Chili oil avocado salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 very ripe avocados chopped 1/3 cup chili oil (store-bought or homemade) 1 tbsp syrup or choice ( rice syrup, agave or maple syrup) 2 tbsp lime or lemon juice 1/4 cup spring onions diced Salt and pepper to taste Method Slice the avocados, chop the spring onions, and mix the dressing, pour the dressing over the avocados, and chill for a few minutes, serve and enjoy! Photo Gallery Hope you love this super easy and flavourful salad! M*
Mexican bean dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 can of black beans fried in a pan with some oil and mashed with 1 tsp dried cumin, 1 tsp dried smoked paprika, salt, pepper, and lemon juice. 1 tub @bwellfoods vegan spread (roasted onion, paprika cheddar & chives) Smashed avo with salt and lemon juice Roasted corn (roast fresh corn in an air fryer for 5-8 minutes at 180 degrees Celsius with oil, salt pepper spices) Couple tbs of your favorite salsa Sliced tomatoes Black olives sliced Fresh cilantro Chilli salt to top Method 1. Layer by starting with the chilled refined beans, tup of @bwellfoods dip, smashed avocado , salsa, roasted corn, tomatoes, olives, cilantro, salt, and pepper! Serve with corn chips. Photo Gallery Hope you love this flavourful and protein packed dip!! M*
Miso butter couscous butternut
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 small butternut pumpkins, washed and steamed soft 1 cup Israeli couscous (sub with wholewheat) 1/2 cup cooked lentils of choice (I used Beluga lentils my sister brought back from France from me) 1/3 cup sun-dried tomatoes, diced 1 tsp of your favourite lemon grass paste or lemon grass-infused pesto (this one from Pesto Princess is my fave) fresh basil to serve pine nuts to serve vegan cream cheese mixed with your favourite pesto to serve Honey Miso butter 1 tbsp White miso paste or regular 1/3 cup vegan butter or margarine 1-2 tbsp honey or agave or golden syrup Method Steam the butternuts in the microwave or bake in the oven until soft, remember to poke holes in with a knife to let the air escape. Once steamed, slice open and remove the seeds. Heat up the miso butter mixture until well combined and brush the butternut with the miso butter. Bake the butternut for 15 minutes. Cook the couscous according to the packet instructions until soft, then add in your pesto, diced sun-dried tomatoes, and cooked lentils. Scoop into the butternut holes and add a drizzle of more miso butter on top, bake for another 5-8 minutes. Serve the butternut with fresh basil, toasted pine nuts, and a dollop of the pesto cream cheese. Photo Gallery Hope you love these gorgeous stuffed butternuts! M*
Edamame hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 x 375g can chickpeas, drained slightly 1 heaped tbsp tahini 3/4 cups edamame thawed with boiling water 1-2 tbsp lemon juice 1 tbsp nutritional yeast some olive oil (sub for the canned chickpea brine instead of the oil) salt and pepper to taste Sticky soy edamame 1 cup thawed edamame with boiling water 1 heaped tbsp soy sauce 1-2 tbsp honey 1 tbsp sesame seeds some oil (leave out for oil-free) edible herbs to serve Method Add the drained chickpeas, edamame, tahini, lemon juice, nutritional yeast, some oil or brine water, salt, and pepper to taste and blend until super smooth. Adjust the taste to your liking, sometimes I like adding in some miso paste, honey, or even soy milk. Add the edamame to a pan lined with parchment paper, drizzle over the soy sauce, honey, and sesame seeds, add a touch of oil if you like, and bake to air-fry for 10-15 minutes until caramelised. Scoop the hummus onto your serving bowl, add the cooled edamame on top, and chill until serving time! Photo Gallery Hope you love this super flavourful and protein-packed hummus!! M*
