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*
Homemade Lupini bean tofu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 jar Lupini beans (roughly 2 cups, shells removed) sub with canned chickpeas or butter beans 1 cup dry quinoa or orange lentils 1/3 cup nutritional yeast 1/3 cup cornstarch or chickpea flour 1-3 tsp salt Seasoning of choice: i used chili salt @funky_ouma 1 tsp ground cumin1 tsp smoked paprika 1-2 cups water Method 1. Shell the Lupini beans, place all the beanfu ingredients in a high-speed blender, and blend until smooth.2. Pour into a pre-spray or parchment paper-lined square baking dish, and bake for 35 min- ish until brown and set! Leave to cool before slicing.3. Freeze in cubes or bake in the air fryer, just drizzle with olive oil and nutritional yeast and bake until super crispy!! Photo Gallery I hope you love this super-easy recipe!! M*
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M*
Mexican bean dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 can of black beans fried in a pan with some oil and mashed with 1 tsp dried cumin, 1 tsp dried smoked paprika, salt, pepper, and lemon juice. 1 tub @bwellfoods vegan spread (roasted onion, paprika cheddar & chives) Smashed avo with salt and lemon juice Roasted corn (roast fresh corn in an air fryer for 5-8 minutes at 180 degrees Celsius with oil, salt pepper spices) Couple tbs of your favorite salsa Sliced tomatoes Black olives sliced Fresh cilantro Chilli salt to top Method 1. Layer by starting with the chilled refined beans, tup of @bwellfoods dip, smashed avocado , salsa, roasted corn, tomatoes, olives, cilantro, salt, and pepper! Serve with corn chips. Photo Gallery Hope you love this flavourful and protein packed dip!! M*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Roasted three bean salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups green beans, washed and quickly steamed 1 cup washed snap peas 1 cup canned butter beans, washed and patted dried 1 cup washed and sliced radishes 3/4 cup steamed and diced potato Toasted whole almonds Pomegranate jewels Vegan fetaDress with: Olive oil Lemon zest 1 tsp Greek seasoning (sub with dried , dried thyme, oregano and chilli flakes) 1tbsp lemon juice 1-2 tbsp van Loveren Brut wine 2-3 tbsp honey or agaveGarnish Fresh herbs Drizzle of hot honey Vegan feta Method 1. Preheat the oven to 180 degrees Celsius. Place the green beans, snap peas and butter beans in a square baking tray, add the sliced radishes and potatoes and dress with a few tbsp olive oil, lemon zest, greek seasoning, lemon juice, Van Loveren wine and a drizzle of honey. Mix well and place in the oven.2. Bake for 18-20 minutes until it starts to turn golden, serve with toasted diced almonds, fresh herbs, cubed feta and a drizzle of honey. Photo Gallery Hope you love this delicious SA inspired salad recipe* M*
White bean chilli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2x 400g canned chickpeas drained and washed 2x 400g cannelloni beans drained and washed 2x 400g butter beans drained and washed 2 cup full-fat cups coconut milk 2 cups vegetable stock (more if needed) 1 tbsp lemon juice 1 tsp sugar 1 medium red onion diced 1 1/2 tsp ground cumin 1 1/2 tsp ground smoked paprika 1 1/2 tsp ground coriander 1/2 tsp ground ginger 1 tsp cinnamon 1/2-1 tsp chilli power 2 crushed garlic cloves Olive oil for frying Fresh cilantro for serving Dried chilli for serving Extra coconut milk for serving Tortilla chips for serving Diced avocado for serving Vegan Corn bread for serving Method 1. Preheat the Cerise cast iron pot and add a few dollops of olive oil, add in the diced onion, garlic, cumin, paprika, coriander and the ginger and fry until fragrant. 2. Add in the beans and fry for 3-5 minutes before adding in the coconut milk, sugar, lemon juice and the stock. 3. Place on the lid and let the chilli simmer for 10-15 minutes before serving with the fresh cilantro, avocado, tortilla chips, extra coconut milk and vegan corn bread! Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
