Watermelon salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups de-seeded watermelon diced into cubes 1 1/2 cups chopped mini tomatoes 1 cup chopped mini cucumbers 1/4 cup diced jalapeños 1/4 cup chopped red onion 1/4 cup honey 1-2 tbsp lemon juice salt and pepper 1/3 tsp chilli flakes Serve with: Fresh herbs some fresh avocado tacos tortilla corn chips Method Add the watermelon, tomatoes, cucumbers, jalapeños and onions in a bowl. Dress with some honey, lemon juice, salt, pepper, and chili flakes. Serve with fresh herbs, or with some tacos or tortilla chips. Photo Gallery Hope you love this refreshing and delicious salsa! M*
Dragonfruit smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 frozen bananas, diced 1 pink dragon fruit (save half to serve) frozen raspberries to serve 1 tbsp hemp seed protein powder 1 heaped tbsp smooth nut butter like peanut butter or cashew butter water to plant-milk to blend Method place the bananas, half of the dragon fruit, protein powder, nut butter, and water/milk and blend until smooth. Serve the smoothie with the extra fruit and enjoy! Photo Gallery Hope you love this super creamy and nourishing smoothie! M*
Air fryer stuffed olives
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups giant green olives without the seeds, or olives of choice some soy milk to dip cornstarch to roll Breading mixture 1/3 cup chickpea or regular all-purpose flour 1/2 cup vegan cheddar or parmesan cheese, grated 1 tbsp nutritional yeast spices to taste like dried oregano, paprika, cumin ground onion flakes, etc. some olive oil vegan cream cheese to stuff (add your favourite pesto) vegan mayonnaise to serve Method Mix the breading mixture, add a tbsp of your favorite pesto to the cream cheese, and smooth out nicely. Scoop the vegan cream cheese into a piping bag or ziplock bag, pipe in a generous amount of the cream cheese roll in some cornstarch, dip lightly in the milk, and then roll in the breading mixture. Add to a parchment paper lined tray or air-fryer safe dish, add a drizzle of oil over the olives or mom-stick spray, and air-fry for 10-15 minutes at 180 degrees Celsius. Serve with some vegan mayonnaise, aioli, or your favorite dipping sauce! Photo Gallery Hope you love these delicious and super crispy Olives* M*
Apple “chicken” salad rounds
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 apples, cored and sliced into slices 1 cup canned chickpeas, drained 1/4 cup red onion diced 1/4 cup celery, sliced into small cubes 1/4 cup chopped cranberries 1/3 cup cubed vegan cheddar cheese 1 tbsp Dijon mustard 1/3 cup vegan mayonnaise 1 tsp lemon juice 1 tsp honey salt and pepper to taste everything bagel spice to serve spring onion or dill to serve Method Mash the chickpeas, then add in the onion, celery, cranberries, cheese cubes, mustard, mayonnaise, lemon juice, honey and seasoning. Taste and adjust! Core and slice the apples and serve a tbsp of the chickpea mixture onto the apple slices. Dust h with some everything bagel spice and spring onion or fresh sill! Serve and enjoy! Photo Gallery Hope you love these super easy and refreshing salad rounds! M*
Vegan pistachio macarons
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Vegan Macaron Shells 110 grams of almond flour 110 grams of powdered sugar 75 grams aquafaba 1/4 tsp cream of tartar or xantham gum 66 grams of granulated sugar 1-2 tbsp matcha powder Green food colouring Vegan pistachio cream filling 2 tbsp vegan butter or margarine 1/2 cup pistachio butter (Buttanutt spreads) 2 cups powdered sugar Method Vegan Macaron Shells Gather all of the ingredients before starting to make the macarons. Measure out the almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar. Line two baking sheets with silicone mats or parchment paper, and fit a large piping bag with a round tip Sift the almond flour, powdered sugar and matcha together. Set aside. Place the aquafaba in the bowl of a mixer. Start whipping on low speed and add the cream of tartar. Whip for about 30 seconds, until the aquafaba starts getting white and thick. Raise the speed to medium and continue to whip for another minute or so, until you are able to see streaks left by the whisk on the aquafaba At this point, raise the speed to high, and start to add the granulated sugar, slowly, a bit at a time. Continue to whip until the aquafaba achieves stiff peaks. The whole whipping, from beginning to end, should last about 10 minutes. It might take more or less time depending on your mixer, and on the aquafaba. If I am using my hand mixer, the whipping time can even take about 20 minutes. Stop whipping when the peaks are shooting straight up, add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula slowly. 10. Add food coloring at this point, if using any. Fold the batter forming the nr 8. 11. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are basically just looking to incorporate the dry ingredients with the meringue. Transfer the batter to the piping bag. Pipe on a baking sheet lined with a silicon mat or parchment paper, and add some macron mixture to the bottom so the paper sticks. 13. Slam the trays against the counter to release air bubbles, and use a toothpick to pop any remaining bubbles. Let the shells rest for 60-90 minutes until the shells are dry. Test this by touching a macaron gently with your finger. Depending on humidity levels and weather, it might take longer or less time for your macarons to dry. 15. Preheat the oven to 150 degrees Celsius. Bake each tray separately, one tray at a time. 16. Bake for a total of 18-20 minutes, or until the macarons are easily coming off the silicon mat. 17. Baking time might vary depending on your oven, the consistency of the batter, and oven temperature. Try to wiggle a macaron, and if it doesn’t feel jiggly, you can remove it from the oven. Let the macarons cool down before filling. Cream all of the filling ingredients together until smooth, and scoop into a piping bag. Photo Gallery Hope you love these beautiful and delicious macarons! M*
