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*
Seitan Korean nuggets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups all-purpose flour 1 cup milk 1/3 cup nutritional yeast 1/2 cup butter beans or canned chickpeas 1 cup roasted tofu (optional) sub with more beans 1 tsp Italian seasoning or Rice seasoning Salt and pepper to taste cornstarch milk to dip crushed corn flakes spicy Korean BBQ sauce Method Add the flour to a bowl and mix in the water until you have a smooth dough, cover and let it rest for an hour. After an hour, cover the dough with water and wash out the starch, this takes approximately 5-10 minutes until you have a nice stretchy dough. Add the dough, nutritional yeast, beans, tofu, and seasoning to a blender and blend until smooth then dust with cornstarch and keep in a fridge container for 2-3 days and use as desired! Here you can slice it into strips for stir-fries, make nuggets, burgers, Snitchels, and the list goes on! For the nuggets: cut off some of the dough, roll it into nugget shapes, and roll in some cornstarch, milk and crushed cornflakes (season as desired) then place on a baking tray & lightly drizzle with oil and air-fry or bake until crispy. Dip in your favorite bbq dressing, these nuggets were drenched in a Korean bbq sauce I found in the store! Photo Gallery I Hope you love these delicious golden nuggets!! M*
Mediterranean stuffed pasta shells
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups dry giant pasta shells 1 1/2 cups sliced portabello or mini portabello mushrooms 1/2 cups sun-dried tomatoes 1/3 cup of your favorite pesto 1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese) 1/3 cups plant milk 1-2 tbsp lemon juice salt and pepper to taste pine nuts fresh herbs to serve Method Cook the pasta according to the instructions until the shells are soft. Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden. cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth. Add 1 heaped tbsp of the pesto to the cashew creamed cheese. Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts. Serve and enjoy! Photo Gallery I Hope you love this delicious and cozy recipe! 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*
Pumpkin tahini bread
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 white bread flour sub with self-rising flour 3/4 cup spelt or buckwheat flour 1 1/2 tsp baking powder 1/3 tsp salt 1 tsp ground cinnamon 1/2 cup light brown sugar or coconut sugar 1 1/3 cups plant-based milk 1/4 cups coconut oil 3/4 cups cooked and mashed pumpkin 1 heaped tbsp tahini 1 tsp vanilla extract Toppings brown sugar cinnamon runny tahini sesame seeds Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, salt, and cinnamon into a bowl. In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated. Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown. Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy! Freeze the slices in the freezer in individual bags for future snacking! Photo Gallery I Hope you love this super yummy loaf!! M*
All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M*
Spicy cheesy olive dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cup cashews soaked in water until soft 1/3 cup nutritional yeast 1/3 cup cornstarch 200 ml coconut milk or cream or regular plant milk Pinch of salt Harissa paste Olive tapenade paste Diced olives Salt and pepper to taste Chilli oil to serve Pine nuts Fresh dill Method Add the soaked cashews, nutritional yeast, cornstarch, coconut milk, and some salt to a high-speed blender and blend until smooth. Pour into a baking container, top with a few tsp harissa, olive oil tapenade, diced olives, and pine nuts, and then bake for 15-18 minutes at 180 degrees Celsius. Once baked and golden, serve with a few tsp chili oil, fresh dill, and some crackers! Photo Gallery I Hope you love this yummy recipe as much as we do!! M*