Berry ice lollies

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! M*

Butternut almond lasagna

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 4 cups butternut boiled or roasted until jammy 2 cups Buttanutt spreads almond milk 3/4 cup Buttanutt almond butter 1/2 cup vegan cream cheese 1/4 cup nutritional yeast Salt and pepper to taste Lasagne sheets Bread crumbs or cheesy crackers to top Sage to top Method 1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blenderalong with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple ofdollops of the pumpkin sauce, and then add 2-3 lasagna sheets.3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.4. Let it cool slightly before serving. Photo Gallery Hope you love this cozy and super easy lasagna! M*

Vegan eton mess

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 120 ml / ½ cup aquafaba ½ tsp lemon or lime juice, white wine, or apple cider vinegar125 g / ½ cup + 2 tbsp fine caster sugar Whipped coconut cream Berry coulis or jam Fresh berries Lemon zest lavender to top Method Preheat the oven to 100º and line a baking tray with a fresh sheet of baking paper. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks. Add ½ tsp of acid to stabilize the mixture and help you reach stiff peaks. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Add sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick, and sticky. Spoon the meringue mixture into a piping bag. You can also use a large ziplock bag, If using a plastic bag, cut the corner of your filled bag off – start with a small hole and make it larger if needed. Allow some space around each meringue or else they may stick together. Bake for about 90 minutes, then turn the oven off but leave the tray with the meringue inside with the oven’s door slightly open for another 90 minutes for the meringues to dry out fully. Keep the meringues in an airtight container. Note that the exact baking time depends on the size of your meringues, so if you are going for a larger size, be sure to adjust the baking time. To assemble layer the meringue in the serving glasses along with the whipped coconut cream, berry coulis, and fresh berries. Top with grated lemon zest and lavender. Photo Gallery Hope you love these pretty and delicious desserts! M*

Hazelnut coffee cake

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients   3 cups self-rising flour or cake flour 1 ½ cups light brown sugar 1 ½ tsp bicarbonate de Soda 2 tsp baking powder 1 tsp Cinnamon ¾ tsp Salt 3 Tbsp frozen Instant Coffee Powder 1 ½ cups non-dairy milk 3 tsp Vanilla Extract ¾ cup Canola Oil or melted coconut oil 1 ½ Tbsp Apple Cider Vinegar Frosting: 3-4 cups icing sugar ½ cup Vegan Butter or margarine 1 shot espresso, chilled (1/4 cup) 1 Tbsp Instant Coffee Powder 1 tsp Vanilla Extract Toppings Crushed coconut biscuits 2 cups roasted hazelnuts, chopped Method Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the flour,  sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes. Divide the batter evenly between the two prepared cake pans and smooth down. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving. Photo Gallery Hope you love this delicious and absolutely yummy cake!! M*

Herby pea hummus

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/2 cups canned chickpeas (leave some of the brine to blend)  1 cup thawed or fresh peas  1/3 cup runny tahini  1 tbsp nutritional yeast  1-2 tbsp lemon or lime juice  1 tbsp honey or agave  salt and pepper to taste  1 tbsp basil pesto  some water, milk or chickpea brine to smooth out  fresh herbs to serve  pine nuts and olive oil to serve  Method Place the chickpeas, peas, tahini, nutritional yeast, lemon juice, honey, agave, seasoning, and basil pesto in a high-speed blender. Blend until smooth, add some chickpea brine, milk, or water if it’s too thick.  Scoop on to a serving platter and drizzle on some oil, hemp seeds, pine nuts, and fresh herbs.  Serve and enjoy or store in an airtight container for up to three days for optimal freshness.  Photo Gallery Hope you love this delicious and protein-packed dip! M*

Cashew pistachio nut butter

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups roasted cashews  1 cup raw shelled pistachios  1/3 cup hemp seeds  pinch of salt  Method Add the cooled nuts to a high-speed blender, along with the hemp seeds and the salt.  Process until it starts to form bread crumbs, scrape down the sides ever so often until the nut butter comes together.  You have to break down the clumping of the nut butter, until it starts to smooth out>  This takes about 15-20 minutes until the nut butter starts to smooth out, here you can decide the consistency, I like my nut butter quite smooth and runny! Store in a glass container for up to a month.  Photo Gallery Hope you love this delicious and protein-packed nut butter! M*

