Quick mushroom ramen
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 x packets lifestyle foods gluten free instant noodles500g button mushrooms1 packet fried shiitake mushroomsBok choy1 tbsp olive oil1/4 cup soy sauce1 tbsp sesame oilSesame seedsDumplings wrappersSpring onions to serveChili flakes to serve Method 1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbspsesame oil and let it simmer, add the instant noodles.2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauceand the honey and let them caramelise.3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seedsand fry until crispy.5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,chilli flakes, chopped spring onions and sesame seeds. Photo Gallery Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! M*
Birthday cake protein mug cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp self rising or oat flour• 1 scoop Biogen bulk protein powder (bubblegum flavor)• 3 tbsp coconut sugar• 2 tbsp u sweetened cacao powder• 1/8 tsp salt• 3 tbsp soy milk• 2 tbsp coconut oil melted• 1/2 tsp vanilla extract• 2 tbsp dairy free chocolate chips Method 1. In an oversized, microwavable mug (300ml) whisk together the flour, protein powder, sugar,cocoa powder, and salt.2. Add in the dairy free milk, coconut oil, and vanilla. Mix until just combined. Stir in thechocolate chips. Careful not to overmix.3. Microwave for 60 seconds to 1 1/2 minutes, or until firm. Let cool just a little but eatimmediately.4. Serve warm with vegan ice cream and other favorite toppings like sprinkles and sugar freemaple syrup. Photo Gallery Hope you love this super easy recipe, it’s such a delicious treat! M*
Raspberry protein brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tbsp flaxseed meal or chia meal• 11/2 cup self rising flour mix (sub with oat flour)• 1/4 cup Biogen protein powder• 1⁄4 tsp baking soda• 100 g 70% cocoa dark chocolate• 1/3 cup cacao powder• 1 tsp instant coffee (optional)• 1⁄2 tsp salt• 1/3 cup + 1 tbsp boiling water• 1 heaped cup sugar• 1⁄4 cup + 2 tbsp melted coconut oil• 100 g fresh raspberries Method Prepare chia or flax eggs by mixing ground up seeds with 3 tbsp of water in a small bowl. Setaside to activate. Pre-heat the oven to 180° C Line a 20 cm x 20 cm baking tin with baking parchment. Make the baking parchment stick outof the tin so that you’re able to remove the brownies from the tin a little easier. Weigh your flour, protein powder, add baking soda and whisk the two together with a spatula. Set aside. Boil a kettle of water. While the water is boiling, chop your chocolate very finely. Putit into a big mixing bowl, with cocao powder, instant coffee (if using) and salt. Stir well.Pour 100 ml / 1/3 cup + 1 tbsp boiling water into the chocolate, cacao powder andsalt mixture. Stir with a spoon so that chocolate melts in the hot liquid. Don’t add any morewater. Add in the sugar, flax egg (by this time it should have turned all sticky) and the coconutoil. Using a hand mixer, blend the mixture until it’s smooth. It’s time to add the flour and bakingsoda mixture. Add a little at a time and stir it into the chocolate mixture with a spoon. Do notbe tempted to use an electric mixer as it will overwork the batter. Stir just enough until thereare no flour pockets anymore, but no more than that. The batter will be super thick so youmay need to use your hands towards the end. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate withfresh raspberries and more chocolate. Bake on the middle shelf for about 22-24 minutes (depending on how gooey you like yourbrownies and on your oven). If you like to keep them gooey, stick them in the fridge once cooland they will become deliciously fudgy after a few hours. Photo Gallery Hope you love these ever so gooey and secretly healthy brownies! M*
Creamy butternut chickpea curry
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups butternut slightly cooked and cubed1 cup cooked lifestyle foods chickpeas1 small red onion1-2 tbsp olive oil1 tsp ground cumin1 tsp mustard seeds1-2 tsp turmeric1 crushed garlic clove or garlic flakes1 can coconut milk1 can cherry tomatoesSalt and pepper to tastePolenta sweetcorn fingers1 1/2 cup lifestyle foods dry polenta1 cup water (more if needed)1 tbsp nutritional yeast200ml sweetcornSalt to taste Method 1. Add a dollop of olive oil to a pan, add in the diced onion, spices and fry until fragrant.2. Add in the butternut, chickpeas, coconut milk and the canned cherry tomatoes, salt andpepper to taste.3. Let the curry simmer for a bit, before serving with cooked bulgarwheat, limes, crispychickpeas, coconut cream, pomegranate jewels , mixed seeds and the polenta fingers.For the polenta fingers:1. Add all of the ingredients to a pot, bring to a simmer, whisking to avoid clots, once cooked after8-10 minutes pour in to a square ramenkin and place in the fridge to set. Once set, remove, slicein to fingers and fry until crispy. Photo Gallery Hope you love this curry, it really is so super delicious! one for the books, for sure* M*
Lentil bobotie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups canned/freshly cooked brown lentils (drained)1 small red onion diced1/4 cup chopped red or yellow pepper1 cup cooked or frozen butternut or any other soft pumpkin1/4 cup chopped dried apricots1 tbsp apple cider vinegar1 heaped tbsp good quality or homemade apricot jam or chutney2 cups vegetable stock1 1/4 tsp Ras el Hanout curry spice1/2 tsp turmeric1/2 tsp mustard seeds1-2 garlic cloves or 1/2 tsp garlic flakes1 tbsp tomato pureesalt and pepper to tasteOlive oil for frying “Egg” topping 2 tbsp cornstarch1 coconut cream1/3 cup plant milk2-3 bay leaves1/3 tsp turmeric powder1/4 tsp salt1/4 cup pine nutsChili flakes (optional) Method Preheat the oven to 175 degrees Celsius. Slice the red onion and red pepper, and fry in the olive oil, add the garlic, curry spices and the mustard seeds. Fry until fragrant and then add the lentils and pumpkin, and cook until soft; halfway through add the apple cider vinegar, apricot jam, and tomato puree. Lastly, add the dried apricots and vegetable stock, let it simmer, and then scoop into an ovenproof dish. Mix the “egg” topping and pour onto the bobotie, sprinkle over the pine nuts, and top with bay leaves. Bake for 15 to 20 minutes until golden brown. Serve with fluffy rice, sliced banana, chutney, and shredded coconut. Photo Gallery Hope you love this recipe SA recipe with a plant-based twist! it’s a favourite in our house. M*
