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*
Smoothie ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups frozen strawberries 1 frozen banana 1 tbsp cashew butter 1 1/4 cups plant-based milk 1 scoop vanilla protein powder chocolate to dip Method Add the smoothie ingredients into a high-speed blender and blend until smooth. Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M*
Hazelnut snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base1 cup rolled or quick oats (GF if you like) 1/2 cup buckwheat groats 1 cup brown or Medjool dates (or sub with 1/3 cup liquid sweetener) 1/4 cup coconut oil 1 tbsp nut butter Pinch of salt Dash of vanilla extract Date caramel 2 cups brown dates soaked until super soft 1/2 cup nut butter to blend Pinch of salt Dash of cinnamon or vanilla extract Roasted hazelnuts Melted chocolate to top Sea salt flakes Method Process the oats and buckwheat in a blender until you have a crumb-like flour, add the dates and the coconut oil and pulse again until slightly combined, then add in the nut butter, salt, and vanilla plus a bit of water or milk until your base dough is nice and combined. Press into molds and freeze! Drain the brown dates and blend with the nut butter salt and vanilla, add some milk to smooth out, and add 1-2 tbsp of the date caramel onto the Snickers base! Toast the hazelnut, remove the skin, and chop and add to the date caramel. Freeze again Melt the chocolate and top onto the bars, add more hazelnuts and some seasoning salt. 5. Store the bars in the freezer and enjoy! Photo Gallery I hope you love these delicious and super easy snicker bars! 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*
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*
Lemon meringue possets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 lemons, flesh removed and pressed out (approx 1/2 cup) 1 can vegan condensed coconut milk 1/3 cups cornstarch Sugar to top Edible flowers and herbs to serve Method Slice the lemons lengthways and scoop out the flesh, press out the juice of the lemon flesh. Place the skins in water for a bit so they don’t brown. Add the lemon juice, condensed milk, cornstarch, and a pinch of salt into a microwave-proof bowl or a saucepan. Mix well until there are no lumps. Microwave in 2-3 min segments or cook on the stove until it thickens and is glossy. Fill the lemon skins with the lemon filling and leave to set in the fridge. Serve with some extra sugar on top and enjoy! Photo Gallery I hope you love these super easy and flavourful desserts! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Sweet potato ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*
High protein roasted cauliflower tacos
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1/3 cup tapioca flour or cornstarch 1 tsp baking powder 1 cups water (more if needed) 1/4 cup nutritional yeast salt to taste Roasted cauliflower and leek filling 2 cups broccoli florets 1 cup chopped leeks or red onion or even chickpeas as a substitute 1/4 cup olive oil 1/3 cup nutritional yeast 1 tsp ground cumin 1 tsp ground smoked paprika 1 tsp lemon juice 1 tsp lemon zest Refined bean mash 2 cups black beans 1 tsp ground cumin 1 tsp smoked paprika 1-2 tsp lemon juice salt and pepper to taste olive oil if needed Dressing Toppings sliced avocado fresh cilantro of mint lemon quarters sriracha sauce diced radishes or pickled red onions Method Firstly start roasting the cauliflower and the leeks. On a parchment paper lined tray add the chopped cauliflower florets and the leeks, drizzle with oil, add spices, and nutritional yeast, and mix well until all the veggies are covered. Bake for 15-20 minutes at 180 degrees Celsius until nice and golden. Move on to the GF chickpea tortillas, mix the tortilla ingredients, and on a hot pan, add 3-4 tbsp of the batter per tortilla, fry on each side for 2-3 minutes until nice and toasted. Place on top of each other in a warm area until serving time. For the refined black bean mash, add all the ingredients into a pan, mash the beans, and adjust the seasoning according to your liking. Here you can add oil of just some water if you like! Blend the dressing and chill. Once all of the components of the tacos are done, add 2 tbsp of the refined bean mash to the tortillas, add on the roasted vegetables, sliced avocado, radishes or onions, dressing, and drizzle or sriracha sauce. Finish with some lemon squares and fresh cilantro! Photo Gallery I hope you love these super YUM and protein-packed tacos!! M*