Carrot Miso soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Roasted carrots700g carrots washed and diced2 red onions dicedOlive oil1-2 crushed garlic cloves1 tsp ground cumin1 tsp ground cinnamon1 tsp ground corianderSalt and pepper to tasteMethod1. Preheat the oven to 180 degrees Celsius.2. Place the carrots and onions on a baking tray and drizzle with oil, add in the garlic, spices, salt and pepper and bake for 20-25 minutes.Soup2 cups coral lentils (sub with canned butter beans)500ml coconut cream or coconut milk500ml vegetable stock (more if needed)Salt to taste Method 1. Heat the stovetop to medium, add the roasted carrots and onion in to the casserole and then the rest of the soup ingredients.2. Bring to a simmer for about 30 minuted until the lentils are cooked through. Let the soup cool down before blending.Toppings3. For the topping: mix together 1/3 cup tahini with equal amounts of honey/agave. Add some hot water to smooth it out.4. Serve the soups with the tahini drizzle, sprinkle of za’atar and other fresh herbs. Photo Gallery Hope you love this creamy roasted carrot soup! M*
Roasted cauliflower hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Roasted cauliflower2 cups cauliflower florets washed and driedOlive oilSalt and pepper1 tsp Garlic flakes1 tsp lifestyle foods smoked paprika1 tsp lifestyle foods ground corianderHummus1 1/2 cups canned chickpeas (bit of canned water saved)1/4 cup olive oil1 tbsp smooth peanut butter2-3 tbsp lemon juiceSalt and pepper to taste1/2 tsp lifestyle foods smoked paprika1/2 tsp lifestyle foods ground corianderDukkahPine nutsDill to serve Method Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle witholive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchmentpaper lined sheet and bake for 20-25 minutes.2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk orwater if needed, add half of the baked cauliflower in to the hummus.3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,pine nuts, fresh dill and toasted bread. Photo Gallery Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
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*
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*
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*
Sweet potato chocolate chip bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsTwo cups spelt or whole wheat flour1/2 cup coconut sugar1 1/2 tsp baking powder1 tsp baking soda1/3 tsp salt1 cup grated sweet potato1/2 cup plant-based milk1/2 cup apple puree1 tbsp apple cider vinegar1 tsp vanilla extract1/2 cup non-dairy dark chocolate chips Method 1. Preheat the oven to 175 degrees Celsius. In a bowl mix the flour, coconut sugar, baking powder, baking soda, and salt together. 2. Add in the grated sweet potato, and pour in the plant-based milk, apple cider vinegar, apple puree, vanilla extract, and the chocolate chips. 3. Mix well, pour into a pre-smeared bread tin, sprinkle more chocolate chips on top, and bake for 16-18 minutes until cooked through. 4. Serve with vegan butter or almond butter and agave drizzled on top. Notes: *You can use self-raising flour in the recipe if you prefer. *90% dark chocolate can be used due to the fact that it does not have any dairy in it. *This bread is super delicious two days in room temperature, thereafter I put slices in the fridge or freeze them to prevent mould. *Store in an airtight container Photo Gallery Hope you love this loaf, it’s a bit unconventional, but oh so good! M*
Coffee fig muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M*
Vegetable pasta soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients * 1 small red onion diced * 2 cups roasted butternut cubes * 1 cup canned chickpeas * 1 cup curly kale washed and diced (sub with baby spinach) * 1/4 cup sun dried tomatoes finely diced * 1 1/2 tsp dried oregano * 1/2 tsp smoked paprika * 1 tsp dried thyme * 1-2 garlic cloves crushed * 1/2- 3/4 cup dry orecchiette pasta (sub with pasta of choice) * 1 cup low-fat or full-fat coconut milk * 4 cups vegetable stock (more water if needed) * 1-2 tbsp olive oil * salt and pepper to taste * 1/2 cup vegan sausage fried and sliced (optional) * extra coconut milk or cream * bread to serve * Fresh herbs to serve Method Method 1. Heat the oil in a big cast iron pot or any pot to hold the soup servings for 4-6 people, add in 1-2 tbsp olive oil and add the red onion, fry until translucent, and then add in the garlic and the rest of the herbs, along with the diced red onion. 2. Once brown and flavourful, add in the rest of the ingredients except the vegan sausage, coconut milk, and kale. Bring to a simmer for 15 minutes on medium before lowering the heat to low and adding the coconut milk and the diced kale. 3. Let it simmer for 5 minutes or so before serving with the fried vegan sausage bits, extra coconut milk, fresh bread, and fresh herbs. Photo Gallery Hope you love this recipe cozy soup recipe, its delicious with or without the faux meat! M*
