Tuscan bean soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 packet 600g Bean soup mix from @checkers_sa 1/2 cups preserved sun-dried tomatoes (juices and oil) 3-4 garlic cloves (I used preserved baked garlic from my fridge, but you can use fresh) 1 1/2 tsp smoked paprika1 tsp cumin or coriander Fresh or dried thyme3/4 cups vegetable stock 300ml can of full-fat or light coconut milk Cooked orzo pasta, rice, or mini pasta of choice Olive oil to fry Salt and pepper to taste Grated Parmesan to serve Italian herb mix to serve Sun-dried tomato cream 1 cup cashews soaked in hot water until soft 1 cup coconut milk 4-5 sun-dried tomatoes (removed from soup to blend) 1/4 cup nutritional yeast (optional) Salt to taste Some of the sun-dried tomato oil to blend Method .Add oil to a pan, add the spices, and fry for 2-3 minutes before adding the Bean soup mix packet, sun-dried tomatoes, garlic, stock, and some salt. Leave to simmer until the beans and veggies are soft, topping with more water if needed. When the soup is ready, add the coconut milk and remove some sun-dried tomatoes for the cream topping. Blend the sun-dried Tomato cashew cream until smooth, and cook the pasta until desired texture. Once the soup is ready, scoop it into bowls, top with the pasta, cashew cream, Italian herbs, fresh thyme, and grated Parmesan, and enjoy! I like to individually add the pasta rice so it doesn’t get soggy, and the soup gets too starchy. Freeze the rest of the soup for the future* Photo Gallery I hope you love this cozy and filling recipe!! M*
Pistachio date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups Medjool dates, pips removed 2 cups shredded toasted coconut 1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter melted chocolate to top Roasted pistachios to top Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M*
Cashew butter Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 250g vegan paneer or tofu 300g canned and drained chickpeas 1 tbsp coconut oil or vegan butter 1 tsp fresh ginger minced 4-5 cloves of garlic minced 1 white onion chopped 1 tbsp curry powder 2 tsp garam masala 3/4 tsp salt 1/2 tsp paprika 1 cinnamon stick 3 cups tomato sauce, passata sauce 1 tbsp honey or brown sugar 1 1/2 cups chopped vegan paneer or tofu 1-2 tbsp Buttanutt cashew butter 1 cup Buttanutt almond milk Fresh herbs for garnish For serving: cooked rice & naan bread Method Add the oil to a deep base cooking pan/pot. Add the fresh ginger, garlic, and white onion, and cook for 2-3 minutes. Add all spices, and then after a few minutes add the vegan paneer, chickpeas, passata, and some honey or sugar. Let the curry simmer with the lid on for about 10 minutes. Then after 10 minutes add the cashew butter and the almond milk. Taste and adjust seasonings. Add more salt/pepper/sugar/salt to taste. Serve with rice or naan bread and garnish with fresh herbs (cilantro for example). Enjoy! Photo Gallery Hope you love this super YUMMY vegan butter chicken! M*
Almond croissant loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients ¾ cup coconut or brown sugar ½ cup full-fat coconut milk or cream or vegan yogurt ⅓ cup dairy-free milk ½ cup melted coconut oil of olive oil 1 teaspoon of apple cider vinegar 1 teaspoon vanilla extract, 1 ½ cups self-rising flour (I subbed half with spelt flour, here you can use oat or wholewheat) 1 ¼ cups almond flour 2 ½ teaspoons baking powder Pinch of salt roasted diced almonds or slivered almonds more sugar to top Frangipane swirls 1/2 cups cashew butter 1/4 cups coconut oil 1-2 tbsp syrup of honey 1/2 cups almond flour Method Preheat the oven to 180°C degrees celsius. Add all the wet ingredients to a large mixing bowl and whisk until combined. Add all the dry ingredients and mix until just combined. In a separate bowl, Mix the frangipane ingredients until smooth. Line a banana bread tin with parchment paper, scoop half of the batter into the tin, add a few drops of the frangipane filling, and make some swirls. Top with the rest of the batter, add the last bit of the frangipane and make some swirls. Top with diced almonds, and some sugar and bake for 35-45 minutes at 180 degrees Celsius. Once the loaf is baked, let it cool before removing and slicing! Photo Gallery Hope you love this delicious loaf! M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
Hazelnut Brussel sprout salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 cups Brussels sprouts (divided) 1/2 cup pomelo chopped 1 cup edamame beans 1/2 cups cranberries 1/3 cups parmesan cheese 1 packet LSF hazelnuts 1/4 cup chopped spring onions Baked Brussels sprouts 1 1/2 cups chopped Brussels sprouts 1-2 tbsp honey 1-2 tbsp soy sauce 1 tbsp balsamic vinegar Salad dressing 1/4 cup soy sauce 1/4 cup balsamic vinegar 1-2 tbsp honey A bit of hot milk or water Some salt if needed Method Preheat the oven to 180 degrees Celsius. Add half of the Brussels sprouts, chopped, onto a parchment paper lined tray, and drizzle with oil, honey, soy sauce, and balsamic vinegar. Add some salt if you like, and bake for 15-18 minutes until golden brown. Remove to cool. Add the hazelnuts into a pan and bake for 10 minutes. For the salad: add the roasted Brussels sprouts to a large bowl, then the chopped raw Brussels sprouts, edamame beans, chopped pomelo, parmesan cheese, cranberries, spring onions, and roasted hazelnuts. Mix the dressing, shake in a jar if you like, pour over the salad, serve, and enjoy!! Photo Gallery I hope you love this super easy and scrupulous salad! M*
Purple Sweet potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups) 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 1 tsp onion seeds 1 tsp garlic powder salt to taste olive oil to bake 1 red onion diced 2 cups vegetable stock 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like 1 x 400ml can full- fat coconut milk some water to top it off if needed 1/3 cup nutritional yeast salt and pepper to taste Toppings some micro herbs or crusty bread croutons coconut cream onion seeds some chilli-infused oil Method Preheat the oven to 180 degrees Celsius. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool before blending and serving the soup with your desired toppings. Photo Gallery I hope you love this super and easy soup recipe** M*
Harissa sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cara cara sweet potatoes 1/3 cup foodie harissa paste juice of 1/2, along with 1 tbsp zest 1/3 cup raw honey or syrup of choice (brown sugar will work too) Olive oil to drizzle Sesame seeds Salt and Pepper to taste Butterbean dip 1 can butterbeans drained (use 3/4 of the can save the rest to roast) 1 tbsp tahini 1-2 tsp lemon juice 1 tsp lemon zest 1-2 tbsp olive oil 1 heaped tbsp nutritional yeast 1 tbsp honey or syrup 1/2 tsp ground sumac or cumin( optional) Salt and pepper Milk if needed Toppings Fresh chopped dill Fresh chopped mint Pomegranate jewels Lemon zest Runny tahini Toasted pine nuts Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft. Slice into rounds or slice in half, making sections on top look like hassle back potatoes. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized. Add the butterbean hummus ingredients to a high-speed blend until smooth. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy Photo Gallery I hope you love this delicious and super-filling recipe** M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
