Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M*
Gingerbread men caramel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 3 1⁄2 – 4 cups strong white bread flour• 1 package instant yeast (11g )• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk oat or coconut milk• 1⁄4 cup golden syrup of another liquid sweetener of choiceCaramel• One can of coconut condensed milk or regular condensed milk• LSF cinnamon sugar• 1/2 cups sugar• 1-2 tsp ground cinnamon Method Whisk together 3 1⁄2 cups flour, yeast, and salt in a large bowl. Then, add in the dairy-free milk and the liquid sweetener. Mix with a spatula until fully combined and smooth, add more flour if too sticky. Once the ball is formed, grease the same bowl mixed in and place the dough ball back intothe bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size. On a lightlyfloured surface, roll out in 2-3cm thickness. Then, use a gingerbread man cookie cutterabout 3 cm in cm. fold and roll until all the dough is used up. Place the donuts on a bakingsheet then cover and let rise again for 30 minutes. Heat oil the oil, and test with a piece of dough until it rises. Fry each donut for 30-45 seconds or until golden brown on each side. Remove the donuts from the hot oil and place them on a kitchen paper towel to drain theexcess oil. For the caramel, Add the condensed milk to a saucepan and bring to a simmer until it darkensin color, once they are nice and brown, Dip the donuts in the caramel and add sprinkles ontop. Sprinkle on some cinnamon sugar and enjoy! Photo Gallery I hope you love these super cute and delish gingerbread men donuts!! M*
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M*
Salted caramel strawberry pretzel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup oat cookies, crushed 1 cups whole wheat baked pretzels 1 cush roasted pecan nuts 150g melted coconut oil or margarine 1/3 cup raw honey or syrup pinch of salt Filling 150g vegan cream cheese 150g silken tofu or regular firm tofu 3oo ml coconut cream 13 cups raw honey or syrup 1 tsp vanilla extract 1/3 cup smooth cashew butter 1/2 lime juice 1 tsp lime zest Topping Sliced strawberries Peanut brittle yogurt peanuts drizzle of honey Method Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges. Place the base in the freezer to set. Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base. Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart. Photo Gallery I hope you love this yummy and easy tart recipe!! M*
One bowl banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium bananas, mashed 1/2 cups plant-based milk or more if needed 1/3 cup olive oil or melted coconut oil 1 heaped tbsp tahini or smooth nut butter of choice 1 tbsp apple cider vinegar 1/2 cup coconut sugar or less if you don’t want it too sweet 1 tsp vanilla extract Dry ingredients 1 3/4 cups spelt or whole wheat flour 1 cup almond flour or coconut flour 1 tbsp flax flour or grounded chia seeds (=1 tbsp) 2 tsp baking powder 1 tsp cinnamon pinch of salt Method Preheat the oven to 180 degrees Celsius. Mash the banana and add the milk, oil, tahini, apple cider vinegar, sugar, and vanilla, let it curdle a bit for 5-10 minutes. In the same bowl, mix in the flour, flax flour, baking powder, cinnamon, and salt. Mix well, until there are no lumps, line a bread tin with parchment paper or non-stick spray, pour in the banana bread batter, and bake the bread for 35-40 minutes until golden brown. Let the bread cool before removing from the tin to slice and enjoy! Photo Gallery I hope you love this amazing one-bowl banana bread!! M*
Easy Vegan koeksisters
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups self-rising flour 1 1/2 cups coconut milk or cream 750g castor sugar or light brown sugar 400ml water 20ml lemon juice 1 cinnamon stick 3 L canola oil to fry Method Place the sugar and the water in a saucepan and bring to a simmer until the sugar has dissolved, remove from the heat and mix in the lemon juice. Place the sugar syrup in the fridge to chill until ice cold. Overnight might be best! Sift the flour, add the salt, and then mix in the coconut cream gently with a spatula until you have a soft dough. Knead a bit to let the dough come together, and add more flour if needed. Roll the dough into 5mm thickness and slice into 5cm strips, make use of three strips to make a mini braid and pinch together the edges so they stick together. In a large cast iron base pot, heat the canola oil, and add a piece of dough to see if the oil has heated enough Once the dough rises to the top, it’s time to fry the koeksisters. Deep fry the koeksisters a few at a time, do not overcrowd the oil, once they are brown, drain on some kitchen paper towels and immediately immerse in the cold syrup. Remove the koeksisters from the syrup and enjoy! Photo Gallery I hope you love these crunchy syrupy koeksisters!! M*
Oreo peanut butter tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups crushed Oreos (icing removed) 1/3 cup smooth peanut butter 100g melted vegan butter/margarine or coconut oil Filling 1 1/3 cups smooth peanut butter 300ml coconut cream 1/3 cup raw honey or sugar Topping 100g dark chocolate 1/4 cup coconut oil 1/4 cup coconut cream fresh berries Method Crush the Oreos and place them in a large bowl, melt the butter and peanut butter together, and mix in some liquid sweetener if you like. Press the tart base into a parchment paper-lined tart tin and place in the freezer to set. For the filling: add the peanut butter, coconut cream, honey, or Oreo icing into a high-speed blender and blend until smooth. Pour the tart filling onto the tart base and then place again in the fridge to set for 2-3 hours. Just before the tart sets completely, melt the chocolate, and coconut oil and gradually mix in the coconut cream until the chocolate looks thick and glossy. Once the tart has been set, pour the ganache over the tart filling, smooth it out, and decorate with the berries. Slice and enjoy, and keep the tart chilled for further enjoyment! Photo Gallery I hope you love this super easy and delish tart!! M*
Smashed sweet potato pizza
Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed good quality olive oil 1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste sliced Roma tomatoes shredded cheese of choice fresh herbs to serve salt and pepper avocado to serve drizzle of balsamic glaze Hot honey 1/3 cups raw honey 1 tsp chili flakes or your favorite chili seasoning Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat. Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy. Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly. Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*