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*
Sweet potato waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 medium sweet potato boiled or steamed until soft1/2 can chickpeas drained and tossed with 1 heaped tbs sun-dried tomato pesto @pesto_princess (brand i love)Salt to tasteDrizzle of oil1 tbsp nutritional yeast (for a cheezy taste and extra nutrients)Sliced avoDillTahini dressing: 1 tbsp runny tahini (@theoldstonemill the best)1 tbsp lemon juice or apple cider vinegar1-2 tsp honey or date syrupPinch of saltGarlic powder Method Heat your waffle pan, slice the sweet potato in half, toast until golden brown, and toss the chickpeas with the pesto, oil, salt, and nutritional yeast roast the chickpeas at @180 degrees Celsius until toasted. Add the rest of the ingredients to the waffle,and mix the dressing! Top that on top and enjoy…! Photo Gallery I hope you love this easy and super delish recipe! M*
Crème brûlée gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 250ml creamed corn 1/2 cups coconut milk or plant-milk of choice 1/3 cups corn starch 4 gem squash halves, steamed sugar to burn Kitchen blow torch Method Mix the creamed corn, milk, and cornstarch, and add 2-3 tbsp of the mixture into each gem squash. Bake the gem squash for 10-15 minutes at 180 degrees Celsius. Add a sprinkle of sugar, caramelize the top with a kitchen blow torch, dust with cinnamon and enjoy! Photo Gallery Hope you love love this recipe as much as I do! M*
Almond butter pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup whole wheat flour or oat 1-2 scoops vanilla protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups plant-based milk (more if needed) 1/3 cup LSF almond butter 2 tsp raw honey 1 1/2 tsp vanilla extract 1 tablespoon coconut oil, melted 1/3 cup fruit puree or mashed banana Almond butter, berries, and syrup, for serving Method Whisk together flour, protein powder, baking powder, and salt in a large bowl. Set aside. In a medium bowl, whisk together milk, fruit puree, or mashed banana, syrup, vanilla, and coconutoil. Stir in the almond butter, and whisk until smooth. Add wet ingredients into the flour mixture and stir until combined. Cook the waffles accordingly. Cook until browned, and continue making waffles until the batter is gone. Serve warm with almond butter, blueberries, and syrup, if desired. Photo Gallery I hope you love these yummy protein-packed waffle recipe!! M*
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M*
Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Sore this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M*
Smashed sweet potato pizza
Recipe Gallery Share the Love Recipe Prep Time 8 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes, steamed good quality olive oil 1 heaped tbsp nutritional yeast Gochujang Korean chili paste or regular tomato paste sliced Roma tomatoes shredded cheese of choice fresh herbs to serve salt and pepper avocado to serve drizzle of balsamic glaze Hot honey 1/3 cups raw honey 1 tsp chili flakes or your favorite chili seasoning Method Steam or boil the sweet potatoes until super soft, then place them on a parchment paper lined tray, add another parchment paper on top, and mash the sweet potato with a plate or glass until flat. Drizzle with olive oil, nutritional yeast, and seasoning and bake for air-fry for 15 minutes at 190 degrees Celsius until crispy. Add your base layer which can be this spicy Korean chili paste, tomato paste, sliced tomatoes, or shredded cheese, and bake for another 10-15 minutes until crispy! Heat the honey and chili flakes together until bubbly. Add the hot honey, fresh herbs or rocket, a drizzle of balsamic glaze, and enjoy! Photo Gallery Hope you love this super easy and delightful pizza! M*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*
Quinoa peach roasted corn salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 1 cup chopped raw zucchini 1 cup sliced yellow peaches 1/2 cup roasted corn kernels 1/4 cup chopped red pepper 1/3 cup chopped fresh dill sliced avocado Dressing 1 heaped tbsp Dijon mustard 1-2 tbsp honey 1-2 tbsp apple cider vinegar or fresh lemon juice 1-2 tbsp olive oil 1-2 crushed garlic cloves 1 tsp grated fresh garlic salt and pepper to taste Method Add the salad ingredients to a large bowl, mix the dressing, and pour over the salad. Add more salt or seasoning as needed, keep in the fridge for up to 2-3 days! Photo Gallery I hope you love this super protein-packed and nutritious salad! M*