Cucumber mushroom spring rolls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 6-8 rice paper sheets 2 cups oyster, or wild mushrooms or mini button mushroom, diced if necessary 1 medium cucumber sliced into strips with a peeler fresh basil ramen salad crunch Dipping sauce 1/3 cup smooth peanut butter 1-2 tbsp soy sauce 1 tbsp honey 1 tsp sesame oil hot water to smooth it out Method Add the mushrooms to a pan, add a dash of water to simmer down, then add some soy sauce, a touch of honey, and sesame oil to caramelize. Let the mushrooms cook down and cool once cooked. Slice the cucumber slices and set aside, add some lukewarm water to a large plate, dip the rice paper in the water, drain the excess water, and place the rice paper sheet on a wooden board. Add 2-3 slices of cucumber to the rice paper, then 2-3 tbsp of the mushrooms, fresh basil, and 1 tbsp of the ramen salad crunch. gently but quickly, fold over the edges of the rice paper, and roll up like a burrito. Brush with a bit of sesame oil and a sprinkle of sesame seeds. Mix the dipping sauce and serve alongside the spring rolls. Photo Gallery Hope you love this super crunchy and flavourful recipe!! M*
Spicy sweet silken tofu
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 block silken tofu (500g if you can) 1 small cucumber diced into small cubes (approx 1 cup- I like to add a bit of rice vinegar and some salt to the cucumbers to marinade to give them a bit of a tang before serving) Teriyaki sauce to serve or sweet soy sauce n vegan mayonnaise to serve Crispy crunchy topping Sweet Chilli oil recipe 1 tsp chilli flakes 1 tsp Korean chili flakes (found at your local Asian store) 1 tsp garlic flakes 1 tbsp chopped fresh ginger 1 1/2 tsp brown sugar 1/4 cup neutral oil (I used sunflower oil) Method Place the oil in a pan and bring to a boil on medium heat, you will know it’s ready by dropping a piece of garlic, and if it floats and bubbles the oil is ready. Add the chili oil ingredients into a heat-proof bowl, add the oil, and let it bubble away. Store in a glass container in a cool area. Add the silken tofu to a plate, and slice neatly into slices or cubes. Add the cucumber on top. Add a few tbsp of the chili oil, the crunchy topping, and additional teriyaki or sweet soy sauce, top with vegan mayo and some avocado if you like. serve and enjoy, and store in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this super delicious and addictive way to eat tofu!! M*
Creamy tomato Wonton ravioli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 wonton wrappers (found at a local Asian store, or you can make use of puff pastry or make your wonton wrappers) 1 tub vegan cream cheese (125g-250g) your favourite vegan pesto 2 cups Roma or cherry tomatoes washed juice of half a lemon black onion seeds toasted pine nuts your favourite chilli oil fresh basil to serve salt and pepper to taste Method Preheat your oven to 175 degrees Celsius. Wash the tomatoes and pat dry, add to a baking tray, and drizzle generously with some oil, lemon juice (lemon rind for more flavour) salt and pepper, and some garlic flakes. Let it bake on low for 18-20 minutes until nice and jammy. While the tomatoes are baking, mix 125g of the vegan cream cheese with a heaped tbsp of the vegan pest of your choosing. Here you add a dollop to one of the edges of the wonton wrappers, wetting the edge and folding it over into a half moon. Grab the edges of the Half-moon wonton and let them meet in the middle, wetting the edges so they stick once again and you have a neat little pocket with cream cheese inside. Fry the wontons in olive oil, until nice and crispy, add some salt, pepper, and the onion flakes. Once the tomatoes have been baked, scoop them into a bowl and add a tbsp of the pesto cream cheese to the tomatoes to make them extra creamy. To dish: Add 2-3 tbsp of the slow-roasted confit tomatoes to a serving bowl, and add the fried wonton ravioli, toasted pinenuts, and fresh basil. Add a drizzle of chili oil, cracked black pepper, and some more lemon zest for punch! Photo Gallery Hope you love this yummy and fun dish!! M*
