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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*

Pistachio date bark

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 cups Medjool dates, pips removed  2 cups shredded toasted coconut  1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter  melted chocolate to top  Roasted pistachios to top  Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M*

Mini batch Carrot cake cupcakes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce)  1/2 cup spelt or oat flour  1/2 cup coconut flour or almond flour  1 tbsp flaxseed flour  1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk  3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt  Frosting  1 cup soaked cashews  1 cup coconut cream  1/2 cups icing sugar or 1/4 cups raw honey or date syrup  1 tsp vanilla extract  pinch of salt  extra walnuts or pecans for decoration  fresh rosemary or thyme for decoration  Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely.  Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt.  Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future)  Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*

Gluten-free vegan rusks

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 3 cups coconut flour  1 cup almond flour (sub with brown rice flour or tapioca flour)  2 cups shredded coconut  1 cup mixed seeds  1 cups dried cranberries or chopped dates  1/4 cups corn starch  1/4 cup flaxseed flour or psyllium husk  1 1/2 cups brown sugar or coconut sugar  700 ml oat coconut milk or regular plant-based milk of choice  2 tsp baking powder  1/4 tsp salt  1 tsp vanilla extract  500g vegan butter or margarine  Method Preheat the oven to 180 degrees Celsius.  Melt the vegan butter or the margarine, then add the milk and vanilla extract.  Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt.  Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins.  Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through.  Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers.  Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven.  Photo Gallery I hope you love these super delicious rusks!! M*

Fig chocolate chia pudding

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk  1 heaped tbsp cocoa powder  1 scoop vanilla or chocolate protein powder of choice  sweetener if you like  tahini to serve  sliced figs or fresh fruit to serve   Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener.  Stir now and again so the chia seeds don’t clump together.  Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice.   Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! 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*

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*

Gingerbread tiramisu overnight oats

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty  0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats)  1 cup water or milk for soaking  1 espresso shot  1 tbsp nut butter of choice  1 scoop vanilla or chocolate protein powder  1/4 tsp ground ginger  1/4 tsp nutmeg  1/2 tsp cinnamon  1/4 tsp ground cardamom  pinch of salt  1 tsp vanilla extract  liquid sweetener of choice  Topping  100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese  1-2 tbsp vanilla protein powder  some milk to smooth out 1-2 tbsp honey or syrup  cacao powder to top  Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving.  Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! 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*

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