Herby pea hummus
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 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* Related Posts
Cashew pistachio nut butter
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Coconut carrot bundt cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Sweet potato chocolate mousse
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 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* Related Posts
Ginger Chocolate ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Lentil Bobotie cups
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 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* Related Posts
Blended blueberry chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup chia seeds 1 cup blueberries 1 banana 1-2 bron dates or syrup to sweeten 1 cup milk of choice blueberry compote to top (just blueberries cooked soft with some water and honey if you like) granola to top Method Add the chia seeds, fruit, dates, milk, protein powder, and vanilla into a blender and blend until smooth. Top with more blueberries, blueberry compote, granola. Photo Gallery Hope you love super easy and delicious brekkie! M* Related Posts
Chickpea feta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1/3 cup cornstarch or tapioca starch 1/4 cup nutritional yeast 1 1/3 cup milk salt and pepper to taste Brine 1/2 cup warm water 1/4 lemon juice 1/4 cup apple cider vinegar 2 tsp white miso paste (optional) 2 tbsp nutritional yeast 1 tbsp olive oil 1 tsp dried oregano 1/2 garlic flakes 1/2 tsp salt ground pepper Method Add the flour, nutritional yeast, milk, and seasoning. Place the mixture over medium heat until it starts to thicken, whisk so there are no clumps or you can make it a bit clumpy for texture. Once cooked, add into a parchment paper lined square tin or glass square baking dish, smooth out, and let it set in the fridge until set. Once set, slice into cubes, mix the brine of the feta, and place the cubes into conserving glasses, add the brine to the top and chill for future use for salads and curries. Photo Gallery Hope you love these delicious chickpea feta cubes* M* Related Posts
Beet cream cheese dip harissa roasted cauliflower
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Cream cheese beet dip 1/2 cup vegan cream cheese or soaked cashews (1 cup cashews soaked i hot water for 30-30 minutes) 1 cup roasted or cooked beet cubes 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp honey 1 tsp harissa paste salt to taste 1/4 cup nutritional yeast Harissa roasted cauliflower, beets and chickpeas 2 cups chopped cauliflower cubes 1 1/2 cups chopped cooked beets 1 cup chickpeas 1 1/2 tbsp harissa spice powder 2 tbsp olive oil 2 tbsp honey salt to taste fresh sprouts fresh basil Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, beets, and chickpeas in different rows on a parchment paper lined pan, sprinkle with the harissa, salt, pepper, olive oil, honey, and some nutritional yeast, and roast for 20-25 minutes until golden. Add the beet cream cheese dip ingredients to a blender and blend until smooth. Once the veggies are cooked, add the cooled beet dip to a plate, and add the veggies on top, along with some fresh herbs, sesame seeds, and dollops of this luscious tahini green sauce. Serve and enjoy! Photo Gallery Hope you love this super delicious dip and jammy roasted veggies! M* Related Posts
Orzo pasta salad
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 cooked orzo pasta (available at Food lover market, Woolworths, Faithful to nature, ) 1 cup chopped cucumber and baby zucchini 1 cup chopped baby Roma tomatoes 1/3 cup chopped red or yellow pepper 1/4 chopped red onion 1/3 cup chopped green olives 1/4 cup chopped peppadews 1 cup tofu feta 1/3 cup jalapeño spiced cashews or just regular salted roasted cashews tahini basil sauce 2 cups fresh basil 1/3 cup runny tahini 1/4 cup lemon juice 1-2 tbsp honey or raw agave 1 tbsp nutritional yeast 1/4 olives diced salt and pepper to taste some water to smooth it out Method Add the cooked orzo, diced cucumber, diced tomatoes, peppers, onion, olives, and feta cubes to a bowl. Blend the sauce ingredients, add some hot water if too thick and then pour a generous amount over the pasta salad. Serve with chopped cashews and fresh herbs. Store in an airtight container for up to four days. Photo Gallery Hope you love this amazing pasta salad! M* Related Posts