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*
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*
Homemade Lupini bean tofu
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 jar Lupini beans (roughly 2 cups, shells removed) sub with canned chickpeas or butter beans 1 cup dry quinoa or orange lentils 1/3 cup nutritional yeast 1/3 cup cornstarch or chickpea flour 1-3 tsp salt Seasoning of choice: i used chili salt @funky_ouma 1 tsp ground cumin1 tsp smoked paprika 1-2 cups water Method 1. Shell the Lupini beans, place all the beanfu ingredients in a high-speed blender, and blend until smooth.2. Pour into a pre-spray or parchment paper-lined square baking dish, and bake for 35 min- ish until brown and set! Leave to cool before slicing.3. Freeze in cubes or bake in the air fryer, just drizzle with olive oil and nutritional yeast and bake until super crispy!! Photo Gallery I hope you love this super-easy recipe!! M*
Spicy butternut beans
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium onion, diced 1/3 cup chopped celery (can be substituted with leek or fennel) 1 tbsp fennel seeds 1 can of drained butter beans 1 can of canned baby tomatoes 1 tbsp tomato paste 1 tsp miso paste 1 tsp chilli paste of choice 2 tsp Worcestershire sauce (vegan) 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp syrup of choice (i used date syrup) 1/3 cup nutritional yeast 1/2 cup coconut cream Salt and pepper to taste 2 cups honey-roasted butternut cubes Fresh dill to serve Hazelnut Rayu to serve (recipe in previous post) or just your fave chill oil Dollops of coconut cream to serve Method 1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat. 4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast! Photo Gallery I hope you love this yummy bean recipe** M*
Marmite sweetcorn bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 1/2 cups brown bread flour 2 tsp baking powder 2 tbsp nutritional yeast 1/4 tsp salt 1 cup sweet corn 400ml beer or cider 2 tbsp Marmite Additional add in’s: 2 cups shredded cheese Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, nutritional yeast, and salt into a bowl. Gradually add the sweetcorn and beer and mix well. Pour into a bread tin, bake, add the Marmite swirls on top, and bake for 25-30 minutes until nice and brown on top. Let the bread cool before removing from the tin and slicing! Photo Gallery I hope you love this yummy bread 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*
Fragrant orzo stuffed peppers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 peppers of choice 2-3 cups cooked Orzo rice (short grain pasta found at various grocery stores) sub with quinoa or couscous 1/3 cups sun-dried tomato pesto @inapaarmanskitchen is really yum 1 can of chickpeas drain and washed, pat dry (sub with protein of choice) Good quality olive oil Nutritional yeast for that cheesy flavor Some seasonings like smoked sal I usedMediterranean flavor mixSalt and pepper to taste1 tsp lemon zestSplash of lemon juiceMore pesto to serveCrumbled feta if you have Method Preheat the oven or air fryer to 180 degrees Celsius. Slice the peppers lengthwise and remove the seeds, place in a baking tray with the chickpeas, and dress with olive oil, nutritional yeast, herbs, salt, and pepper! Bake for 29 minutes, meanwhile cook the pasta according to the instructions and drain and dress with a bit of oil once cooked, along with the pesto, and mix well. When the peppers and chickpeas are nice and cooked, scoop in the orzo into the peppers, add dollops of pesto, drizzles of lemon juice, lemon zest, and chickpeas on top, serve with fresh basil and some crumbled feta, and enjoy! Photo Gallery I hope you love these incredibly easy and delish stuffed peppers! M*
