Salty vinegar potato crisps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 500g, thinly sliced baby potatoes 1 1/2 cups vinegar 1 cups water (more if needed) pinch of salt oil to bake or oil spray to bake salt to serve Method Add the thinly sliced potatoes, vinegar, water, and salt into a bowl and bring to a boil until the potatoes are tender. Place the potatoes on a parchment paper lined tray and lightly drizzle with oil or oil spray. Air-fry or bake at 200 degrees Celsius for about 15-20 minutes. Serve with some salt and ketchup and enjoy! Photo Gallery I hope you love these delicious potato crisps! M*
Stuffed sweet potatoes two ways
Recipe Gallery Share the Love I love sweet potatoes; they are probably one of the most versatile vegetables. You can boil them, stuff them, roast them, grate them, deep-dry them, and mash them—the options are endless! They are low GI, high in fiber, rich in antioxidants, and high in vitamin A. The list truly can go on sweet potatoes. Plus the plus side is that they are delicious! Today I am sharing my two favourite ways, lately, how to stuff them, sweet and savoury!! See more Sweet potato recipes here! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 medium sweet potatoes, steamed until soft olive oil to bake Sweet tahini berries hemp seeds date or regular syrup of choice Savoury 2 cups of your favorite salad leaves, massaged with olive oil, lemon juice and honey tahini sliced avocado roasted chickpeas hemp seeds Method Steam the sweet potatoes and place them on a parchment baking tray, here you can bake them whole for 10 minutes at 180 degrees Celsius or slice them open and mash for a more crispy stuffed sweet potato. Once baked, add your sweet toppings and enjoy it as a snack or as a healthy breakfast alternative-you can add chia pudding or yogurt to make it more protein-packed. For the savoury sweet potato: I like to toss the chickpeas in some honey, lemon juice, nutritional yeast, oil, and spices and bake in the air-fryer until super crispy. Optionally you can substitute the chickpeas with your savoury protein of choice, like tofu or lentils. I add two large scoops of the salad, then the chickpeas, avocado, hemp seeds, a drizzle of tahini, and a splash of more lemon/lime juice before I dig in! Photo Gallery Hope you love these super easy and yummy sweet potatoes! M*
Green goddess cabbage slaw
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2-3 cups shredded cabbage 1/2 cup chopped pickles or mini cucumbers (sub with pickled red onions if you like) 1 cup fresh chopped cilantro 1/2 cup chopped roasted pistachios Umami tofu bacon bits 300g firm tofu shredded or broken into pieces with your hands 1/3 cup soy sauce 2 tbsp honey or syrup of choice 1 1/2 tbsp rice wine vinegar Dressing 1 heaped tbsp tahini 1/2 cup vegan mayonnaise or vegan cashew cream cheese 1 tsp Dijon mustard 1 1/2 tsp apple cider vinegar or lemon juice 2 tbsp honey or syrup of choice salt and pepper to taste Method Shred or dice the cabbage and add to a bowl along with the rest of the salad ingredients. Mix the dressing in a glass container, and pour over the salad, mix well and let it sit for a bit to soak up the dressing. Make the tofu bacon bits, add the shredded or torn tofu pieces to a parchment paper lined tray, mix the marinade, and pour over the tofu pieces until fully covered. Air-fry or bake for 20-25 minutes until super crispy, Serve on top of the slaw and enjoy! Photo Gallery I hope you love this super easy and sooo delicious slaw salad!! M*
Chickpea tuna salad pockets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups canned chickpeas 1/4 cup diced red onion 1/4 cups diced capers 1 tsp Dijon mustard or English mustard 1/3 cup mayonnaise 1-2 tbsp lemon or lime juice salt and pepper to taste some chili flakes or chili sauce if you like Salad leaves to serve sprouts or mini herbs to serve Crispy umami rice topping 1 cup leftover rice of choice 1/4 cup soy sauce 1-2 tbsp honey 1 tbsp rice wine vinegar or apple cider vinegar salt to taste sesame seeds Method Mash the chickpeas in a medium bowl and add in the rest of the chickpea tuna salad ingredients, adjust the seasoning according to your liking. For the crispy rice: add the rice soy sauce, honey, and vinegar to a parchment paper lined tray, mix well until the rice is covered in the sauce, sprinkle on some sesame seeds, and bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy! Scoop the salad on to some salad leaves (i used cos lettuce), top with the crispy rice, sprouts, and extra sesame seeds, and enjoy! Photo Gallery I hope you love these refreshing, light tuna-like salad pockets!! M*
Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M*
Bobotie stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients olive oil to fry 1 1/2 cups cooked brown lentils 1 cup cooked butternut squash 1 small onion diced 1 tsp ground turmeric 1/3 tsp ground ginger 1-2 crushed garlic cloves 1 tsp yellow mustard seeds 1 tbsp apple cider vinegar 1 tbsp smooth apricot jam salt and pepper to taste 1/2 cups coconut cream 4 large sweet potatoes, steamed until soft “egg” -like topping 1/2 cup coconut milk or regular plant milk 1/4 cup cornstarch dash of turmeric if you like dry Laurier leaves to serve onion seeds for crunch and flavor Method Steam or bake the sweet potatoes until nice and soft, let them rest, and slice them open to cool. For the bobotie filling, add a generous amount of oil to a pan, add the spices, and wait for them to bubble and turn fragrant, then add the diced onions and fry until fragrant. Gradually add the lentils the butternut and a dash of water or vegetable stock, let the bobotie simmer for 5-10 minutes before adding the apple cider, jam, and coconut cream. Season to taste. After 5 minutes or so, remove the bobotie filling from the heat and scoop a generous amount of the lentil bobotie into the sweet potatoes. Egg-topping: Whisk the egg-like topping until smooth, pour 1-2 tbsp over each sweet potato, add a Laurier leaf and a sprinkle of onion seeds. Bake for 15-20 minutes until nice and golden. Serve with a salad and enjoy!! Photo Gallery I hope you love these delicious and filling bobotie sweet potatoes! M*
Quinoa chia seed wraps
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked quinoa 1/3 cup TF chia seeds Some salt to taste 1/4 cup nutritional yeast 1 1-2 tsp baking powder Method Add some water to the chia seeds and mix well until nice and puffed up, soak the quinoa for at least 1 hour or overnight. Once everything is soaked, add the quinoa with its water for blending, chia gel helps,nutritional yeast, baking powder, and salt to taste. Once blended until smooth, heat a non-stick pan and add a generous dollop in the middle, swirl it around and then let it cook, flip over and let it cook on the other side. Cook until the batter is done, store in an airtight container in the fridge for one week, use as desired, or freezethe wraps are individually wrapped in baking paper or wax paper. Photo Gallery I hope you love this protein packet and GF wraps! M*
Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Sticky stir fried rice mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4-5 large portabello mushrooms olive oil to bake 1 1/2 cups leftover sticky white rice (Jasmin, sushi rice, or a combination of brown, white, and quinoa works well too) 1/3 cups edamame, shelled 1/4 cup chopped/shredded carrots 1/3 cups diced red pepper 1 small red onion diced 1 cup shredded cabbage 1/4 cup pineapple or diced apple (optional) 1-2 tbsp soy sauce 1 tbsp honey 1 tsp rice wine vinegar salt and vinegar to taste Serve with hoisin sauce, vegan mayonnaise, chopped cilantro, and toasted sesame seeds. Method Preheat the oven to 180 degrees Celsius. Wash or brush the mushrooms and place them in a large baking tray, remove the stems, drizzle with some olive oil, salt, and pepper, and bake for 10-15 minutes until the juices have released from the mushrooms, drain the juices. Drizzle some oil in a skillet and then add in the veggies, fry a bit until nice and fragrant before adding in the soy sauce, honey, and rice wine vinegar. Finally add in the leftover rice and turn down the heat. Scoop 2-3 tbsp of the rice stuffing into the mushrooms, and bake again for 10 minutes until nice and crispy. Serve the mushrooms with hoisin sauce, mayonnaise, chopped cilantro, and sesame seeds.m Photo Gallery I hope you love these super delicious stuffed mushrooms! M*
Green falafel slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups dry chickpeas, soaked in water overnight 1/4 cups smooth tahini 1-2 tbsp lemon juice 1 tsp lemon zest handful of fresh basil 1 handful fresh parsley 1/3 cups chickpea flour 1 tsp ground sumac (sub with ground cumin) 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander) water or oil to blend if needed salt and pepper to taste sesame seeds to top Method Preheat the oven to 180 degrees Celsius. Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture. Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely. Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice! Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads! Photo Gallery I hope you love these easy and flavourful falafel slices! M*
