemon or lime juice 1 tbsp tahini Salt and pepper to taste Serve with: Pomegranate seeds Fresh cilantro’s Sesame seeds Method Preheat the oven to 180 degrees Celsius. Place the drained butterbeans, red onion, and cauliflower head in a baking tray and drizzle with olive oil, salt and pepper. Mix the Bratt marinade and brush the cauliflower generously. Place in the oven and roast the vegetables until soft and golden for about 18-20 minutes. Add the butterbeans (leave a few butterbeans to decorate), 3/4 of the onion, olive oil,lemon juice, salt, and pepper into a high-speed blender and blend until smooth, add somemilk to make it more creamy.3. Scoop the hummus onto the plate, then place the cauliflower in the centre and decorate it with the extra butterbeans, red onion, pomegranate seeds, coriander, and sesame seeds. Photo Gallery Hope you love this super yummy cauliflower recipe! M*
Gingerbread berry trifle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Gingerbread cake 2 cups All Purpose Flour (250g) 1 cup Light Brown Sugar (200g) 1 tsp Baking Soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 tsp nutmeg 1 1⁄2 tsp ground ginger 1⁄2 tsp allspice 1 flax egg- 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot water 3⁄4 cup Buttanutt Macadamia Milk 1⁄4 cup molasses 1 tsp vanilla extract 1⁄3 cup Neutral vegetable Oil or Coconut Oil or Buttanutt Pecan macadamia nut butter 1 Tbsp apple cider vinegar Buttanutt berry jelly 2 cups boiling Buttanutt macadamia milk 1 packet of strawberry vegan jelly powder mix 1 1/2 tsp agar agar 1 cup mixed berries Buttanutt custard 2 cups Buttanutt macadamia milk 1 tbsp Pecan macadamia milk 1/3 cup honey or syrup or coconut sugar 1 tsp vanilla extract 1/3 cup Corn starch Buttanutt chocolate pudding 1 packet dairy dairy-free chocolate pudding 400ml cold Buttanutt Macadamia milk Other add in’s Whipped coconut cream Cherries Edible flowers White chocolate shards Fresh berries to decorate Method Gingerbread cake Preheat the oven to 180°C and spray a square baking tin with non-stick spray or line withparchment paper. Sift the all-purpose flour into a mixing bowl and add the brown sugar, baking soda, salt,cinnamon, nutmeg, ground ginger, and allspice and mix. Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsphot water. Let it sit for a minute to become gloopy. Add the flax egg, macadamia milk, molasses, vanilla extract, oil, and apple cider vinegar to the mixing bowl and whisk until combined. Pour batter into the square pan, and bake at 180. Degrees Celsius for 30-35 minutes or until a toothpick inserted into the centre er of one of the cakes comes out clean. Let the cake cool for a few minutes and then transfer to a wire cooling rack to cool completely before slicing it into small squares.Berry jelly1. Bring the macadamia milk to a boil, add in the strawberry jelly and the agar, mix well,and bring to a simmer for 2 minutes before adding in the fruit and pouring on into a square mould to set. Let it set completely before slicing. Buttanutt custard Add all of the custard ingredients into a saucepan, whisk very well, and bring to a simmer until it starts to thicken. Let it cool down to room temperature before using it in the trifle. Buttanutt chocolate pudding Add the milk and the chocolate pudding into a bowl and whisk until, let it chills before using.Ensembling the trifle Make use of a large trifle glass serving container, layer the gingerbread cake cubes as thebottom layer then the cubed jelly, custard, chocolate pudding, berries, and dollops of whipped cream. Repeat until filled to the brim! Serve with more cherries, edible glitter, and edible flowers. Photo Gallery Hope you love this delicious and refreshing dessert! M*
Creamy espresso Martini
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients • 3 tablespoons vodka• 3 tablespoons espresso, strongly brewed• 3 tablespoons Buttanutt chocolate milk• 3 tbsp full-fat coconut cream• Syrup or brown sugar to sweeten• Coconut cream to serve• Cacao powder to serve• Dried orange slices Method Fill the cocktail shaker about halfway full with ice or place everything in a blender. Add the vodka, espresso, Buttanutt chocolate milk and coconut cream. Shake well or blend until fluffy, at least 20 seconds. Taste and add syrup or sugar, if desired. Shake a few more seconds and quickly strain into the rimmed glasses. Top each with more coconut cream, slightly whipped, a coffee bean, and dried orange slices. Here you can add some chocolate nut butter for a more decadent drink! Photo Gallery Hope you love this super creamy and delicious drink! M*
Caramelised Cabbage tray bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Roasted three bean salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups green beans, washed and quickly steamed 1 cup washed snap peas 1 cup canned butter beans, washed and patted dried 1 cup washed and sliced radishes 3/4 cup steamed and diced potato Toasted whole almonds Pomegranate jewels Vegan fetaDress with: Olive oil Lemon zest 1 tsp Greek seasoning (sub with dried , dried thyme, oregano and chilli flakes) 1tbsp lemon juice 1-2 tbsp van Loveren Brut wine 2-3 tbsp honey or agaveGarnish Fresh herbs Drizzle of hot honey Vegan feta Method 1. Preheat the oven to 180 degrees Celsius. Place the green beans, snap peas and butter beans in a square baking tray, add the sliced radishes and potatoes and dress with a few tbsp olive oil, lemon zest, greek seasoning, lemon juice, Van Loveren wine and a drizzle of honey. Mix well and place in the oven.2. Bake for 18-20 minutes until it starts to turn golden, serve with toasted diced almonds, fresh herbs, cubed feta and a drizzle of honey. Photo Gallery Hope you love this delicious SA inspired salad recipe* M*
Fragrant Stuffed gem squash
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*