Coconut carrot bundt cake

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups self-rising flour sub half with either spelt, rye, wholewheat, or oat flour 1/2 cup shredded coconut 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Cinnamon 1 tsp Nutmeg 1 ½ cups coconut Sugar 2 ⅓ cups Grated Carrot 1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water) ½ cup Canola Oil (120ml) or olive oil 1/2 cup coconut milk 1 medium over-ripe mashed banana or apple puree 1 tsp Vanilla Extract 1 Tbsp Apple Cider Vinegar 1 cup Walnuts (100g) Chopped, Optional (sub with pecans) Coconut 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_sa 1-2 cups icing sugar 1 1/2 teaspoon lemon juice 1–2 teaspoons vanilla extractpinch of salt 1–3 tablespoons coconut milk, if needed. Method 1. Preheat oven to 180 degrees Celsius. Generously grease the bundt pan and dust it 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 bundt pan and place into the preheated ovenBake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.5. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.6. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.6. Blend or mix well the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top along with a sprinkle of icing sugar. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*

Sweet potato chocolate mousse

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/4 cup steamed sweet potato  1/3 cup brown dates or liquid sweeteners like honey or agave  3/4 cup coconut cream or full-fat milk  1/3 cup cacao powder  1 tsp vanilla extract  pinch of salt  Method Add the ingredients to a blender and blend until smooth, scoop into serving jars, add more cacao powder, and chill for 1-2 hours.  Serve and enjoy! Photo Gallery Hope you love these delicious and. nutritious mousse cups! M*

Ginger Chocolate ganache tart

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 cups crushed ginger biscuits  125g or more vegan butter or melted coconut oil  1/3 cup Biscoff spread or nut butter of choice  Filling 150 g dark chocolate  300ml coconut cream  1/2 cup chickpea brine (Aquafaba) how to whip here 1/3 cup honey or agave if desired  whipped coconut cream or Olé whip to top  chopped chocolate to serve  Method Crush the ginger biscuits and add in the melted vegan butter or coconut oil, press into a tart pan, adding up to the rim of the tart so the filling does stick to the edges of the tart pan, and place in the fridge to set.  Melt the chocolate and then gradually pour in the chilled and smooth coconut cream (whip slightly before adding to the chocolate) and slightly whipped chilled chickpea brine. Whisk well until fully incorporated but not too much that you fold or whisk out all of the air bubbles.  Pour onto the base and place in the fridge to set for at least 2 hours. Add the whipped coconut cream on top and shaved chocolate before serving.   Photo Gallery Hope you love this ultra-rich and delicious tart* M*

Lentil Bobotie cups

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/2 cups cooked brown lentils  1 cup roasted or boiled Delica or butternut squash  1/2 red onion diced  1/2 -3/4 cups cup coconut milk  1/4 cup chutney  1 tsp yellow mustard seeds 1/2 tsp cinnamon  1 tsp ground turmeric  1 tsp medium heat curry powder  1-2 crushed garlic cloves  1 cup veggie stock  1 tbsp cornstarch  olive oil to fry    Chickpea egg batter  1 1/4 cups chickpea flour  1 1/4 cups milk or water  1 tbsp nutritional yeast  salt to taste  Method Preheat oven to 180 degrees Celsius. Add a generous dollop of olive oil to a pan, add in the spices, and yellow mustard seeds and fry until fragrant, add in the garlic, onion, and fry until translucent.  Then add in the cooked lentils and pumpkin and top with some coconut milk to simmer for 5-8 minutes, add more coconut milk if desired later on.  Lastly mix the cornstarch into the veggies stock and add to the bobotie mixture along with the chutney. Let it simmer on low to medium heat for another 8-10 minutes, and season as desired.  Once the bobotie mixture has cooked, mix the chickpea batter into a pancake-thickness kinda of batter, line a muffin tray with paper cups or parchment paper, and add 2-3 tbsp of the chickpea batter then 1-2 tbsp bobotie mixture on top. Add a Laurier leave and then place in the oven to bake for 15-18 minutes until set.  Photo Gallery Hope you love these delicious protein-packed cups! M*