Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! M*
Peanut butter chickpea stuffed sweet potatoes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 2 medium sweet potatoes, steamed 1 can chickpeas, drained 1/2 red onion, diced olive oil to fry 1/3 cup peanut butter 1/2 can coconut milk 1 tbsp honey or agave syrup 1-2 tbsp lemon or lime juice 1 tsp cinnamon 1/2 tsp ground cumin 1/4 tsp yellow mustard seeds some water to smooth it out salt and pepper to taste vegan butter or margarine 1- 2 tbsp chili oil crunch vegan cream cheese to serve Fresh herbs to serve (basil, spring onion or cilantro) Method Boil or steam the sweet potatoes with the skins on until soft. Add some olive oil to a pan add the diced red onion and fry until translucent. Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary. Add the honey , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter. Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs. Photo Gallery Hope you love this delicious and easy lunch or dinner idea! M*
Butternut almond lasagna
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups butternut boiled or roasted until jammy 2 cups Buttanutt spreads almond milk 3/4 cup Buttanutt almond butter 1/2 cup vegan cream cheese 1/4 cup nutritional yeast Salt and pepper to taste Lasagne sheets Bread crumbs or cheesy crackers to top Sage to top Method 1. Preheat the oven to 180 degrees Celsius. Place the cooked butternut in a high-speed blenderalong with almond milk, almond butter, cream cheese, nutritional yeast, garlic, salt, and pepper.2. Blend everything until smooth, at the bottom of your preferred lasagna dish, add a couple ofdollops of the pumpkin sauce, and then add 2-3 lasagna sheets.3. Repeat until the dish is covered with sauce and lasagna sheets, add your toppings, and bake in the oven for 30-40 minutes. To ensure the lasagne sheets are cooking well, add some more milk slightly on the edges of the lasagna.4. Let it cool slightly before serving. Photo Gallery Hope you love this cozy and super easy lasagna! M*
Chickpea feta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup chickpea flour 1/3 cup cornstarch or tapioca starch 1/4 cup nutritional yeast 1 1/3 cup milk salt and pepper to taste Brine 1/2 cup warm water 1/4 lemon juice 1/4 cup apple cider vinegar 2 tsp white miso paste (optional) 2 tbsp nutritional yeast 1 tbsp olive oil 1 tsp dried oregano 1/2 garlic flakes 1/2 tsp salt ground pepper Method Add the flour, nutritional yeast, milk, and seasoning. Place the mixture over medium heat until it starts to thicken, whisk so there are no clumps or you can make it a bit clumpy for texture. Once cooked, add into a parchment paper lined square tin or glass square baking dish, smooth out, and let it set in the fridge until set. Once set, slice into cubes, mix the brine of the feta, and place the cubes into conserving glasses, add the brine to the top and chill for future use for salads and curries. Photo Gallery Hope you love these delicious chickpea feta cubes* M*
Beet cream cheese dip harissa roasted cauliflower
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cream cheese beet dip 1/2 cup vegan cream cheese or soaked cashews (1 cup cashews soaked i hot water for 30-30 minutes) 1 cup roasted or cooked beet cubes 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp honey 1 tsp harissa paste salt to taste 1/4 cup nutritional yeast Harissa roasted cauliflower, beets and chickpeas 2 cups chopped cauliflower cubes 1 1/2 cups chopped cooked beets 1 cup chickpeas 1 1/2 tbsp harissa spice powder 2 tbsp olive oil 2 tbsp honey salt to taste fresh sprouts fresh basil Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, beets, and chickpeas in different rows on a parchment paper lined pan, sprinkle with the harissa, salt, pepper, olive oil, honey, and some nutritional yeast, and roast for 20-25 minutes until golden. Add the beet cream cheese dip ingredients to a blender and blend until smooth. Once the veggies are cooked, add the cooled beet dip to a plate, and add the veggies on top, along with some fresh herbs, sesame seeds, and dollops of this luscious tahini green sauce. Serve and enjoy! Photo Gallery Hope you love this super delicious dip and jammy roasted veggies! M*
Orzo pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cooked orzo pasta (available at Food lover market, Woolworths, Faithful to nature, ) 1 cup chopped cucumber and baby zucchini 1 cup chopped baby Roma tomatoes 1/3 cup chopped red or yellow pepper 1/4 chopped red onion 1/3 cup chopped green olives 1/4 cup chopped peppadews 1 cup tofu feta 1/3 cup jalapeño spiced cashews or just regular salted roasted cashews tahini basil sauce 2 cups fresh basil 1/3 cup runny tahini 1/4 cup lemon juice 1-2 tbsp honey or raw agave 1 tbsp nutritional yeast 1/4 olives diced salt and pepper to taste some water to smooth it out Method Add the cooked orzo, diced cucumber, diced tomatoes, peppers, onion, olives, and feta cubes to a bowl. Blend the sauce ingredients, add some hot water if too thick and then pour a generous amount over the pasta salad. Serve with chopped cashews and fresh herbs. Store in an airtight container for up to four days. Photo Gallery Hope you love this amazing pasta salad! M*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Cucumber mango salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cubed cucumber 1 1/2 cup cubed mango 1/3 cup diced shallots or red onion 1 cup butterbeans Dressing 1 tsp Korean chili powder (sub with chili powder of choice) 2 tbsp lime or lemon juice 2 tbsp honey 1 tbsp sesame oil salt and pepper to taste fresh basil to serve Method Add the diced cucumber, mango, diced red onion or shallot, and butterbeans to a bowl. Mix the dressing in a glass container, and shake until combined. Pour over the salad and serve with fresh basil and more chili flakes. Photo Gallery Hope you love this delicious and easy salad recipe* M*
Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M*
Creamed spinach puffs
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 cups washed baby spinach 1/2 cup vegan cream cheese 1/2 cup silken or crumbed firm tofu 1/3 cup soy milk or coconut milk 1/4 cup cornstarch 1/4 cup nutritional yeast salt and pepper to taste 1/4 cup chopped onion garlic flakes puff pastry some milk or melted butter to brush sesame seeds Method Add some olive oil to a pan and add the chopped onion, and garlic flakes and fry until fragrant, add the spinach and let it wilt. Then add the vegan cream cheese, tofu, and mash until well combined. Add the nutritional yeast, salt and pepper to taste. Then mix the milk and the cornstarch add the slurry to the spinach mixture and let it cook for 2-3 minutes until the mix starts to thicken. Let it cool. Roll out the puff pastry and add to the edge about 1cm from the side, roll up the puff pastry and the roll up, brush with melted butter/soy milk, and slice, add some sesame seeds on top and then place on a baking tray with parchment paper. Bake for 15-18 minutes until golden, serve with some salad or ketchup or freeze for future use. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
