Caramelized butternut shallot salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*
White bean chilli stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes slightly steamed soft 3/4 cup butter beans 1/2 cup soy mince or crumbled tofu 1/4 red onion diced 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch of chili powder Salt and pepper to taste 1 1/2 cup coconut cream 1-2 tbsp nutritional yeast 1-2 tbsp lime juice Olive oil Corn starch slurry 1 heaped tbsp cornstarch mixed with equal parts water To serve: Cream cheese Diced avocado Shredded cheese Lime slices Corn chips Crushed and roasted walnuts Method Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk. Add the lime juice and cornstarch slurry turn off the heat and set aside. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes. Add your desired toppings and enjoy! Photo Gallery Hope you love these delicious and filling stuffed sweet potatoes! M*
Pistachio snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups rolled oat (GF if you like) 1 cup pistachios 1/2 cup cashews 1/2 cup coconut oil 1/3 cup liquid sweetener of choice Pinch of salt Date caramel filling 2 cups brown dates soaked until soft 1/2 cup nut butter of choice 1 tsp vanilla extract Pinch of salt 1 cup chopped and roasted pistachios and walnuts Melted chocolate Coarse salt to serve Method Add the oats and pistachios into a blender and blend until smooth, scoop into a bowl and add in the coconut oil, sweetener, and salt and mix well. Press into a parchment paper lined tray and bake for 8-10 minutes at 180 degrees Celsius until brown, let it cool and chill. For the date caramel: drain the dates and add into a blender along with the rest of the date caramel ingredients. Blend well until smooth, add a bit of liquid, and scrape down the sides. Add the date caramel onto the base, smooth out and layer on the chopped nuts. Freeze until set, slice, and dip in melted chocolate, serve with extra nuts on top, and enjoy! Photo Gallery Hope you love these delicious snicker bars!! M*
Chilli tray bake quinoa salad
Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups diced sweet potato chunks 2 cups diced Brussels sprouts 1 cup diced leeks 1 cup diced fennel 1 cup sliced or diced carrots olive oil 3-4 tbsp tomato chili sauce salt and pepper 2-3 tbsp nutritional yeast 2 cups cooked quinoa pickled red onions Pomegranate jewels sliced radishes fresh dill rocket leaves to serve Salad dressing 1 tbsp Dijon mustard 2-3 tbsp honey 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder pinch or coriander powder 1-2 crushed garlic cloves salt and pepper to taste Quick pickled red onions 1 cup water 1/2 cup white vinegar 2 tbsp sugar 1/2 tsp mustard seeds pinch of salt 1 medium red onion diced Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. Cook the quinoa accordingly to the instructions until nice and fluffy. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*
Charred cabbage steaks
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cabbage sliced into quarters1 cup canned butter beansLSF olive oil sprayMarinade1 tsp ground sumac1 tsp ground cumin1/2 tsp ground cinnamonSalt and pepper to taste1 tbsp honey1 tbsp lemon juice1/4 cup tahiniSome water to smooth it outTahini protein dip1/4 cup runny tahini1 block firm or soft tofu (sub with 1 cup canned butter beans)1/4 cup plant-based milk1/4 cup nutritional yeast1 tbsp honey1 tbsp lemon juice1/2 tsp lemon zestSalt and pepper to tasteTo serve:1/3 cup pomegranate jewelsBalsamic drizzle to serveFresh basil or mint to serveToasted cashews Method Add the cabbage steaks and butter beans to the pan, and spray with the olive oil spray. Brush the cabbage steaks with the marinade until covered, add the butter beans and bake for20-35 minutes until golden. Blend the sauce and add it as the base of the cabbage steaks, add the steaks, baked butter beans, jewels, fresh herbs, crushed cashews, and balsamic glaze. Photo Gallery Hope you love these beautifully charred cabbage steaks easter** M*
Mushroom biltong soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Four cups brown button mushrooms or oyster mushrooms 1/2 cup chopped leeks 400ml coconut cream 1 can butter beans or cannellini beans 1 cup soaked cashews 1-2 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste 1-2 tbsp soy sauce 1 tsp miso paste 3-4 cups vegetable stock cornstarch slurry (1/3 cup cornstarch mixed with water) Coriander oil 1 heaped tbsp coriander seeds 2-3 tbsp neutral oil Method First off you have to roast the mushrooms for that perfect biltong-like flavor. Add the washed or wiped-clean mushrooms to a [pan lined with parchment paper, and drizzle with olive oil, some soy sauce, cumin, coriander, salt, and pepper. Roast the mushrooms for 15-20 until nice and brown, use 3/4 of the mushrooms and leave the rest to top the soup. Add some olive oil to a big round pot to make the soup in, then, add in the leeks and the garlic, and fry until fragrant. Pop the mushrooms, beans, cashews, coconut cream, and the veggie stock in the pan and let it simmer for 15-20 minutes. Lastly add the cornstarch slurry, miso paste, more soy sauce, and season to taste. Remove from the heat and then blend the soup until super smooth, pour through a sieve if necessary for ultra creamy soupy goodness. Serve the soup with dried-out mushrooms, cashew cream or coconut cream olive oil, and a dash of pepper. To make the coriander oil, add the ingredients to a pan and lightly bring to a simmer. Remove from the heat so it doesn’t burn. Photo Gallery Hope you love this creamy and tasty soup recipe! M*
Gnocchi a la vodka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup chopped shallots 1 packet tomato paste (roughly 2 tsp) 1-2 crushed garlic cloves or garlic flakes or powder 1 cup vegetable or vegan chicken stock 1/4 cup vodka of choice 1 tsp truffle pesto (optional) 1 packet of your favorite vegan gnocchi salt and pepper to taste vegan parmesan to serve vegan cream cheese to serve (i made my own fermented cashew cream cheese) fresh herbs to serve Method Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce. For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant. Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock. Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well. Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius. Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs. Photo Gallery Hope you love this uber-creamy and satisfying dish! M*
High protein granola yogurt bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cashew oat yogurt 1 cup rolled oats 1 cup cashews, soaked in water until plump 4 cups water 1 tsp vanilla extract pinch of salt Protein rusk granola 1 1/2 cups buttermilk bran granola crumbs from your previous bake 1 cup rolled oats 1 cup peanut butter 1/3 cup honey 1/4 cup hemp seed powder Toppings Sliced fruit honey or syrup Method Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt. Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid. Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well. Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time. Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon. Photo Gallery Hope you love this super delicious vegan yogurt bowl! M*
Vegetable Lasagna soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M*
Lemon cauliflower bean soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium cauliflower head washed and diced (approx 4 cups) 1 yellow onion diced 1-2 garlic cloves 1 1/2 cups cooked chickpeas or cannelloni beans 300-400ml coconut milk Vegetable stock 1/3 cup nutritional yeast Salt & pepper to taste300g gnocchi uncooked Lemon flavoured olive oil to top @babylonstoren Fresh lemon sliced to top Dill Nigella/onion seeds Method 1. Add a dollop of oil to a deep dish cast iron pot, add in the diced onion and garlic, and fry until fragrant, add the rest of the soup ingredients and let it simmer for 25 minutes or so until the cauliflower is soft. Once cooled, blitz everything together until smooth. Add in the uncooked gnocchi and bring to a simmer once again until the gnocchi is soft, season to your liking. Serve with the lemon oil, lemon slices, dill, and onion seeds. (More coconut milk or cheese on top if you like) Store the soup in an airtight container in the fridge for two days. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