Caramel Miso butter roasted pumpkin
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium pumpkin, washed, sliced into quarters (I used a Chinese pumpkin I bought at the farmers market, but you can use butternut or any other non-stringy pumpkin) Glaze 1/3 cup vegan butter or margarine 1 1/2 tsp white miso paste 1/3 cup honey 1 tbsp soy sauce 1 tsp sesame oil Soy honey mushrooms 2 cups mushrooms (mixed with wild mushrooms, if you like, or just white button mushrooms) 1-2 tbsp oil 1-2 tbsp soy sauce 1-2 tbsp honey or agave or maple syrup Caramelized pumpkin seeds 1/2 cup of the pumpkin seeds from the pumpkin or just regular pumpkin seeds 1/4 cup vegan butter or margarine 1/4 cup honey 1/2 tsp white miso paste Serve with: Vegan feta Method Preheat the oven to 180 degrees Celsius. Add the sliced pumpkin to a cast iron or oven-proof dish. For the glaze: Melt the vegan butter, honey, miso paste, soy sauce, and sesame oil, pour half of the glaze over the pumpkin, and brush so it is fully covered. Bake for 20 minutes and then add the rest of the glaze. Meanwhile add the mushroom to a pan with some oil, add a bit of water and some seasoning, and let it fry until the water starts to dissolve. Gradually add the soy sauce and the honey and turn down the heat until the mushrooms start to caramelize. Keep warm until serving time. For the caramelized pumpkin seeds: 10-5 mins or so before serving – add the seeds and the rest of the ingredients into a saucepan, mini pan, or oven-proof dish. Let it start to caramelize, but keep a watchful eye so it doesn’t burn. Serve the baked pumpkins with soy honey mushrooms, caramelized pumpkin seeds, and vegan feta. Photo Gallery Hope you love this delicious pumpkin recipe and mush as I do!! M*
Crunchy sticky rice salad bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Salad Rice paper sheets olive or coconut oil to fry 1 1/4 cups diced cucumber 1/2 cup edamame, steamed or blanched in hot water and salt shredded carrots cubed tofu, air-fried or baked to crispy (mix with soy sauce, honey, and cornstarch) diced avocado rice wine vinegar Crispy sticky rice 1 1/3 cups cooked sushi rice 1/4 cup sweet soy sauce 1 tsp rice wine vinegar 1 tbsp dumpling sauce or vegan oyster sauce 1 tsp sesame oil Dressing 1/4 cup soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1-2 tbsp rice wine vinegar 1-2 tbsp honey some hot water to smooth it out Crispy salad topper 1/3 cup quinoa 1/3 cup salted peanuts 1/2 cups ramen noodles crushed salt to taste 1 heaped tbsp sesame seeds 1 tbsp sesame oil 1-2 tbsp soy sauce 1 tbsp brown sugar Method Chop the cucumber and drain the edamame, dress it with some rice wine vinegar and salt, and let it marinate for a bit. Dice the tofu and mix the tofu with some oil, soy sauce, honey, and cornstarch. let it bake until crispy. Mix the rice with the rest of the ingredients, spread flat onto a parchment paper lined tray, and bake or air-fry for 15 minutes or so until crispy. Heat some olive oil or coconut oil and lightly fry the rice paper in the oil until it puffs up, drain on some kitchen towels. For the crispy salad topper, add the ingredients into a pan, and lightly let it toast, add the soy sauce, and pinch of salt and let it turn brown for 2-3 min on low, turn off the heat and then mix in the sugar. remove from the heat to chill. store in a glass container. Mix the dressing. Layer the salad with the crispy rice paper, cucumber edamame mix, shredded carrots, tofu, diced avocado, pickled ginger, a few tbsp of the dressing, 1-2 tbsp of the crispy rice topper, and some rice seasoning. Photo Gallery Hope you love this yummy and fresh salad as much as we do!* M*
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
