High protein sugar free rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine or vegan butter 500ml plant-based milk (more if needed) 1 cup honey or date syrup 1 cup brown date puree 2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one) 1 tsp vanilla extract 1 tsp ground cinnamon 2 cups shredded bran 650g Nutty wheat or semi-whole wheat flour (sub half with self-raising flour or oat flour, or spelt flour) 2 1/2 tsp baking powder 1 cup mixed seeds 1/2 cup roasted chopped pecans or cashews 1 cup raisins or cranberries (optional) 1 1/2 cups of your favourite low sugar granola pinch of salt 1 cup shredded coconut 1 cup coconut flakes Method Preheat the oven to 180 degrees Celsius. Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon. Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry. Here you can use your judgement and add more flour or milk as needed. Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts. Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers. Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius. Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly. Store in a sealed container at room temperature for up to 2 months. Photo Gallery I hope you love these seriously good and filling rusks!! M* Related Posts
Caramelized onion chili oil potato bowl
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 large regular potato (approx 1 1/2 cups) 1 large sweet potato (purple variety if you can get-1 1/2 cups as well) 1/4 cup Banhoek chilli oil or regular olive oil 1 tsp Worcestershire salt or just regular pink salt will suffice 1/4 cup nutritional yeast 1 tsp garlic powder 1/2 cup canned butter beans or chickpeas 1/2 cup stale sourdough bread cubes Caramelised onions 2 cups red onions diced finely 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup honey Serve with: Chili oil crunch to serve chopped spring onion runny tahini lemon juice Method Preheat the oven to 180 degrees Celsius, steam the potatoes lightly before slicing into cubes, add to a baking tray, dress with the chilli oil, salt, nutritional yeast, and garlic powder, and roast for 20 minutes. Once slightly golden, add in the beans and the bread cubes and roast for another 8-10 minutes. Meanwhile, add the caramelised onion ingredients to a saucepan and bring to a simmer on medium heat until the liquid starts to evaporate and the onions start to caramelise. Remove from the heat and set aside before serving time. Once the potatoes are done, add them to a bowl, top with the onions, chilli oil crunch, spring onions, tahini, and a dash of lemon juice. Serve and enjoy! Photo Gallery I hope you love this delicious, crunchy, and flavourful potato bowl!! M* Related Posts
Coconut Butternut soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut 1 medium red onion, diced 1 cup dry coral lentils 4 cups vegetable broth or veggie stock 300ml can of coconut milk 1 tsp white miso paste or soy sauce 1 tsp ground cumin 1 tsp ground coriander 1-2 garlic cloves Salt and pepper to taste Toppings 1/3 cup pumpkin seeds 1/3 cup coconut flakes 1/4 cup coconut oil Coconut cream to serve Method Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden. Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk. Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth. Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy! Photo Gallery I hope you love this easy and comforting soup! M* Related Posts
Rooibos carrot soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups carrots, washed and diced Olive oil to roast 1 tsp ground cumin 1-2 tsp garlic flakes or garlic paste Salt and pepper to taste 1 cup canned or dry chickpeas 3 cups strongly brewed rooibos tea 1 chicken or vegetable stock cube 1-2 cups water if needed 1/3 cup grated Parmesan Salt and pepper to taste Toppings 1/3 cup toasted seeds or toasted sorghum grains Toasted carrot slivers to serve Drizzle of olive oil to serve Parmesan savings to serve Fresh herbs Method Preheat the oven to 180 degrees Celsius. Add the diced carrot to a baking tray, drizzle with the olive oil, sprinkle on the spices, and mix in the garlic until the carrots are covered, and bake for 20-25 minutes until fragrant and brown.3. Once the carrots are cooked, add the rest of the soup ingredients to a saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool and then blend until smooth. Season to taste, once again. Once smooth, pour the soup into bowls, add the desired toppings, andenjoy! Photo Gallery I hope you love this super lush and nostalgic soup! M* Related Posts
Creamy Potato bake soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 4 medium potatoes, brushed and washed Olive oil 1 tsp Dried dill Garlic powder 2-3 tbsp nutritional yeast Salt and pepper to taste 1/2 tsp smoked paprika 1 tub of vegan creamed cheese or 1 cup soaked cashews 3-4 cups full-fat coconut milk 300ml coconut cream or soy milk Crispy rice bacon to serve Fresh dill to serve Pouring cream to serve Toasted onion Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Method Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika. Roast for 20-25 minutes @180 degrees Celsius until crispy. Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream. Let it simmer for about 15-20 minutes before removing from the heat. Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs. Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this creamy and super cozy recipe! M* Related Posts
