Falafel waffle bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup Simple truth chickpeas soaked in water overnight 1 cup thawed peas 1 tbsp tahini 1/2 a lemon juice squeezed out 1-2 tbsp olive oil Handful cilantro Handful Italian parsley 1 tsp sumac or dukkah 1 tsp ground cumin Salt and pepper to taste Milk or water to smooth out the batter 2 tbsp coconut & flaxseed bread mix from Simple truth (or just ground flax seeds) Serve the falafels with roasted carrots, butternut, zucchini, wholewheat couscous, hummus, and greens. Method 1. Place all of the falafel mixture in a high-speed blender, and blend until a smooth like consistency, almost a bit clumpy, add more liquid as needed. 2 Heat up your waffle maker or some oil to shallow fry the falafels. Add a generous scoop and bake or fry until brown. 3. Add with desired roasted vegetables, hummus, and greens or side vegetables. Freeze the rest for up to one month. Photo Gallery Hope you love these falafel waffles as much as I d0! M*
Israeli cous cous pumpkin brittle 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 Israeli couscous 1-2 cups roasted sweet potatoes (i used purple) 1 cup roasted baby tomatoes or sundried tomatoes 1 cup cooked brown lentils 1 cup green olives Caramelised pumpkin seeds 1 cup Tony Ferguson pumpkin seeds 1/3 cup golden syrup/honeyDressing 1/4 cup Tony Ferguson lemon juice 1/4 cup grapeseed, olive or avocado oil 1-2 tbsp honey 1 tbsp Dijon mustard 1-2 tbsp balsamic glaze Salt and pepper to taste Feta to serve Method Place the salad ingredients in a bowl and mix well. Meanwhile, place the pumpkin seeds on aparchment paper-lined baking tray and drizzle with the syrup or honey. Bake for 10 minutesat 180 degrees Celsius and let it chill to harden. Mix the dressing and pour over the salad. Serve the salad with the pumpkin brittle and some feta. Photo Gallery Hope you love this scrumptious and flavourful salad! M*
Peanut noodles bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked noodles of choice (ramen, buckwheat, soba or any other Asian noodles) 2 garlic cloves, crushed 1 tbsp grated fresh ginger Neutral Oil to fry 1 cup chopped red pepper 1 cup shredded carrots 1 cup shredded edamame 1 1/2 cup shredded purple cabbageSauce 1 cup smooth peanut butter from @Buttanutt spreads 1-2 tbsp sambal oelek or any other Chilli pasta/sauce of choosing 1-2 tbsp lime juice 1-2 tbsp soy sauce 1-2 tbsp honey Salt and pepper Hot water to smooth outToppings Salted chopped peanuts Fresh cilantro Lime squares Method 1. Cook the noodles while you make the peanut butter sauce.2. Add a generous dollop of oil to a hot pan, add the garlic and the ginger and fry until fragrant.3. Add the peanut butter, sambal oelek, hot water and smooth out.4. Then add the honey/agave and soy sauce and let it simmer on low.5. Add the noodles and swirl until covered. Then ads in the vegetables and mix until wellcovered.6. Serve the noodles with the cabbage, peanuts, cilantro and lime slices. Photo Gallery Hope you love this super easy and Delicious Recipe! M*
Sweet potato quinoa bowls
Recipe Gallery Share the Love This beautifully curated recipe is in collaboration with @Checkersa. I have been so fortunate to have been able to work with them. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Simple Truth Quinoa; cooked to package instructions1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices1 large exotic purple sweet potato; peeled and cut into 1m thick slices2 tbsp. Forage and Feast Olive OilSalt and pepper; to taste1 avocado1 packet (200g) shelled edamame beans1 cup baby spinach2 tbsp. Padkos Mixed NutsA few edible flowers for garnishFor the dressing:2 tbsp. tahini2 tbsp. olive oil1 tsp. mustard1 tbsp. honey or sugar1 tbsp. lemon juice2-3 tbsp. waterSalt and pepper; to taste¼ tsp. each of garlic, ginger, chili, fresh turmeric mix Method 1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.3. For the air fryer, air fry in the basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast for 25-30 minutes in a preheated oven at 200ºC.5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing. Photo Gallery Hope you love this recipe as much as I do. Checkers really did outdo themselves. It was delicious! M*
Easy Fattoush salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cos lettuce diced 1 cup tomatoes diced 1 cup mini cucumbers diced 1/2 cup sliced radishes 1/3 cup chopped parsley 1/4 cup chopped mint 1 cups toasted wrap cubes (slice one large wrap, toss in olive oil, salt, and pepper, and roast or air fry until crispy) Dressing: 1 crushed garlic clove 1/4 cup lemon juice 1/4 cup raw honey or pomegranate molasses from @woolworths_sa 1/4 cup olive oil 1 tsp sumac 1 tsp za’atar @theoldstonemill 1/2 tsp dried mint or dill Salt and pepper to taste Method Add all of the salad ingredients to a bowl, add the dressing ingredients into a jar, shake together and dress the salad right before serving! Enjoy as a main or side dish. Photo Gallery Hope you love this super flavourful salad as much as I 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*
Edamame kiwi broccoli salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups broccoli florets blanched in some salt water 1/2 cup diced @zesprikiwifruit kiwi (smooth yellow one- leave the skins on) 1 cup diced apple of choice 1 cup shelled edamame beans 1/2 cup diced brown dates 1/3 cup chopped roasted walnuts 1/4 cup diced red onion Salad dressing 1/3 cup vegan mayonnaise 1/4 cup dijon mustard, 1 tbsp cashew or almond butter 1/4 cup honey/agave 1/4 cup nut oil like sesame/ walnut or peanut oil 1-2 tbsp lemon juice salt and pepper to taste. Method 1. Mix the salad ingredients and the. Drench in the salad dressing. Leave to marinade a bit and serve with edible flowers and extra dressing and roasted walnuts. Salad dressing: 1. Mix and set aside until serving time. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*