Crispy quinoa kale peach 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 cup cooked quinoa 1 1/4 cups canned and washed chickpeas 2 cups sliced and diced sweet potatoes 2 cups sliced yellow peaches (sub with diced apples or pears) 2 cups kale, washed and stems removed 1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds 1 cup chopped almonds olive oil 1 tsp cinnamon 1 tsp ground cumin 1 tbsp raw honey or syrup 1 tbsp lemon juice slivers of vegan parmesan or feta Salad dressing 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 1/4 cup honey or syrup of choice 1 tbsp soy sauce 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 1-2 tbsp olive oil or sesame oil salt and pepper to taste Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. Add the cooked quinoa, nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. Wash the kale and de-stem, dress with olive oil, and massage slightly. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. Chop the nuts and seeds finely, dice the peaches and the dates. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. Cool the salad, dress with the dressing and serve. Photo Gallery Hope you love this delicious salad recipe as much as we do* M*
Curry quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked quinoa 1 cup sliced Brussels sprouts 1 1/4 cup chopped butternut sliced avocado 1/3 cup dried cranberries olive oil nutritional yeast salt and pepper 1-2 tsp balsamic vinegar 1 tbsp honey Caramelized seeds and pecans 1/3 cup mixed seeds 1/3 cup chopped pecans 1/2 cup syrup or honey 1/2 tsp cinnamon Curry sauce 1/3 cup runny tahini 1/4 cup raw honey or syrup 1/4 cup coconut milk 1 tsp Dijon mustard 1/2 tsp ground or freshly grated turmeric 1/4 tsp ground ginger 1/4 tsp ground cinnamon salt and pepper to taste hot water to smooth out if needed Method Preheat the oven or air-fryer to 180 degrees Celsius and add the sliced Brussels sprouts and butternut to a parchment paper-lined tray. Drizzle with 1-2 tbsp oil, 1 tbsp nutritional yeast, 2 tbsp balsamic vinegar, 1-2 tbsp honey or syrup, and some salt and pepper, and roast for about 15-20 minutes until golden. Add the mixed seeds and pecans to a baking tray lined with parchment paper and drizzle with the honey and cinnamon. Let it bake for 10 minutes or so until jammy, let it cool, and break it into pieces to serve. Mix or blend together the sauce ingredients and set aside. Once the veggies have cooked and you are ready to assemble the salad, start by adding the quinoa to a bowl, roasted vegetables on top, cranberries, caramelised seeds & pecans, sliced avocado, and a generous drizzle of the curried sauce on top. Serve and enjoy! Photo Gallery Hope you love this nourishing and easy recipe!! M*
Roasted vegetable bulgar wheat salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked bulgar wheat Bunch of baby carrots (sub with sliced carrots, roughly 1 cup) 1 cup cooked or uncooked baby beets, washed & sliced Bunch of Baby leeks, washed and patted dry (roughly 3/4 cup, leek rounds also fine) 3-4 shallots sliced lengthways (sub with red onion) 1 cup canned and drained chickpeas Olive oil 1 tbsp sumac 1 tsp ground cumin 1-2 tbsp honey or agave to drizzle 1/2 orange juice to squeeze 1/2 crushed pistachios Edible flowers to top Garlic salt to taste Dressing Juice of 1/2 orange (blood orange if you can find) 1 heaped tbsp tahini 1 tbsp olive oil 1-2 tbsp agave or honey 1 tsp Dijon mustard 1 tsp harissa paste( i used apricot harissa) Salt and pepper to taste Method Place the vegetables in a baking tray, add a drizzle of oil, and then sprinkle over the sumac & cumin, season with the garlic salt, and then lastly add the orange juice and agave. Mix well. Bake for 20 minutes or so at 180 degrees Celsius until jammy and golden. Cook the bulgar wheat according to the instructions on the packet (I usually just add boiling water to 1 1/2 cups dry bulgar wheat with some salt and cover with a plate & it cooks by itself) Mix the salad dressing and add more liquid if needed. Once the vegetables are cooked, add the vegetables to the cooked bulgar wheat and then drizzle with the dressing, crushed pistachios & edible flowers. Add some sliced blood orange or orange segments of choice before serving. Photo Gallery Hope you love this scrupulous salad! M*
Gluten free banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 4 very over-ripe medium-sized bananas 1/3 cup neutral oil or melted coconut oil 250 ml full-fat coconut milk or coconut cream 1/3 cup coconut sugar 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water) 1 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup chickpea flour 1/4 cup almond flour 1 1/4 cup buckwheat flour (sub with gluten-free oat flour) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon chopped hazelnuts to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. Pour the wet into the dry and mix well until it’s well combined. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days. Photo Gallery Hope you love this deliciously fluffy gluten-free loaf! M*
Quinoa salad jars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1-2 cups cooled cooked red quinoa (cook according to packet instructions) Sliced vegetables like radishes, cucumber, tomatoes & asparagus Rocket leaves Canned beans like butter beans, chickpeas ect Salad dressing 1 tbsp Dijon mustard 2 tbsp honey 1 tbsp sesame oil Heaped 1 tbsp mayonnaise or tahini Warm water to smooth out the dressing Salt and pepper to taste Method Layer the salad jars with the leaves on top, and the dressing at the bottom, drizzle over the salad some oil to keep fresh. Keep in the fridge for two days, dip out onto a plate, mix & enjoy! Photo Gallery Hope you love these salad jars, they are just delicious! M*
Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Apple cider vinegar pickles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 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 chilli flakes 2 cups water Salt and pepper Vegetables of choice Method 1.Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave-proof container or heat over a 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. Photo Gallery Hope you love these delicious veggie pickles! M*
Cauliflower tabouli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M*
Strawberry avocado pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet gluten-free Fusilli pasta 1 cup diced strawberries 1 fresh avocado diced 1/3 cup pomegranate arils 2 cusps fresh rocket 1/3 cup toasted pine nuts 1/3 cup diced walnuts 1/3 cup pesto of choice olive oil balsamic reduction to serve vegan parmesan to serve salt and pepper to serve Method Cook the pasta according to the packet instructions, drain, and mixwith the pesto, olive oil, salt, and pepper. Add the strawberries, diced avocado, rocket leaves, pine nuts, walnuts, and vegan parmesan. Mix gently and well. Drizzle with the balsamic reduction and serve. Photo Gallery Hope you love this absolute must make pasta salad recipe! M*
Greek chickpea pasta salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients LSF gluten free fusilli corn pasta 1/3 cup green olives 1 1/2 cups cherry tomatoes 3/4 cup diced cucumber 3/4 cup cooked chickpeas 1/2 cup vegan feta Fresh basil Dressing 1/4 LSF olive oil 1/4 cup red wine vinegar 1/2 fresh Italian parsley 1/4 cup fresh cilantro 1/4 cup fresh basil 1-2 tbsp honey 1 tbsp Dijon mustard Salt and pepper to taste Method 1. Cook the pasta according to packet instructions, dice the tomatoes, and cucumber, and drain the olives. 2. Once the pasta has been cooked, drain and dress with some of the LSF olive oil. 3. Blend the dressing ingredients together until smooth and pour over the cooled pasta, add in the chickpeas, tomatoes, cucumber, olives, and cubed feta. 4. Serve the salad with fresh basil. Photo Gallery Hope you love this super delicious and simple pasta salad! M*