Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
Cinnamon raisin sourdough
Recipe Gallery Share the Love Sourdough, if you are new or old on this journey, then you will know or soon will learn that it’s a journey that you want to give up 1000x times x 1000, but then there is that one loaf, that one loaf that gives you hope for the perfect sourdough bread. I am not a full-worded blogger. I test and tell recipes as I go along, and sourdough has certainly been one recipe I have tried and re-done a few times I tell you. Now, with a few breads behind me I’ll never eat store bought bread again!! I used this recipe for the sourdough bread. Photo Gallery I Hope you love this beautiful and unforgettable flavourful bread!! M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
Croissant baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*
Pink orange pound cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Pound Cake 2 cups (250 g) self-rising flour 1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil 1 cup (200 g) light brown sugar 1 tbsp vanilla extract 1 cup coconut cream 1/3 cup dairy-free milk chopped orange-infused dark chocolate Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels. Frosting drizzle: juice of 1 pink orange 1 1/2 cups icing sugar Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients. In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter. Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
Almond butter hot chocolate
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups soy milk or plant milk of choice 1 espresso shot (optional) 1/3 cup almond butter 1/4 cup honey or syrup to sweeten 1/4 cup cacao powder 1/4 cup cornstarch pinch of salt shredded chocolate to serve cinnamon to serve Method Add the milk, espresso, almond butter, sweetener, cacao powder, and salt into a saucepan, and bring to a simmer until nice and fragrant. Mix the cornstarch with some water until smooth, pour the cornstarch slurry into the hot mixture and turn down the heat until nice and thick. Pour the hot chocolate into serving cups of choosing, and serve with shredded chocolate and a dash of cinnamon. Photo Gallery I Hope you love this super creamy and delicious hot chocolate. M*
Decadent chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 medium sweet potato steamed, skin on (wash before steaming, roughly 1 1/4 cups) 1/2 medium super soft avocado (roughly 1/2 cup) 1/2 cups brown or Medjool dates soaked in water until soft 150-200ml coconut milk 1/4 cup dark cacao powder 1/2 ground cinnamon 1-2 espresso powder pinch of salt cacao powder to top chocolate shreds to serve Method Add the steamed sweet potato, avocado, dates, coconut milk, cacao powder, cinnamon, espresso, and salt in a blender and blend until super smooth. Place into a serving bowl of choice top with cacao powder and chocolate, and serve. Photo Gallery I Hope you love this super creamy mousse! M*
Lasagna stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed 1 cup soy or pea mince hydrated with some water 1 cup canned and drained white beans 1/2 red onion diced 1 tbsp tomato paste 1-2 tbsp sun-dried tomato pesto or ketchup 1-2 tsp soy sauce to taste 1 tsp oregano 1 tsp dried thyme salt and pepper to taste olive oil to fry other add-on’s sun-dried tomato pesto toasted bread cubes grated vegan parmesan cheese vegan creamed cheese toasted pine nuts fresh herbs Vegan cheese sauce 1 medium potato diced 1/2 cup chopped carrots 1 cups cashews 1 tsp miso paste or soy sauce 1/4 cup nutritional yeast 1 -2 tbsp corn stach salt and pepper to taste some milk to blend it out Method For the lasagna filling: Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant. Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low. Steam the gem squash in some salted water until soft. For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft. Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth. Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash. Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius. Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs. Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*
Blueberry cornflake muffins
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 self-rising flour or white bread flour 1 cup crushed cornflakes 1 1/2 tsp baking powder 1/3 cups soft brown sugar pinch of salt 1 1/2 cups coconut or plant milk 1 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cups melted coconut oil or vegan butter Toppings soft brown sugar crushed cornflakes stewed blueberry jam or fresh blueberries Method Preheat the oven to 180 degrees Celsius. Add the flour, cornflakes, baking powder, sugar, and salt in a bowl. Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases. Freeze the rest of the muffins for future use. Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown. Photo Gallery I hope you love these amazing muffins! M*