Chickpea mushroom pancakes
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 tbsp cornstarch or tapioca flour 1-2 tbsp nutritional yeast 1 1/2 tsp baking powder dash of smoked paprika 1/2 tsp garlic powder salt to taste 1 cups water(more if needed) Say sauce, Sautéed wild mushrooms to top fresh thyme to serve creamed cheese to serve caramelized onions to serve Caramelized onions 2 cups red onions, diced 1/4 cup soy sauce 1/4 cup honey 1-2 tbsp balsamic vinegar Method Mix the flour, cornstarch, nutritional yeast, baking powder, smoked paprika, garlic powder, and some salt. Whisk in the water and mix until smooth. Add more if needed. Saute the mushrooms in some soy sauce and a dash of water until nice and golden. Add the onions to a pan, and add the rest of the ingredients and fry on medium until the onions become jammy. Fry the pancakes in a non-stick pan, using about 2-3 tbsp of the batter for each pancake, flipping over after 3 minutes once the pancakes are brown. Once the pancakes are done, serve with a dollop of cream cheese, caramelised onions, sautéed mushrooms, and fresh thyme. Photo Gallery I hope you love these protein-packed pancakes! M*
Pumpkin pie 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 TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M*
Country vegetable dumpling soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g country vegetable soup mix from @checkers_sa 3 4 cups vegetable stock 2-3 garlic cloves or garlic paste 1/2 cup silken or firm tofu or cottage cheese for that protein boost, or substitute with 1 cup of cashews 1 x 300ml can of coconut milk 1/3 cups nutritional yeast (optional) Salt and pepper to taste Dumplings: store-bought bread dough or Dombola, or vetkoek bread mix as the dumplings Herbs to serve Spring onion to serve Grated cheese to serve Crispy Fried sage (just lightly fry some sage in some olive oil or butter until crispy) Method . Add some oil to a large pot, add in the vegetable soup mix, then add in the stock and let it simmer for 15-20 minutes. Pour in the coconut milk, tofu, and seasoning, blend with a handheld blender or scoop out 3/4 of the soup and blend in a high-speed blender until smooth. Pour the soup back into the pot, add the dumplings on top, and cover with the lid to simmer on low for 10 minutes. Once the dumplings are cooked through, serve the soup with coconut milk, spring onion, grated cheese, and crispy fried sage. Photo Gallery I hope you love this delicious, nostalgic recipe! M*
Potato leek soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x 600g packet of potato leek soup packets from @checkers_saOlive oil 1/2 cup cashews Garlic powder Salt and pepper to taste 1 x 400ml can of coconut milk 1/3 cup nutritional yeast for that cheesy taste and extra vitamins Water to thin out 1-2 tsp dried dill powder*Cheese cracker 1 cup grated cheese baked on parchment paper until crispy*Vegan bacon bits 1 cup torn tofu tossed with some soy sauceand balsamic glaze, baked until crispy*garlic confit 1 garlic bulb sliced lengthways, baked in a generous amount of oil until jammy Method Add the oil to a large pot, add the veg and sauté a bit if you like or just add the rest of the soup ingredients like the spices, salt, pepper cashews, coconut milk, nutritional yeast and water. Let it simmer until soft! Blend the soup until smooth. Serve with vegan bacon bits, cheese crackers, garlic confit, and fresh dill, and enjoy! Photo Gallery I hope you love this delicious and creamy soup recipe!! M*
Harissa Gnocchi stew
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 1kg soup & stew mix from @checkers_sa 1/2 cup onions, diced 1-2 crushed garlic cloves or garlic paste 1 tsp ground cinnamon 1 tsp ground coriander 400ml can of coconut milk 2 tsp tomato paste 1-2 tsp harissa spice mix or harissa paste 1/3 cup nutritional yeast 2-3 cups vegetable stock, 2-3 tbsp pomegranate molasses or date syrup or just raw honey Salt and pepper to taste 1 x packet Gnocchi of choice (i used forage and Feast spinach stuffed gnocchi) Toasted or caramelised pumpkin seeds to serve Pomegranate jewels Cream to top Method Heat some oil and add in the onion and spices, fry along with the garlic before adding in the stew mix, coconut milk, vegetable stock, tomato paste & nutritional yeast. Let it simmer for 15 minutes before adding in the harissa spice mix or paste, tomato paste, and molasses/honey. Season to taste and cover with a lid until the vegetables have softened. Once the vegetables are soft, add the gnocchi and press into the stew and let it simmer for about 5-8 minutes until the gnocchi is cooked. Serve the stew with the desired toppings as mentioned above and enjoy! Generously freeze the rest for your freezer. Photo Gallery Hope you love this cozy and comforting stew! M*
