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*
Almond butter hot chocolate
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups soy milk or plant milk of choice 1 espresso shot (optional) 1/3 cup almond butter 1/4 cup honey or syrup to sweeten 1/4 cup cacao powder 1/4 cup cornstarch pinch of salt shredded chocolate to serve cinnamon to serve Method Add the milk, espresso, almond butter, sweetener, cacao powder, and salt into a saucepan, and bring to a simmer until nice and fragrant. Mix the cornstarch with some water until smooth, pour the cornstarch slurry into the hot mixture and turn down the heat until nice and thick. Pour the hot chocolate into serving cups of choosing, and serve with shredded chocolate and a dash of cinnamon. Photo Gallery I Hope you love this super creamy and delicious hot chocolate. M*
Seitan Korean nuggets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups all-purpose flour 1 cup milk 1/3 cup nutritional yeast 1/2 cup butter beans or canned chickpeas 1 cup roasted tofu (optional) sub with more beans 1 tsp Italian seasoning or Rice seasoning Salt and pepper to taste cornstarch milk to dip crushed corn flakes spicy Korean BBQ sauce Method Add the flour to a bowl and mix in the water until you have a smooth dough, cover and let it rest for an hour. After an hour, cover the dough with water and wash out the starch, this takes approximately 5-10 minutes until you have a nice stretchy dough. Add the dough, nutritional yeast, beans, tofu, and seasoning to a blender and blend until smooth then dust with cornstarch and keep in a fridge container for 2-3 days and use as desired! Here you can slice it into strips for stir-fries, make nuggets, burgers, Snitchels, and the list goes on! For the nuggets: cut off some of the dough, roll it into nugget shapes, and roll in some cornstarch, milk and crushed cornflakes (season as desired) then place on a baking tray & lightly drizzle with oil and air-fry or bake until crispy. Dip in your favorite bbq dressing, these nuggets were drenched in a Korean bbq sauce I found in the store! Photo Gallery I Hope you love these delicious golden nuggets!! M*
Lasagna stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed 1 cup soy or pea mince hydrated with some water 1 cup canned and drained white beans 1/2 red onion diced 1 tbsp tomato paste 1-2 tbsp sun-dried tomato pesto or ketchup 1-2 tsp soy sauce to taste 1 tsp oregano 1 tsp dried thyme salt and pepper to taste olive oil to fry other add-on’s sun-dried tomato pesto toasted bread cubes grated vegan parmesan cheese vegan creamed cheese toasted pine nuts fresh herbs Vegan cheese sauce 1 medium potato diced 1/2 cup chopped carrots 1 cups cashews 1 tsp miso paste or soy sauce 1/4 cup nutritional yeast 1 -2 tbsp corn stach salt and pepper to taste some milk to blend it out Method For the lasagna filling: Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant. Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low. Steam the gem squash in some salted water until soft. For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft. Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth. Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash. Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius. Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs. Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*
Pumpkin tahini bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups white bread flour sub with self-rising flour 3/4 cup spelt or buckwheat flour 1 1/2 tsp baking powder 1/3 tsp salt 1 tsp ground cinnamon 1/2 cup light brown sugar or coconut sugar 1 1/3 cups plant-based milk 1/4 cups coconut oil 3/4 cups cooked and mashed pumpkin 1 heaped tbsp tahini 1 tsp vanilla extract Toppings brown sugar cinnamon runny tahini sesame seeds Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, salt, and cinnamon into a bowl. In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated. Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown. Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy! Freeze the slices in the freezer in individual bags for future snacking! Photo Gallery I Hope you love this super yummy loaf!! M*
All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M*
Coconut immunity soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*
Ginger carrot pumpkin soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 small red onion2 cups diced carrots3 cups diced butternut or non-stringy pumpkinOlive oil to roast1/3 cup nutritional yeast1 tsp ground TF ginger powder400ml coconut cream2 cups vegetable stock1 tsp white miso paste (optional)Salt and pepper to tasteSesame seeds to serve Method 1. Add the carrots and pumpkin to a roasting tray, and drizzle with oil, salt, pepper, and some garlic. Roast for 20 minutes at 180 degrees Celsius.2. Once the vegetables have roasted, let it cool a bit.3. Fry the onion in a large round pot with some oil, garlic, ginger, and a bit of turmeric, add in the roasted vegetables, and then top off with the coconut cream, vegetable stock, miso paste, and nutritional yeast.4. Let it simmer for 15-20 minutes until nice and fragrant, let it cool before blending, and then serve with more coconut cream and some toasted sesame seeds. Photo Gallery Hope you love this delicious soup as much as we do! M*