Greek style hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups chickpeas soaked in water overnight1 tsp baking sodaWater to topSalt to taste1 tbsp tahini1/4 cup olive oil1-2 tbsp lemon juiceSalt to taste1/2 tsp Dried Oregano1/2 tsp Dried fennel1/2 tsp Garlic saltPepper to tasteToppingsSliced cucumberSliced rainbow tomatoesBlack olivesVegan feta cheesePine nutsFresh herbs Method Place the soaked chickpeas in a pot and top with water, add the baking soda and salt andbring to a simmer until the chickpeas are soft.2. Drain the chickpeas and then place in some paper kitchen towels and rub off some of the skins.3. Add the chickpeas into a blender, add the tahini, olive oil, lemon juice, spices, garlic salt, pepper, and blend (add some plant milk if needed) until smooth.4. Scoop out onto a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, oliveoil and fresh herbs. Photo Gallery Hope you love this flavourful recipe, that’s just perfect for a pre-drink snack idea! M*
Quick pickled vegetables
Recipe Gallery Share the Love The season for vegetable abundance is almost here. Whatever season you may be in preserving leftovers is something that is becoming more of a necessity these days. Recipe 10 Prep Time 8 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chili flakes 2 cups water Salt and pepper Vegetables of choice Method Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave proof container or heat over stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. desired. Photo Gallery Hope you love these crunchy veg as much as we do! M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
Cinnamon swirl porridge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 1-2 People Difficulty 0 Beginner Ingredients • 1 cup-soaked buckwheat groats (soak for at least 30 minutes covered in water-drain before blending) • 1 overripe or pre-frozen medium banana • 1 cup plant-based milk of choice • 2 soft dates or liquid sweetener of choice • 1 tsp vanilla extract • Pinch of salt • 1 tbsp Buttanut cinnamon macadamia nut butter • Coconut cream • Cinnamon sugar for serving Method 1. Place the soaked buckwheat groats, banana, dates, plant-based milk, vanilla and salt in a high-speed blender and blend until smooth.2. Pour into a bowl and swirl on the Buttanut nut macadamia cinnamon nut butter, coconut cream and cinnamon sugar and enjoy.. Photo Gallery Hope you love this creamy porridge* M*
