Broccoli chilli crunch pesto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup steamed broccoli 1/2 cup roasted almonds1 packed cup fresh basil 1/2 cup grated vegan parmesan cheese 1/3-1/2 cups good-quality olive oil 1 tbsp nutritional yeast 1-2 tsp lemon juice Salt to taste Chili flakes 1-2 tbsp dry crispy fried onions (optional) Additionally, you can add lemon zest Method 1. Blend all of the ingredients in a high-speed blender and store in a glass container, top with more seasoning and olive oil, and pop in the fridge for up to one to two weeks. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M* Related Posts
Adventure bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 2 1/4 cups old-fashioned rolled oats @lifestylefoodsa• 1 cup sunflower seeds, toasted• 1/2 cup pumpkin seeds, toasted• 3/4 cups cashews, toasted and coarsely chopped• 3/4 cup flax seeds @lifestylefoodsa• 1/3 cup psyllium seed husks• 3 tbsp chia seeds• 2 tbsp honey syrup• 1/4 cup olive oil• 2 1/2 cups room temperature water• Pinch of salt Method 1. In a large bowl, add all of the dry ingredients, then pour in the room temp water, honey, olive oil, and a pinch of salt.2.Let it sit at room temperature for 30-60 minutes.3. Then pour the batter into a bread tin, then bake at 180 degrees Celsius for 50-60 minutes.4. Let it cool completely before slicing! Photo Gallery Hope you love this bread as much as i do!! M* Related Posts
Almond ricotta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g firm block tofu 1 cup raw almonds 1-2 tbsp lemon juice 1 heaped tbsp nutritional yeast 1 tbsp honey salt and pepper to taste garlic powder to taste 1 tsp dijon mustard dried oregano or thyme some milk or water to blend Toppings: roasted tomatoes and gochujang roasted potatoes Gochujang roasted potatoes 1 1/2 cups baby potatoes or whole potatoes sliced, boiled until soft. 1 tsp gochujang chilli paste or chilli paste of choice like sriracha 1-2 tbsp honey 1-2 tbsp olive oil salt and pepper to taste 1/2 tsp garlic powder 1-2 tbsp nutritional yeast Method Add all of the ingredients into a large glass jar, start blending with a hand blender, or place in a food processor or high-speed blender. Pulse all of the ingredients together, and add some water or milk as needed until you have a super smooth dip. Add the cooked potatoes into a bowl, then mix the gochujang with the honey and oil, pour over the potatoes and mix, add nutritional yeast and seasoning, and place on a baking tray and roast for 15-20 minutes until super crispy! Serve the roasted potatoes and tomatoes on top of the almond ricotta and serve with fresh basil and toasted almonds! Photo Gallery I hope you love this super protein packed dip! M* Related Posts
Lentil Bobotie jaffels
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup dry soy protein meat (sub with mashed chickpeas or shredded tofu) 1 cup brown lentils 1 medium red onion 1-2 tbsp olive oil 1 tsp turmeric 1 tsp curry powder 1/2 tsp mustard seeds 1/2 tsp garlic powder salt and pepper 1/3 cups chutney dash of water if needed salt and pepper to taste tomato jam to serve 4-6 slices of bread of choice jaffle maker Method First off, cook the lentils and hydrate the soy protein by adding some water until they puff up. Drain the protein’s water and then set it aside. Add the oil to a pan and then add in the onion, spices, and let it simmer, saute until fragrant. Once fragrant, add in the proteins and the chutney, cook for 5-8 minutes on low-medium heat. Now, lay out the bread, smear the inside with vegan butter, then smear on the tomato chilli jam or chutney/jam of choice and layer on the bobotie filling. Add the second layer of the bread. Once the braai or you’re ready to toast the jaffels, add the jaffle to the jaffle maker, slice off the excess bread, and toast the jaffle until nice and brown, and enjoy! Photo Gallery I hope you love these super delish and protein-packed Jaffels! M* Related Posts
Shredded fennel apple blood orange salad
Recipe Gallery Share the Love Recipe. Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients large fennel bulp finely sliced 2 Granny Smith or Pink Lady apples, finely sliced 1/3 cups sultanas or dried cranberries 1 -2 blood oranges peeled and segmented and sliced 1/3 cup roasted chopped pecans 1 1/2 cups cooked Israeli or regular couscous (sub with grain or pasta of choice) 1/3 cup chopped fennel leaves Mustard marmalade dressing 1 heaped tbsp dijon mustard 1/4 cup orange or any citrus marmalade jam (sub with honey or syrup of choice) 1/4 cup apple cider or red wine vinegar 1/4 cup good quality olive oil salt and pepper to taste Method Wash and slice the fennel, apple, and blood orange. Cook the couscous accordingly to the packet instructions, let it cool slightly, before adding it to the salad. Then add in the sultanas, nuts, diced fennel, and mix the dressing well, pour over the salad, and serve with fresh parmesan slivers and enjoy! Photo Gallery I hope you love this super delicious and refreshing salad!! M* Related Posts
Caramelized onion chili oil potato bowl
