One bowl carrot cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups self rising flour sub half with either rye, wholewheat or oat flour1/2 cup almond flour1 tsp Baking Powder1 tsp Baking Soda½ tsp Salt1 tsp Cinnamon1 tsp Nutmeg1 ½ cups coconut Sugar2 ⅓ cups Grated Carrot1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)½ cup Canola Oil (120ml) or olive oil1/2 cup plant milk1 medium over ripe mashed banana or apple puree1 tsp Vanilla Extract1 Tbsp Apple Cider Vinegar1 cup Walnuts (100g) Chopped, Optional (sub with pecans)Cashew cream cheese frosting:2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa1-2 cups icing sugar1 1/2 teaspoon lemon juice1–2 teaspoons vanilla extractpinch of salt1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius . Generously grease cake pan and dust the cake pan with some flour.2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.4. Pour batter evenly into the cake pan and place into the preheated oven.Bake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.4. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.5. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top. Photo Gallery Hope you love carrot cake as much as we do, especially when it’s this easy to make! M*
Greek style hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups chickpeas soaked in water overnight1 tsp baking sodaWater to topSalt to taste1 tbsp tahini1/4 cup olive oil1-2 tbsp lemon juiceSalt to taste1/2 tsp Dried Oregano1/2 tsp Dried fennel1/2 tsp Garlic saltPepper to tasteToppingsSliced cucumberSliced rainbow tomatoesBlack olivesVegan feta cheesePine nutsFresh herbs Method Place the soaked chickpeas in a pot and top with water, add the baking soda and salt andbring to a simmer until the chickpeas are soft.2. Drain the chickpeas and then place in some paper kitchen towels and rub off some of the skins.3. Add the chickpeas into a blender, add the tahini, olive oil, lemon juice, spices, garlic salt, pepper, and blend (add some plant milk if needed) until smooth.4. Scoop out onto a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, oliveoil and fresh herbs. Photo Gallery Hope you love this flavourful recipe, that’s just perfect for a pre-drink snack idea! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
Apricot coconut bars AKA Hertzoggie bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 1/2 cups shredded coconut1 cup cake flour2 cups rolled oats3/4 cup coconut sugar1/4 tsp salt1 tsp cinnamon1/2 cup lifestyle foods toasted coconut butter2 tbsp honey/agave1 tbsp baking powder dissolved in 1/4 cup soy milkToppings1/2 cup smooth apricot jamShredded coconut Method 1.Preheat the oven to 180 degrees Celsius.2. Add the coconut, flour, oats, sugar, salt and cinnamon in to a big mixing bowl.3. Melt the coconut butter, add in the honey, baking powder mixture and whisk well.4. Pour the wet in to the dry and mix well, press on to a parchment paper lined square bakingtin , smear on the smooth apricot jam and sprinkle on the shredded coconut, and bake for10-15 minutes until brown. Photo Gallery Hope you love this recipe, it’s such a SA inspired cookie recipe! M*
Birthday cake protein mug cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp self rising or oat flour• 1 scoop Biogen bulk protein powder (bubblegum flavor)• 3 tbsp coconut sugar• 2 tbsp u sweetened cacao powder• 1/8 tsp salt• 3 tbsp soy milk• 2 tbsp coconut oil melted• 1/2 tsp vanilla extract• 2 tbsp dairy free chocolate chips Method 1. In an oversized, microwavable mug (300ml) whisk together the flour, protein powder, sugar,cocoa powder, and salt.2. Add in the dairy free milk, coconut oil, and vanilla. Mix until just combined. Stir in thechocolate chips. Careful not to overmix.3. Microwave for 60 seconds to 1 1/2 minutes, or until firm. Let cool just a little but eatimmediately.4. Serve warm with vegan ice cream and other favorite toppings like sprinkles and sugar freemaple syrup. Photo Gallery Hope you love this super easy recipe, it’s such a delicious treat! M*
Roasted tomato soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g mini roma tomatoes300g roma tomatoes1 red pepper diced1 medium red onion choppedSalt and pepper to taste1 can lifestyle foods coconut cream1/4 cup nutritional yeastFresh herbs (oregano, dried basil and thyme)3-4 cups vegetable stockVegan cheeseChickpea waffle dippers3/4 cup chickpea flour1 tsp baking powder1/4 cup corn starch1 tbsp nutritional yeast1/2 tsp chilli flakes1/2 tsp garlic flakesSalt and pepper to taste1 1/2 cup water Method 1. Preheat the oven to 180 degrees Celsius.2. Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25minutes.3. Remove to cool and place in a high speed blender, add the coconut cream, nutritional yeast,herbs and vegetable stock and blend until super smooth.4. Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker andbake until brown.5. Serve the soup with the waffle dippers, vegan Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Mushroom barley soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms) 1 small red onion 4 cups vegetable stock (more if needed) 500ml coconut milk 1 cup dry barley 1 tbsp miso paste 1 tbsp soy sauce 1 tbsp olive oil 1 tsp ground cumin 1 tsp black onion seeds Salt and pepper to taste 2 tbsp corn starch mixed with water to make a paste Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream. Method 1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices andfry until fragrant.2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add thevegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for aboutthirty minutes or so before adding in the corn starch paste.3. Let it cook even more until the barley is soft, adding more water if needed.4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, freshrosemary and fresh bread. Photo Gallery Hope you love this cozy recipe as much as we do! M*
Banana macadamia buttercream cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M*
Cinnamon swirl porridge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 1-2 People Difficulty 0 Beginner Ingredients • 1 cup-soaked buckwheat groats (soak for at least 30 minutes covered in water-drain before blending) • 1 overripe or pre-frozen medium banana • 1 cup plant-based milk of choice • 2 soft dates or liquid sweetener of choice • 1 tsp vanilla extract • Pinch of salt • 1 tbsp Buttanut cinnamon macadamia nut butter • Coconut cream • Cinnamon sugar for serving Method 1. Place the soaked buckwheat groats, banana, dates, plant-based milk, vanilla and salt in a high-speed blender and blend until smooth.2. Pour into a bowl and swirl on the Buttanut nut macadamia cinnamon nut butter, coconut cream and cinnamon sugar and enjoy.. Photo Gallery Hope you love this creamy porridge* M*