Pumpkin chickpea soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 x 600g packet of pumpkin chickpea soup mix from @checkers_sa 4 cups water or veggie stock 1/4 cup soy sauce 1-2 tsp miso paste (optional but needed) 1/3 cup nutritional yeast 1 can of coconut milk 1 tub creamed cheese or hummus or choice (i used homemade tempeh hummus) Coconut bacon 1 cup coconut flakes 1 tbsp soy sauce 1 tbsp balsamic glazeToppings Coconut cream Coconut bacon Fresh herbs Method 1. Add a dollop of olive oil to a large pot, add in the soup mix, soy sauce, nutritional yeast, and water, and leave to simmer until all the vegetables are soft.2. Once the veggies are soft, add them to a high-speed blender along with the coconut milk and hummus, and blend until creamy.3. For the coconut bacon: simply place the coconut in a bowl and dress with the soy sauce and balsamic glaze, and then place on a baking sheet lined with parchment paper and bake for 8-10 minutes at 180 °C until crispy.4. Serve the soup with additional coconut milk, coconut bacon, and a dash of sesame oil, along with fresh herbs. Freeze the rest in servings for later. Photo Gallery Hope you love this soup recipe as much as we do! M*
Tuscan bean soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g Bean soup mix from @checkers_sa 1/2 cups preserved sun-dried tomatoes (juices and oil) 3-4 garlic cloves (I used preserved baked garlic from my fridge, but you can use fresh) 1 1/2 tsp smoked paprika1 tsp cumin or coriander Fresh or dried thyme3/4 cups vegetable stock 300ml can of full-fat or light coconut milk Cooked orzo pasta, rice, or mini pasta of choice Olive oil to fry Salt and pepper to taste Grated Parmesan to serve Italian herb mix to serve Sun-dried tomato cream 1 cup cashews soaked in hot water until soft 1 cup coconut milk 4-5 sun-dried tomatoes (removed from soup to blend) 1/4 cup nutritional yeast (optional) Salt to taste Some of the sun-dried tomato oil to blend Method .Add oil to a pan, add the spices, and fry for 2-3 minutes before adding the Bean soup mix packet, sun-dried tomatoes, garlic, stock, and some salt. Leave to simmer until the beans and veggies are soft, topping with more water if needed. When the soup is ready, add the coconut milk and remove some sun-dried tomatoes for the cream topping. Blend the sun-dried Tomato cashew cream until smooth, and cook the pasta until desired texture. Once the soup is ready, scoop it into bowls, top with the pasta, cashew cream, Italian herbs, fresh thyme, and grated Parmesan, and enjoy! I like to individually add the pasta rice so it doesn’t get soggy, and the soup gets too starchy. Freeze the rest of the soup for the future* Photo Gallery I hope you love this cozy and filling recipe!! M*
Sweet potato sourdough pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3/4 cups steamed sweet potato 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/3 cups milk 1/4 cup sourdough discard 1 heaped date caramel or syrup 1:1 ratio of choice plus almond butter mixed 1 cup buckwheat or spelt flour or oat flour Scoop of protein powder if you like(just add more milk) Pinch of saltOil to fryBananas to serveDate syrup or syrup of choice to serve Date caramel:1 1/2 cups soaked brown dates blended with some almond butter and a dash of milk and a pinch of salt to make the caramel. Method 1. Blend the sweet potato and milk, add in the spices and sourdough discard, and blend again until smooth.2. Scoop into a bowl, add in the date caramel and salt, mix well, then fold in the flour until mixed well until smooth.3. Fry 2-3 tbsp for each pancake until brown, then layer the pancakes with the date caramel, sliced banana and top with date caramel when serving! Photo Gallery I hope you love these super delicate and delish pancakes! M*
Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
Fig chocolate chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk 1 heaped tbsp cocoa powder 1 scoop vanilla or chocolate protein powder of choice sweetener if you like tahini to serve sliced figs or fresh fruit to serve Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener. Stir now and again so the chia seeds don’t clump together. Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice. Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! M*