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 large regular potato (approx 1 1/2 cups) 1 large sweet potato (purple variety if you can get-1 1/2 cups as well) 1/4 cup Banhoek chilli oil or regular olive oil 1 tsp Worcestershire salt or just regular pink salt will suffice 1/4 cup nutritional yeast 1 tsp garlic powder 1/2 cup canned butter beans or chickpeas 1/2 cup stale sourdough bread cubes Caramelised onions 2 cups red onions diced finely 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup honey Serve with: Chili oil crunch to serve chopped spring onion runny tahini lemon juice Method Preheat the oven to 180 degrees Celsius, steam the potatoes lightly before slicing into cubes, add to a baking tray, dress with the chilli oil, salt, nutritional yeast, and garlic powder, and roast for 20 minutes. Once slightly golden, add in the beans and the bread cubes and roast for another 8-10 minutes. Meanwhile, add the caramelised onion ingredients to a saucepan and bring to a simmer on medium heat until the liquid starts to evaporate and the onions start to caramelise. Remove from the heat and set aside before serving time. Once the potatoes are done, add them to a bowl, top with the onions, chilli oil crunch, spring onions, tahini, and a dash of lemon juice. Serve and enjoy! Photo Gallery I hope you love this delicious, crunchy, and flavourful potato bowl!! M* Related Posts
Coconut Butternut soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups butternut 1 medium red onion, diced 1 cup dry coral lentils 4 cups vegetable broth or veggie stock 300ml can of coconut milk 1 tsp white miso paste or soy sauce 1 tsp ground cumin 1 tsp ground coriander 1-2 garlic cloves Salt and pepper to taste Toppings 1/3 cup pumpkin seeds 1/3 cup coconut flakes 1/4 cup coconut oil Coconut cream to serve Method Preheat the oven to 180 degrees Celsius. Add the diced butternut and sliced red onion to a pan, drizzle with olive oil, and season with the spices, salt, and pepper. Roast for 20-25 minutes, or until golden. Once the butternut is cooked, add the vegetables to a deep cast-iron pot, along with the lentils, vegetable stock, and coconut milk. Let it simmer for 20 minutes on medium and then let the soup cool before blending until super smooth. Heat the coconut oil, add in the pumpkin seeds and coconut flakes, and fry until brown. Pour the soup into bowls, top with the pumpkin seeds and toasted coconut flakes, and add a sprinkle of pepper and a drizzle of coconut cream, and enjoy! Photo Gallery I hope you love this easy and comforting soup! M* Related Posts
Rooibos carrot soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups carrots, washed and diced Olive oil to roast 1 tsp ground cumin 1-2 garlic flakes or garlic paste Salt and pepper to taste 1 cup canned or dry chickpeas 3 cups strongly brewed rooibos tea 1 chicken or vegetable stock cube 1-2 cups water if needed 1/3 cup grated Parmesan Salt and pepper to taste Toppings 1/3 cup toasted seeds or toasted sorghum grains Toasted carrot slivers to serve Drizzle of olive oil to serve Parmesan savings to serve Fresh herbs Method Preheat the oven to 180 degrees Celsius. Add the diced carrot to a baking tray, drizzle with the olive oil, sprinkle on the spices, and mix in the garlic until the carrots are covered, and bake for 20-25 minutes until fragrant and brown.3. Once the carrots are cooked, add the rest of the soup ingredients to a saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool and then blend until smooth. Season to taste, once again. Once smooth, pour the soup into bowls, add the desired toppings, andenjoy! Photo Gallery I hope you love this super lush and nostalgic soup! M* Related Posts
Creamy Potato bake soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 4 medium potatoes, brushed and washed Olive oil 1 tsp Dried dill Garlic powder 2-3 tbsp nutritional yeast Salt and pepper to taste 1/2 tsp smoked paprika 1 tub of vegan creamed cheese or 1 cup soaked cashews 3-4 cups full-fat coconut milk 300ml coconut cream or soy milk Crispy rice bacon to serve Fresh dill to serve Pouring cream to serve Toasted onion Method Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika. Roast for 20-25 minutes @180 degrees Celsius until crispy. Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream. Let it simmer for about 15-20 minutes before removing from the heat. Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs. Photo Gallery I hope you love this creamy and super cozy recipe! M* Related Posts
Pea potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Veggie roast 1 large fennel bulb 1 cup diced leeks olive oil to roast garlic powder, salt, and pepper Soup base 2 medium shallots, diced 2 cups potatoes, washed and sliced 1 cup split peas or 2 cups fresh peas 1 1/2 cups chopped broccoli 1 stock cube salt and pepper to taste 1 tsp ground cumin 1 tsp turmeric powder water to the top 300ml can of coconut cream or full-fat milk Rice paper bacon 2 sheets of rice paper 1/4 cups soy sauce 1/4 cup Worcestershire sauce 1/4 cup tomato ketchup 1-2 tbsp balsamic vinegar Toppings Fresh peas roasted potatoes fresh dill more coconut milk black pepper Method Add the washed and diced vegetables to a baking tray, drizzle with oil, salt, pepper, and garlic powder, and roast for 20-25 minutes until golden. Meanwhile, add the shallots, diced potatoes (leave some over to roast in olive oil and garlic salt), split peas, veggie stock cube, spices, and water into a large cast-iron pot. Bring to a simmer and let it cook on medium until the peas and potatoes have softened. Once soft, add in the roast veggies, coconut milk, and let it simmer for another 10-15 minutes. Let it cool, add to a blender with 2-3 cups baby spinach and more water if needed. Blend until smooth. Serve with the rice paper bacon, toasted potatoes, fresh cooked peas, dill, coconut cream or milk, and a crack of black pepper! Rice paper bacon Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray. Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use. Photo Gallery I hope you love this cozy and delicious recipe as much as we do! M* Related Posts