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*
Marry me spagetti
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet Simple Truth gluten-free pasta 2 cups cherry/Roma tomatoes, washed 1 red onion, quartered 1 garlic bulb sliced in half olive oil to drizzle salt and pepper to taste Simple truth Italian seasoning as desired 1/2 cup Simple truth sweet chili vegan cream cheese 200ml coconut cream or plant-based milk of choice 1/4 cup nutritional yeast some tomatoes to serve vegan feta, crumbled toasted pine nuts to serve fresh herbs to serve puff pastry hearts to serve Method Preheat the oven to 180 degrees Celsius. Add the tomatoes, diced onion, and garlic into a pan and drizzle with olive oil, salt pepper, and Italian seasoning. Let it roast for about 20-25 minutes until golden. Boil the pasta according to the packet instructions. Once the tomatoes has roasted, blend along with the sweet chili cream cheese, coconut milk/cream, Nutritional yeast, and more salt and pepper to taste if needed. Drain the pasta and rinse with a bit of cold water so they don’t stick together, add into a bowl and pour over the pasta sauce, add in diced tomatoes, and serve the pasta with the vegan feta, toasted pine nuts, and fresh herbs. Photo Gallery Hope you love this delicious and super simple pasta dish!! 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*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
Cucumber mango salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups cubed cucumber 1 1/2 cup cubed mango 1/3 cup diced shallots or red onion 1 cup butterbeans Dressing 1 tsp Korean chili powder (sub with chili powder of choice) 2 tbsp lime or lemon juice 2 tbsp honey 1 tbsp sesame oil salt and pepper to taste fresh basil to serve Method Add the diced cucumber, mango, diced red onion or shallot, and butterbeans to a bowl. Mix the dressing in a glass container, and shake until combined. Pour over the salad and serve with fresh basil and more chili flakes. Photo Gallery Hope you love this delicious and easy salad recipe* M*
Zucchini falafel flatbreads
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 1 cup grated carrot 1 tbsp flax seeds 1 heaped tbsp tahini 1/3 cup almond flour 1/2 cup chickpea flour 1/4 cup nutritional yeast 1/2 tsp ground cumin 1/2 tsp za’atar spice mix 1/3 tsp ground sumac salt and pepper to taste 1 1/4 cup water sesame seeds to top toppings hummus sliced cucumber sesame seeds everything bagel seasoning fresh dill avocado sliced peaches or apple raw honey or agave syrup chilli flakes fresh basil pinch of salt Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, carrot, and the rest of the cracker ingredients to a bowl, gradually add the water until the batter starts to combine and, once the batter has a nice consistency, scoop on to a parchment paper-lined tray, sprinkle on a generous amount of sesame seeds and then bake for 15-20 minutes until golden. Slice the crackers into big squares and place them in the oven again to dry out for 60 minutes at 110 degrees Celsius until crispy. The longer you dry them out the harder the crackers will be. Add your desired toppings, like hummus, cucumber, bagel seasoning, and salt, or something sweet like peaches, avocado, honey, and chili flakes. Store the crackers in the fridge g for future use, and freeze them for easy snacking. Photo Gallery Hope you love these delicious crackers!! M*
Detox Zucchini kiwi smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups frozen banana 1/2 cup fresh or frozen zucchini 1-2 sliced kiwis 1/2 avocado 1/3 cup pineapple 1 cup plant-based milk (preferably soy-non GMO) 1-2 brown dates 1 scoop of vegan protein powder handful of baby spinach hemp seeds to serve cherries to serve Method Add all of the smoothie ingredients to a blender and blend until smooth. Serve and add the desired toppings and enjoy! Photo Gallery Hope you love this super delicious, creamy, and healthy smoothie! M*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Zucchini shredded tofu enchilada bake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 4 large zucchini sliced lengthways into thin strips 1 heaped tbsp nutritional yeast garlic salt olive oil 2-3 cups grated tofu 1 cup canned chickpeas, drained olive oil 1 heaped tbsp Mexican fajita spice mix or Mexican spice mix Salt and pepper to taste 2 cups tomato sauce 1/4 cup harissa paste from Pesto Princess 1 packet of Pesto princess tomato sauce 2-3 cups shredded vegan mozzarella 3/4 cup vegan cream cheese mixed with 1/4 cup pesto basil lemon pesto from pesto Princess More Vegan cream cheese to top extra Harissa paste to serve basil lime pesto to serve sliced jalapeños to serve fresh basil or cilantro to serve Method Preheat the oven to 180 degrees Celsius. Add the washed and sliced zucchini to a parchment paper-lined tray and drizzle with olive oil, garlic salt, and nutritional yeast. Add the grated tofu and the chickpeas to a parchment paper lined pan, and drizzle with olive oil, Mexican spice mix, salt, and pepper. Mix well and bake for 20-25 minutes. Bake the zucchini for 25 minutes or so until golden, remove to cool. Add the harissa to the baking tray of choice, then 1/2 cup of the tomato sauce, and baked zucchini slices layered nicely next to one another, then add the shredded tofu and chickpeas, dollops of cream cheese, and vegan cheddar cheese. Repeat the layers until done, then lastly top with dollops of the cream cheese & vegan cheddar cheese. Bake for 25-30 minutes until golden, lastly add the harissa paste, more cream cheese, jalapeño slices and fresh herbs. Photo Gallery Hope you love this super easy and protein packed delicious recipe!! M*
Black forest smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients Plant-based chocolate protein powder 1 1/2 cup frozen bananas 1/2 de-seeded cherries (frozen if possible) 1 tbsp nut butter 1 1/4 cup plant-based milk 1 tbsp cacao powderServe with: Cacao powder Nut butter Fresh cherries Chocolate chips Method 1. Place the smoothie ingredients in a high speed blender and blend until smooth.2. Line your serving glass with some nut butter and a bit cacao powder, serve the smoothie andadd some chocolate chips on top and fresh cherries. Photo Gallery Hope you love this ultra-delicious smoothie! M*
