Summer ramen

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 500g pack of your favourite julienne vegetables300g Mushrooms of choice300g vegan mock meat or tofu ( diced if you like)1 packet ramen noodles of choice1 cup uncooked Rice cakes (found at Asian supermarkets)2 tbsp miso paste1 tsp Korean gochujang paste or any of your favourite chili paste4 cups vegetable stockSoy sauce to tasteSalt and pepper to tasteSpring onions to topSesame seeds to topChilli oil to topFresh herbs to serve Method 1. Heat up some oil in the pot, add the vegetables, mushrooms, and saute a bit before adding in the miso paste, chilli paste, mock meat, water and then the noodles and rice cakes.2. Add some salt, pepper and soy sauce to taste and let it simmer for 15-20 minutes until the rice cakes are soft and the noodles translucent.3. Once cooked serve at room temp with the diced spring onions, sesame seeds and fresh basil. Photo Gallery Hope you love this throw-together ramen that just covers all of the bases! those rice cakes though;) M*

Roasted corn avocado pasta

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Lifestyle foods Packet of gluten free corn pastaWater to topSalt to tasteSauce1 ripe avocado200ml coconut milkHandful fresh cilantro1/2 fresh lime1/4 cup nutritional yeast1/2 tsp smoked paprika1/2 tsp ground cuminSalt and pepper to tasteGrilled corn (toast some corn kernels in a pan with garlic salt and oil)Top with fresh herbs and edible flowersFresh avocado slicesPine nuts Method 1. Cook the pasta according to packet instructions. Drain and drizzle with some oil so they don’tstick together.2. In a high-speed blender add in the avocado, coconut milk, cilantro, nutritional yeast, paprika,cumin, lime juice, salt, and pepper and blend until smooth.3. Pour the sauce over the pasta and mix well, add the grilled corn, avocado slices, herbs, and edible flowers. flowers and pine nuts. Photo Gallery Hope you love this beautiful and wholesome recipe.  M*

Sun-dried tomato Pesto pasta

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty  0 Beginner Ingredients 700g dry pasta of choiceCold Water to top pot 3/4 of the wayPinch of saltDrizzle of oilPesto topping400ml can of coconut milk1/2 cup pesto of choice1 cup diced sun-dried tomatoes1/3 cup nutritional yeast2 cups baby spinach1 cup de-pitted green olives1/2 cup fresh basilVegan parmesan to topSalt and pepper to taste Method 1. Bring the pasta to a boil & cook until al dente.2. Drain and keep a bit of the pasta water in the pot.3. Add in the coconut milk, nutritional yeast, pesto, sun-dried tomatoes, olives and the baby spinach.4. Remove from the heat and let the spinach welt a bit before adding in cheese, salt & pepper accordingly.5. Serve with the fresh basil and more pesto! Freeze the rest or keep in an airtight container in the fridge for up to two days. Photo Gallery Hope you love this super easy recipe! M*