No-knead valentines loaf

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients    4 cups white bread flour, plus more for work surface and sprinkling 2 cups whole meal flour  2 1/2 tsp. pink salt 8g or more active dry yeast  2 cups water 1 cup full-fat coconut milk   Fine yellow cornmeal, for sprinkling or beet powder tp make hearts  Method Stir together flour, salt, and yeast in a large bowl. Add water and coconut milk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead. Cover the bowl tightly with plastic wrap or a damp towel; let stand at room temperature until it’s bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours. Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from the surface into the dough as possible, shape it into a taut ball by folding edges toward the middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn the dough seam side down on a clean (not floured) work surface. Cut out some hearts on parchment paper, place the sheet on the bread (brush the top with coconut oil), and sprinkle the top with beet or berry powder or corn flour.  Preheat oven to 230 degrees Celsius, place a cast-iron Dutch oven with a lid in oven to preheat about 20 minutes. Remove the hot Dutch oven from the oven. Reduce oven temperature to 200 degrees Celsius. Bake, covered until the loaf has increased in volume, about 35 minutes. Remove lid. Continue baking until the loaf is slightly brown. Transfer to a wire rack; cool for 1 hour. Photo Gallery Hope you love this beautiful loaf as much as we do!! M*

Valentine’s sugar cookies

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 3/4 cup (185 g) unsalted vegan butter or margarine  1 1/2 cup (250 g) light brown sugar  1/3 cup coconut milk  2 tsp vanilla extract 1/2 tsp vanilla extract  2 1/2 cups (315 g) all-purpose flour or self-rising flour  1/2 tsp baking powder 1/8 tsp sea salt Pink Icing  2 cups icing sugar  2-3 tbsp coconut milk  food colouring  sprinkles    Method In a large bowl, cream together the vegan butter and sugar,  until light and fluffy, about 3 minutes. Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract, and vanilla extract and mix again until incorporated. Sift in the flour, and baking powder, and use a spatula to gently fold the flour into the creamed butter mixture.  Once the dough is made, divide the dough and color one part with pink food coloring into the desired color, form the two pieces of dough into a flat disks wrapped with plastic wrap, and chill in the fridge for 30 minutes. Once the dough has chilled, lightly flour a clean surface as well as your rolling pin, Place the dough onto the floured surface. Roll the dough 1 1/2 cm thick.  Cut the cookie shapes into the dough. Place some of the pink hearts on to the plain cookie dough and roll over with the rolling pin again, press out more cookies. Remove any scraps and use a thin spatula to transfer the sugar cookies to the baking sheet. Repeat for the remaining dough, then chill the cookie sheet.  Preheat the oven to 175 degrees Celsius. Once the oven is fully preheated, place the into the oven and bake the cookies for 7 minutes or until the edges are just beginning to turn lightly golden.  Remove from the oven and allow the cookies to fully cool before frosting.  Mix the icing sugar and coconut milk, add desired coloring dip the cookies, decorate with some sprinkles, and allow the cookies to set.  Photo Gallery Hope you love these super chewy delicious cookies! 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*

Roasted beet pasta

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups fresh beets washed and diced2-3 garlic clovesOlive oil to drizzleChilli salt to top1 tsp Moroccan spice mix1/2 cup vegan cream cheese1 cup coconut milk1 tbsp soy sauce1 tbsp balsamic glazeSalt and pepperCooked orecchiette pastaVegan parmesan to topFresh dill to serve Method 1. Preheat the oven to 180 degrees Celsius. Place the beets and garlic cloves, on a baking sheet, drizzle with oil, chilli salt and Moroccan spice mix. Bake for 15-18 minutes until soft.2. Cook the pasta accordingly to the packet instructions, place the chilled beets & some of the garlic in blender and add in the cream cheese, coconut milk, soy sauce, balsamic glaze, salt and pepper.3. Once the pasta is cooked, drain and pour over the sauce mix well.4. Serve with the vegan parmesan, more cream cheese, dill and chilli salt. Photo Gallery Hope you love this recipe  to make it for the ones you 💗  M*

Red velvet raspberry cinnamon buns

Recipe Gallery Share the Love These velvety cinnamon buns are just absolutely divine! Thanks to Cheers SA the vegan alternatives to your favorite recipes are so much easier.  Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 3 ½ cups all-purpose flour1/2 cup rye flour ¼ cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 ¼ tsp) 1 teaspoon salt 1 ½ cups nondairy milk lukewarm1 tablespoon vanilla extract2-3 tsp vegan red food colouring (or 2 tablespoon beet powder)* ¼ cup vegan butter, or margarine room temperatureFor the Filling ½ cup vegan butter, room temperature ¾ cup coconut sugar 1 ½ tablespoon cinnamon1 cup fresh raspberriesFor the Vegan Cream Cheese Frosting 1 tub Simple truth vegan cream cheese ⅛ teaspoon salt ¾ teaspoon vanilla extract 2 cups icing sugarRaspberries Method  Method1. In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.2. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food coloring.3. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.4. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 5. Cover with a towel or plastic wrap and place in a warm place until double in size.6. Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface.  7. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick.  8. For the filling – smear a generous layer on to the cinnamon roll, sprinkle over the sugar, raspberries slightly smashed.9. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.10. Place into a greased baking dish and cover to rise for 45-60 minutes or until cinnamon rolls have risen.11. Preheat to 180 degrees Celsius.12. Once heated, place dish inside and bake in oven for 30-35 minutes.13. Cream together the frosting and then add a generous scoop on to the lukewarm cinnamon buns and some raspberries on top. Serve slightly warm and gooey. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*

Beet mushroom ravioli

Beet mushroom ravioli is a trying yet super rewarding dish! This dish is so delicious, filled with a creamy mushroom filling. Fried crispy, topped with flavourful thyme butter. Fry, drizzle, slice top with more butter and enjoy! YUM!