Sticky soy brown rice pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 x packet San Remo brown rice pasta 500g mini portobello mushrooms 1 tbsp margarine 1 tbsp nutritional yeast 1/4 cup soy sauce 1/2 cup honey 1 tsp mixed spice 1 tsp cayenne pepper Salt and pepper to taste Sesame seeds Fresh herbs Method 1. Cook the pasta according to instructions, once cooked drain the pasta water and add 1 tbsp margarine and mix well. 2. For the mushrooms, add a dollop of olive oil and fry the mushrooms until fragrant. 3. Add on the spices, nutritional yeast, soy sauce, honey and salt and pepper to taste. 4. Once gooey, add half of the sauce to the pasta, mix well, add the rest on top and serve with toasted sesame seeds and fresh herbs. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Vegan “chicken” rice soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 small red onion 1/2 cup diced celery 1 cup chopped carrots 1 cup cooked chickpeas 1/2 cup dry coral lentils 1 1/2 cup diced potatoes 4 cups vegetable stock 1 tbsp corn starch mixed with water to make a paste 1 tbsp soy sauce salt and pepper taste olive oil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried basil flakes 1-2 crushed garlic flakes brown rice to serve 2 cups baby spinach leaves 400ml coconut milk bread to serve Method Heat up a big pot to cook the soup in, or make use of an Instant pot and place the setting to sauté for 15 minutes. Add a generous dollop of olive oil, add in the spices, garlic and the onion and sauté until brown. Add the rest of the dry ingredients and sauté for a few minutes more. Add in the stock, corn starch paste and some of the coconut milk. Slow cook the soup for about 20-30 minutes until the carrots and potatoes are soft, Lastly stir in the baby spinach leaves until wilted, serve the soup with the brown rice, toasted bread and extra coconut milk. Photo Gallery Hope you love this recipe as much as I do! it’s a cozy and comforting one. M*
Roasted tomato soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 500g mini roma tomatoes300g roma tomatoes1 red pepper diced1 medium red onion choppedSalt and pepper to taste1 can lifestyle foods coconut cream1/4 cup nutritional yeastFresh herbs (oregano, dried basil and thyme)3-4 cups vegetable stockVegan cheeseChickpea waffle dippers3/4 cup chickpea flour1 tsp baking powder1/4 cup corn starch1 tbsp nutritional yeast1/2 tsp chilli flakes1/2 tsp garlic flakesSalt and pepper to taste1 1/2 cup water Method 1. Preheat the oven to 180 degrees Celsius.2. Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25minutes.3. Remove to cool and place in a high speed blender, add the coconut cream, nutritional yeast,herbs and vegetable stock and blend until super smooth.4. Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker andbake until brown.5. Serve the soup with the waffle dippers, vegan Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Mushroom barley soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups mushrooms of choice (i used wild mushrooms, portobello and button mushrooms) 1 small red onion 4 cups vegetable stock (more if needed) 500ml coconut milk 1 cup dry barley 1 tbsp miso paste 1 tbsp soy sauce 1 tbsp olive oil 1 tsp ground cumin 1 tsp black onion seeds Salt and pepper to taste 2 tbsp corn starch mixed with water to make a paste Serve with extra fried mushrooms, olive oil, vegan parmesan, fresh rosemary and coconut cream. Method 1. Preheat the soup cast iron pot with some olive oil, add in the diced onion, garlic and spices andfry until fragrant.2. Add in the mushrooms and fry a bit more until brown and the water has reduced, add thevegetable stock, barley, soy sauce, miso paste, and the coconut milk. Let it simmer for aboutthirty minutes or so before adding in the corn starch paste.3. Let it cook even more until the barley is soft, adding more water if needed.4. Serve the soup with olive oil, coconut cream,fried mushrooms, vegan parmesan, freshrosemary and fresh bread. Photo Gallery Hope you love this cozy recipe as much as we do! M*
Banana macadamia buttercream cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups Buttanutt macadamia milk, room temperature 2 tsp apple cider vinegar 3 2/3 cups (460 grams) self rising flour 1 tbsp ground cinnamon 2 tsp baking powder 1 tsp baking soda 1 tsp cornstarch 1/4 tsp sea salt 1 cup white sugar 1/4 cup coconut sugar or brown sugar 3/4 cup margarine, room temperature 1 1/2 cups super ripe banana, mashed (around 3 med bananas) 1/2 cup coconut cream, room temperature 1/4 cup Buttanutt macadamia cinnamon nut butter 1 tbsp vanilla extract Macadamia buttercream Frosting: 1 cup margarine ,room temperature 1/3 cup Buttanutt macadamia cinnamon nut butter 4 cups powdered sugar 1 tsp vanilla extract 2–3 tbsp macadamia milk Method Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick spray, and line them with parchment paper. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time, including mashing the banana. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn starch, and salt. Set aside. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just no more dry streaks. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting frosting. Macadamia buttercream frosting When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing mixing until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy! Photo Gallery Hope you love this easy and super delicious cake recipe! M*