Berry ice lollies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! M*
Herby pea hummus
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups canned chickpeas (leave some of the brine to blend) 1 cup thawed or fresh peas 1/3 cup runny tahini 1 tbsp nutritional yeast 1-2 tbsp lemon or lime juice 1 tbsp honey or agave salt and pepper to taste 1 tbsp basil pesto some water, milk or chickpea brine to smooth out fresh herbs to serve pine nuts and olive oil to serve Method Place the chickpeas, peas, tahini, nutritional yeast, lemon juice, honey, agave, seasoning, and basil pesto in a high-speed blender. Blend until smooth, add some chickpea brine, milk, or water if it’s too thick. Scoop on to a serving platter and drizzle on some oil, hemp seeds, pine nuts, and fresh herbs. Serve and enjoy or store in an airtight container for up to three days for optimal freshness. Photo Gallery Hope you love this delicious and protein-packed dip! M*
Cashew pistachio nut butter
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups roasted cashews 1 cup raw shelled pistachios 1/3 cup hemp seeds pinch of salt Method Add the cooled nuts to a high-speed blender, along with the hemp seeds and the salt. Process until it starts to form bread crumbs, scrape down the sides ever so often until the nut butter comes together. You have to break down the clumping of the nut butter, until it starts to smooth out> This takes about 15-20 minutes until the nut butter starts to smooth out, here you can decide the consistency, I like my nut butter quite smooth and runny! Store in a glass container for up to a month. Photo Gallery Hope you love this delicious and protein-packed nut butter! M*
Beet cream cheese dip harissa roasted cauliflower
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cream cheese beet dip 1/2 cup vegan cream cheese or soaked cashews (1 cup cashews soaked i hot water for 30-30 minutes) 1 cup roasted or cooked beet cubes 1 tbsp tahini paste 1 tbsp lemon juice 1 tbsp honey 1 tsp harissa paste salt to taste 1/4 cup nutritional yeast Harissa roasted cauliflower, beets and chickpeas 2 cups chopped cauliflower cubes 1 1/2 cups chopped cooked beets 1 cup chickpeas 1 1/2 tbsp harissa spice powder 2 tbsp olive oil 2 tbsp honey salt to taste fresh sprouts fresh basil Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, beets, and chickpeas in different rows on a parchment paper lined pan, sprinkle with the harissa, salt, pepper, olive oil, honey, and some nutritional yeast, and roast for 20-25 minutes until golden. Add the beet cream cheese dip ingredients to a blender and blend until smooth. Once the veggies are cooked, add the cooled beet dip to a plate, and add the veggies on top, along with some fresh herbs, sesame seeds, and dollops of this luscious tahini green sauce. Serve and enjoy! Photo Gallery Hope you love this super delicious dip and jammy roasted veggies! M*
Peanut butter raisin bliss balls
Recipe Gallery Share the Love The year is finally upon us and New Year’s resolutions are in full play! This year, apart from being plant-based I am devoting more recipes to whole foods, gluten-free, and sugar-free ways of eating! I want to feel my best and it all comes down to what you eat how you rest, how you reset, and if food is the common denominator, then I am all for it! These raw peanut butter raisin bliss balls are just the perfect snack and they make the best meal prep lunchbox goodies to kick off this year to a great start… if you love peanut butter and raisins, these are the Perfect snack for you! Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cups gluten-free oats 1/3 cup shredded coconut (sub with almond flour or coconut flour) 1/2 tsp bicarbonate de soda 1 cup smooth peanut butter 1/3 cup honey/syrup of choice (sub with 1/2 cup soaked brown dates) 1/3 raisins (sub with chopped dates, chocolate chips or sprinkles) 1/4 tsp of salt 1/2 tsp vanilla extract add a scoop of protein powder to up the protein intake, like hemp, pea, or soya. alternatively add some chocolate chips if you like. Method Blend the oats and coconut ever so slightly, mix or melt the peanut butter and honey together (if needed), and whisk in the vanilla extract. Add the salt and bicarbonate de soda into the oats and mix well, then gradually add the peanut butter mixture until combined, add some milk or coconut oil for it to fully combine, and then fold in the raisins. Use a tbsp to scoop the cookie butter into your hands, roll it into balls, and place it in the fridge for future snacking, or freeze! Photo Gallery Hope you love these delicious raw nostalgic treats! M*