Pea potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Veggie roast 1 large fennel bulb 1 cup diced leeks olive oil to roast garlic powder, salt, and pepper Soup base 2 medium shallots, diced 2 cups potatoes, washed and sliced 1 cup split peas or 2 cups fresh peas 1 1/2 cups chopped broccoli 1 stock cube salt and pepper to taste 1 tsp ground cumin 1 tsp turmeric powder water to the top 300ml can of coconut cream or full-fat milk 2–3 cups baby spinach (add to blender later) Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Toppings Fresh peas roasted potatoes fresh dill more coconut milk black pepper Method Add the washed and diced vegetables to a baking tray, drizzle with oil, salt, pepper, and garlic powder, and roast for 20-25 minutes until golden. Meanwhile, add the shallots, diced potatoes (leave some over to roast in olive oil and garlic salt), split peas, veggie stock cube, spices, and water into a large cast-iron pot. Bring to a simmer and let it cook on medium until the peas and potatoes have softened. Once soft, add in the roast veggies, coconut milk, and let it simmer for another 10-15 minutes. Let it cool, add to a blender with 2-3 cups baby spinach and more water if needed. Blend until smooth. Serve with the rice paper bacon, toasted potatoes, fresh cooked peas, dill, coconut cream or milk, and a crack of black pepper! Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this cozy and delicious recipe as much as we do! M* Related Posts
Umami mushroom hummus bowls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups butter beans or canned chickpeas 1/4 cup olive oil 1/4 cup Old Stone Mill Tahini 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp za’atar @oldstonemill 1 tsp sumac @oldstonemill salt and pepper to taste balsamic syrup or pomegranate molasses to serve runny tahini to serve olive oil to serve fresh herbs to serve Umami mushrooms 2 cups mixed mushrooms 1/2 cups soy sauce 1-2 tbsp date syrup or pomegranate molasses salt and pepper to taste Method Add the hummus ingredients into a high-speed blender and blend until smooth. Add the mushrooms and the other ingredients for the umami mushrooms to a saucepan, add a splash of water, and sauté until nice and jammy. Scoop the butterbean hummus into a bowl, top with the cooled mushrooms, then sprinkle with the dukkah, tahini, pomegranate molasses, and chopped fresh herbs. Enjoy with crackers or toasted pita bread. Photo Gallery I hope you love this protein-packed and flavourful bowl! M* Related Posts
Fragrant Lamb shoulder
Recipe Gallery Share the Love https://shepherdsmeats.co.za/ Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients For the shoulder: from @SHEPARDSMEATS 3 red onions, peeled and sliced into wedges 1 carrot, sliced into chunks 2 garlic bulbs sliced into two a few sprigs of rosemary or thyme 4-5 tbsp of olive oilsalt & pepper, to taste 3 kg leg of lamb on the bone (scoring of fat layer on top optional) 300 ml red wine 1/3 cup honey or pomegranate molasses For the pumpkin: 1/4 cup olive oil 1 tsp ground cumin 1 tsp smoked paprika or chili flakes 1 tsp cinnamon 1 tbsp honey 1/4 cup orange marmalade jam salt & pepper 1 medium pumpkin, sliced into wedges, seeds & pulp scooped out Toasted Pumpkin seeds to serve Method Prepare the leg of lamb: Preheat the oven to 230 degrees Celsius and arrange a rack in the centre of the oven. In a roasting tray, the same one as the leg, arrange the onions, carrots, and a few cloves of garlic evenly. Top with some rosemary, drizzle with olive oil, and season with salt and pepper. Place the leg on top, fat side up. Make a few small incisions all over with a sharp knife. Drizzle all over with olive oil, season with salt & pepper, and scatter with some chopped rosemary. Pour the wine lightly over and into the bottom of the pan, then cover with foil and place in the oven. Turn down the heat immediately to 170 C, then roast for about 3,5 hours or until the meat is tender enough to pull apart. Roast for the last 20-15 minutes or do @220 degrees Celsius toGet extra crispy on top. For the pumpkin: Line a large roasting tray with baking paper. In a large, wide mixing bowl, add the olive oil, cumin, paprika, cinnamon, honey, marmalade, and some salt & pepper. Add the sliced pumpkin and toss to coat all over, then tip the pumpkin out on the prepared roasting tray. When the meat is ready, remove it from the oven and turn the heat up to 220 °C. While the meat is resting, roast the pumpkin for about 20 minutes until cookedand golden brown, then remove from the oven and serve with toasted pumpkin seeds. Serve alongside the leg roast. Photo Gallery I hope you love this recipe! M* Related Posts
Pumpkin cookie rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 500g margarine 800ml plant-based milk 1 1/2 cups mashed smooth pumpkin (like butternut or non-stringy pumpkin) 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 1 tbsp cinnamon 1kg self-raising flour 1 cup coconut flour 1 cup soy milk powder or milk powder or choice 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Mix in the mashed pumpkin. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Add the rusk batter into the rusk baking trays. Mix the 1/4- 1/2 cups of sugar with the cinnamon. Sprinkle the cinnamon sugar over the top of the pumpkin rusks. Bake the rusks for 50-60 minutes until golden on top Once golden, remove the rusks from the oven and let them cool completely before removing from the tins. Slicing the rusks into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these super yummy nostalgic rusks* M* Related Posts
Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M* Related Posts